This is the essential guide to preparing and cooking eggs, with 150 tempting recipes. It comes with photographic identification of all the well-known eggs, such as hen, duck and quail, as well as the more exotic varieties, such as goose, ostrich and emu. It includes information on buying, storing and preparing eggs, with step-by-step instructions demonstrating cooking techniques, from basic boiling to making meringues and souffles. It features 150 recipes from classics such as Scrambled Eggs with Smoked Salmon to more contemporary dishes such as Shirred Eggs with Pancetta and Rocket. The egg is one of the most versatile and useful ingredients in cooking, and this book examines all the varieties of eggs from each species in detail, providing information on nutrition and buying and storing, as well as how to cook egg dishes. With inspirational recipes from classic Poached Eggs Florentine, Spicy...
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