Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 62

A decent meal is never far away if you have a stash of eggs in your kitchen. And if you think egg dishes are boring, you’d better revise your thinking right now. An omelette, for example, is an extraordinary vehicle for any number of other ingredients from the minimalism of a grating of Cheddar to the Mediterranean delights of a frittata. The humble fried egg is given a new lease of life with a spot of chilli and garlic, while scrambled eggs take to the fresh zing of citrus juice with consummate ease. One of the best of all egg and cheese combinations, needing just a little butter and flour for substance, is the wicked French gougère, a gorgeously indulgent, gooey cheese pastry that I often knock up for supper or a light lunch. The great thing about all of these simple dishes is that you can tailor them to your own requirements – once you get the basic principles sorted, the imagination can take over (even if it is only to the extent of using up the odds and ends left in the back of the fridge).