Some say the most versatile ingredient in the kitchen is the humble egg. In food writer and chef Blanche Vaughan’s new cookbook Egg: Recipes, it’s not just a breakfast staple but a vehicle for flavors from all over the world. From egg-in-a-nest with paprika and zaatar to oeufs en gelée, Egg: Recipes is full of inspiration for the novice and professional cook. She includes the basics – even how to correctly crack an egg – plus cooking techniques and recipes including egg-based sauces and the perfect omelet. Learn to pickle eggs with beets for an out-of-this-world color, use them to make rhubarb and apricot soufflés, or whip up a batch of Thai-spiced Scotch eggs. Vaughan’s advice to make your eggs taste even better? Snag them once they’re freshly laid from a farmers' market or your own backyard.
"Egg: Recipes," by Blanche Vaughan, harpercollins.com