All day I dream of eggs: scrambled, poached, over easy, hard-boiled, fried, baked, raw... Okay, the last one is a joke (unless you're Gaston, which means that you eat five dozen of them and you're roughly the size of a barge). But eggs are freaking good in just about any cooking prep, and more often than not are the foundation of your favorite baked goods.
Easter may have come and gone, but my love of hard-boiled eggs sure hasn't. Yet as much as I love hard-boiled eggs, I hate making them; I have to work in small batches to have consistent results, and they're always a little overdone, crumbly, and sometimes even green.
Hard-boiled (also known as hard-cooked) eggs are notoriously easy to mess up. We've all ended up with tough, rubbery egg whites and overcooked yolks that have that unappetizing gray-green ring around the edge. An ideal hard-cooked egg has a firm yet tender white, while the yolk is creamy and well-done without being mealy.
Eggs bring life to almost any dish. Toast with avocado? Put an egg on it. The same old salad you eat for lunch everyday? Put an egg on it. Stir fry leftovers? Put an egg on it.
At this point, you probably think that you've read everything there is to read about different ways to prepare eggs. There are the usual ways (scrambled, soft-boiled, hard-boiled/steamed/baked, sunny-side up, poached, the "overs") and the more unusual ways (in clouds, crispy poached, deviled, golden hard-boiled), but this way tops them all.
As a kid, my favorite part of Easter were the days leading up to the holiday, when my family would dye eggs. This became an enormous event in my household, as dozens and dozens of perfectly white eggs would become little oval canvases for arts and crafts.
Even for an avid egg enthusiast, a popular dish like scrambled eggs can get tiresome if it's on repeat in your breakfast rotation. For an unusual way to add some oomph to your œufs, consider adding a squeeze of lemon to your scramble. Read on to understand why this seemingly odd suggestion will boost your eggs' flavor.
You can put spices in a scramble or fry an egg in bacon fat, so why poach eggs in just plain water? Water doesn't add any flavor whatsoever, so you're wasting a valuable opportunity to give your poached eggs more oomph—an extra important step if you're not frying your poached eggs afterward.
We keep at least half a dozen hard-boiled eggs in the fridge for times when we're on the go and need a quick snack. Often, we eat them sliced in half with a pinch of sea salt and black pepper, or we just make some deviled eggs or a quick egg salad—but these gets old very quick, and our creativity tells us to do otherwise.
A lot of people rely on the date on the packaging to tell them when food has gone bad, even with eggs, but the sell-by dates are often somewhat arbitrary and are not expiration dates. If you've been tossing your eggs based on the dates on your carton—you could be wasting perfectly good food.
The first time I encountered a deviled egg, the name freaked me out. Why was it called a deviled egg? Was it the spawn of some demonic chicken? If I ate it, would my soul be at risk?
There are a million (okay, slight exaggeration) ways to peel an egg, and countless numbers of tips, tricks, and hacks that are supposed to make that deviled egg appetizer you agreed to make for the party an absolute snap. More often than not, though, experiences vary... and pock-marked, greyish-yolked boiled eggs find their way into your collection whether you like it or not.
Two slices of whole-wheat toast with lots of butter. Two eggs, poached to a firm yet custardy texture. The yolks should absolutely not be hard-cooked and the whites should be tender, not rubbery. That's my idea of the perfect breakfast.
Hard-boiled eggs are such an amazing snack, but there's nothing quite so frustrating as trying to get all the shell off without damaging the egg underneath. I've ended up with many a sadly pitted and pockmarked egg that somehow doesn't taste quite as good as when it emerges all white and smooth.
These cake eggs are a gorgeous treat that also makes a delicious April Fool's Day prank. Getting a fairly humdrum breakfast of boiled eggs and fruit and discovering that it's cake instead is an eggcellent surprise, isn't it? If you want to make these for Easter instead, then they're an Instagram-worthy dessert to grace your brunch spread. This might be the only dessert that is appropriate for both April Fool's Day and Easter.
Don't Miss: How to Make Perfect Poached Eggs, Every Single Time
We like our Egg McMuffins around here, albeit homemade with our preferred ingredients: whole wheat (or homemade sourdough) English muffins, a slice of thick Tillamook cheddar cheese, a meat, perhaps, like Canadian bacon, and finally—that perfectly-fried, perfectly-shaped egg.
I'm an impulsive baker, which means that the instructions to "bring ingredients to room temperature" make me want to kick myself for not thinking ahead. Sure, some ingredients like milk or water you can heat up, but that means messing up an extra pot or pan.
Eggs are one of the most versatile foods imaginable. They can be cooked in tons of different ways, eaten for breakfast, lunch, or dinner, and go with just about anything. Most of us have hard-boiled and scrambled eggs before, but have you ever thought about combining the two? That looks pretty good, doesn't it? But it's not exactly the kind of scrambled and hard-boiled eggs combo I'm referring to. And thankfully, this isn't what I'm talking about either... No, even though balut may look like ...
Scrambled, sunny side up, hard-boiled, soft-boiled, over easy, and poached: there are only so many ways to cook an egg before you get bored and look for inspiration somewhere else.
