Credits

Credits & attribution

What this curriculum builds on

This curriculum builds on open-source libraries, freely-licensed fonts, and Unicode emoji. No images, audio, or video are embedded from third parties. Anything that is used is listed below with the source and license.

If you redistribute or fork this curriculum, please keep this page intact and add your own attribution as appropriate.

libraries

JavaScript libraries

Tone.js

Used in the Cook tab for the kitchen-mood ambient pad and timer completion chime. All sound is synthesized on demand, no audio files included.

By Yotam Mann and contributors · tonejs.github.io · MIT License
Chart.js

Used in the Pick tab's compare mode for the radar chart that overlays the texture/heat/complexity profiles of selected egg styles.

By Chart.js contributors · chartjs.org · MIT License

typography

Fonts

All fonts are loaded from Google Fonts and released under the SIL Open Font License (OFL).

Fraunces

Headlines and editorial display. The warm, slightly old-style serif that carries the curriculum's tone.

By Phaedra Charles, Florian Karsten, and Undercase Type · Fraunces on Google Fonts · SIL Open Font License 1.1
Inter

Body text everywhere. The neutral, highly-readable sans used for all prose, buttons, and UI labels.

By Rasmus Andersson · Inter on Google Fonts · SIL Open Font License 1.1
JetBrains Mono

Monospace for timers, ingredient quantities, and prices — anywhere numbers need to line up cleanly.

By JetBrains · JetBrains Mono on Google Fonts · SIL Open Font License 1.1

illustrations

Illustrations

All illustration is done with Unicode emoji and CSS — no images are embedded. Recipe-card icons, ingredient symbols, decorative accents in the hero band, and Pick-tab gallery glyphs are all rendered from the standard Unicode emoji set, which means the visual appearance varies slightly depending on the operating system rendering it (Apple Color Emoji on macOS / iOS, Segoe UI Emoji on Windows, Noto Color Emoji on Android / Linux, etc.).

Unicode emoji are part of the Unicode Standard (Unicode, Inc.) and are free to use as text characters. Vendor-specific emoji rendering is the trademark and property of the respective vendor (Apple, Microsoft, Google, etc.) and is rendered by your operating system, not embedded by this curriculum.

content

Content references — by lesson

Every factual claim in the lessons is traceable to a real source. Each lesson page has its own 📚 Sources section (collapsed by default at the bottom of the page). This is the aggregated bibliography.

Module 1 · The science of scrambled eggs

Lesson 1 — Why low heat wins

Egg protein denaturation temperatures: "Cooking Eggs Sous Vide" — Science of Cooking.
Ovalbumin denaturation kinetics: Weijers et al., Protein Science, 2003 (PMC).
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, Scribner (rev. 2004), Chapter 2.

Lesson 2 — Salt timing & the water question

15-minute pre-salt finding: "J. Kenji López-Alt's Velvety Scrambled Eggs" — The Kitchn.
Salt's chaotropic effect: Harold McGee, On Food and Cooking, Chapters 2 & 14.
Extra-yolk emulsion technique: Thomas Keller, The French Laundry Cookbook, Workman (1999).

Lesson 3 — Three styles compared

Joël Robuchon biography (Jamin, three Michelin stars 1984): Joël Robuchon — Wikipedia.
Heat × time and curd formation: Harold McGee, On Food and Cooking, Chapter 2.

Module 2 · Composing a brunch

Lesson 4 — What makes a brunch feel complete

Tapas, antipasto, and meze etymology — Wikipedia.
Service traditions: Auguste Escoffier, Le Guide Culinaire (1903).

Lesson 5 — Timing the menu

Mise en place — Wikipedia.
Anthony Bourdain, Kitchen Confidential, Bloomsbury (2000).
USDA FSIS — Keep Food Safe (hot-holding ≥ 140°F).

Module 3 · Sides & accompaniments

Lesson 6 — Carbs

Crash hot potatoes attribution (Jill Dupleix): "Crash Hot Potatoes" — The Kitchn.
Mashed potato history (Hannah Glasse, 1747): Mashed potato — Wikipedia.

Lesson 7 — Fresh things

Samin Nosrat, Salt, Fat, Acid, Heat, Simon & Schuster (2017).
Diana Kennedy, The Cuisines of Mexico, Harper & Row (1972); Diana Kennedy — Wikipedia.

Module 4 · Stretching the budget

Lesson 8 — Where to splurge, where to save

Plugrá history, ownership, butterfat content: Plugrá — Wikipedia; Plugrá — Our Difference.
Cultured butter fermentation: Culture magazine; CDR — Butter Science 101.
Truffle oil (2,4-dithiapentane synthetic flavor): Truffle oil — Wikipedia; NATGA — "Faux Fungi"; Tasting Table.

Cooking-tradition attributions

The "off-and-on heat" scrambled egg method is associated with Gordon Ramsay, popularized via his TV programmes.
The "scrambled cream" bain-marie method is from the late Joël Robuchon, who served it with caviar in his Paris restaurants.
Regional dishes (Chinese tomato eggs, Japanese silken, huevos a la Mexicana, anda bhurji) are traditional cuisines of their respective cultures, not attributable to a single creator.
The American diner-style cooking method has no single attributable origin — it's a folk technique that emerged across mid-20th-century American short-order kitchens.

Editorial note: Where the prose uses phrases like "in my experience" or "most cooks find", that's the author's working opinion rather than a factual claim, and isn't cited. Where specific numbers, dates, names, or chemistry appear, a source is linked.

builder

This curriculum

The architecture, voice, design decisions, and lesson scope are the work of the named designer. Claude Code's role was as a collaborative writer and developer following the designer's direction — drafting prose, writing the SPA's interaction logic, and iterating on visual treatments. Every meaningful design call was made by the human, not the model.

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