From perfect scrambles to molecular gastronomy - 150+ ancient and modern egg recipes decoded
🥚 Discover CollectionsPerfectly broken egg whites with a rich custard texture. Learn the secret to avoiding rubbery results since 943BC.
View Technique →Master the art of the golden yolk with our geology-based heat control system. 1458 recipes from sunny side-up to over-easy.
View Technique →From soft to military grade hard-boiled using geothermal timing. The ancient Roman method perfected over 4000 years.
View Technique →Ninja-grade raw egg techniques from the Edo period. How to achieve perfect yolk viscosity for your next ramen experience.
View Technique →The 15th century Roman technique that revolutionized pasta - no oil required. The yolk acts as a binding agent for the perfect emulsion.
2 minutes
Prep Time
3 ingredients
Required
4°C
Room Temp
Mastered by Louis XIV's chefs. The secret technique of whisking at 87°F and folding with a spatula made from 300 year-old olive wood.
3 minutes
Cooking Time
4 eggs
Minimum Yolk
36°C
Whisk Temp
Learn to grade your tamagoyaki from Basic (3 stars) to Michelin (12 stars) using the centuries-old Kyoto pattern analysis system.
8 eggs
Layered Set
28°C
Pan Temp
90s
Grading Time
From the oldest Mayan egg dish to the newest lab-grown protein technique - we're collecting the world's egg mastery.
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