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tipstools tips 2008 03 how to peel 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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Poach eggs before you head to bed and you’ll have a quick breakfast on hand in the morning.
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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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Like creamy parsnip purée and shawarma-spiced carrot salad.
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Read this before you crack!
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Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Going beyond just egg salad and deviled 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.
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Once you master this easy recipe, you’ll be adding these to everything you make.
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Articles
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Bonus: They peel like a dream.
Sarah Jampel
Cooking
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Chris Morocco
techniques
Wanna know a trick?
Kay Chun
Culture
Perfect poached eggs, softened butter in a flash, and more hacks from the internet.
Christina Chaey
Cooking
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
Videos
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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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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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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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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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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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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