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Eggs
Appears in
Published 1963
One of the great basics of all cookery – was held in a kind of sacred veneration by the ancients. To them it represented the world and the elements: the shell, earth; the white, water; the yolk, fire; even air was contained in this perfect package.
It was in France that I first learned to treat eggs with the respect that they deserve. Until then, I had always considered them as just another breakfast food or late-night snack. But in France, where an omelette can be a thing of fragile beauty and where the soufflé soars to gastronomic heights of gossamer distinction, the egg really comes into its own as gourmet fare for any occasion.
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