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tipstools videos 2008 04 how to separate eggs
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
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Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.
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This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
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We obsessed over all the details so you don’t have to.
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Read this before you crack!
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This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time.
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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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Time to get cracking!
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Going beyond just egg salad and deviled eggs.
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techniques
No matter what you call it, a fried egg in a piece of toast is one of our favorite breakfasts. This step-by-step tutorial shows you how to get it right.
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Once you master this easy recipe, you’ll be adding these to everything you make.
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It’s a lot of egg recipes. But is it enough?
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11 hilariously unnecessary egg gadgets that will do nothing but take up space in your kitchen (and maybe don't even work)
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Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.
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Easier to sip than a cupful of dairy and booze has any right to be.
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Short-cut favorites like boxed stock, frozen dumplings, and bagged spinach join forces in a twist on comforting egg drop soup that’s a breeze to make.
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For the cook who needs a veggie break––and a delicious fix.
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Warning: A fork and knife (or a bib, at the very least) may be required to tackle this sandwich.
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techniques
Here are 23 recipes that make use of the egg yolk in all of its yellow glory, from carbonara to crème brûlée.
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No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.
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Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.
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