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tipstools tips 2008 04 how to fry an egg
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Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
Cooking
Fried eggs, crispy and runny and perfect on everything.
Chris Morocco
techniques
There's an art to the perfect olive oil-fried egg. Here's how to do it.
Adam Rapoport
Culture
Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
techniques
How to get firm egg whites without overcooking the yolk. Basically, a magic trick.
Marian Bull
techniques
The best tips for cooking eggs, from a man who is genuinely obsessed with them.
Rochelle Bilow
Culture
Adam Rapoport wants to talk eggs. All day.
Adam Rapoport
Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
techniques
Healthy office lunches have come a long way since the hard-boiled egg. Here are our favorite ways to put an egg on it—from soft-boiled to omelets to, yep, even fried.
Rochelle Bilow
Cooking
Tomato-caper butter? Yes, please.
Emma Wartzman
techniques
To perfect your egg-frying technique, break out an unconventional tool: your oven
Chris Morocco
Cooking
These scrambled eggs are super soft and just a little runny, aka exactly how they should be.
Bon Appétit
Cooking
Bonus: They peel like a dream.
Sarah Jampel
techniques
There's a better way to cook your morning eggs—and it couldn't be simpler.
Christina Chaey
techniques
Think your recipe has reached perfection? Think again. There's no dish that can't be improved with a simple leaky-yolked topping
Chris Morocco
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
Cooking
When it comes to weekend brunch, remember these three words: Keep it simple.
Claire Saffitz
techniques
It's an important technique to nail
Carla Lalli Music
Cooking
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Chris Morocco
Cooking
This light, easy Chinese dish is my ultimate comfort.
Karen Yuan
Culture
The method inspired me and a bunch of other viewers. Here’s how it works.
Alex Beggs
Culture
Some scientists in scuba gear brought the chicken to the sea
Sam Dean
techniques
Making scrambled eggs isn't exactly rocket science—but our test kitchen has outlined a few surprising ways you might be getting it wrong.
Rochelle Bilow
test-kitchen
Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. But the chefs at Chicago's Terzo Piano figured out a trick.
Bon Appétit