Abstract
Egg dishes are grouped under the six basic methods of cooking them. These are grouped as:
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1.
soft boiled, poached, moulded
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2.
hard boiled, stuffed
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3.
en cocotte, sur Ie plat
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4.
deep and shallow fried
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5.
scrambled
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6.
omelettes
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© 1989 H. L. Cracknell and G. Nobis
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Cracknell, H.L., Nobis, G. (1989). Egg Dishes. In: The New Catering Repertoire. Palgrave, London. https://doi.org/10.1007/978-1-349-20391-8_3
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DOI: https://doi.org/10.1007/978-1-349-20391-8_3
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-43484-0
Online ISBN: 978-1-349-20391-8
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