This recipe is excellent for using up egg yolks, and is equally delicious with plain grilled fish or meat – or as an accompaniment to vegetables like asparagus and artichokes.
6 oz (170 g) butter
1 tablespoon wine vinegar
2 tablespoons lemon juice
3 egg yolks
½ teaspoon caster sugar
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(serves 2 people)
This is a light, foamy, lemony pudding literally made in moments.
3 large eggs, separated
1 lemon
2 dessertspoons caster sugar
Butter
A thick-based frying-pan.
First of all, add the grated rind and the juice of the lemon to the egg yolks, together with the sugar, and whisk until the mixture is (more…)
(serves 4 people)
This very famous Italian classic should be made with Marsala wine, which isn’t very expensive, but failing that a sweet sherry or Madeira would do.
8 egg yolks
3 fluid oz Marsala (75 ml)
dessertspoons caster sugar
For this you’ll need a medium-sized mixing bowl that will sit comfortably over a saucepan (more…)
(served 2 people)
These are eggs set in a hot spicy tomato sauce. In the summer 1 lb (450g) of peeled fresh tomatoes would be best, but in the winter the tinned Italian variety have more flavour than imported tomatoes.
4 fresh eggs
3 tablespoons olive oil
1 large onion, chopped
1 green pepper, chopped
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(serves 2 people)
This is the famous egg dish from the Basque region of France, where it’s served very often with a thick slice of Bayonne ham. I serve it either just with triangles of fried bread or with grilled gammon steaks.
2 green peppers, deseeded and cut into strips
1 lb tomatoes (450 g), skinned, deseeded and chopped
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(serves 3-4 people)
The one and only secret of success in making a soufflé is to whisk the egg whites properly. Once you have mastered that, soufflés should never be a problem. But do remember it is in the nature of soufflés to start to shrink straight away, and always serve them absolutely immediately.
3 oz grated cheese (75 g) (any hard cheese can be used)
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(serves 4 people)
8 eggs
4 medium leeks, cleaned and chopped
3 oz strong Cheddar cheese (75 g), grated
1 tablespoon Parmesan cheese, grated
3 oz butter (75 g)
1 ½ or plain flour (40 g)
¾ pint milk (425 ml)
Cayenne pepper
Salt and freshly-milled black pepper
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(serves 2 people)
4 fresh eggs
2 bunches watercress, trimmed and chopped
1 oz butter (25 gr)
¾ oz plain flour (20 g)
½ pint milk (275 ml)
1 oz mild cheese (25 g), grated
1 level tablespoon Parmesan cheese, grated
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