Egg Cookbook

The history of the egg as used for culinary purposes is a long and fruitful one. From the domestication of the hen by the Romans, who revered the egg for its aphrodisiac properties, to Queen Victoria, who was pleased to eat an ostrich egg omelette, eggs have been used in rich and delicious dishes, both sweet and savoury. This small but interesting collection of recipes shows not only the main culinary function but also the gastronomic delights of the egg in dishes such as Poached Eggs Florentine, Seafood Pancakes, the perfect Omelette, and Raspberry Dacguoise.

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