As you may have heard, the beloved food magazine Lucky Peach will soon close. It's a great loss, but before Lucky Peach officially bids us all adieu, it has a few final tricks still up its sleeve. This week, one of those tricks, a swan song of sorts if you will, was released. All About Eggs is a cookbook that gathers the best and the brightest egg recipes that exist today. Excerpted below are three such recipes, each of which is from one of New York City's top chefs. First up, Buvette’s steamed scrambled eggs, which the cozy French restaurant is known for making with an espresso machine.
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Next, Daniel Boulud’s Omelette Farcie. The “stuffed omelet,” which is filled with scrambled eggs, is a complex dish, and is not something that Boulud serves in any of his restaurants. Finally, Michael Anthony of Gramercy Tavern shares his take on traditional Japanese tamagoyaki. Anthony’s choice of recipe may come as somewhat of a surprise, but as he explains to Genevieve Ko in the book of his time in Japan, “I was interested in learning how people ate at home, from a cultural perspective as well as a culinary one. . . . I’d go to my friend’s house and she and her friends would teach me the basics of home cooking. Tamagoyaki was the first dish they taught me.” Fitting perhaps then, considering that Lucky Peach has been consistently bringing recipes into our own homes for the last six years.
