Eggs Over Easy Soft Cover
This book gives you the knowledge and inspiration to cook eggs in your style, to experiment with flavours and ingredients that you wouldn't have thought enhanced the taste of eggs. Break away from your usual bacon and eggs with tomato sauce.
It also teaches you the basics, like how to cook a fried egg, a boiled egg, egg in a hole, an omelette, scrambled eggs and my new fave- folded eggs.
A collection of drool worthy eggs that will inspire and show you that it's all about the “bits and pieces” that turn simple into delicious. Ramp up your morning fry up!
I have always loved eggs, how they look, how they photograph and how they taste. They are the perfect vessel for transporting flavours and textures. A head chef I once worked with taught me that the meat / protein is just the carrier for the sauce. “It’s the sauce that you are tasting. “ I believe this extends to garnishes and what I refer to as “all the bits and pieces”. These are the incidentals that make food totally yum. I am all about textures, the crunch factor, the sweet and salty combos, well seasoned food and the fresh pops that make any dish sing.
Rewind a few instagram posts. My love for photographing eggs, eating them, trying out all the combinations that go with eggs was born. It started out as a Saturday morning post with my twin daughters. They named them. We continued and today I have posted over 250 egg styles. So it was definitely time to collate them and put them in a book.
A collection of drool worthy eggs that will inspire and show you that it's all about the “bits and pieces” that turn simple into delicious. Ramp up your morning fry up!
All the images in this book are taken by me. I love a little natural light through my kitchen window.
This book gives you the knowledge and inspiration to cook eggs in your style, to experiment with flavours and ingredients that you wouldn't have thought enhanced the taste of eggs. Break away from your usual bacon and eggs with tomato sauce.
It also teaches you the basics, like how to cook a fried egg, a boiled egg, egg in a hole, an omelette, scrambled eggs and my new fave- folded eggs.
A collection of drool worthy eggs that will inspire and show you that it's all about the “bits and pieces” that turn simple into delicious. Ramp up your morning fry up!
I have always loved eggs, how they look, how they photograph and how they taste. They are the perfect vessel for transporting flavours and textures. A head chef I once worked with taught me that the meat / protein is just the carrier for the sauce. “It’s the sauce that you are tasting. “ I believe this extends to garnishes and what I refer to as “all the bits and pieces”. These are the incidentals that make food totally yum. I am all about textures, the crunch factor, the sweet and salty combos, well seasoned food and the fresh pops that make any dish sing.
Rewind a few instagram posts. My love for photographing eggs, eating them, trying out all the combinations that go with eggs was born. It started out as a Saturday morning post with my twin daughters. They named them. We continued and today I have posted over 250 egg styles. So it was definitely time to collate them and put them in a book.
A collection of drool worthy eggs that will inspire and show you that it's all about the “bits and pieces” that turn simple into delicious. Ramp up your morning fry up!
All the images in this book are taken by me. I love a little natural light through my kitchen window.
This book gives you the knowledge and inspiration to cook eggs in your style, to experiment with flavours and ingredients that you wouldn't have thought enhanced the taste of eggs. Break away from your usual bacon and eggs with tomato sauce.
It also teaches you the basics, like how to cook a fried egg, a boiled egg, egg in a hole, an omelette, scrambled eggs and my new fave- folded eggs.
A collection of drool worthy eggs that will inspire and show you that it's all about the “bits and pieces” that turn simple into delicious. Ramp up your morning fry up!
I have always loved eggs, how they look, how they photograph and how they taste. They are the perfect vessel for transporting flavours and textures. A head chef I once worked with taught me that the meat / protein is just the carrier for the sauce. “It’s the sauce that you are tasting. “ I believe this extends to garnishes and what I refer to as “all the bits and pieces”. These are the incidentals that make food totally yum. I am all about textures, the crunch factor, the sweet and salty combos, well seasoned food and the fresh pops that make any dish sing.
Rewind a few instagram posts. My love for photographing eggs, eating them, trying out all the combinations that go with eggs was born. It started out as a Saturday morning post with my twin daughters. They named them. We continued and today I have posted over 250 egg styles. So it was definitely time to collate them and put them in a book.
A collection of drool worthy eggs that will inspire and show you that it's all about the “bits and pieces” that turn simple into delicious. Ramp up your morning fry up!
All the images in this book are taken by me. I love a little natural light through my kitchen window.