Egg

Œuf

What it is

Kitchen lore says the hundred folds of a chef’s toque stand for the hundred ways to cook an egg. It binds, it lifts, it enriches, it clarifies — no single ingredient does more jobs in a kitchen, and none does them more quietly.

In the kitchen

Old eggs peel easily but poach raggedly; fresh ones hold together in water. Know your egg’s age and give it the job it deserves.

Goes with

Butter Chives Asparagus Black truffle Spinach Mustard Black pepper Tarragon

Also used with

Abura-kasu Black locust flower Agretti Aleppo pepper Alexanders Amba

Something wrong here, or missing? Tell us