eggs:

Scrambled for breakfast, omelette for lunch, curried for dinner, eggs are so wonderfully versatile

Not only as food, but also what their properties can be used for in the kitchen:

• aeration agent in mousses
• rising agent in cakes
• binding agent to hold breadcrumbs to foods
• emulsion agent for sauces

It is said a tradition chef's hat (chapeau de chef) should have 101 folds/creases in it, t signify 101 ways that they can make an egg into a meal

Look for the recipe for the 65° egg . . . now here is a boiled or poached egg with a difference

recipes links:

• egg safety and storage

• scrambled eggs

• omelet (classic)

• omelet (soufflé)

• eggs benedict

email chef@tallyrand.info