A book devoted to the simplest and most complete food. Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling to making the perfect omelette, crepe, souffle, meringue and custard.
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Cheddar, sorrel & anchovy soufflés
Butter 4 individual 10cm soufflé dishes and coat the insides with grated cheese.
To make the béchamel, melt the butter in a small pan, add the flour and cook, stirring, for 2 minutes. Still stirring, add the milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour into a bowl. Season very lightly with salt and plenty of pepper, and whisk in the egg yolks, then the anchovy essence. Cover the bowl with cling film; let cool slightly.
Preheat the oven to 200C / Gas 6. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one-third of the egg whites into the warm soufflé mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the sorrel and 200g grated cheddar with the other. Stop as soon as the mixture is completely amalgamated.
Spoon the mixture into the soufflé dishes to come 5mm above the rim. Bake the soufflés for 6 minutes, then sprinkle the tops with a little grated cheddar and immediately return to the oven for a further 2 minutes. Top each soufflé with a rolled anchovy fillet and serve immediately.
50g softened butter, to grease dishes
50g cheddar, grated to coat dishes
20g plain flour
6 medium egg yolks
1 tablespoon anchovy essence
10 medium egg whites
15g sorrel leaves, de-stalked and shredded
200g cheddar, finely grated, plus 20g to finish
4 anchovy fillets in oil, drained