We stopped by Kendall Square’s new culinary addition, West Bridge, where they’re cooking up modern American meals with French flair. While the menu boasts some impressive main course options, we couldn’t get past the appealing appetitzer — egg in a jar. It is just what it sounds like: an egg cooked and served in an 7.5-ounce ball jar but the staff told us they’ll make around 60 of them each night. When we couldn’t shake our curiosity, we decided to take a peek further. What we found was laid out, layer by layer, by chef Matthew Gaudet, who broke down his dish to show us just what makes it tick.