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Egg Dishes
Appears in
Published 1994
As with all really good fresh food, the cook can scarcely improve upon what nature has produced. A fresh egg, lightly boiled so that the white is just set and the yolk rich, golden and runny, then served with some buttered toast or wholewheat bread fingers, is one of the tastiest ways to enjoy this versatile food.
But for variety there are many other delicious egg dishes from around the world that can form the basis of inexpensive and quickly prepared everyday dishes, as well as more elaborate dishes for special occasions. Here are a few of my favorites:
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