Carles Abellan, chef-owner of Comerç 24, a designer tapas bar in Barcelona, is nuts about eggs, treating them to all kinds of whimsical preparations. His revueltos—sometimes featuring truffles, other times caviar or cèpes—are presented in hollowed-out eggshells nestled in an egg carton. The trick is wonderfully simple to reproduce at home; all you need is a cardboard egg carton that holds six eggs. It never fails to bring smiles to people’s faces, making an adorable
