You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance, leaving you free to entertain.
Join Carla Music in the Bon Appétit Test Kitchen as she makes a soufflé-style omelet. Your arm may get tired during all of the whisking, but make sure the egg white peaks are firm enough to stand up on their own while still having a nice shine to them!
"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula.
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Produced by Bon Appétit with Campbell's® | Whip up this easy one-pan chilaquiles recipe for entertaining a crowd or for a crunchy, savory weekend breakfast. Jalapeños, lime and onion set the foundation for a slow cooked version that's brought together with ease thanks to Campbell's® Tomato Soup. We top ours off with avocado, jalapeño, queso fresco, and fresh cilantro for a final punch of fresh flavor.
It’s a beautiful morning in Bangkok, Thailand and chef Lucas Sin is waiting for an omelet. But this isn’t your typical order of eggs—it’s the Michelin-rated oyster omelet at Nai Mong Hoi Thod, one of the most well-awarded oyster restaurants on the planet. Come into the kitchen and behind the scenes for an up close look at the experience of eating at Nai Mong Hoi Thod, where the philosophy is all about textural and flavorful delights.
Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco. Get the recipe here: http://weightloss-tricks.today/recipe/omelet-with-bacon-mushrooms-and-ricotta%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5abbfd4e3877c01281f88325">
The building block of breakfast (and so much more) deserves to be celebrated constantly. We're doing it with all of the egg recipes, techniques, videos, and tips you need to take your egg status from amateur admirer to professional fanatic.
If you thought you knew all the ways to make your breakfast eggs delicious, think again. Alvin Cailan, the chef behind Eggslut, invented a new technique for cooking eggs… by using a blowtorch.
We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
