I love Ruhlman's way of focusing on technique behind the recipe, and Egg is no exception. He takes skills and utility of eggs and breaks them down by how they're used, and different applications of each.

I'm basically making my Valentine's Day dinner egg-centric because of this book. It's lovely! ( )

This is now one the best cookbooks I have, and one of the few I've actually read, rather than just speed past the "filler" stories and just get to the recipes. Mr Ruhlman actually imparts basic ratios and techniques. Explains why he does the recipe this way and then advises on how you can go off on your own. Already made three things out of it before I even finished reading it. Everything has been superb (though I think I took the angel food cake out a little too early, just an excuse to make it again). ( )

If for some reason you find yourself in possession of a large amount of eggs then this just might give you some ideas with what to do with it. Each chapter deals with a different way to make the eggs, some sections are recipes for only part of the egg and some with white and yolk used separately. The book is also photo heavy to show each step of the prep. Is this the cookbook to keep forever and ever? No I don’t think so but it is a good one to check out for pointers and ideas.
( )

A culinary exploration of the world's most versatile ingredient