All About Eggs: 1940's Grandma Egg Recipes

By Mags Pie

Culinary mastery with my Grandma's Egg Recipes: this book dates back from 1940's and was published as a weekly booklet for the "Cook's Library" edition. It is dedicated to the versatile and beloved ingredient that is the humble egg. This exquisite collection of recipes celebrates the art of egg cookery, presenting a treasure trove of timeless dishes that span cultures and cuisines.
Everyone knows that of all foods - not excluding meat - the egg is the most nutritious and healthiest food.
Eggs that are used for eating are produced by the hen, duck, turkey, goose, guinea fowl, peacock, seagull, pigeon and ostrich. The hen's egg, however, surpasses all in taste and quality. Some prefer the duck egg, not because of its taste, but because it contains more nitrogenous and fatty substances. Apart from their size, the eggs of the turkey and the gosling have no other characteristic. The quail egg is very small, but with a superb taste. So dear to the eccentric desires of Vitellius and Caligula, the peacock's egg has a sweet, sometimes terribly disgusting taste. Seagull eggs, which are abundantly collected on the shores of the Baltic and North Seas, have their convinced fans, despite the rather strong smell of fish oil.
Embark on a culinary adventure with this beautifully crafted cookbook, thoughtfully curated to showcase the incredible range of flavors and textures that eggs can offer. From the simplest breakfast staples to elegant appetizers, satisfying main courses, and delicate desserts, "All about Eggs" guides both novice and experienced home cooks through a wealth of delectable egg-based recipes.
Discover the secret to creating the perfect omelette, whether it's a classic French version filled with herbs and cheese or a fluffy Japanese tamagoyaki bursting with umami. Delight in the heavenly harmony of Eggs Benedict with velvety hollandaise sauce, or indulge in creamy quiches enriched with savory fillings. Explore the diverse world of egg-based pasta, from silky carbonara to traditional handmade noodles. Unleash your creativity with rich custards, decadent souffl s, and delicate meringues that will leave your guests in awe.

Discover the secret to creating the perfect omelette, whether it's a classic French version filled with herbs and cheese or a fluffy Japanese tamagoyaki bursting with umami. Delight in the heavenly harmony of Eggs Benedict with velvety hollandaise sauce, or indulge in creamy quiches enriched with savory fillings. Explore the diverse world of egg-based pasta, from silky carbonara to traditional handmade noodles. Unleash your creativity with rich custards, decadent souffl s, and delicate meringues that will leave your guests in awe.
With meticulous instructions, helpful tips, and vibrant illustrations, this book provides a trusted guide for mastering the timeless techniques of egg cookery. Delight in the satisfaction of preparing classic recipes passed down through generations, infusing your kitchen with the comforting aromas and mouthwatering flavors that only eggs can provide.
Whether you're a seasoned chef or an enthusiastic home cook, "All about Eggs" will inspire you to elevate your culinary skills, unlock new flavors, and embrace the incredible versatility of eggs. Embark on a culinary journey through time and savor the timeless delights that await within the pages of this exquisite cookbook.

• Format: Paperback
• Large Print: Yes
• Language: English
• ISBN: B0C91DT5VY
• ISBN13: 9798399643960
• Release Date: June 2023
• Publisher: Independently Published
• Length: 126 Pages
• Weight: 0.29 lbs.
• Dimensions: 0.3" x 5.0" x 8.0"