The egg is a delicacy and a staple food, whether fried, scrambled, or boiled. Luc Hoornaert has visited chefs from various countries and presents in this book delicacies for beginners and advanced cooks, which photographer Kris Vlegels elaborately showcases. Whether it's Eggs Benedict, truffle omelet, or golden egg, elaborate desserts like Opèra, baklava, and fruity lemon tartelettes, or cocktails like absinthe suissesse and whisky sour - there is something for every taste. These exquisite recipes are garnished with surprising stories, interesting facts, and curiosities about eggs. Did you know what the goddess of returning light Ostera and the Easter bunny have in common? Are Chinese pidan eggs a hundred or a thousand years old? Where does the eclair - the lightning bolt - get its name from?.