Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Diner-Style Scrambled Eggs
Not the low-and-slow British style. These are proper American diner eggs: cooked on a hot flat-top (or a well-heated ski…
Eggs Benedict with Proper Hollandaise
The hollandaise is the whole point — a warm emulsion of butter and egg yolk, sharpened with lemon and a whisper of cayen…
Vegetable Frittata with Goat Cheese
A frittata is an open-faced omelette finished under the broiler — which means it feeds a crowd without requiring you to …
Soft-Boiled Eggs with Soldiers
The British nursery classic, and still one of the most satisfying ways to eat an egg. A 6-minute boil produces a white t…
Breakfast Burrito with Chorizo and Scrambled Eggs
A proper breakfast burrito is structural engineering with a tortilla. The chorizo renders its red-orange fat into the sc…
Shakshuka
Eggs poached directly in a spiced tomato sauce, served in the same skillet with crusty bread for mopping. This North Afr…
Egg-in-a-Hole with Gruyère
Also called toad-in-the-hole, egg-in-a-basket, or whatever your family called it. The bread toasts in butter, the egg co…
Migas with Crispy Tortilla Strips
A Tex-Mex breakfast standard built on fried corn tortilla strips scrambled into eggs with peppers, onions, and cheese. T…
Cloud Eggs
Egg whites whipped to stiff peaks, shaped into nests on a baking sheet, baked until set, then finished with the yolks ne…
Classic Egg Salad Sandwich
Good egg salad requires hard-boiled eggs that are not overcooked (no gray-green ring around the yolk), enough mayonnaise…
Quiche Lorraine
The original from the Lorraine region calls for a custard of eggs and cream, smoky lardons, and a blind-baked pastry she…
Classic French Omelette with Fine Herbs
The French omelette is a test of technique, not ingredients. Cooked entirely over moderate heat with constant agitation,…
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