Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Gougères (French Cheese Puffs)
Gougères are choux pastry with cheese, and the cheese is not an addition. It is structural. Finely grated Gruyère or Com…
Hollandaise Sauce
Hollandaise is a warm butter emulsion that requires the egg yolks to be taken to a specific stage before the butter goes…
Homemade Aioli
Aioli is a garlic-forward cold emulsion, and the egg yolk is what makes it a sauce rather than flavored oil. The yolk co…
Classic French Omelette with Fine Herbs
The French omelette is defined by constant motion. From the moment the beaten eggs hit the butter-coated pan, the cook s…
Tamagoyaki (Japanese Rolled Omelette)
Tamagoyaki is cooked in layers. A seasoned egg mixture of dashi, mirin, and either soy sauce or sugar is poured into a l…
Huevos Rancheros
Huevos rancheros is a dish that depends on the cooked salsa, not the egg, for its flavor identity. Raw tomato and chile …
Egg Hoppers (Sri Lankan Appam)
Egg hoppers are a Sri Lankan fermented crepe cooked in a small, steep-sided wok called an appa chatty. The batter is mad…
Turkish Çilbir (Poached Eggs in Yogurt)
Çilbir is a Turkish dish of poached eggs over garlicky yogurt, finished with browned butter infused with Aleppo pepper. …
Crème Brûlée
Crème brûlée is a baked custard defined by two textures: a cold, silky interior and a brittle, caramelized sugar crust a…
Pavlova with Seasonal Fruit
Pavlova stands apart from standard meringue because of two additions: cornstarch and vinegar. Both are folded into the e…
Flan (Crème Caramel)
Flan uses whole eggs and yolks together to produce a custard that is firm enough to unmold cleanly but smooth and yieldi…
Zabaglione
Zabaglione is made to order and served immediately. Egg yolks, sugar, and Marsala wine are whisked together in a heatpro…
Showing page 3 of 5 — 50 recipes total