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”

  • Matthew

    Cracked raw on a bowl of hot, freshly boiled rice, mixed up with a little soy sauce.

  • Robin Black

    I don’t think I can choose just one way. The egg makes creme brulee possible–done correctly, it’s the most silken, rich, perfectly textured dessert I can imagine. And then there’s poached–I think there are few greater ways to show your love for someone than making them a poached egg. And scrambled–creamy, custardy and NEVER dry. That’s a crime against eggs. Can’t wait to read the book!

  • Jeannie

    The 63 degree Celsius egg cooked in a water bath, yielding the perfect consistency of egg. Quite the modern approach and makes great presentation!

  • Jac Willis

    sous vide to 64.9 c remove yolk, carefully role in sugar, brulee

  • leafyeb

    I love eggs, and am fortunate to have have fresh local eggs delivered every weekend. My favorite, lately, has been a breakfast sandwich with egg and cheese, on a croissant.

  • Chris

    Baked, in a bacon basket with an herbed crostini bottom with sauteed shallots and mushrooms on top.

  • nancy

    Working on perfecting the poach without cheating and using the silpon egg cups; soft boiled with crunchy salt, or deviled eggs just because are my easy favorites. Taught myself to make meringue when I was in junior high so I could make lemon meringue pie, I need to go back down that road again –

  • Kyle

    I can’t wait to see the book!

    I love a good croque madame…

  • Abby

    I love a good friend egg sandwich! Sourdough bread, lightly toasted, light coated of mayo and then the friend egg.. or two. And to change it up a bit… and nice slice of cheddar cheese to round it out. Not an every day thing, not even a weekly or monthly thing… just a blast for the culinary past of my childhood.

  • Karen B

    pasta carbonara … or “magic pasta” as I like to think of it.

  • Cathy Wickwire

    I still think about a steak and eggs dish I had for brunch several years ago. It was a hanger steak with poached eggs and a chimichurri sauce.

  • whistj

    growing up, it was nothing but scrambled or fried hard. Now, give me a soft boiled or poached egg as a partner to a salad or grain dish and I’m a happy camper.

  • Matt

    Farm fresh, Over easy cooked in butter, salt and pepper. Good toast to soak up the yolk! Simple and delicious……

  • Michael

    Omlet’s and Hard Boiled. Its boring but my kids eat them EVERY day.

  • lana

    frittata ! heated-up leftovers/various fridge and pantry scrapings + fresh eggs…instant wonderful meal

  • Carlos Ramos

    Making a citrus curd (my favorite being lime), taking eggs to a velvet consistency yet adding tartness & sweetness.

  • Brian W


  • Liga Z

    Soft boiled smooshed on buttered white toast with a light sprinkling of salt.

  • MiscMarsha

    I use eggs to instantly upgrade any meal when I want to impress dinner guests. Making pizza? Throw an egg on it!

  • Khristine

    Double Boiler Scrambled with goat cheese and chives. Learned from Fuhrman’s 20, eggs will never be the same for us

  • Aclaus

    Soft-boiled with a dab of butter on top, salt and pepper. Heaven.

  • Christopher Hall

    Eggs Benedict. The one you posted about two years ago is my go to recipe.

  • Aaron S

    Made from scratch hollandaise, whisked by hand, with a pinch of thyme. Simply awesome!

  • J.T. Hurley

    My favorite way is poached eggs over white rice. The most common way I’m eating them these days is one-step ramen. I bring a pan of water up to a rolling boil, flavor it with ponzu and fish sauce (NOT the MSG packet) and then put the brick of noodles and crack two eggs in it. By the time the egg whites have set the noodles are done so I can just dump the whole thing into a large bowl. Delicious *and* easy.

  • Teri

    as a teaching tool-scrambled eggs the first thing I learned to cook as a child and the first thing I taught my children how to cook.

  • Dean

    I use a raw egg yolk (organic, cage free) as the emulsifier to make aioli in a granite mortar. Using a good quality very fresh egg makes a big difference to the texture and taste. Start by pounding a couple of garlic cloves and kosher salt into a paste, then mix in the yolk. After a few swirls with the pestle, drizzle in a 2:1 blend of good quality olive oil and vegetable oil (I use grapeseed oil) just until a somewhat thick emulsion forms. Add a squirt of lemon juice and a bit of cayenne or finely ground white pepper et voila! This makes about a cup. Aioli isn’t supposed to be too thick. It’s somewhere between a dip and a sauce. If you don’t have a mortar and pestle, you can use a sturdy bowl and a whisk. There’s something extra rewarding about not using any machinery in this process.

