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Eggs

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Hardback
224 Pages
31 May 2026
RRP: $59.99
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"Charming and comprehensive... takes readers on a world tour of egg-centric recipes." —Publishers Weekly

"Provides readers with the knowledge to cook eggs in every way possible." —Booklist

How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen.

This is a book about eggs. They play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette—perfectly smooth and firm on the outside, creamy and tender within.

Here, you'll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to soufflés, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.

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    Product Details
    ISBN-13
    9781962098335
    Author
    Tove Nilsson
    Publisher
    Tra Publishing
    Published
    31 May 2026
    Format
    Hardback
    Pages
    224

    This product hasn't received any reviews yet. Be the first to review this product!

    RRP: $59.99
    $59.00
    Ships in 2-5 business days

    Delivery estimate

    Hurry up! Current stock:

    Eggs

    RRP: $59.99
    $59.00

    Description

    "Charming and comprehensive... takes readers on a world tour of egg-centric recipes." —Publishers Weekly

    "Provides readers with the knowledge to cook eggs in every way possible." —Booklist

    How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen.

    This is a book about eggs. They play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette—perfectly smooth and firm on the outside, creamy and tender within.

    Here, you'll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to soufflés, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.

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