Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Diner-Style Scrambled Eggs
American diner scrambled eggs are cooked fast on a ripping-hot surface, not babied over low heat. A hot flat-top or a we…
Breakfast Burrito with Chorizo and Scrambled Eggs
A breakfast burrito lives or dies by its structural integrity. The chorizo renders first in a dry pan, releasing its red…
Egg-in-a-Hole with Gruyère
Egg-in-a-hole works because bread and egg cook simultaneously in the same pan, requiring no separate equipment and produ…
Classic Egg Salad Sandwich
Egg salad depends on properly cooked eggs and restraint with the mayo. Hard-boiled eggs should be started in cold water,…
Spaghetti Carbonara
Carbonara contains no cream. The sauce is built from egg yolks, finely grated Pecorino Romano, rendered guanciale, its f…
Pad Kra Pao (Thai Basil Stir-Fry with Fried Egg)
Pad kra pao is defined by high heat and the egg that goes on top. The stir-fry cooks in a very hot wok: garlic and Thai …
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…
Classic Deviled Eggs
Deviled eggs require two things done right: properly cooked eggs and a filling that is seasoned well enough to carry the…
Ajitsuke Tamago (Ramen Eggs)
Ajitsuke tamago are marinated soft-boiled eggs, and the key variable is the yolk texture before marinating. Eggs are boi…
Béarnaise Sauce
Béarnaise is hollandaise with a different acid base. A reduction of dry white wine, white wine vinegar, minced shallots,…
Crème Anglaise (Vanilla Custard Sauce)
Crème anglaise is a stirred custard cooked to exactly 82 degrees Celsius on a thermometer, or to the moment when it coat…
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