Eggs by Michel Roux

  • Soft-cooked eggs with vanilla caramel & brioche

    from Eggs Eggs by Michel Roux

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: vanilla beans; eggs; brioche bread; superfine sugar
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Notes about this book

Notes about Recipes in this book

  • Lemon curd

    • Charlotte_vandenberg on March 24, 2024

      Made this recipe sous vide and substituted kalamansi puree (135 ml) for lemon juice (3 lemons). 82 degrees Celsius for 45 minutes.

  • Pâte sucrèe

    • MarietNL on February 28, 2023

      Recipe says 2 eggs, that should be 2 egg yolks

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  • ISBN 10 0471769134
  • ISBN 13 9780471769132
  • Linked ISBNs
  • Published Mar 15 2006
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

A world renowned chef takes on America's favorite food.


Eggs are increasingly popular today, thanks to low-carb and high-protein trends. This elegantly produced full-color book includes 120 recipes, information on buying, storing, and using eggs, and step-by-step explanations of 20 classic culinary techniques for cooking with eggs. Recipes range from standbys like Eggs Benedict and Hollandaise Sauce to acclaimed chef Michel Roux's original recipes featuring new flavor combinations or lighter, simpler cooking styles. Includes 150 gorgeous color photographs.

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