This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes.
Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, soufflé and custard.
Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Soufflé, Crème Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulée.
