Egg on the Menu by Luc Hoornaert and Kris Vlegels

  • Fried tofu [Leung Kwai Lam] (page 19)

    from Egg on the Menu Egg on the Menu by Luc Hoornaert and Kris Vlegels

    • Categories: Egg dishes; Small plates - tapas, meze; Chinese
    • Ingredients: tofu; shiitake mushrooms; scampi; spring onions; coriander leaves; egg yolks; chicken seasoning
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  • ISBN 10 9401441251
  • ISBN 13 9789401441254
  • Published Jul 13 2017
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries Belgium, United States
  • Publisher Lannoo

Publishers Text

•60 inspirational recipes with egg, one of the most universal and affordable ingredients
•Includes recipes by top chefs
•From the author of the Must Eat books. Second book in the On the Menu series, following Chicken on the Menu

The Chicken came first, now there is Egg: the second book in the On the Menu series. Egg is a universal product, prepared around the world. It is versatile and affordable, can be found in all cultures and has endless applications. Yet you can use it in very original ways.

Luc Hoornaert has collected 60 recipes from his travels around the world. What are the classics? How do other cultures use egg in the kitchen? How do top chefs make dishes based on eggs? This book reveals all.

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