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There is possibly no more versatile food in the kitchen than eggs. They are with us at breakfast and through the day until supper. They appear in so many recipes, ranging from starters to desserts. They are in cakes, sponges, ice cream and meringues, just to name a few. We use them to egg-wash pastry to give a golden colour finish and they make a lovely addition to a salad. We eat eggs boiled, poached, fried and scrambled, and they are make omelettes. So, it is always worth having eggs in the fridge or larder and then a decent meal will never be far away!
There are some great tips for cooking with eggs and the recipes below are just a few ideas for you, but, as with so much in cooking, the greatest fun is making it up yourself! The cooking times quoted are approximate and assume the mise en place has already been completed - please read the recipe for more details on preparation and cooking times.
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