The center of the egg, the yolk. One perfectly hard boiled and the other in its natural state. Photos by Donna Turner Ruhlman.

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. It honestly did come to me in something like a flash, or a series of small idea explosions, one leading to another to another until the entire landscape went up in flames. The whole of the egg, a miracle of nutrition, economy, utility, and deliciousness, came to me as a single image. All one thing.

In this euphoria of eureka, I called out to Donna to help me capture it. Within the hour we had a complete flowchart of the egg on five feet of parchment paper, a document that served as the proposal for this book (and that its publisher, Little, Brown, has not only recreated and tucked into the back of the book, but made interactive in the astonishing electronic version). I will be on Morning Edition later this week, and on it the host, Steve Inskeep, asked me to read a paragraph from the Introduction. Having not read it in a year, I was struck by how concisely it summed up the new book, officially published today.

“In the kitchen, the egg is ultimately neither ingredient nor finished dish but rather a singularity with a thousand ends. Scrambled eggs and angel food cake and ice cream and aioli and popovers and gougères and macarons and a gin fizz aren’t separate entities, they’re all part of the egg continuum, they are all one thing. The egg is a lens through which to view the entire craft of cooking. By working our way through the egg, we become powerful cooks.”

We become powerful cooks when we know the egg. And that’s what this big-ass egg cookbook is all about. Each recipe is an example of a single end the egg brings us to, dozens and dozens of different ends.

Please help me welcome the publication of Egg! And of course I’m giving away a signed copy; just mention in the comments section your favorite way of using an egg (even if it’s throwing it at writers).

Other links you may like:

© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.


387 Wonderful responses to “Egg Launch and Giveaway”

  • Erik

    I like to take left over thai curries after all the good bits have been eaten out and poach an egg in the sauce for dinner or lunch. Delicious.

  • Stephanie

    I like to take leftover pancit noodles from dinner the night before, get them really hot, then top with a runny fried egg, or a poached egg.

  • Tina

    Lightly poached atop fresh, homemade corned beef hash is my favorite, any time of day!

  • Honeybee

    Most favourite way to eat an egg = soft fried with a runny yoke served on top of creamy, spicy Chesapeak cheesy grits with lardons of my own home cured and home smoked guanciale. Stop me now! 😀

  • Elizabeth D.

    I like to make a frittata with eggs and leftover pasta. paired with a salad makes a wonderful lunch or dinner.

  • Nina

    When I need comfort food, nothing works better than a fried egg sandwich on white bread with mayo. It’s truly one of my favorites.

  • Gyges

    I love soufflés. There’s just something awesome about taking an egg apart and putting it together changed.

  • Michael

    Tossed in pasta before serving, or on top of a bowl of ramen.

  • Scott

    A french scramble is unbeatable but i probably quick-scramble (overcook) eggs to throw on a sandwich more often.

  • Trevor M.

    My favorite way to eat eggs is as Hollandaise; that stuff is a revelation, if you’ve never had it made fresh, preferably at home.

  • Neil B.

    For breakfast, German pancake: easy to blend, stick in oven, and it’s done by the time the bacon is done frying.

    For lunch: deviled eggs.

    For dinner: Bowtie Pasta with Fried Eggs and Cheese, from Jaques Pepin’s “Fast Food My Way.”

  • Gloria R.

    I love omelets. I experiment using all kinds of filling and could eat them every day of the week. 🙂

  • Laurie

    I like to steam them in the pressure cooker, they practically peel themselves.

  • Ronda Snyder

    Breakfast freed or scrambled in coconut oil with various herbs and at yogurt instead of milk, and lately quiches with cabbage, quinoa, noodles, whatever tossed in with or without crust. And..a devilled egg recipe handed down in the family. always doubled..most time intensive egg recipe I have.

  • Wayne

    1. Soft scrambled with fresh sauteed morels & leeks. 2. Poached with smoked salmon and English muffin with lots of cracked black pepper. 3. Egg salad with fresh chives.

  • allen

    Soft poached, on a bed of arugula, with a little bit of guanciale, parmesean, minced garlic, thin chewy pizza crust, topped with a light drizzle of evo.

  • Susan

    Just had two farm-fresh eggs scrambled in coconut oil this morning. That’ll keep me going all day. 🙂

  • Angelo

    My Sicilian Grandmother used to poach eggs in her marinara sauce right before plating. Soooo delicious!! I also make this breakfast casserole that’s basically a savory bread pudding with cubes of day old crusty bread, bacon, good cheddar cheese, “melted” onions, canned and hand crushed whole San Marzano tomatoes. It’s bound together not by eggs, but by chicken stock and the shredded cheddar. But at the end, after it cooks for awhile, you take the pan out, make 6-8 indentations with the bottom of a ladle, crack an egg in each one, and then finish baking to desired egg consistency.
    Then commence food-gasm.

  • Annalisa

    I believe a perfectly poached egg can top any dish but I especially love a poached egg atop fresh pesto over ravioli.

