Ägg – Recept & Teknik (Natur & Kultur).
If you’re only going to get one egg book, make it this one: Ägg – Recept & Teknik. In Tove Nilsson’s cookbook, hailed as a ‘grandeur bible,’ you’ll master everything from creamy soft-boiled and poached eggs to 63-degree eggs and Japanese omelettes.
I designed the book to be as fun and colourful as eggs themselves, bright, playful, and something you’ll enjoy flipping through just as much as cooking from.
