Techniques

The guides fall into six groups by how the egg is cooked. Start with a method you know, then try one next to it.

In the pan

Fried and scrambled. Heat and how you move the egg decide between a tender white and a crisp edge, or between small soft curds and large firm ones.

Boiled, steamed, poached, coddled or held at a set temperature, plus eggs marinated in tea, soy or brine afterwards.

Thin sheets, soft-centred folds, rolled layers and thick potato rounds. Each fold needs the egg at a different stage of setting.

Gentle, indirect heat: silky steamed custards, baked eggs in ramekins, quiche, soufflé, and a microwave mug scramble.

Eggs with sauce, yoghurt, potatoes or bread. Each guide includes the other components needed to serve the dish.

Thai crisp omelette, Korean rolled egg, Parsi akuri, Chinese egg drop soup and fried rice, Vietnamese steamed meatloaf, and more.