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tipstools videos 2008 04 how to separate 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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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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This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
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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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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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Time to get cracking!
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Going beyond just egg salad and deviled eggs.
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Bonus: They peel like a dream.
Sarah Jampel
techniques
Seriously, this is a great tip for separating eggs
Sam Dean
Culture
Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
Cooking
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Chris Morocco
Culture
Adam Rapoport wants to talk eggs. All day.
Adam Rapoport
Videos
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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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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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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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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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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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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.