Chances are you think you know the greatest scrambled egg chef in the world. Michael Ruhlman would probably disagree. Does that person ensure the eggs never rise above 212ºF? Does he or she cook the eggs in a saucier, round pan, or double boiler? Does s/he use an immersion, handheld, or countertop blender to ensure a thorough blend sans froth? In his new cookbook Egg: A Culinary Exploration of the World’s Most Versatile Ingredient, Michael Ruhlman scrambles everything you thought you knew about eggs and their possibilities in the kitchen.