Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Classic Vanilla Custard
Egg custard is one of the first things any baker should learn: eggs, sugar, milk, vanilla, heat. The ratio is simple (1 …
Classic Cheese Soufflé
The soufflé's reputation for difficulty is exaggerated. It is a béchamel enriched with egg yolks and cheese, lightened w…
Angel Food Cake
A cake made with zero fat — no butter, no oil, no egg yolks. Just whipped egg whites, sugar, flour, and vanilla, baked i…
Lemon Curd
Egg yolks, sugar, lemon juice, and butter, cooked together into a thick, intensely tart, brilliantly yellow spread. Good…
Choux Pastry (Pâte à Choux)
The base for éclairs, profiteroles, gougères, and Paris-Brest. Choux is unusual: you cook the dough on the stovetop firs…
Egg Wash for Pastry (Three Variations)
Egg wash is the difference between a pallid pastry and a burnished, professional-looking golden crust. The ratio of yolk…
Flourless Chocolate Cake
Dense, fudgy, and intensely chocolatey — this cake relies entirely on eggs for structure. The yolks enrich the chocolate…
Classic Deviled Eggs
Deviled eggs are the platonic ideal of a party snack: protein-rich, easy to eat in two bites, and endlessly riffable. Th…
Pickled Eggs (Pub Style)
A British pub staple: hard-boiled eggs submerged in a spiced malt vinegar brine until they turn slightly tangy and pink …
Egg and Avocado Toast
The dish that launched a thousand think-pieces about millennial spending habits. A jammy soft-boiled egg on properly sea…
Ajitsuke Tamago (Ramen Eggs)
The marinated soft-boiled egg that crowns a bowl of ramen. Cooked for exactly 6 minutes and 30 seconds, peeled, and soak…
Gougères (French Cheese Puffs)
Tiny choux pastry balls loaded with Gruyère, baked until puffed and golden and served warm from the oven. They are essen…
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