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.