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How to Boil an Egg

A collection of simple and nutritious ways to cook and eat eggs from the ever popular Rose Bakery

Rose Bakery


Price: USD$35.00

  • A collection of simple and nutritious ways to cook and eat eggs from the ever popular Rose Bakery
  • Includes all the basic ways of cooking eggs such as boiled, poached, scrambled and fried eggs, as well as recipes for Rose Bakery’s best-loved dishes, from pancakes and muffins to soups, salads and puddings
  • A follow up to Breakfast, Lunch, Tea, published by Phaidon in 2006, it will appeal to anyone who shares Rose’s fresh and natural approach to food
  • Specially commissioned, original paintings by award-winning botanical artist Fiona Strickland accompany the recipes

One of the most complete and nourishing of ingredients, this book shows how tasty and versatile eggs can be. How to Boil an Egg Etc, is a collection of simple and unusual recipes for cooking eggs from Rose Bakery.

Renowned English chef Rose Carrarini of Rose Bakery has chosen her favourite classic and contemporary ways of using eggs, including all the basics like poached, scrambled and fried eggs, as well as muffins, pancakes, tarts, gratins, cakes and puddings.

This book will enable you to master the basics of cooking eggs as well as recreate some of the most popular dishes served in Rose Bakery, from breakfast classics such as pancakes and French toast to afternoon treats such as Welsh Tea Cakes, Walnut Cake and Orange Crème Caramel, as well as soups, quiches and tarts perfect for a light lunch.

Rose Carrarini and her husband Jean-Charles set up the original Rose Bakery, a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris in 2002. Serving simple, fresh and healthy meals, their food blurs the boundaries between home and restaurant cooking.

Over 90% of the products served in the cafés are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible, and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure.

Rose's approach to food proved very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop’s counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes.

Breakfast, Lunch, Tea, published by Phaidon in 2006, introduced this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience and since then Rose has opened branches of her bakery in London, Seoul Tokyo and Tel Aviv, each serving her signature light and healthy food.


Format: Hardback
Size: 270 x 205 mm (10 5/8 x 8 1/8 in)
Pages: 136 pp
Illustrations: 39 illustrations
ISBN: 9780714862415

  Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up a stylish new cookbook boasting 84 ways to transform the breakfast favorite.

This is the kind of thing I would love to have for breakfast every day.
- Oscar de la Renta, fashion designer, The New York Times Style Magazine

Rose Carrarini opened Rose Bakery, a small Anglo-French bakery, shop and restaurant in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple and healthy food. Rose’s philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul and Tel Aviv.


Contents and Sections:

Tips, Techniques and Ingredients

Simply Eggs:
  • Boiled Eggs
  • Poached Eggs
  • Scambled Eggs
  • Fried Eggs
  • Omelette
  • Mayonnaise
  • Hollandaise Sauce
  • Béarnaise Sauce
Eggs for Breakfast:

  • Green Fried Eggs
  • Scrambled Eggs & Vinegar
  • Scrambled Eggs with Tomato
  • French Toast
  • Egg in the Middle
  • Eggs Benedict
  • Eggs Florentine
  • Jane’s Eggs
  • Eggs Baked in Dashi
Scones and Muffins
  • Date & Walnut Scones
  • Honey Wholemeal (Whole Wheat) Scones
  • Chocolate Scones
  • Cheddar, Leek & Curry Scones
  • Banana Oat Muffins
  • Blueberry Muffins
  • Chocolate Orange Muffins
Pancakes, Popovers and Oats
  • Classic Pancakes
  • Lemon Pancakes
  • Wholemeal (Whole Wheat) Buttermilk Pancakes
  • Drop Scones
  • Popovers
  • Porridge Oat Pudding
Eggs for Lunch:

  • Egg Soup
  • Chicken Soup with Passatelli
  • Chicken Soup & Kneidlach
  • Italian Egg Soup
  • Tomato, Porcini (Cep) & Egg Soup
  • Poached Eggs in Tomato & Fennel Broth
  • Tofu Hot Pot
  • Courgette (Zucchini) & Tomato Gratin
  • Courgette (Zucchini) & Aubergine (Eggplant) Gratin
  • Leek, Tomato & Mustard Gratin
  • Basic Pastry Dough
  • Green Tarts
  • Leek & Mustard Tarts
  • Curried Cauliflower Tarts
Main Courses
  • Tarragon Chicken
  • Meatballs
  • Tofu Balls
  • Lentil & Whole Grain Fritters
  • Buckwheat Crêpes
  • Three-Coloured Frittata
  • Lacy Eggs over Vegetables
  • Rose Bakery Ratatouille
  • Mashed Potatoes, Eggs & Parmesan
  • Spinach & Ricotta Gnocchi
Savoury Custards
  • Traditional Chawanmushi
  • My Chawanmushi with Spring Vegetables
  • My Chawanmushi with Seafood
  • Our Salad Niçoise
  • Egg & Cress Salad
  • Egg Salad with Arame & Rice
  • Cauliflower & Egg Curry Salad
  • Leek Vinaigrette with Eggs & Herbs
Light Lunches
  • Egg Sandwich
  • Club Sandwich
  • Omelette Sandwich
  • Curried Egg Sandwich
  • Scotch Eggs
Eggs for Tea:

  • Pumpkin Cake
  • Purple Corn & Blueberry Cake
  • Wholemeal (Whole Wheat) & Walnut Cake
  • Classic Genoise Sponge
  • Sponge Fingers
  • Chocolate & Orange Polenta Cake
  • Green Tea Genoise
  • Welsh Tea Cakes
  • Semolina Pudding
  • Bread & Butter Pudding
  • Deep Custard Tarts
  • Soy Crème Caramel
  • Orange Crème Caramel
  • A Simple Apple Flan
  • Rose Bakery Chocolate Mousse
  • Pavlova
  • Eton Mess
  • Îles Flottantes



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