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tips how to beat egg whites
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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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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Once you master this easy recipe, you’ll be adding these to everything you make.
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We obsessed over all the details so you don’t have to.
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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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techniques
Instructions for making the perfect egg—with the white just set an almost runny yolk—to put in ramen or just eat straight
Recipes
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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Easy
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Easier to sip than a cupful of dairy and booze has any right to be.
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Read this before you crack!
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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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Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!
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Articles
(117)
Cooking
Turn ordinary egg whites into delightful fluff.
Sarah Jampel
Cooking
So you can finally achieve effortless “stiff peaks.”
Shilpa Uskokovic
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
Cooking
This counterintuitive technique means no more overcooked yolks or rubbery whites.
Alexis deBoschnek
techniques
How to get firm egg whites without overcooking the yolk. Basically, a magic trick.
Marian Bull
techniques
From light and lofty meringes to healthy omelets, here are our test kitchen's tips for using egg whites in your cooking
Belle Cushing
Videos
(128)
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.
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For when you want a healthier take on a classic.
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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).
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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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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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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.