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magazine warm chanterelle salad with speck and poached eggs
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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.
4.4
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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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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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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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Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.
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Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
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The mantra for this showstopping eggplant Parmesan recipe should be: “Good things take time.” Trust us, it’s worth it.
4.6
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We obsessed over all the details so you don’t have to.
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Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.
4.3
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.
4.6
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Articles
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Cooking
Even if it's your very first time.
Sarah Jampel
Cooking
Unless you want bits of scrambled egg in your ice cream or soup?
Sarah Jampel
Cooking
For restaurant-quality omelets and scrambles, don’t skip this quick step.
Sam Stone
Cooking
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Sarah Jampel
Cooking
Eating these Korean steamed eggs will make you feel like you're getting a warm hug
June Kim
Culture
See how bloggers served up Thomas Keller's poached egg
Joanna Sciarrino
Videos
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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.
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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.
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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!
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A simple spicy mayo is the game-changer for these perfectly cooked, jammy eggs.
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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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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.