Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Swiss Meringue
Swiss meringue is cooked before it is whipped. Egg whites and sugar are combined in a clean bowl set over simmering wate…
Classic Vanilla Custard
Crème anglaise is a pourable custard sauce cooked to exactly 82 degrees Celsius. Below that, the egg yolk proteins have …
Angel Food Cake
Angel food cake is leavened entirely by egg white foam. No yolks, no butter, no oil. Twelve or more egg whites are whipp…
Lemon Curd
Lemon curd is an egg yolk-thickened cooked emulsion, and it requires patience to avoid curdling. Yolks, sugar, and lemon…
Choux Pastry (Pâte à Choux)
Choux pastry puffs because it contains eggs. A lot of them. The process starts with water, butter, and flour cooked toge…
Flourless Chocolate Cake
A flourless chocolate cake has no flour and therefore no gluten structure. The eggs carry the entire load. The base is m…
Classic Cheese Soufflé
A cheese soufflé rises because of egg whites, and it falls for the same reason. The base is a thick béchamel enriched wi…
Egg Wash for Pastry (Three Variations)
Egg wash is not a single thing. Whole egg wash, beaten and thinned with a small amount of water, produces a medium-brown…