The perfect egg is a puzzle. Professional chefs, and even scientists, disagree on how to make the best eggs; home cooks simply have a tendency to overcook them. Bottom line: “It’s all personal taste,” says the great David Waltuck, James Beard award-winning chef-owner of élan, his highly anticipated new restaurant opening this summer in New York City. Waltuck has been making eggs all his life, even before he and his wife, Karen, brought fine dining downtown with their acclaimed restaurant Chanterelle, which closed for good in 2009. Understandably, he has deep knowledge of what works best. “Mastering the art of cooking an egg requires a little patience,” Waltuck says. “It’s difficult to do a lot at the same time, but with practice it becomes easier.” Here, he teaches us how to make gorgeous eggs in six classic ways, and he offers one easy but fabulous recipe for shirred (baked) eggs with ham and tomato.
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