If you have a box of eggs in your kitchen fridge, you'll never go hungry. Eggs are versatile, highly nutritious and incredibly easy to cook in a number of ways. This is an indispensable collection of 70 of the best recipes, selected from around the world, from Quiche Lorraine to Chinese Tea Eggs.
Chapters are divided into breakfast, savoury and sweet dishes. And because a simply cooked egg is often the most delicious, the opening section deals with how to cook the "perfect" boiled, poached, fried and scrambled eggs. It even tells you how to crack an egg. For the more sophisticated palate there is Asparagus with Poached Quail Eggs or Crab and Corn Egg Noodle Broth. There is no appetite which the humble egg won't satisfy.
Features:
- A general introduction discusses selection, storage and cooking techniques.
- 70 recipes are illustrated by a beautiful, original photograph, and the more complex dishes are accompanied by step-by-step photographs.
- A glossary gives helpful details of more obscure cooking techniques and hard-to-find ingredients such as ostrich eggs.
- Recipes are written in an easy-to-follow style, whilst snippets of additional interesting information, hints and tips are provided to make this book fun to browse, as well as use.
