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Many Ways for Cooking Eggs

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Nutrition & Food

Many Ways for Cooking Eggs

S. T. Rorer

47 pages~56 min read130 chapters$4.99
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Anchovy sauce, tarragon sauce, brown butter: the egg gets serious saucing here. Mrs. Rorer's many ways for cooking eggs surround the humble shell with English drawn butter, hollandaise, bechamel, and horseradish, dozens of preparations deep. The cheapest protein in the market, treated like a first course. Break two eggs and choose among many ways.

Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.

Inside this book

130 chapters

  1. 1MANY WAYS FOR COOKING EGGS
  2. 2CONTENTS
  3. 3SAUCES
  4. 4ENGLISH DRAWN BUTTER
  5. 5PLAIN SAUCE HOLLANDAISE
  6. 6ANCHOVY SAUCE
  7. 7SAUCE BECHAMEL
  8. 8TARRAGON SAUCE
  9. 9HORSERADISH SAUCE
  10. 10CREAM OR WHITE SAUCE
  11. 11BROWN BUTTER SAUCE
  12. 12SAUCE PERIGUEUX
  13. 13TOMATO SAUCE
  14. 14PAPRIKA SAUCE
  15. 15CURRY SAUCE
  16. 16ITALIAN SAUCE
  17. 17COOKING OF EGGS
  18. 18TO PRESERVE EGGS

+ 112 more. The full contents open with the book.

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