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Eggs [Paperback]

Michel Roux
4.6 out of 5 stars  See all reviews (34 customer reviews)
RRP: £9.99
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Book Description

2 Mar 2007
There are over 32 million eggs sold and eaten in the UK every day. The egg is the simplest and most complete food - perfect for singles and couples for a cosy evening in, versatile enough for the quickest of meals to the smartest of dinner parties, the favourite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but an inveterate global traveller with a passion for different cuisines Michel uses all of his skill and experience to take a new look at one of the oldest foods of all. Destined to become a staple on the bookshelves of everyone who likes to cook and illustrated throughout with stunning photographs by award-winning photographer Martin Brigdale, "Eggs" contains a compilation of the best 100 egg recipes. Each chapter is arranged around a style of cooking eggs from boiling, frying, poaching, baking and scrambling; how to make the perfect omelette, mousse, souffle and custard. There are classic egg recipes given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Souffle, Creme Caramel and Pavlova with Summer Fruits. There are also new dishes which boast new combinations of flavours or a lighter, simpler style of cooking including Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Creme Brulee.

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Product details

  • Paperback: 304 pages
  • Publisher: Quadrille Publishing Ltd; New Ed edition (2 Mar 2007)
  • Language: English
  • ISBN-10: 1844003116
  • ISBN-13: 978-1844003112
  • Product Dimensions: 16 x 21 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: 11,717 in Books (See Top 100 in Books)

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Product Description


"'Easy to follow and truly inspiring' Waitrose Food Illustrated"

From the Inside Flap

The egg is the simplest and most complete food, highly nutritious and versatile enough  for the quickest of meals or the smartest of dinner parties. It′s also a favorite of Pâtissiers and dessert chefs. Michel Roux—for many years a chef at the top of his profession and global traveler with a passion for different cuisines—is the ideal author to take a new look at one of the oldest foods of all. Each chapter is based around a style of cooking eggs, from boiling, frying, poaching, baking and scrambling, to making the perfect omelet, crˆepe, soufflé, meringue and custard. Classic recipes such as Hollandise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel′s original recipes boast new combination of flavors or a lighter, simpler style of cooking. Illustrated with stunning photographs and designed in a clear, modern, easy–to–follow style, Eggs is set to become a classic. --This text refers to an out of print or unavailable edition of this title.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
46 of 47 people found the following review helpful
5.0 out of 5 stars Eggy Heaven! 28 April 2008
Okay, time to put jokes about egg powder and egg sarnies aside. I wouldn't want anyone thinking of buying this book to be put off as this is quietly a work of total genius. And actually that's the thing about the egg. It is a bit like the potato in that way - a humble, simple ingredient - but it can be used in so many delicious ways. It's a perfect food. If you only have an egg in the cupboard then you have a meal. And in this book Michel Roux exploits the egg oeufre (apologies...) to the maximum - from eggs as breakfast, as comfort food, as elegant dish, as bit of cheffy brilliance. But I quite disagree that his recipes are tricky. Yes, he might throw in the odd technique, but all that requires is a little bit more attention, nothing a regular kind of a cook like me can't handle. And the results are so worthwhile! I defy anyone to not become addicted to his scrambled eggs - do it once, and you will never again have to endure overcooked, grey, rubbery scrambled eggs. We are talking silky, eggy perfection on a plate. Please, I urge you, if you want to eat simply, but well, for the rest of your life, all you need is a copy of this inspired and authoritative book on your cookbook shelf.
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23 of 25 people found the following review helpful
5.0 out of 5 stars Simply the best 16 Nov 2008
I admit I do a lot of cooking, and consequently find this book easy to follow. I have around 100 cookbooks by many chef's, from Delia Smith (Safe and easy 1st time recipes) to Thomas Keller (Loads of practice needed, but worth it).

Michel Roux's "Eggs" is one of my favourites, and superb for filling in a rainy Sunday morning. Every recipe I've tried from this book has taken my cooking up a level in flavour and texture, with the only limit from perfection being my own inability in presentation. The book covers the versatility of eggs superbly, with a myriad of applications included - and the explanations are excellent. Never before have I been able to cook a Scotch Egg with the egg perfectly cooked instead of a bullet in the middle of a sausage. The Pasta recipe is just sublime...
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3 of 3 people found the following review helpful
5.0 out of 5 stars Michel Roux, Eggs 4 Mar 2012
This is a really great book, full of ideas for exciting things to do with eggs - just the job as we've recently started keeping hens. I'm enjoying eating my way through it!
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13 of 15 people found the following review helpful
5.0 out of 5 stars Brilliant 27 Oct 2009
This book is a MUST. There is go way around it.
It has the best recipe for meringues. My family couldn't believe how light they were.
The hollandaise sauce is something else.
The best. And it's very easy to follow the recipes.
Thank you so very much Mr. Roux. Give us more please.
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5.0 out of 5 stars an eggs-travaganza of culinary ideas 5 Mar 2009
As a joint-founder of 'Le Gavroche' (along with his brother Danny), Michel Roux has a long-standing reputation as a first-class chef. Although the restaurant has since dropped to two Michelin stars, Roux's reputation remains thoroughly unblemished- the balls-up having occurred shortly after he made the regrettable decision to pass the reins to Michel Roux jnr, his bumbling nephew!

