Chapter 5

Carton of Eggs

The perfect complete, nutritious food encased in a convenient, individual package, the egg is a marvel of versatility and for very little expense. Whether scrambled, boiled, fried, poached or baked, used to thicken sauces, to bind fritters or to add a golden glaze to pie crusts, eggs are a must in my kitchen. Look out for Twice-Baked Cheese Soufflés, Easter Egg Pies, Tunisian Eggs with Herb Yogurt and last, but by no means least, a Rainbow Chard and Parmesan Tortino in this chapter.