The foundations, chapter 3
Eggs
Eggs may be the most useful ingredient in the kitchen: cheap, quick, and capable of being a breakfast, a sauce, a dinner or a snack. They're also the best teachers of heat, because the difference between a creamy scramble and a rubbery one is a few degrees and a few seconds. This chapter starts with the basics, boiled, poached, scrambled and fried, with exact timings, then moves on to the omelettes and egg dishes worth knowing by heart, from a pale French omelette to a thick Spanish tortilla. Learn these twelve and an egg is always a meal.
12 recipesOpen the chapter in the app
Boiled EggsFrom runny to firm, with a timing chart and shells that slip off20 min
Scrambled EggsSoft, creamy curds cooked low and slow, with butter8 min
French OmelettePale, smooth and tender, rolled around a creamy center5 min
Eggs BenedictPoached eggs, ham and hollandaise on a toasted muffin30 min
ShakshukaEggs poached in a smoky, spiced tomato and pepper sauce40 min
Spanish TortillaThick potato and onion omelette, golden outside and just set within1 h