One Sunday morning earlier this year, I was at home making an omelette for breakfast and accidentally dropped an egg on the floor. I grabbed a piece of paper and sketched four pieces of jewellery based on the components of that mess – the egg white, the yolk and the two halves of the cracked shell. After cleaning up I finally finished cooking the omelette. Unfortunately, it tasted nothing. To make sure it was my last ruined omelette, I asked Stefano Catenacci, the head chef of Michelin Star restaurant Operakällaren, to teach me how to make one properly.