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 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 1787131149
  • ISBN 13 9781787131149
  • Published Apr 03 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition Reissue
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

There are over 76 billion eggs sold and eaten in the US every year. The egg is the simplest and most complete food - versatile enough for the quickest of meals to the smartest of dinner parties and the favorite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. This new edition of a bookshelf staple is illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale and contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling, and shows you how to make the perfect omelet, mousse, soufflé, and custard. There are classic egg recipes given a modern twist, alongside new dishes which boast new combinations of flavors or a lighter, simpler style of cooking.

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