Notes about Recipes in this book

• Rolled scallion crepe with egg

  • MollyB on September 04, 2019

    Very tasty! The sauce was easy and very good - I'll keep it in mind when I need a quick savory sauce in the future. The technique was a little tricky, figuring out how much batter to use and how hot the pan should be. My first crepe was a disaster. I recommend doubling the recipe the first time you try it, so you can actually have enough left to eat as you figure out how to cook and flip the crepes right.

  • Zosia on November 01, 2019

    I definitely need more practice making these, but even with torn crepes - I found them quite delicate and challenging to flip - and scrambled egg cooked onto the wrong side of them in parts, they still tasted very good.

• Middle Eastern omelet

  • Zosia on September 07, 2019

    The small amount of flour seemed to reduce the omelette's fragility quite a bit so it could be flipped, rolled or folded easily yet it was still moist and fluffy. Based on personal preference, I substituted green onions for yellow. I'll definitely make this again.

• Pancakes with crushed peanuts and sugar

  • Zosia on September 17, 2019

    Sweet (a little too sweet for me but that's easily adjusted) and delicious. The pancake was very tender but the exterior surface was crisp so it was easy to eat out of hand if one chose. The batter proved overnight in the fridge and I let it sit for 30 min at room temperature before cooking the pancakes the next morning. I omitted the butter.

• Buttermilk pancakes

  • Indio32 on November 01, 2020

    EYB tells me I have lots of recipes for buttermilk pancakes but as I was doing them for breakfast it seemed appropriate to use this recipe. Made as per instruction apart from halving the amount of sugar because they'd be eaten with with jam/maple syrup. As a once in a while treat they were great.

• Brioche

  • MarciK on January 15, 2020

    The cookbook lists honey in the ingredients. I confirmed with the publisher there should be no honey, and they will correct it in future editions.

• Buttermilk biscuits

  • MarciK on December 28, 2019

    This recipe calls for 12 tsp sugar. I’m not sure why it didn’t just say 1/4 cup, but it did make a sweet biscuit. It didn’t taste bad, but I didn’t want it so sweet. I’m not great at buttermilk biscuits, and I’m hoping it’s just that I haven’t found the right recipe. These were a little too moist and fall apart easy. They didn’t get a good rise. Ultimately, I will move on and continue looking for a recipe that works.

• Chilaquiles

  • Kfg1075 on August 17, 2022

    Also contains the recipe for Scrambled Eggs with crushed Tortilla Chips.

• Eat Your Books by Jenny Hartin

  From the founder of the Breakfast Club comes the debut cookbook that delivers recipes from around the globe from eggs to drinks!

  Full review