Egg (Hardcover)

Foreward
Eggs, Mythology, and Beliefs
Egg Tips
40 Cracking Dishes

Whole Egg in Its Shell
Paul Pairet / Goose Egg Smoked in China Tea
Eric Ripert / Osetra Caviar in a Quail's Egg Carbonara Nest
Separated Yolk and White
Wylie Dufresne / Caviar "Egg Roll"
Thomas Keller / Truffle-Pickled Hen Eggs with a Truffle Marmalade Friand
Terence Et Vicki Conran / oeufs en Gelee
Eric Briffard / Celeriac and Truffle Egg Duet
Judith Baumann / Egg, Sweet Pepper, Chocolate, and Matcha Tea with Tarragon Jelly
Jean-Pierre Biffi / Upright Eggs Meurette with Beet
Cedric Bechade / Egg in a Light Gelee with Piperade Vinaigrette and Onion Jus Soldiers
Alberto Herraiz / Huevo Fogon
Fatema Hal / Almond-Stuffed Eggs with Black Cumin Omelets
Taira Kurihara / Split Scramble with Salmon and Creamed Beet
William Ledeuil / Deep-Fried Breaded Egg with a Parmesan Bouillon and Udon Noodles
Jean-Francois Piege / Shell-Free Egg with Crayfish, Chanterelles, Almonds
Alain Passard / Eggs Sunny-Side Inside
Roland Durand / Tajine of Ducks' Tongues with Eggs "Hundred-Year" Style
Jean Brouilly /Fried Eggs with Sorrel Cream and Lotus Flowers
Flora Mikula / Chaud-Froid of Eggs with Shitake Mushrooms in Peanut Aspic and Peanut Butter Toast
Pascal Barbot / Slightly "Cracked" Eggs
Dan Barber / Gilded Eggs
Pierre Herme / Isphan Tart with Eggs

Mixed Yolk and White
Alfred Prasad / Masala Egg Bhurjee (an Indian Breakfast)
Yves Camdeborde / Hen's Egg "Guy Legay"
Eric Frechon / Boiled Free-Range Hen's Egg with Garden Peas, Chorizo Sausage, Roast Sobrasada Sausage, and Nasturtium Flower Foam
Patrice Hardy /Scrambled Eggs with Truffles
Hirohisa Koyama / Tomago Yaki no Tsukuri Kata
Jean-Luc Poujauran / Canneles
Sam Mason / Creme Brulee in Two Styles: Pearls and Tubes

Yolk Only
Ferran Adria / Golden Egg
Jean-Marie Baudic / Duck's Egg in a Zucchini Flower Shell with Raw Vegetable Condiment and Iced Russian Tea
Heston Blumenthal / Smoked Bacon-and-Egg Ice Cream with French Toast, Morel Mushrooms, Salt Butter Toffe, Tea Aspic, Tomato Jelly, and a Glass of Mimosa
Jacoues Decoret / Whole Duck Egg with Shell
Jacoues Dereux / Arrouz Nero (Black Rice)
Anne-Sophie Pic / Softly-Softly Egg with Petit Gris Snails, Buttered Zucchini with Parmesan, and Peppermint
Vanina Villarreal / Caramel Flan
Nathalie Robert / Saffron and Espelette Pepper Duo
Carlo Cracco / Salad of Crispy Egg-White Leaves with Chicory
Egg Spaghetti with Garic, Oil, and Chilli Pepper

White Only
Michel Roux Jr / Souffle Suissesse
Didier Mathray / Chocolate, Blackcurrant, and Orange-Flower Water Marshmallow Bites

Egg Notes
Restaurant Adresses
Further Reading and Glossary
Egg Suppliers
Acknowledgments