Exploring Elements: Eggs

Emily Elyse Miller

All hail the egg, one of the most versatile and shape-shifting ingredients in the culinary world and beyond. In this latest edition of Exploring Elements, we’ve collected egg dishes that are cooked to perfection but challenge traditional preparation and enter the realm of culinary surrealism.

Even James Beard knew the importance of a well-cooked egg, “I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.”

Wylie Dufresne of WD~50 from New York has created a name around his innovative egg dishes. Though we all might not have the skills to cook a Wylie Dufresne level omelet, that won’t stop us from enjoying this ingredient in our homes and at Michelin-starred restaurants.

A big thank you to hens, quails and other amazing female birds for inspiring the creation of dishes like these in this scenario as we feature the most gorgeous egg-centric dishes from around the globe.

Mugaritz, San Sebastián, Spain


Crushed potatoes, broken eggs and vegetable coal by chef Andoni Luis Aduriz. © Phaidon

Aqua, Wolfsburg, Germany

Aqua, The Ritz-Carlton, Wolfsburg

Simmered lamb, potato, and egg by chef Sven Elverfeld. © Aqua, The Ritz-Carlton, Wolfsburg

Azurmendi, Larrabetzu, Spain


Inverse cooked truffle-infused egg by chef Eneko Atxa. © Azumendi

WD~50, New York

Takahiko Marumoto

Poached egg and shell with pumpernickel, ceasar dressing, pickled and charred lily bulb by chef Wylie Dufresne. © Takahiko Marumoto


La Guérinière, Gujan-Mestras, France

Christine Amat

64º egg with aquitaine caviar, asparagus, sea urchin, lobster, oysters, raw scallops, red sorrel, and garlic flowers by chef Christophe Girardot. © Christine Amat