Egg Shop

Rooted in the culinary identity of Egg Shop, a New York City restaurant known for all-day brunch and cocktails, this full-color cookbook presents more than 100 recipes developed by chef and partner Nick Korbee. The book is aimed at home cooks of varying experience levels, combining accessible technique instruction — covering fundamental egg preparations such as scrambling, poaching, and frying — with more inventive applications that pair eggs with local produce, artisanal meats, grains, and cheeses. What distinguishes the work is its range, moving from health-conscious preparations to decidedly indulgent dishes while grounding both in a commitment to fresh, quality ingredients and house-made components such as seeded rye bread and compound butters.