  • KristineB

    Breakfast? Eggs Benedict. Otherwise, 10 egg yolks, heavy cream, sugar and vanilla bean = creme brule.

  • Barry Pike

    I have many favorite ways to eat eggs. First, a runny egg on top of pork scrapple, along with a little hot sauce, is an amazing breakfast. Also, of late, I really enjoy pizza with shaved asparagus, smoked pork belly bits, mozzarella cheese, and a couple of eggs broken on top just before I slam it into the oven.

    And nobody makes a better good old-fashioned deviled egg than my 98yo Grandma. 🙂

  • joanneinjax

    Last week I made ‘egg in a hole’ using rustic cheddar bread and grilling (like a grilled cheese sandwich) on both sides with the yolk still runny. I don’t think I have eaten eggs in that style in over 50 years(!) and WOW were they good!

  • Ryan

    I love adding eggs to leftovers to turn them into breakfast. EVERYTHING works.

  • niminonono

    The best way for me would have to be scrambled. Simple but adaptable. Add in your favorite whatever and it is heaven: tomatoes, onions, ham, bacon, cheese (so much cheese). Best appreciated in the mornings, afternoons, nights and all those moments in between 😉

  • Curtis

    I am a huge breakfast fan and over easy is my favorite breakfast egg preparation. Can’t beat the runny yolk.

  • lolo

    virtually any way, but one of my favorites is perfectly cooked scrambled eggs – not the hard, browned ones they serve in most diners, but light, fluffy, just barely cooked ones.

  • Tana

    Savory: over medium, on top of mashed potatoes with smoked salt.

    Sweet: crème brûlée. And don’t get fancy on me: keep your lavender in your underwear drawer—don’t put it in my food!

  • John P.

    I have two favorites:
    Eggs Benedict (both the poached egg and the hollandaise sauce);
    Cheese souffle’.

  • Brad

    Fried sunny side up on english muffin so the runny yolk seeps into the crevices of the bread!

  • John Paulun

    Soft boiled in the shell. Maldon salt and freshly cracked pepper. Buttered toast. A crisp copy of the Sunday Tribune.

    Look forward to reading the new book!

  • Peter

    Fried. Over easy. In Schmaltz. Finish with S & P.
    Nuthin’ neeter.

  • Skillet

    I like them fried over easy, served atop leftover rice, barley, quinoa, etc.

  • Miriam

    That perfect moment when a yolk–adorned with just a little heat and salt, still liquid–transforms from goo to sauce.

    Souffléd, poached, bedevilled, fried, shirred, in a sauce, in a cake…I’ve rarely met an egg I didn’t like!

  • Tags

    I eat them, then use the cartons to wrap around hot water pipes with duct tape for extra insulation.

  • Jake Williams

    The egg is the most amazing elements of cookery. I love to eat soft boiled eggs with umeboshi plum paste and tamari, this would also be my last meal.

  • David Bringle

    Nutty idea. I think I would like to find some way to drill about a 1/4 hole in the bottom of an egg that would allow you add some ingredients like bacon bits. Blend it all up. Then devise a holder that would just keep the hole above water in a sauce pan. Hard cook the egg. Wonder how it would taste?

  • Stephen

    Slow, slow, slow, creamy scrambled eggs from Julia Child’s “Mastering the Art of French Cooking.”

  • Matt

    Hollandaise is my current addiction. Can’t get enough!! Love me some eggs….

  • Ben Friedlander

    Uova fritte–a fried egg. I can’t eat one without thinking of my late mother-in-law, who would make one for me as a midnight snack when we were watching TV together, summer nights in Sicily.

  • Tracy milton

    So many ways I love eggs…as hollandaise, on a Benny, or as lemon curd are probably my faves.

  • Jane Kennedy Adams

    Soft boiled egg served in egg cup with pink Himalayan salt, freshly ground pepper mound on the side for my Aussie husband to dip his wet spoon in and hot crunchy buttered fresh rye or sourdough toast. Yummy.

