How to Boil an Egg (2013 Phaidon) is a collection of simple and unusual recipes for cooking eggs from Paris's Rose Bakery. Renowned English chef Rose Carrarini rounded up her favourite classic and contemporary ways of using eggs, including all the basics like poached, scrambled and fried eggs, as well as soups, muffins, cakes and puddings. One of the most complete and nourishing of ingredients, this book shows how tasty and versatile eggs can be.
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