Are you an egg lover? I am. I have an egg for breakfast almost every day, and I think that everything tastes better when you add an egg, whether it’s fried, boiled, poached or scrambled. So Rose Carrarini’s latest cookbook, “How To Boil an Egg,” is right up my alley. This cookbook gives eggs the spotlight they deserve, from basic methods and classic egg-based sauces — mayonnaise, hollandaise and béarnaise — to recipes from Carrarini’s Anglo-French restaurant and bakery, Rose Bakery. I know I’ll try each of the 84 recipes, cover to cover, and I especially look forward to the tomato, porcini and egg soup, eggs baked in dashi and orange crème caramel. As if the recipes weren’t enough on their own, the book includes around 40 gorgeous paintings of the dishes by Fiona Strickland. For a taste of “How To Boil an Egg,” try these three recipes in the recipe boxes to the right: egg and cress salad, pavlova and blueberry muffin.