Egg

When we rounded up our list of world's most useless egg gadgets, we riled up egg-loving writer Brett Martin. Here's why he thinks the Egg Genie is the most incredible invention ever to grace a kitchen

11 hilariously unnecessary egg gadgets that will do nothing but take up space in your kitchen (and maybe don't even work)

Meat-free but not too virtuous, it’s healthy and satisfying.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

This recipe will convince you that a savory breakfast can be a wonderful thing.

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

Any seasonal vegetables can replace the zucchini and onion; at Chase’s, they change it up frequently.

We think fat spears of asparagus have the best texture. White ones take a little longer to cook, so boil them separately.

Edward Kim’s take on the vinegary buckwheat salad called will put out the fire in your belly and wake up your palate. Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what Kim describes as the dish’s “slurp-ability.”

This “put an egg on it” dream dish is a must-order menu item at Sqirl in Los Angeles.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

As with any other canned bean, find black beans with no spices. You can always add your own spices and herbs to suit your tastes.

The key to nailing this classic Spanish tapas dish is leaving the eggs slightly undercooked for a custardy (not bouncy) texture.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Tackle a paella recipe tonight with this mushroom, kale, and mushroom version.

We like to eat our springtime ramps on toast and eggs.

This quick and healthy rice bowl is flavorful and protein-packed.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Author Michael Ruhlman has a new cookbook, "Egg," so we interviewed him to get his egg-cooking (and -eating) advice

From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager