The incredible edible egg, anyone?

From the NY Times and the author of How to Cook Everything:

DINING & WINE | October 4, 2006
The Minimalist: Eggs Take Their Place at the Dinner Table
By MARK BITTMAN
Thanks to the popularity of salade lyonnaise and to chefs who have begun offering soft-cooked eggs in one form or another, we have come to reappreciate the egg at dinner.