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Egg Dishes

Chapter
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Abstract

Egg dishes are grouped under the six basic methods of cooking them. These are grouped as:
  1. 1.

    soft boiled, poached, moulded

     
  2. 2.

    hard boiled, stuffed

     
  3. 3.

    en cocotte, sur Ie plat

     
  4. 4.

    deep and shallow fried

     
  5. 5.

    scrambled

     
  6. 6.

    omelettes

     

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Copyright information

© H. L. Cracknell and G. Nobis 1989

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