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tipstools slideshows 2010 04 how to make scrambled 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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Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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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.
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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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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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These scrambled eggs bear little resemblance to the rubbery ones dished up by short-order cooks.
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Try this technique once and you’ll go back to it for years.
Noah Kaufman
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Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
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These scrambled eggs are super soft and just a little runny, aka exactly how they should be.
Bon Appétit
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A little splash makes a big difference.
Emma Laperruque
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Adam Rapoport wants to talk eggs. All day.
Adam Rapoport
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Exactly the thing to cook when you don't want to cook.
Amanda Shapiro
Videos
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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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"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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Celebrity chef Jean-Georges Vongerichten shows you how to make perfectly fluffy scrambled eggs every time.
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Kids try 100 years of eggs. In this episode of the "Kids Try" 100 years of food series, the kids react to eating 100 years of egg dishes. This history of eggs tracks the evolution of egg meals from sardine-egg canapés, egg lemonade, baked egg nests, and eggs benedict to stuffed eggs, tamago nigiri (egg sushi), egg and spinach, and avocado toast.