If you love eggs, you'll love this 111 egg recipes eBook. A lovely mix of hot and cold ways to prepare eggs in salads, omelets, with vegetables, several other ingredients and with sauces...steamed, scrambled, baked, flipped, poached, with meats and fish, pudding or exotic international methods.
Ingredients, quantities and preparation and methods provided.
Some of the included recipes:
To Preserve Eggs Egging and Crumbing Shirred Eggs Mexicana On a Plate de Lesseps Meyerbeer a la Reine au Miroir a la Paysanne a la Trinidad Rossini Baked in Tomato Sauce a la Martin a la Valenciennes Fillets a la Suisse with Nut-Brown Butter Timbales Coquelicot Suzette en Cocotte Steamed in the Shell Birds' Nests Eggs en Panade Egg Pudding a la Bonne Femme To Poach Eggs Eggs Mirabeau Norwegian Prescourt Courtland Louisiana Richmond Hungarian Nova Scotia Lakme Malikoff Virginia Japanese a la Windsor Buckingham Deviled a la Tripe a l'Aurore a la Dauphin a la Bennett Brouilli Scalloped Farci Balls Deviled Salad Japanese Hard en Marinade a la Polonnaise A la Hyde a la Vinaigrette a la Russe Lyonnaise Croquettes Chops Plain Scrambled Scrambled with Chipped Beef Scrambled with Lettuce Scrambled with Shrimps with Fresh Tomato
with Asparagus Tips with Green Peas Havana with Tomato Sauce with Oysters with Sweetbreads with Fine Herbs Spanish Jardiniere with Fresh Mushrooms with Potatoes
Omelet a la Washington with Rum Swiss Souffle a la Duchesse Souffle