Inside the New Book Celebrating the Endless Possibilities of the Egg

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How do you like your eggs? Within the pages of The Gourmand’s Egg, the first book in a new collaborative series from the cult London food journal The Gourmand and Taschen, there are enough stories, recipes, and outlandish imagery even to tempt the most ova-averse. The glossy, hardback tome may feature a seductively crispy fried egg on its front and back cover, but whether it’s poached, scrambled, boiled, whipped, deviled, painted, or even tossed, the egg is here celebrated in all its various guises: as both humble household ingredient and ever-powerful source of life.

The cover of The Gourmand’s Egg, photographed by Bobby Doherty.

Courtesy of Taschen

“Pretty much all new life starts with an egg,” explains David Lane, co-founder of The Gourmand. “Within culture, the form, function, and meaning of the egg are so widely referenced that it felt like a good choice to be the flag bearer for the book series.” 

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