Egg on the Menu – Review, Recipe and Giveaway
September 5, 2017 by Jenny
Last week, I published a review,
recipe and worldwide giveaway for Chicken
on the Menu by Luc Hoornaert and Kris Vlegels. Today, I have
their second title in this series, Egg on the
Menu, to share with you.
As with Chicken on the Menu, this high-end cookbook is
packed with inspirational photographs and includes a wide range of
recipes from a stunning Lemon Meringue Pie to a Scrambled Egg
Khaviar Divinity (definitely not your corner diner’s scrambled
eggs).
The book is organized by country beginning with China, United
Kingdom, Japan, Korea, Turkey, and Iran before going into Desserts,
Classic Dishes and Cocktails chapters. Eggs and Bacon (a work of
art created from yolks and pork belly), Cilbir (poached egg with
yogurt), Dalgyal Jjim (steamed egg with spring onion), Scotch Eggs
and Eggs Benedict are other examples of the dishes contained in Eggs on the
Menu.
Thanks to the publisher, Lannoo, for sharing this beautiful recipe – Fried Milk Daliang – and for offering two copies of this book to our members worldwide. Be sure to scroll down to enter our contest.
Fried milk Daliang
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
6 Tbsp. whole milk or buffalo milk (about 90 ml)
1 tsp cornflour
6 scampi
5 eggs
½ tsp chicken powder
pinch of salt and pepper
For the bird’s nest
200 g potato threads
1 tsp cornflour
1 tsp flour
To finish 10 g Parma ham (or Chinese dried ham)
1 tsp pine nuts
Method
Mix the ingredients for the bird’s nest and make into equal shapes. Place them in a sieve, place a second sieve over the top and fry them in a deep fat fryer pre-heated to 180 °C until they are crisp.
Bring the milk to the boil and add the cornflour. Cool completely.
Chop the scampi finely and fry.
Separate the eggs and beat the whites. Add them to the milk, together with the chicken powder, salt and pepper. Heat two tablespoons of oil in a wok to a temperature of about 80 to 100 °C. Pour the mixture into the wok and stir gently in the same direction until it is cooked (on a gentle heat). Put the cooked milk into a bird’s nest and sprinkle on the ham and the pine nuts.
Lannoo is offering two copies of this title to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index are you excited to try first?
Please note that you must be logged into the Rafflecopter contest
before posting or your entry won’t be counted. Please be sure to
check your spam filters to make sure you receive our email
notifications. Prizes can take up to 6 weeks to arrive from the
publishers. If you are not already a Member, you can join at no cost. The contest ends at
midnight on October 9th, 2017.
Categories
- All Posts (6839)
- Antipasto (2083)
- Author Articles (246)
- Book News (932)
- Cookbook Giveaways (978)
- Cookbook Lovers (250)
- Cooking Tips (106)
- Culinary News (299)
- Food Biz People (548)
- Food Online (782)
- Holidays & Celebrations (265)
- New Cookbooks (146)
- Recipes (1488)
- Shelf Life With Susie (231)
- What's New on EYB (132)
Archives
Latest Comments
- FuzzyChef on Bay leaves – essential or superfluous?
- hangryviking on Gift Guide for Bakers – 2024 and Giveaway
- FJT on Bay leaves – essential or superfluous?
- lucymajor94 on Desi Bakes – Cookbook Giveaway
- lucymajor94 on The Curry Guy Chicken – Giveaway
- acecil on Gift Guide for Bakers – 2024 and Giveaway
- GillB on Bay leaves – essential or superfluous?
- lascatx on Bay leaves – essential or superfluous?
- demomcook on Bay leaves – essential or superfluous?
- GreenhouseCheryl on Gift Guide for Bakers – 2024 and Giveaway