How to Cook
Master every technique in the egg cook's repertoire. From the humble scramble to the elegant poach, each method unlocks a different texture, flavor, and experience.
Baked (Shirred)
Eggs baked in ramekins with cream, cheese, herbs, or whatever else you want to nest them in. Elegant...
Coddled
A coddled egg is cooked slowly in a covered dish suspended in simmering water — gentler than poachin...
Fried
Sunny-side up, over-easy, over-medium, over-hard — the fried egg family ranges from barely touched t...
Frittata
Italy's answer to the omelette — slower, thicker, and infinitely more forgiving. A frittata starts o...
Hard Boiled
The fully set egg — firm white, creamy yolk, no green ring. The foundation of deviled eggs, egg sala...
Omelette
The French omelette and the American diner omelette are almost different dishes. The French version ...
Poached
The egg without armor — cooked directly in water with no shell, no pan, no fat. When executed proper...
Scrambled
The world's most commonly cooked egg and the most commonly ruined. The spectrum runs from the soft, ...
Soft Boiled
A set white with a warm, liquid yolk — the egg at its most luxurious. Best eaten from an egg cup wit...
Steamed
The superior method for hard- and soft-cooked eggs that almost nobody uses. Steam provides gentler, ...