Offal, shellfish and eggs are among the richest sources of B vitamins. A breakfast of 2-3 eggs and a lunch containing 15-20 dkg liver provides the body’s daily vitamin B1 needs. The egg is a wonderfully versatile ingredient: poached eggs, scrambled eggs, omelette, soft and hard boiled, fried eggs, egg noodles, etc. For me the perfect hard boild egg has its white cooked and its yolk creamy and soft. If you want to make such beautiful eggs, follow this recipe. 

Put the eggs in boiling, salty water and cook them for 7 minutes. Then pour cold water on them to stop the heat transmission process. A trick for peeling eggs: break the shell slightly then slide a tablespoon under the shell and carefully peel the egg with it. It’s much faster than working with your hands and chances are better for the shell to come off nicely. The 7 minute cooking time is for refrigerated eggs, otherwise 6.5 minutes are enough. If you cook quail’s eggs, they need 2.5 minutes to achieve the desired consistency. 

The wild garlic omelette:
Beat the eggs with a fork, heat the fat in a pan (low heat) and pour the eggs in it. Stir constantly with a wooden spoon. Keep the eggs together so they form a round ”flan” unlike scrambled eggs. It only takes a couple of minutes to cook, make sure the pan is not too hot and you don’t overfry the eggs because it gets dry easily. Take pan off the heat when the middle is still a bit soft, add the wild garlic, roll it up and slide it on a plate. You can spread some butter on top, then flavour with salt and freshly ground pepper. 

The wild garlic pesto:
With the help of a shredder crush the parmesan, the nuts, salt and pepper with half of the oil thoroughly. Add the chopped wild garlic, the rest of the olive oil and crush again. It’s ready in 1-2 minutes. Goes great with pasta dishes, fish and meat.