How to Make Eggs Like a Pro, and Other Adventures in Opening a Restaurant


Photo: Melissa Hom

Former wd-50 pastry chef Sam Mason will be opening a joint of his own, Tailor, at the beginning of March. As he prepares for the big day, he’s been chronicling his exploits for Grub Street. In today’s installment, he considers tableware, purchases some kitchen machinery, and reveals how to make the most perfect soft-boiled egg. (Hint: You won’t be able to do it at home.) Learn about it at Grub Street.

Sam Mason and the Fabulous Egg Machine [Grub Street]