You thought the egg sandwich you made the other Saturday was the best ever? Meet Alvin Cailan, the founder of EggSlut. Some call it a restaurant, others an egg-focused revolution. What started as a roving food truck in L.A. has grown to include a 20-seat brick-and-mortar dining bar in Grand Central Market that serves sublime, cloud-like puffs of sandwich all day long. (In a jar, though, is where you'll find his signature Slut, or the "definition of an EggSlut in one bite," he says: Luscious egg yolk mixed with buttery potato purée—the flavors and texture are an egg lover's dream.) An Oregon Culinary Institute graduate, he worked at Portland's Ten01 and Castagna before cracking open the breakfast scene with things like his marbleized-egg technique, a gentle mixing just short of a scramble. Cailan took a few moments away from cracking shells to sit down for a few superlatives.