Michel Roux on Eggs

He's had 3 Michelin stars for 21 years. He's a Chevalier de la Legion d'Honneur. And now he's written a book to bestow his most faithful kitchen companion, the egg, with the honour it deserves. From the simple (ham and eggs) to the exotic (mollet bantam eggs on crabmeat and celeriac julienne), Eggs is a must read for egg-lovers and foodies alike. And I have a new hero.