A lot of people fear the egg
. I for one, do. Not consuming les oeufs—that part, I love—but preparing them. The thought of trying to poach an egg correctly sends shivers down my spine, and mastering the art of the French omelet? An even more unbearable undertaking I can’t wrap my head around.
For one of the most versatile protein
options out there, eggs can be damn hard to get right—too runny, too overcooked, too annoying to deal with when they break on the counter, in the water, or all over the pan. Yet, there are a few connoisseurs who know all the tricks to handling these white oval objects.
To make cracking, flipping, poaching, and scrambling a little less scary, we asked Chef Nick Korbee of the Egg Shop
in New York City to share his best hacks.