The other day I was doing the math on roughly how many eggs I eat each year. I estimated about 500. That's a lot of eggs. And, subsequently, that's a lot of eggshells to throw in the trash.
In an age where restaurants can charge $20 for eggs Benedict at brunchtime (if you're lucky enough to even get a reservation on a Sunday), many people long for a way to create this classic dish at home. But once you've taken pains to perfectly poach an egg and gently crisp your sourdough, the problem of the hollandaise still lies before you. The key to any good hollandaise sauce is to apply enough heat to cook the egg yolks, but not enough to scramble them. The minute the eggs begin to solidi...
So, what has Arnold Schwarzenegger been up to since his role as the Governator? Besides his resurgence in Hollywood and spooking gym members as Howard Kleiner, he's getting culinary on us.
If you look at the label on your favorite processed snack, there's a good chance you have no idea what half the ingredients are. It's nothing new, but with natural and organic foods becoming huge trends, we're hyper-aware of all the "chemicals" we eat.
You can buy special utensils to do just about anything these days, and separating eggs is no exception. If you don't have (or want to buy) a fancy tool to do it, the classic method is simple—just crack the egg and transfer the yolk back and forth between the two halves. But even though egg separators are pretty cheap and using the shell (or just your fingers) isn't hard to do, neither is as fun as this trick by YouTuber jifenzhongDIY.
When you don't have time to do it the right way, here's a short-cut: poach an egg in the microwave, courtesy of The Kitchn. You Will Need:
Eggs are a staple food for most Americans, which is no surprise, considering how necessary they are in savory and sweet recipes alike. On their own, they're usually not too eggs-citing. However, these clever egg hacks will make your egg-making easier, more fun, and more interesting.
Why, for the love of God, do people keep inventing ridiculous devices that make the simplest things more complicated in the name of convenience? This may be a rhetorical question that will forever go unanswered—because these crazy gadgets just keep rolling out, one after the other.
I've cracked thousands of eggs in my life, yet I still usually mess up when I make my morning eggs. Sometimes I crack the egg to hard and end up leaving half of the white on the counter. Other times I don't crack the egg hard enough, and end up spending 20 seconds digging with my fingers until I can pry apart the shell. Sometimes I puncture the yolk on the shell, and other times the entire thing slips out of my hands.
Food labeling is a tricky beast. For instance, when I read the words "cage-free" on an egg carton, I think it means that happy chickens frolic in a sunlit meadow all the livelong day until they're gently herded into a clean, sweet-smelling coop to lay a few dozen eggs—which I can purchase for a reasonable price, of course.
You may have caught our prior list of excellent egg hacks. Well, we've rounded up 10 more awesome tips and tricks to perfect your egg game. Check 'em out below.
Okay, so you've read our guide on how to make the perfect poached egg. Maybe you've also read our tutorials on making great hard-boiled eggs and even scrambled hard-boiled eggs. Now comes the question: what's next?
Eggs are incredibly important to cooks, and not just because they're tasty and a complete protein (many erratic genius/artist types make a point of eating an egg or two for breakfast). Yes, they are great when perfectly poached, scrambled, hard-boiled, and even scram-boiled, but they serve literally dozens of functions when used in recipes, especially baked goods.
Most primary cocktail ingredients just sound delicious. Lime and tonic water? Yes, please. Bitters and simple syrup? Sign me up. Egg whites and... wait... egg whites? In a cocktail?
Separating an egg yolk from the white is one of the most universally hated kitchen tasks out there. Most cooks prefer using their hands or the egg's own shell to separate them. For those who don't like getting messy, there are countless devices designed solely for this purpose, and a lot of shortcuts that use household items to make it easier. Remember this water bottle trick?
At first glance, the Big Green Egg looks like it was created by Dr. Seuss or some other whimsy-driven being, like Zooey Deschanel. And while this earthenware cooker may look cute, it produces serious results that can rival the best barbecue or grill. In fact, it's got quite a large cult following. Entrepreneur and former Navy serviceman Ed Fisher fell in love with the taste of food cooked in kamodos (traditional domed, covered earthenware vessels in Japan) and began to import them for sale in...
While a hot dog with all the typical American condiments (ketchup, mustard, relish) is heavenly for kids, as an adult, I realize there is nothing wrong with switching things up a bit and getting creative. In fact, a plain hot dog can be a fantastic blank canvas for chefs to work with—a great, edible example of going from drab to fab.
I have to confess: my egg slicer has been neglected ever since I bought it. I had ambitious dreams of using it to slice perfectly symmetrical slivers of hard-boiled egg into my salads... but the truth is, once I tucked it into a kitchen drawer, I completely forgot about it. That is, until recently when I discovered that it can be used to slice way more than just eggs.
The words "leftover champagne" cause us to shudder slightly because, frankly, we are loathe to leave bubbly in the bottle. But in the event that we do have some left over, we put it to use in two egg-cellent ways: baked eggs and scrambled eggs.
There's no shortage of ice cream recipes out there, but one ice cream shop in London has found a unique recipe to sell to its customers, and of course it's controversial—breast milk ice cream.
