Taking the simple egg to new heights, this book offers over 25 inspiring sweet and savoury recipes. A useful introduction demonstrates how to make basic omelettes, fritattas and souffl s with handy tips on how to separate eggs and whisk egg whites, plus suggestions for filling and flavourings. Impress dinner party guests with Japanese rolled omelette or frozen Grand Marnier souffles, or try classics like potato and onion tortilla or frittata with sun-dried tomatoes for a quick weekday supper. Each recipe is enhanced by colour photographs, with easy-to-follow instructions for foolproof results.