Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Hollandaise Sauce
The mother sauce that terrifies home cooks more than it should. Hollandaise is an emulsion: egg yolks, clarified butter,…
Homemade Aioli
Real aioli is garlic emulsified into egg yolk and olive oil — essentially a garlic mayonnaise made by hand. The mortar-a…
Béarnaise Sauce
Hollandaise's more interesting sibling — built the same way (egg yolks emulsified with butter) but flavored with a tarra…
Crème Anglaise (Vanilla Custard Sauce)
The French pouring custard that serves as the base for ice cream and the sauce for about a hundred different desserts. E…
Tamagoyaki (Japanese Rolled Omelette)
A sweet-savory Japanese omelette cooked in thin layers and rolled in a rectangular pan. Each layer wraps around the prev…
Huevos Rancheros
A Mexican breakfast built in layers: crispy fried tortillas, saucy ranchero (tomato-chili) salsa, fried eggs, and whatev…
Egg Hoppers (Sri Lankan Appam)
Sri Lankan hoppers are bowl-shaped crepes made from a fermented rice-flour-and-coconut-milk batter, cooked in a small wo…
Bibimbap with Fried Egg
Korean rice bowl with an assortment of seasoned vegetables, gochujang sauce, and a fried egg on top. When you break the …
Turkish Çilbir (Poached Eggs in Yogurt)
An Ottoman-era dish that has quietly become a global brunch star: poached eggs served on a bed of garlicky yogurt, drizz…
Shakshouka Verte (Green Shakshuka)
A variation on the classic red shakshuka, this one swaps the tomato base for a verdant sauce of spinach, leeks, and herb…
Crème Brûlée
A baked custard with a thin cap of caramelized sugar that shatters when you tap it with a spoon — the most satisfying so…
Pavlova with Seasonal Fruit
A meringue shell that is crisp on the outside and marshmallowy-soft within, topped with whipped cream and whatever fruit…
Showing page 4 of 5 — 50 recipes total