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per person enough oil to shallow crispy fry the eggs 1tbsp jalapeño peppers (I used pickled ones as When it is shimmering, crack two eggs in, not too close to each other. Using two wooden spoons, as the eggs fry, fold them back over themselves. Into the middle of this, spoon some cacik, then place a poached egg with the yolk still runny on top. The biggest issue was convincing Little Bit that, despite his love of eggs, he could not have my egg

c apple sauce 1 1/2 tbsp apple cider vinegar 1 1/2 c cheese, grated (I used medium aged Gruyère) 2 egg yolks For the soufflé: 1 1/2 c roux 7 egg whites 1/2 c cheese, grated 1 tsp sumac 1 tsp thyme Salt and Finally, beat in egg yolks. Mix about 1/3 of the egg whites into 1 1/2 c of the roux in a large bowl. Salt and pepper to taste. 4) Carefully pour the roux and egg white mix into the prepared soufflé dish

I absolutely love baked eggs! I hesitated over getting it initially because I figured "how interesting can a cookbook about eggs be The trick is to bake them until the yolk is still runny but the white is set, so keep your eyes on it I usually place the eggs in a bain-marie in the oven, but not always. Bake for about 10 minutes, or until the eggs are set to your liking. Serve with toast.

the end I decided on a creamy garlic mash (using some of my failed mozzarella curds) and a poached egg Place over mashed potatoes and a poached egg topped with sumac. The creamy mash really allowed the mushrooms to shine and the red wine contrasted nicely with the egg

Ingredients: For the Waffles: 3 c waffles 2 tbsp baking powder 4 tsp sugar 2 c whey (or milk) 4 eggs, yolk 3/4 c vegetable oil 1 - 2 tbsp herby white wine vinegar Salt or Season-all to taste NB You can prep the waffles and mayo ahead of time. 1) For the mayo: place the egg yolk in a bowl and begin whisking If it looks like the egg yolk and the oil aren't forming a smooth emulsion and coming together as you'd Beat the egg whites to stiff peaks then fold them gently into the batter.

delicate and difficult, but I've found that essentially a medium-thick roux with the right number of egg yolks and stiff egg whites mixed in usually comes out perfectly (unfortunately this one deflated before Do feel free to adjust this and the sugar to suit your tastes.) 2 tbsp of orange zest 2 egg yolks 6 egg Mix pumpkin purée, brown sugar, spices, butter, milk, egg yolks and orange zest. Beat whites to stiff peaks. 2) Add 1/3 of egg whites to pumpkin mixture and gently mix it in, then fold

I have been playing with different combinations of flavours and ingredients (beyond the basic egg yolk I always start with the basic ratio of 1 egg yolk to 3/4 c oil from Samin Nosrat's Salt Fat Acid Heat Ingredients: Lemon and Sage Mayo -> Made specially for turkey sandwiches: 1 egg yolk 3/4 c sunflower Herby Vinegar Mayo: -> Made for the Chicken and Waffles 1 egg yolk 3/4 c sunflower seed oil 1/8 - 1/ yolk 3/4 c rapeseed oil 1 - 2 tbsp red cooking wine 1-2 tbsp white vinegar 1 tsp thyme 1/2 tsp sumac

The result was that the eggs lumped a bit in the mix. Version 2 (using an ice cream churn): Ingredients: 1 c condensed milk (ish, I just use the whole tin) 6 egg yolks 2 c milk 1 c sugar 1/3 c caramel bits 1/2 tsp salt 1) Place the unopened tin of sweetened condensed Meanwhile, beat the egg yolks with remaining 1/3 of the sugar until it forms a ribbonny consistency. 3) Pour milk over the egg and sugar mixture, whisking continuously.

Left over spätzle goes very nicely fried up with eggs for breakfast. Ingredients: 3 c flour 3 eggs 1/2 tsp (at least) freshly grated nutmeg 1 1/2 c milk 1 tsp (generous) Add the eggs and whisk. Add the milk and mix. 2) Bring a pot of salted water to the boil.

I have decided to add something a little different to my posts from now on as an addendum, combining my two great loves of cooking (and eating) and reading. I noticed recently that all of my cooking happens either while wrangling Little Bit, or while listening to an Audiobook. When linking the Broccoli and Cheese Scone recipe to the post about making mascarpone to pair with sweet scones, I suddenly had a vivid image in my head of a sedan chair being carried through rice paddies. It took me a second to place it, but then I realised that it was from WS Maugham's The Painted Veil which I had been listening to when I made the scones. After realising this, I scrolled back through older posts and for a fair number of the recipes I could effortlessly conjure up which part of which book I was listening to while making that recipe. This being the case, I have decided to start including a note on what I was listening to at the time on some posts. Going forward, I will simply include a note on the books on the recipe I am typing up, either at the top or the bottom. For older posts though where something in particular stands out, I am going to go back and add a note to recipes. Feel free to go take a look! I will tag recipes with a book note with the label "book" so you can search for them, otherwise, just scroll! Any book recommendations or comments are welcome! I will also add an Amazon.co.uk link to the books so you can read them for yourself if you want! These are affiliate links, but you pay no extra for the books. I may (still not entirely sure how this works) just get a commission on the book.