Originally published in 1892, the author, a chef with 25 years experience at Delmonico's in New York City, starts with the simple poached egg and moves on to assorted omelets, eggs a la Jay Gould and many other egg dishes named Delmonico's patrons, such as Hamilton Fish, Lloyd Aspin wall.Recipes include an asparagus-top omelet, crab omelet, crawfish omelet, lobster omelet, scrambled eggs with truffles, and 21 bonus recipes besides the 100 of the title.