Over 80 recipes for omelettes, pancakes, souffles, custards, meringues, and sauces, with more than 300 colour step-by-step photographs. This delightful book reveals the wonders of cooking with eggs with an easy-to-follow introduction that guides the reader through the main preparation and cooking techniques, from boiling, poaching and baking to frying and scrambling. The recipe section is divided into seven handy chapters and includes recipes for every occasion. Whatever time of day, you are sure to find the perfect egg dish in this wonderful collection.