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They’re incredible, they’re edible. We already knew that. But even the most devoted fan of the humble egg can gain a new perspective on the ingredient in Michael Ruhlman’s new book, “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient” ($40, Little, Brown and Co.).
To Ruhlman, the egg is “a lens through which to view the entire craft of cooking,” a continuum stretching from baking to frying to clarifying a consommé to shaking up a gin fizz.
When it comes to the kitchen, “If you understand everything there is to know about the egg, you increase your skills tenfold,” he explained on a recent pre-Easter visit to Seattle, when we asked him to cook with us.More