Eggs, a food ingredient strongly associated with chickens, are laid by poultry like ducks and turkeys. A fundamental and versatile foodstuff, a single chicken egg is an ideal source of protein with high biological values (BV) reaching up to 100. Eggs appeal to everyone, and anyone from novice home cooks to professional chefs enjoy boiling, frying, whisking, and even incorporating the raw ingredient into endless culinary creations. They star in ubiquitous Western brunch dishes like eggs Benedict, croque madame, and scrambled eggs, and they shine in classic Asian steamed eggs and rolled omelets. Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein.
It’s not an overstatement to say that eggs are the most universal food ingredient available to humans. Boiled, fried, or poached—the ways to cook up eggs are nearly endless, and whipped egg whites are gently folded into countless desserts. In steady supply year-round, eggs taste great and are packed with nutrients, so it’s no mystery why they are the backbone of breakfast and brunch. Indeed, dishes like scrambled eggs, omelets, and steamed eggs are so ubiquitous around the world that they practically serve as a common language of home cooking. It may be easy to write eggs off as a run-of-the-mill ingredient, but many chefs know that it takes professional training and incredible skill to cook eggs well.
INTRO
LETTER FROM F
ON THE FARM
Prominent farms committed to animal welfare
FARMHOUSE RULES
Meet three people who farm and live rustic, pastoral lifestyles
GUIDE TO EGGS
Varieties and characteristics of eggs, basic storage methods, and recipes
ACADEMIC MANUAL
History, simple recipes, and other facts about this perfect food staple and global mainstay
F CUT
Egg cartons as the new indicator of a farm’s environment and poultry-keeping practices
MORNING HABITS
Seeing the popularity of eggs measured by social media foodies and breakfast posts
INTERVIEW
Walter Manzke : Owner-chef of Republic wakes up LA with its uniquely Californian pep and top-quality ingredients
MAMORU SUGIYAMA
Fourth-generation and current owner-chef of Ginza Sushiko Honten serves up traditional sushi
THE EGG SPOT
Creative egg recipes found in urban hubs seeking healthy, trendy cuisine
ONE GOOD MEAL
Eggs energize these tables for four all day
INTERVIEW
Bill Granger : Opening the Bills café in Sydney in 1993, the founder of Bill Granger & Company is credited with putting Australian breakfast on the world map
DELIS & SHOPS
Birthplaces of accessible and masterful everyday cuisine
INDUSTRY
Platforms tracking changes in culinary cultures
TOOLS
Smart tools used to cook eggs
INTO THE MARKET
A list of egg products by category
COOKBOOKS
Culinary experts reveal secrets to brighten up any table
DICTIONARY
INDEX