  • Stephen

    Over easy, on a breakfast sandwich so all that yolk runs down on everything.

  • Tony DeCoste

    Deviled…..filling of hard boiled yolk, siracha, dijon, worcestershire, mayo, salt & black pepper

  • Auntie Allyn

    Give me a poached egg anytime (especially easy to do with Ruhlman’s badass spoon)!

  • Michele

    Eggnog, custard, creme brûlée, quiche, over easy on top of hash browns, egg sandwich with mayo, lettuce and raw onions, eggs florentine. The egg is perfect. Too bad my son is allergic 🙁

  • Richard Betts

    Poached over hominy grits, lots of unsalted grass fed butter…

  • Tanvi

    The tomato fry eggs at the roadside food stalls in India. They are cooked in a lot of butter with lots of spices and are soooo good!

  • Vanessa

    I love eggs cooked in all kinds of ways, but my sentimental favorite is a classic souffle. When my mom was diagnosed with ovarian cancer, I would go to her house and make one for her, because she didn’t feel up to cooking and they still tasted good to her, even throughout her chemo treatments. Cooking was one way I could care for her during a time when I felt powerless to do much to help.
    She did recover, and we went to a French restaurant specializing in souffles and sat at the bar to watch the cooks work. I picked up several good tips from them, including this one that allayed my fears associated with the dish’s alleged delicacy: “Be aggressive with ze eggs! Beat zem!”

  • Ruth

    Punch out the center of a good piece of sourdough bread, put the piece-o-bread in a pan to toast it, flip to the opposite side (once slightly toasted), put a spot of butter in the opening (directly on the pan), crack egg into opening, place lid on pan. Cook gently. Flip the bread once the egg had congealed. Cook a bit more, sans lid. Voila! a lovely egg in the center of your crispy, toasted bread.
    Love eggs.
    Teach me more!

  • Wes

    Yolk cured in miso then hung and dried to make “egg yolk cheese”

  • Raul

    Fried, sunny side up, on top of Mexican red rice and a drizzle of mole

  • Meredith Montanez

    I’m learning the wonders of Korean food and my current favorite way to use an egg is to finish off bibimbap.

  • Elizabeth

    Fried with runny yolk over toast! Heard you on Alton’s podcast…can’t wait for the book!

  • Judie Baylis

    Who doesn’t love a deviled egg? To take it over the top, simply dollop with caviar!

  • Amy C.

    My favorite eggs are the ones we Greek Orthodox will crack on Easter, dyed blood-red. We play a game where two people crack their boiled red eggs together, and the victor is the person whose egg remains intact. The Greeks often eat an egg at the start of Lent to signify the beginning of fasting, and then eat the boiled red egg to break the fast. Thought you might find it interesting.

  • Dottie Simmons

    We raise hens and used to raise dairy goats. As such, spring means abundance which equals custard, sweet or savory. If you cook on a wood stove you can mix a sweet egg custard together when you make dinner. Put it in the oven when dinner is done, go to bed and let the fire go out. You end up with the most delectable spring breakfast.

  • Bobby De

    Eggs in a basket! or Soft boiled on a frisee salad! or Over easy on a burger!

  • seedlessgrape

    My initial thought was poached or over easy, with a runny yolk, on top of toast. Add avocado, cheese, ham, bacon, sprouts, etc., as you see fit.

    But on second thought, I also really like brown eggs/tea eggs – soft or hardboiled eggs marinated in soy sauce and wine and a bunch of other yummy stuff. I can’t decide!

  • jonathan

    Very softly and slowly scrambled for a refined taste.
    For the full-on hardcore, it’s got to be carbonara with fresh pasta.

  • Debbie Probst

    My favorite way to use an egg is to give it to someone else to cook for me. However, I do like that idea of throwing it at a writer . . .

  • Adele K

    Is there any way to pick a favorite. Souffle or maybe it’s eggs benedict.

  • Glenn

    Yolk for hollandaise or Key Lime Pies – Whites for MERINGUE! (or macaroons)

  • Tail Kinker

    In a frittata with roasted veggies, with lots of Parm, scallions, and black pepper.