3. Add an egg
At Alimento, an Italian restaurant in Los Angeles, guests can start off their meal with Bagna Cauda, a dish originally from Northern Italy that resembles fondue. While Bagna Cauda typically includes garlic, olive oil, anchovies and butter, chef-owner Zach Pollack puts his twist on the dish by dropping a 62-degree egg into the dip. When ordered, guests are provided with a variety of breads and vegetables for dunking.