Last week, I published a review, recipe and worldwide giveaway for Chicken on the Menu by Luc Hoornaert and Kris Vlegels. Today, I have their second title in this series, Egg on the Menu, to share with you.

As with Chicken on the Menu, this high-end cookbook is packed with inspirational photographs and includes a wide range of recipes from a stunning Lemon Meringue Pie to a Scrambled Egg Khaviar Divinity (definitely not your corner diner's scrambled eggs).

The book is organized by country beginning with China, United Kingdom, Japan, Korea, Turkey, and Iran before going into Desserts, Classic Dishes and Cocktails chapters. Eggs and Bacon (a work of art created from yolks and pork belly), Cilbir (poached egg with yogurt), Dalgyal Jjim (steamed egg with spring onion), Scotch Eggs and Eggs Benedict are other examples of the dishes contained in Eggs on the Menu. 

Thanks to the publisher, Lannoo, for sharing this beautiful recipe - Fried Milk Daliang - and for offering two copies of this book to our members worldwide. Be sure to scroll down to enter our contest.

 

Fried milk Daliang
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6 Tbsp. whole milk or buffalo milk (about 90 ml)
1 tsp cornflour
6 scampi
5 eggs
½ tsp chicken powder
pinch of salt and pepper

For the bird's nest

200 g potato threads
1 tsp cornflour
1 tsp flour

To finish 10 g Parma ham (or Chinese dried ham)
1 tsp pine nuts

Method

Mix the ingredients for the bird's nest and make into equal shapes. Place them in a sieve, place a second sieve over the top and fry them in a deep fat fryer pre-heated to 180 °C until they are crisp.

Bring the milk to the boil and add the cornflour. Cool completely.

Chop the scampi finely and fry.

Separate the eggs and beat the whites. Add them to the milk, together with the chicken powder, salt and pepper. Heat two tablespoons of oil in a wok to a temperature of about 80 to 100 °C. Pour the mixture into the wok and stir gently in the same direction until it is cooked (on a gentle heat). Put the cooked milk into a bird's nest and sprinkle on the ham and the pine nuts.

Lannoo is offering two copies of this title to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index  are you excited to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 9th, 2017.