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recipes the incredible egg
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Going beyond just egg salad and deviled 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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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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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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It’s a lot of egg recipes. But is it enough?
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Read this before you crack!
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We obsessed over all the details so you don’t have to.
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Once you master this easy recipe, you’ll be adding these to everything you make.
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Egg-cellent poached, baked, and fried.
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Time to get cracking!
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Like bold eggplant bulgogi, silky ratatouille, aromatic biryani, and more.
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How do our food editors power through endless hours of recipe testing? With a serious breakfast, of course.
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Lifestyle
There’s no knowing an egg until you’ve broken it.
Ruby Tandoh
Cooking
So much work! The good news? There's a much easier way to make fancy-seeming, company-worthy eggs.
Alison Roman
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
Shopping
I could never nail a consistently jammy egg—until I met the Dash Rapid Egg Cooker.
Alma Avalle
Cooking
And the best coddled eggs are huevos rancheros.
Coco Morante
Lifestyle
They're boiled to perfection, paired with fun toppings, and made for snacking on the go.
Ali Francis
Videos
(203)
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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.
Get our recipe: Scotch Eggs
Get our recipe: Scotch Eggs
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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.
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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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Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
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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.
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Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does 'best' even mean? Who says what's best? Not us. They're all eggcelent (besides the ones that aren't).