It's almost Valentine's Day, so let's take a moment to appreciate one of food's great partnerships: avocado and eggs. We've tried adding avocado to scrambled eggs or using mashed avocado in place of mayonnaise in an egg salad, but this idea is a new one: baking an egg directly in an avocado half! More

Q: Whenever I order Asian takeout, my requirements are simple: some kind of noodle stir-fry with eggs. I love the way the bits of eggs are so chewy and perfect and soak up the sauce, but I can't figure out how they get that way. Whenever I try to make it at home, I just get fluffy bits of scrambled eggs.

What are the restaurants doing differently with their eggs?

Sent by Keri More

I'm in a sublet situation, so my stand mixer and hand mixer are packed away in storage for a little while. This means that whenever I need egg whites or cream beaten stiff, I have to do it by hand. It's really not that hard and doesn't take as long as most people think. Read on for a few tips on how to whisk by hand. More

We know, we know. There's no lack of egg talk on The Kitchn. But for all the talk on different methods for cooking eggs, videos on reaching egg perfection, and recipes featuring eggs, it's always nice to have someone step back and say: just chill out, y'all. More

What's your favorite last-minute dinner? Me, it's scrambled eggs. Soft as possible, with plenty of butter, eaten on crisp toast at 8pm, taking comfort in a hot meal even after a scattered day. Well, if scrambled eggs are your idea of last-minute comfort food, then Ruth Reichl has some tips for you on making them even better. More

Q:What can I do with lots of leftover egg whites? I recently received a bunch of grapefruit in a holiday fruit basket and to use some of them up I've been making curd but now I'm faced with another problem as each batch takes seven egg yolks but no whites. I've already made a double batch of meringue cookies but I still have a lot of egg whites (and grapefruit for that matter) left. I'm running out of ideas. I'm open to any suggestions!

Sent by Laura More

I find a bowl of egg drop soup to be one of the most soothing and comforting dishes ever invented. You really only need three base ingredients to make it, two in a pinch. And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd, all my troubles immediately fade away. More

I have recently become infatuated with quinoa for breakfast. Quinoa porridge, quinoa muffins, and my newest obsession, quinoa stuffed inside omelets along with rich sun-dried tomatoes and tender bites of wilted spinach. This bad boy is so tasty, it's easy to forget it's good for you. More

It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs – for breakfast, brunch, or dinner. More

We've always been curious about cooking with ostrich eggs, but after hearing about one Chicago chef's experience preparing these massive eggs that are the size of 24 chicken eggs, with translucent gray whites and sulfurous yolks...well, we're not so sure. More