All About Eggs

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All About Eggs
Key Stage 4
First Published 2014

This resource contains plenty of information on cooking with eggs: microwaving, freezing and using raw eggs and including the effects of different cooking methods and appropriate health and safety advice for each. It looks at the different methods of egg production, the different parts of an egg and also includes a section on the dangers of food poisoning.  There are eleven recipes, each of which indicates how eggs are used to make the recipe work effectively. Dishes include: lemon meringue pie, tarte au citron, egg mayonnaise, Victoria sponge cake, quiche, vol au vents, éclairs, frangipane tarts, scotch eggs, potato croquettes and savoury pancakes.

Others in the series include:
All About Fish
All About Food Preservation
All About Garlic, Spices and Chilies
All About Meats
All About Vegetables

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