Egg

Egg Enlarge

A kitchen without eggs? Unthinkable! Eggs are used in all sorts of dishes and are available in all shapes and sizes. Hens’ eggs are not the only type of egg to be eaten. Duck eggs, goose eggs, lapwing eggs and quail eggs are also often used. Eggs contain essential nutrients, of which the proteins are the most important. 

Basic techniques: boiling, frying, poaching, deep-frying, preserving, stuffing, marinating, roasting, steaming.

Taste combinations: anchovy, aniseed, asparagus, bacon, banana, basil, beetroot, caviar, celery, chicken, chilli pepper, coconut, lime, mushroom, oily fish, onion, pork, potato, smoked fish, truffle and vanilla.

Egg grids (rhoom)

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Egg grids (rhoom)

Flan al caramelo

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Flan al caramelo

Fried quail's eggs

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Fried quail's eggs

Chopped Oefs Flamande

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Chopped Oefs Flamande

Poached hen's egg

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Poached hen's egg

Smoked egg

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Smoked egg

Smoked egg yolks

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Smoked egg yolks

Steamed egg white

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Steamed egg white

Egg yolk caviare

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Egg yolk caviare

Coffee egg

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Coffee egg

Warm quail's egg yolk

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Warm quail's egg yolk

Cold-cooked egg yolk

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Cold-cooked egg yolk

Cold sabayon

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Cold sabayon

Slow-cooked egg

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Slow-cooked egg

Eggs cooked with butter

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Eggs cooked with butter

Oeufs sûr le plat

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Oeufs sûr le plat

Scrambled eggs

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Scrambled eggs

Scotch egg

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Scotch egg