  • Aly ~ Cooking In Stilettos

    Congrats on the new book Michael! I adore eggs either in a divine carbonara or topping the perfect croque madame. The egg really is one of those ingredients that is so versatile!

  • Will

    Being perfectly honest, nicely done, slow and low scrambled eggs with a little bit of fresh herbs scattered into them is where I’m happiest.

  • Aaron Lunsford

    Aoli is the application I am most perplexed by. Pasta is my favorite use of an egg.

  • BDW

    Perfectly poached, over polenta with a slice of bacon and maple syrup.

  • Paul P

    Omelettes and frittatas – and my wife likes them in egg salad

  • Debra

    I love to make soft scrambled eggs and put them on a toasted English muffin with a slice of sharp cheddar cheese and grey poupon mustard.

  • Laura

    Every morning I have an egg (from my chickens) over easy on a piece of homemade bread. I wouldn’t want anything else…

  • Kat

    The cover recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi. It speaks to the beauty and wonder of eggs that although lamb is featured in the recipe, the name of the dish is “braised eggs.” Can’t wait to get the book!

  • Betz

    Oh egg, how I love thee…but simply not enough space to count the ways. One of my favorite use’s for egg is simply incorporating one yolk into a homemade vinaigrette – and suddenly you have a nicely emulsifed sauce that clings to such delicate lettuces, greens and all things good. Hail to the wonderful egg!

  • Robyn

    We LOVE eggs in our house — four of us go through 5 dozen a week!

    Homemade mayonnaise is my favorite thing to do with an egg (yolk), because it’s absolutely magical with macadamia nut oil. And stupid easy with an immersion blender!

  • Mark S

    2 eggs from my backyard chickens, over easy, with bacon cured with your recipe from Charcuterie, and some good sourdough toast.

  • Robyn

    Oh, and my kids’ favorite is “eggs and tortillas”: Melt some coconut oil in a cast-iron skillet, cover the surface with fresh corn tortillas and then crack a bunch of eggs on top, breaking up the yolks a bit. Cook on medium heat without stirring or turning till the eggs are starting to cook and the tortillas are just starting to smoke. Flip the whole thing over (tortillas should be gorgeously brown and crisp), cook a couple more minutes, eat!

    You can add avocado, salsa, pickled jalapenos, or cheese, but it’s pretty awesome with just salt and pepper too.

  • Chirs

    I love a poached egg over just about anything. Or an omelette filled up with whatever veggies I am needing to get rid of.

  • Diana Hegarty

    using beautiful pasture raised eggs – a nice hearty piece of french toast , pure maple syrup and a softly fried egg with runny yolk right on top!

  • Michelle Bloom

    With goat cheese (; I enjoyed listening to your conversation about the book on our local Cleveland radio station 90.3.

  • Tom

    Most Common – Eggs every morning for breakfast – this morning it was a Morel Omelette – Eggs are a vehicle for almost anything!

    But most favorite – Gosh, either deviled eggs or incorporated into Ramen – YUM!

  • Linda R

    I make a “clean out the fridge” frittata almost every weekend. Uses up all the leftover bits of veg and cheese I have lying around. Never fails to be scrumptious.

    • Keith Cirka

      I read somewhere about adding a splash of fish sauce to scrambled eggs… I have done this in a wok with chiles – fantastic!

  • Paddy Meehan

    Oh, so many ways to love eggs; it’s so hard to choose just one. Alas, breakfast wins out with them gently scrambled.

    But, should we salt them ahead of cooking them? Turn hard-boiled ones into charcuterie? Or perhaps, cook them in schmaltz?

  • Elaine

    I rarely meet an egg I dislike, but there’s a special sort of smugness I feel when I eat them, soft-boiled, out of an egg cup with a couple of toast soldiers.

  • Seth

    Maybe I’m a purist, but two eggs fried in butter with the yolks slightly runny says “breakfast” to me. Pretty much never get tired of it.

  • Thomas Brooks

    Over Easy egg(s) on leftovers. Almost any leftover works. One of my favorites, day-old chili.

  • Bill Schultz

    I love kimchi deviled eggs with topped with tiny pieces of smoky bacon! Really excited about this book.

  • Keith Cirka

    I normally make county omelettes for my wife and I – plain or filled with spinach, and feta or sauteed mushroom, but my absolute favorite is a simple soft-cooked egg. Either soft boiled or very lightly poached – so lightly that there is barely any ‘tooth’ to the white and the warm yolk oozes as soon as you put it in your mouth. No salt, no pepper… just pure eggy marvelousness!

    (I think I just made up a word or two.)

    oh… and pickled quail eggs and baby beets. I could eat a whole pint in one sitting.

  • tiphany zellers

    Weekend brunch would never be complete without scrambled eggs for both me, my husband and the puppies.

