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

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  • How to make perfect hard-cooked eggs

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

    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Vegetarian
    • Ingredients: eggs
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  • Hard-cooked eggs using a pressure cooker

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

    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Vegetarian
    • Ingredients: eggs
    show

  • Egg salad with tarragon and chives

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

    • Categories: Egg dishes; Salads; Canapés / hors d'oeuvre; Main course; Vegetarian
    • Ingredients: red onions; hard-cooked eggs; mayonnaise; tarragon; chives
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  • Egg salad with homemade lemon-shallot mayonnaise

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

    • 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

    Curried egg salad

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

    • 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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  • Warm hard-cooked, creamy-yolk egg with ham and cheddar

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

    • Categories: Egg dishes; Main course; Cooking for 1 or 2
    • Ingredients: eggs; mini baguette breads; cheddar cheese; country ham
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  • How to make perfect soft-cooked eggs

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

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: eggs
    show

  • Soft-cooked eggs to varying donenesses using a pressure cooker

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

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: eggs
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  • Soft-cooked eggs on artichoke hearts with creamy lemon-shallot vinaigrette

    Soft-cooked eggs on artichoke hearts with creamy lemon-shallot vinaigrette

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

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: artichokes; onions; eggs; lemons; shallots; egg yolks; ground cayenne pepper; chives
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  • Pork ramen with soft-cooked egg and scallions

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

    • 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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  • Pork stock

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

    • Categories: Stocks; Cooking ahead
    • Ingredients: pig feet; Spanish onions; carrots; celery; garlic; tomato paste; bay leaves; black peppercorns
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  • Soft-cooked egg with buttered toast for two

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

    • 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

    Crispy mollet egg with asparagus

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

    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: asparagus; eggs; shallots; panko breadcrumbs; vegetable oil
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  • Ramen with miso-kombu broth, shiitake mushrooms, and sous vide egg

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

    • 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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  • Weekend broken-yolk fried-egg sandwich

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

    • Categories: Egg dishes; Sandwiches & burgers; Lunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: mayonnaise; eggs; sandwich bread
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  • Gently fried eggs on grits with bacon and toast

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

    • Categories: Egg dishes; Breakfast / brunch; American South
    • Ingredients: grits; milk; bacon; bread; eggs
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  • Quail eggs croque madame

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

    • 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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  • Michael Pardus's bibimbap

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

    • 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
    show

  • Frisée salad with bacon vinaigrette and deep-fried egg

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

    • 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

    Coddled eggs with truffle butter

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

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; black truffle butter
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  • Shirred eggs Florentine for my mom

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

    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: spinach; eggs; heavy cream; Parmigiano Reggiano cheese
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  • How to make perfect poached eggs

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

    • Categories: Egg dishes; Breakfast / brunch; Main course; Vegetarian
    • Ingredients: eggs
    show

  • Eggs Benedict

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

    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: English muffins; Canadian bacon; eggs; egg yolks; butter
    show

  • Poached duck egg on duck confit hash

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

    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: duck fat; baking potatoes; onions; confit duck legs; duck eggs
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  • Eggs poached in red wine sauce (Oeufs en meurette)

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

    • Categories: Egg dishes; Main course; French; Vegetarian
    • Ingredients: shallots; tomato paste; dry red wine; veal stock; bay leaves; bread; eggs; parsley
    show

Notes about this book

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Notes about Recipes in this book

  • 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!

  • 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.

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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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