Love Food Editors - Eggs

This edition published by Parragon Books Ltd in 2016 and distributed by

Parragon Inc.

440 Park Avenue South, 13th Floor

New York, NY 10016

www.parragon.com

LOVE FOOD is an imprint of Parragon Books Ltd

Copyright Parragon Books Ltd 2016

LOVE FOOD and the accompanying heart device is a registered trademark of Parragon Books Ltd in the USA, the UK, Australia, India, and the EU.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electric, mechanical, photocopying, recording, or otherwise, without the prior permission of the copyright holder.

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ISBN: 978-1-4723-9821-5

Cover photography by Tony Briscoe

New recipes by Teresa Goldfinch

New recipe photography by Kris Kirkham

New home economy by Lucy-Ruth Hathaway

Notes for the Reader

This book uses standard kitchen measuring spoons and cups. All spoon and cup measurements are level unless otherwise indicated. Unless otherwise stated, milk is assumed to be whole, eggs are large, individual vegetables and fruits are medium, and pepper is freshly ground black pepper. A pinch of salt is calculated as 1 16 of a teaspoon. Unless otherwise stated, all root vegetables should be peeled prior to using.

Garnishes, decorations, and serving suggestions are all optional and not necessarily included in the recipe ingredients or method. Any optional ingredients and seasoning to taste are not included in the nutritional analysis.

The times given are only an approximate guide. Preparation times differ according to the techniques used by different people and the cooking times may also vary from those given. Optional ingredients, variations, or serving suggestions have not been included in the time calculations.

While the publisher of the book and the original author(s) of the recipes and other text have made all reasonable efforts to ensure that the information contained in this book is accurate and up to date at the time of publication, anyone reading this book should note the following important points:

Medical and pharmaceutical knowledge is constantly changing and the author(s) and the publisher cannot and do not guarantee the accuracy or appropriateness of the contents of this book;

In any event, this book is not intended to be, and should not be relied upon, as a substitute for appropriate, tailored professional advice. Both the author(s) and the publisher strongly recommend that a physician or other healthcare professional is consulted before embarking on major dietary changes;

For the reasons set out above, and to the fullest extent permitted by law, the author(s) and publisher: (i) cannot and do not accept any legal duty of care or responsibility in relation to the accuracy or appropriateness of the contents of this book, even where expressed as advice or using other words to this effect; and (ii) disclaim any liability, loss, damage, or risk that may be claimed or incurred as a consequencedirectly or indirectlyof the use and/or application of any of the contents of this book.

For best results, use a food thermometer when cooking meat. Check the latest government guidelines for current advice.