Egg – my new cookbook

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This month, my new cookbook Egg was released, or should I say hatched? It’s an exploration and a celebration of this wonderful, simple and perfectly packaged ingredient. We have been cooking with eggs for thousands of years and during that time, we have come up with some ingenious ways to use them: to make risen souflees and cakes, crisp meringues, rich custards, thick mayonnaise and even foamy cocktails. When I sat down to write this book, the hardest part was choosing which recipes to leave out.

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