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magazine fasteasyfresh scrambled eggs with smoked salmon and lemon cream
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This phenomenally satisfying open-faced sandwich is a creamy, smoky, cheesy, hearty experience perfectly primed for breakfast, lunch, or brunch.
4.5
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This punchy, creamy party-ready appetizer comes together in 15 minutes and can be served as a dip or schmear for crackers or bagels.
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If you can't find sablefish, swap in lox, NBD.
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This open-face sandwich makes a great meal or snack morning, noon, or night.
4.0
(3.91)
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Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
3.6
(3.62)
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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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Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.
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(4.09)
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Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
3.7
(3.67)
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These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.
4.0
(3.89)
Articles
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Culture
Jessica Koslow, Bobby Flay, and more tell us how they jazz up scrambled eggs.
Alex Delany
Cooking
These scrambled eggs are super soft and just a little runny, aka exactly how they should be.
Bon Appétit
Cooking
Exactly the thing to cook when you don't want to cook.
Amanda Shapiro
Cooking
Unless you want bits of scrambled egg in your ice cream or soup?
Sarah Jampel
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
test-kitchen
One of my favorite last-minute meals for breakfast, lunch, or dinner is a riff on scrambled eggs on toast...
Janet McCracken
Videos
(123)
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"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.
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Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way to choosing his all-around favorite.
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Why make a video about how to cook something as simple as scrambled eggs? Because we want you to have the most uniformly golden, custardy eggs of your dreams.
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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.
Get the recipe: Quick Shakshuks With Yogurt
Get the recipe: Quick Shakshuks With Yogurt
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Try the best way to quick pan-roast salmon with our signature miso-honey sauce.
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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.