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Eggs
Used.Good Condition.Hardcover.By Michel Roux.No Dust Jacket.299 Pages plus Index.
304 pages, Hardcover
First published October 7, 2005
19 people are currently reading
159 people want to read
About the author
Michel Roux
72 books20 followersMichel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.
Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Chef Michel Roux Jr. is his nephew.
Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Chef Michel Roux Jr. is his nephew.
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Displaying 1 - 14 of 14 reviews
August 8, 2019
A splendid oeuvre on the oeuf, with captivating photogroeufs. Would that I had a choeuf to souffl an oeuf or fry an Ei.
July 22, 2025
As usual when reviewing a cookbook, I make the announcement that I am NOT a great cook or even an average cook. My culinary skills are somewhere below the latter. However, I do indeed enjoy a good cookbook, one which will provide me with pictures while also motivating me to try something new. Michel Roux really checks all the boxes with this tome, which goes beyond what I thought the simple egg could produce. As an eater who doesn’t especially like eggs in general, this book has opened up some new cooking paths for me to pursue.
He starts very simply, with boiled eggs, both hard and soft. There is something lovely about timing a soft-boiled egg to create a morning treat. Here, Roux throws in some add-ons to add to the end result, such as chives and olives. There are also little soldiers, which are asparagus tips to be dipped into the egg. I have never thought of that, so it turned out to be a big hit. Then it’s on to poached eggs. This is something I am adamant about…learn how to poach an egg, restaurant people! Eating a dish of Eggs Benedict that’s ruined by gooey egg is disgusting. So, I was thrilled to see that Roux and I have the same tastes. His pictures on making poached eggs gave me hope. They are fluffy yet solid, the way they should be. Abracadabra.
Fried and scrambled eggs are here, which are easy for me, but I really enjoyed his recipes for omelettes. Because of Roux, I decided to experiment a bit by adding Pickapeppa Sauce (my idea, not his) to my batter. Oh, such a wonderful meal, with chives and basil from the garden thrown into the mix (plus some red bell pepper). A great meal to start any day, I must say. His next chapter is on egg soufflés, which I have now added to my ever-braver list of dishes to make. His Vanilla & Mango Soufflé is heartily welcomed in my household! Eventually the book leads into luscious desserts, none of them too complicated to make. The Chocolate & Orange Mousse recipe grabbed me with the photo as did the Blackberry Ripple Mousse. Both desserts sound “big” but they are light and easier to create than I thought.
The pages are filled with photographs throughout, which is always a big help. He begins each chapter with two fully illustrated pages showing how to start the mixing process for that particular section. Wonderful, so helpful for the reader. I really enjoyed reading and using this book to expand my egg horizons, so to speak.
Book Season = Year Round (feeling extravagant)
He starts very simply, with boiled eggs, both hard and soft. There is something lovely about timing a soft-boiled egg to create a morning treat. Here, Roux throws in some add-ons to add to the end result, such as chives and olives. There are also little soldiers, which are asparagus tips to be dipped into the egg. I have never thought of that, so it turned out to be a big hit. Then it’s on to poached eggs. This is something I am adamant about…learn how to poach an egg, restaurant people! Eating a dish of Eggs Benedict that’s ruined by gooey egg is disgusting. So, I was thrilled to see that Roux and I have the same tastes. His pictures on making poached eggs gave me hope. They are fluffy yet solid, the way they should be. Abracadabra.
Fried and scrambled eggs are here, which are easy for me, but I really enjoyed his recipes for omelettes. Because of Roux, I decided to experiment a bit by adding Pickapeppa Sauce (my idea, not his) to my batter. Oh, such a wonderful meal, with chives and basil from the garden thrown into the mix (plus some red bell pepper). A great meal to start any day, I must say. His next chapter is on egg soufflés, which I have now added to my ever-braver list of dishes to make. His Vanilla & Mango Soufflé is heartily welcomed in my household! Eventually the book leads into luscious desserts, none of them too complicated to make. The Chocolate & Orange Mousse recipe grabbed me with the photo as did the Blackberry Ripple Mousse. Both desserts sound “big” but they are light and easier to create than I thought.
The pages are filled with photographs throughout, which is always a big help. He begins each chapter with two fully illustrated pages showing how to start the mixing process for that particular section. Wonderful, so helpful for the reader. I really enjoyed reading and using this book to expand my egg horizons, so to speak.
Book Season = Year Round (feeling extravagant)
July 2, 2010
My all time favorite cook book! Makes good use of my chickens! Not a recipe in it I haven't liked so far!
April 10, 2018
Good book with some of the best layout/pictures I've seen. There wasn't much here in terms of tips and technique (although it had more than most cookbooks) as it was mostly recipes (which looked delicious!)
September 11, 2014
Love the cookbook for all its technicalities on the cooking, frying, poaching, scrambling of eggs. And these are only a few of the methods used.
Not all recipes have a low threshold for home cooking, some are very time consuming and others have harder-to-get ingredients. But that goes with the territory of a Michelin-star chef.
I already have some favourite recipes and as a huge lover of eggs I intend to try them all.
Not all recipes have a low threshold for home cooking, some are very time consuming and others have harder-to-get ingredients. But that goes with the territory of a Michelin-star chef.
I already have some favourite recipes and as a huge lover of eggs I intend to try them all.
October 1, 2008
Great cookbook to learn any egg-cookery related skill. Not great for all around meals, but hey, you'll learn to make great poached eggs, deep-fried eggs, any sort of scramble, omelet, soft-hard boiled… the list goes on.
April 8, 2014
Very good and reliable book. Very detailed and precise in all recipes that I tried. It might be luck but all my Souffles from the book came out perfect. A must have in every cook kitchen either amateur or professional.
April 8, 2011
I juts bought it! The recipes look great, can't wait to try them!
Read
May 10, 2011I skimmed it. While the technique parts are clear and helpful, none of the recipes are things I would make at home.
April 28, 2013
Absolutely brilliant
If you thought you knew about eggs, well think again and read this masterpiece!
So worth it!
If you thought you knew about eggs, well think again and read this masterpiece!
So worth it!
July 9, 2015
Excelente livro, indico a todos!!
February 6, 2016
Pg 290 chocolate sabayon. Divine!
May 16, 2012
Generally very good, but steer clear of the macarons recipe, it's not up to scratch.
August 16, 2017
Monsieur Michel Roux I love you!!
Displaying 1 - 14 of 14 reviews