This is a book about eggs. They play a starring role in some of the world's tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette--perfectly smooth and firm on the outside, creamy and tender within.

Here, you'll find the techniques and know-how you need to master everything from boiled and poached eggs to 63-degree eggs and Japanese omelettes. With dishes like these, you can, if you want, eat eggs with every meal. And you do.