Egg by Vaughan, Blanche -- Read -- Imperial Library of Trantor

Index

Contents Introduction Egg know-how Basics

Boiled eggs Poached eggs Fried eggs Scrambled eggs Omelette Rich pasta dough Alternative flour pasta dough Cleared stock Sweet pastry Custard Crème patissière

Breakfast

Soft-boiled egg with anchovy toast Egg in a nest with paprika and za’atar Crisp (frizzled) eggs with sage and chili Poached eggs on tomato toast with bacon Scotch woodcock Scrambled eggs with black pudding Green eggs Brioche Gypsy toast Drop scones Banana, spelt, and honey muffins

Lunch

Mozzarella in carozza Zucchini fritters with dill Beet salad with herbs and soft-boiled eggs Tortilla Breton galettes with ham, cheese, and fried egg Shirred eggs with tomato and peppers Airy buckwheat pancakes Kale and chorizo on toast with poached egg Scrambled eggs with tomatoes and soy sauce Zucchini, marjoram, and ricotta quiche Tomato and Gruyère quiche Omelette Arnold Bennett Italian egg drop soup Herb and potato frittata Thai-spiced Scotch eggs Pink pickled eggs

Snacks

Pistachio, apricot, and orange blossom cake Honey madeleines Sweet popovers Apple dragons Marble genoise Carrot cake Brownies Chocolate hazelnut salt crunch biscuits Rich chocolate, almond, and orange cake Pistachio and apricot meringues Seville orange tartlets Lemon curd Teatime crêpes

Supper

Spinach, marjoram, and ricotta sformata Vegetables “à la Grecque” with chopped egg and herb sauce Ouefs en meurette Omelette fines herbes Oeufs en gelée Cheese soufflé Tagliatelle with asparagus and fonduta sauce Kamut pasta with bottarga and celery Baked eggs with sweet corn, chili, and cheese Squash gnocchi Lentil curry with eggs Chopped egg on toast with cod’s roe and crème fraîche Chicken ’n’ egg—a Japanese dish Skate wings with sauce gribiche Salmon with egg and lemon sauce Toad in the hole

Desserts

Rhubarb and apricot soufflés Baked sweet fluffy omelette with jam Pear and Marsala trifle Bread and butter pudding Rhubarb meringue tartlets Crêpes Suzette Isles flottantes Chocolate mousse corretto Chocolate, almond, and pear Eton mess Profiteroles Custard tart Blackberry ice cream Roasted almond ice cream Zabaglione ice cream Baked apple pudding Steamed marmalade pudding

Sauces

Mayonnaise Classic mayonnaise Italian-style mayonnaise Garlic mayonnaise Hollandaise sauce Béarnaise sauce Fonduta sauce Dragoncella

Drinks

Whisky sour Bee’s knees Prairie oyster Egg nog

Index Acknowledgments Copyright About the Publisher

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