Eggs: All Day, Every Way (Recipes & Techniques) by Nilsson, Tove
Eggs: All Day, Every Way (Recipes & Techniques) by Nilsson, Tove

Eggs: All Day, Every Way (Recipes & Techniques)

"Charming and comprehensive... takes readers on a world tour of egg-centric recipes." --Publishers Weekly "Provides readers with...
$49.71 USD
$95.99 USD
$49.71 USD
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Author: Tove Nilsson
Format: Hardcover
Language: English
Subtotal: $49.71
Eggs: All Day, Every Way (Recipes & Techniques) by Nilsson, Tove

Eggs: All Day, Every Way (Recipes & Techniques)

$95.99 $49.71
Eggs: All Day, Every Way (Recipes & Techniques) by Nilsson, Tove

Eggs: All Day, Every Way (Recipes & Techniques)

$95.99 $49.71
Author: Tove Nilsson
Format: Hardcover
Language: English
Description
"Charming and comprehensive... takes readers on a world tour of egg-centric recipes." --Publishers Weekly

"Provides readers with the knowledge to cook eggs in every way possible." --Booklist

How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen.

This is a book about eggs. They play a starring role in some of the world's tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette--perfectly smooth and firm on the outside, creamy and tender within.

Here, you'll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to soufflés, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.

Author: Tove Nilsson
Publisher: Tra Publishing
Published: 03/10/2026
Pages: 224
Binding Type: Hardcover
Weight: 1.80lbs
Size: 9.46h x 7.18w x 0.88d
ISBN: 9781962098335


Review Citation(s):
Booklist 02/01/2026
Publishers Weekly 01/05/2026

About the Author
Tove Nilsson is a chef and food writer. Ever since Tove ate her first huevos rancheros in New York, she has wanted to make a book about eggs.


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