Eggs

Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About
Eggs are one of the cook’s most valuable ingredients. Highly nutritious, yet relatively inexpensive, they are easy to cook and supremely versatile. The egg contains many valuable properties, and we use it in various cooking processes. We use it for aeration, thickening, emulsifying, stabilizing and coagulating. We could not make soufflés, custard, hollandaise sauce and pancakes without eggs.
On the whole, however, we also cook eggs because they taste so good. As with much fresh food, it is hard to improve on what nature has produced. A poached or boiled egg, served with buttered toast or wholemeal bread is a simple luxury.