We eat eggs. Sometimes as the primary focus: scramble or hardboiled. Sometimes as key ingredient: that Devil’s food cake or those brownies you love. We do seem, however, not to exploit the full culinary power of eggs. The wonderful publisher Ryland Peters & Small often publishes small, intense volumes where the recipes are a collaboration from wonderful chefs and authors. 100 Ways with Eggs is one of these delightful books.
What kinds of eggy ideas will you find here? How about:
Baked Eggs with Chorizo, Mushrooms and Lemon Crème Fraiche
Breakfast Bread and Butter Pudding with Dried Apricots and Cranberries
Matambre or Argentinian Steak Roll
Menemen or Turkish Scrambled Eggs with Tomatoes, Scallions and Bell Pepper
Peas and Ham and Eggs
Roasted Potato and Scallion Tartlets
Scramble Egg, Roast Tomatoes and Prosciutto with Mushroom Puree
Tunisian Baked Eggs in Tomato Sauce
These are bold ideas, vivid in flavor and color. Here’s a photo of those Tunisian Baked Eggs in Tomato Sauce:
All the recipes here radiate an intensity that will have you reaching into your refrigerator for that carton of eggs. In most cases, you’ll need just a few other ingredients to swiftly prepare an egg-centric wonder.
You can see the recipe for the delightful Matambre or Argentinian Steak Roll right here.