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tipstools videos 2008 04 how to separate 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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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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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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A why-didn't-I-think-of-that technique takes this classic from great to greater.
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From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
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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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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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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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techniques
Seriously, this is a great tip for separating eggs
Sam Dean
Cooking
Bonus: They peel like a dream.
Sarah Jampel
Culture
Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
Cooking
Find yourself screaming in agony every time you have to peel an egg? Not anymore, friends.
Chris Morocco
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Adam Rapoport wants to talk eggs. All day.
Adam Rapoport
techniques
Your eggs are about to get a major upgrade.
Christina Chaey
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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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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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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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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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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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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.