  • Dan Casbeer

    cooked over easy in butter, sopped up with white bread toast…

    or poached on eggs Benedict…

    or a ham and cheese omelet…

    Hell, I’ll take eggs any way they are served! :o)

  • Char M

    I have to agree with Linda R…can’t resist a good frittata. Whatever you have works…cheese, kale, leeks, broccoli, spinach…it all works. A favorite dinner at our house.

  • Stephanie Whitbeck

    Two perfectly runny poached or over-easy eggs on top of roasted or steamed asparagus spears, each with a drizzle of evoo and a healthy grating of parmigano-reggiano, freshly grated pepper and a pinch of fleur de sel. If God made anything better, He left it in heaven. Congratulations on the new book!

  • John Bowker

    The effort to applause ratio of custard is so skewed as to be unfair. Flan will get you dates; crème brûlée will get you love. (Grapenut pudding will only get you funny looks but sometimes that’s okay.)

  • Ben Ostrander

    Scrambled! That’s they way my two-year-old asks for them!

  • Jules

    I am partial to turning eggs into custards and and puddings, but if that doesn’t count, then gently scrambled, with a sliver of lox, on a slice of toast.

  • Chad Waite

    The very best use of an egg is broken over swiss chard that has been steamed then light cooked in virgin olive oil and good basalmic vinegar. Yummmmm! Of course the very best eggs are from our range-raised, organic hens!

  • Tara

    Soft boiled. Everyone hard boils them, but soft boiled results in a delicate white, perfectly runny yolk, and when sprinkled with a little rock salt on a croissant? There’s nothing better. Well, maybe poached.

    I completely agree with you MR, eggs are most often overcooked by people. It makes me sad anytime someone orders an over-hard egg. Don’t they know what they are missing?

    Finally, not on it’s own, but a good egg truly shines in Carbonara. Beautiful, silky, eggy.

  • Charlie

    A fried egg sandwich with avocado and sprouts! Just like mamma used to make (if you had hippie parents like me).

  • Anne C.

    I have to pick ONE? Argh…

    I have to say, the most seemingly magical is homemade hollandaise sauce. Presto chango, heaven!

  • Anthony

    Two scrambled eggs topped with a thread of sri racha and cheese and placed between two slices of buttered whole wheat toast is my last meal.

  • xander

    Coddled eggs on toast. There just isn’t a better way to eat an egg.

  • Bridget

    I love them as my mom made them when I was a child: soft boiled, placed in a pretty egg cup, top cut off, and served with perfectly toasted and buttered toast strips for dipping.
    Always made them like that for my children and now for my grandchildren. Egg tradition…

  • Karen Brackverizon.net

    Break a yolk or two (raw) into a bowl of hot rice (your favorite variety). garnish with grated cheese and freshly cracked black pepper. Stir it up together and yum!

  • Justin

    A simple, well-made cheese omelete. Or, as Anthony Bourdain refers: A sexy omelete.

  • Sherri

    So many eggs, so little time. I like fried eggs with runny yolks, or hard boiled and mashed up with mayo on toast.

  • Melissa

    148 degree bath, using an egg laid by a co-worker’s hens.

  • Michael

    Given the point of the book, it’s obvious that there is an endless list of things to do with this most amazing ingredient. Instead of saying how I like to use it, as there are so many, I’ll mention one of the most sublime meals I can remember: simply, an omelette in some nameless corner spot in Paris. The combination of the perfectly cooked egg and French butter still resonates with me to this day!

  • Marianne

    Okay. My favorite egg composition. Bread toasted over a flame then brushed with olive oil. On top of the bread I add sautéed mussels in saffron and white wine (pulled out of the shell of course) then the whole shoot and match is topped with a perfectly poached egg. When the egg yolk is opened it becomes a delicious second sauce for the mussels and the bread. It is really very lovely

  • adam wright

    hard boiled. halved. liberal black pepper and smoked salt.

  • Lisa

    I hard boil them, peel them and cut in half. I eat my half over the sink and give the other half to doggy doddles who is usually waiting patiently by my feet.

  • Rita Connelly

    A stolen recipe – Eggs Provencal
    Saute finely chopped garlic in oil or butter (I prefer butter.)
    Remove from pan. Quickly cook a tomato slice. Remove from pan.
    Cook two eggs in same pan to your liking (for me it’s over easy.)
    Top eggs with tomato, garlic and herbes de Provence.

  • Daniel Yee

    Homemade ice cream. Every flavor from lavendar to avocado.

  • Rita Connelly

    A stolen recipe
    Eggs Provencal
    Two eggs over easy topped with a slightly cooked slice of fresh tomato, a little sautéed garlic finished off with Herbes de Provence.

  • lacey

    My favorite way to have eggs is perfectly poached with eggs benedict.

  • Judy

    Eggs, a different way every morning with bacon or sausage and toast.

  • annietiques

    I just love a poached egg on rye toast with a slice of fresh tomato, and freshly cracked pepper!!

    Second is mustardy deviled eggs!!!