Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman

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    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Vegetarian
    • Ingredients: eggs
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Vegetarian
    • Ingredients: eggs
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    • Categories: Egg dishes; Salads; Canapés / hors d'oeuvre; Main course; Vegetarian
    • Ingredients: red onions; hard-cooked eggs; mayonnaise; tarragon; chives
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    • Categories: Egg dishes; Salads; Canapés / hors d'oeuvre; Main course; Vegetarian
    • Ingredients: hard-cooked eggs; celery; lemons; shallots; egg yolks; ground cayenne pepper
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  • Curried egg salad
    • Categories: Egg dishes; Salads; Canapés / hors d'oeuvre; Main course; Vegetarian
    • Ingredients: fresh ginger; curry powder; ground cayenne pepper; limes; egg yolks; red onions; hard-cooked eggs; celery
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    • Categories: Egg dishes; Main course; Cooking for 1 or 2
    • Ingredients: eggs; mini baguette breads; cheddar cheese; country ham
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    • Categories: Egg dishes; Main course; Vegetarian
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  • Soft-cooked eggs on artichoke hearts with creamy lemon-shallot vinaigrette
    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: artichokes; onions; eggs; lemons; shallots; egg yolks; ground cayenne pepper; chives
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    • Categories: Egg dishes; Soups
    • Ingredients: pig feet; Spanish onions; carrots; celery; garlic; tomato paste; bay leaves; black peppercorns; ramen noodles; pork skirts; eggs; baby spinach; radishes; scallions
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    • Categories: Stocks; Cooking ahead
    • Ingredients: pig feet; Spanish onions; carrots; celery; garlic; tomato paste; bay leaves; black peppercorns
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: sourdough bread; eggs; butter
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  • Crispy mollet egg with asparagus
    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: asparagus; eggs; shallots; panko breadcrumbs; vegetable oil
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    • Categories: Egg dishes; Soups; Main course; Japanese
    • Ingredients: ramen noodles; shiitake mushrooms; scallions; carrots; radishes; Spanish onions; kombu; bonito flakes; miso paste
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    • Categories: Egg dishes; Sandwiches & burgers; Lunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: mayonnaise; eggs; sandwich bread
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    • Categories: Egg dishes; Breakfast / brunch; American South
    • Ingredients: grits; milk; bacon; bread; eggs
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    • Categories: Egg dishes; Sandwiches & burgers; Canapés / hors d'oeuvre; French
    • Ingredients: shallots; milk; nutmeg; Gruyère cheese; sandwich bread; ham; quail eggs; fleur de sel
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    • Categories: Egg dishes; Rice dishes; Main course; Korean
    • Ingredients: beef skirt steaks; scallions; fresh ginger; soy sauce; gochujang; rice vinegar; fish sauce; toasted sesame oil; jasmine rice; carrots; daikon radishes; celery; lettuce; eggs
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    • Categories: Egg dishes; Salads; Appetizers / starters; Lunch; French
    • Ingredients: bacon; vegetable oil; frisée lettuce; balsamic vinegar; eggs
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  • Coddled eggs with truffle butter
    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; black truffle butter
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: spinach; eggs; heavy cream; Parmigiano Reggiano cheese
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Vegetarian
    • Ingredients: eggs
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    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: English muffins; Canadian bacon; eggs; egg yolks; butter
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    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: duck fat; baking potatoes; onions; confit duck legs; duck eggs
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    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: shallots; tomato paste; dry red wine; veal stock; bay leaves; bread; eggs; parsley
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Notes about Recipes in this book

  • Eggs Benedict

    • nadiam1000 on February 26, 2017

      I used both the Hollandaise sauce recipe and his method to poach eggs and both were less than successful. I used my Vita Mix to make the sauce and I found it to be a little too lemony, otherwise ok. The poached eggs were a bust - I do not know if it was my eggs, or lack of experience, but even with draining the whites, my egg whites were a mess - strands thgroughout the pot and mostly yolk with a tiny bit of white attached. I may try a different method next time.

  • Rum-soaked cherry bread (or muffins) with almond-sugar topping

    • nadiam1000 on May 09, 2022

      I had high hopes for this one - the components - rum soaked cherries, brown butter and almond streusel sounded so good - love almond and cherry combo. I soaked the cherries overnight - browned the butter and made the batter - let it chill overnight. I baked the loaf and and cooled for several hours before serving. Flavor very good but a bit on the dry side.

  • Michael Pardus's bibimbap

    • bwhip on April 29, 2017

      Really tasty! Fairly easy prep. Great flavor in the sauce, and the crispy fried egg is the perfect complement. The only thing I'll do differently next time is just cook the jasmine rice per the package instructions, as the author's recommended water amount was a little vague (and wound up being too little in my case). I learned an excellent technique (from another similar recipe) for cutting the flank steak super thin before marinating - freeze it for an hour before slicing. Worked perfectly!

    • Laurel21 on May 11, 2022

      Delicioso!

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  • ISBN 10 1909342858
  • ISBN 13 9781909342859
  • Published Oct 16 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Aurum Press Ltd
  • Imprint Jacqui Small LLP

Publishers Text

For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. Ruhlman starts with perfect poached and scrambled eggs, and builds up to brioche and Italian meringue. Along the way, readers learn to make their own mayonnaise, pasta, custards, quiches, cakes and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in an illustrated egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations - boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. Some 100 recipes are grouped by technique, and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat), while step-by-step photographs guide the home cook through this remarkable culinary journey.

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