Anyway, to the recipes! I had high eggs-pectations but it's no eggs-aggeration to say that this eggs-pansive literary eggs-position eggs-udes in-eggs-tinguishable eggs-ellence! Roux's eggs-traordinary eggs-actitude of eggs-planation is eggs-emplary and its el-egg-ance cannot be eggs-tolled highly enough. Indeed, the eggs-uberant recipes are eggs-pounded eggs-plicitly enough to be readily eggs-ecuted by both d-eggs-trous eggs-perts and in-eggs-perienced b-egg-inners alike- with scant need for eggs-perimentation or eggs-tensive eggs-trapolation. While one needs some eggs-otic ingredients (to add to r-egg-ular ones, like or-egg-ano, nutm-egg or vin-egg-ar), eggs-amination reveals that none but the most eggs-clusive eggs-amples demands an eggs-orbitant level of eggs-acerbated eggs-penditure. While there are many pre-eggs-isting t-eggs-ts on eggs, Roux's eggs-tremely eggs-haustive l-eggs-icon eggs-hibits that eggs-tra level of eggs-travagance, s-egg-r-egg-ating him from other eggs-tant eggs-ponents (without egg-ception). The eggs-quisite results are pure egg-stasy!

Anyway, I b-egg you to eggs-cuse me if I have become r-egg-rettably over-eggs-cited and gone to a n-egg-ative d-egg-ree of egg-cess, in eggs-pressing myself!
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5 of 6 people found the following review helpful
5.0 out of 5 stars Fantastic 23 April 2010
Format:Hardcover|Verified Purchase
I bought this book as a present for a friend - not likely - I am hanging on to it. The pictures are clear and inspiring, the recipes are to die for. What a find.
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4.0 out of 5 stars Four Stars 4 July 2014
Format:Paperback|Verified Purchase
Pretty good recipes and all the classics. Nice easy to follow, not too fussy and precise.
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Format:Paperback|Verified Purchase
As with all Michel Roux's books this little book is full of recipes that you won't have come across before - not always the easiest but usually guaranteed to give excellent results if you follow the instructions (and Michel's general guidance). Lots of ideas for savoury and sweet dishes from simple to more complicated. The book is very well illustrated and if you've ever wondered if you really have a small / medium or large egg - then look no further than the introduction. For me this is a kitchen classic.
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Most Recent Customer Reviews
5.0 out of 5 stars Great book if you want to know how to cook ...
Great book if you want to know how to cook eggs and master your skills in the kitchen. Michel Roux doesn't disappoint. My husband now makes the best omelette in the world:))
Published 1 month ago by mi
5.0 out of 5 stars Eggs cookbook
Absolutely brilliant book, covers all you need to know about cooking and using eggs by a master chef, with plenty of recipes.
Published 6 months ago by patches
5.0 out of 5 stars Great Book
I absolutely love this book, it is very thorough yet easy to understand with plenty of great pictures. It will be heavily used over the years.
Published 6 months ago by Mrs Rosalind Matthews
5.0 out of 5 stars EGGS
This is an excellent book and really opens up the whole range of cooking with eggs and so well laid out that a moderate cook can produce amazing results and also expand their... Read more
Published 7 months ago by Jane Hutton
5.0 out of 5 stars Very good book with lots of illustrations and details for cooks ...
Very good book with lots of illustrations and details for cooks at all levels. As always Michel's books are very good
Published 10 months ago by Amazon Customer
4.0 out of 5 stars Eggs are real fun food
How to use eggs and what it can be used to is shown and detalied so you will learn somting here and show tis off to frends must be a cool thing
Published 16 months ago by odd lie
5.0 out of 5 stars A must for hen keepers!
So glad I bought this book as we have 4 hens and 4 eggs a day! I now have a new found love for baked eggs, and I will never mistreat an egg again!
Published 16 months ago by tg
5.0 out of 5 stars BOUGHT AS A GIFT
Published 16 months ago by Tracey Umpleby
5.0 out of 5 stars eggs
this book is another one of michel roux books good illistrations well presented good well demonstrated it has good tips and alot of advice
Published 18 months ago by Wendy Barrett
5.0 out of 5 stars I would recommend this product to anyone!!
I bought this egg book for my girlfriend for her birthday and she absolutely loves it!! the recipes are fantastic and yummy and the recipes are very easy to make and follow, i... Read more
Published 20 months ago by Mike
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