When I decided to host a casual yet elegant weekend brunch for my book club, I knew immediately that the main dish would be a quiche. For me, quiche is the ultimate special brunch treat, combining flaky, buttery crust with a rich yet light egg custard studded with flavorful mix-ins — in this case, sweet roasted cherry tomatoes, fragrant basil and tangy bits of goat cheese. And while it seems like a lot of work, most of the prep can be done ahead of time, leaving you with plenty of time to get dressed and relax on the morning of the party.

I just love a good egg salad sandwich: the creaminess of the eggs and mayo, the crunch of celery, the faint but not overwhelming tang of raw onion.  So perfect!  I go for egg salad when I want the simple, unchallenging comfort of nursery food.  Unless of course I'm feeling a little reckless, in which case out comes the curry powder. But I'm getting ahead of myself.  Let's nail the classic, uncomplicated egg salad recipe first.

Does reading "fold the egg whites into the batter" strike fear into your heart? So many recipes take it for granted that we know how to do this basic technique, but in reality, "folding" batter isn't exactly the easiest idea to grasp. This is why we're taking a three-pronged approach to showing you exactly how it's done: detailed written instructions, a photo gallery, and a short video. No more fear! After today, you can add a new technique to your repertoire of kitchen skills. More

There are unitaskers that do one useful thing and do it very well. And then there are unitaskers that turn eggs into tube-shaped omelets — on sticks! If you need a good giggle, do yourself a favor and watch this commercial for the Rollie Eggmaster.

The internet told me that if I shook my uncooked egg before boiling that it would come out with a beautiful yellow color and creamy texture. No whites, no yolks, just a pale yellow. Sounds cool, right? I saw multiple people liking the idea, so I hopped on board and tried it with the hard-boiled eggs I like for lunch. Folks, some ideas we should not try at home. Want to know what happens when you shake an egg before cooking? More

How do you get a perfectly fried egg? An egg with crispy, browned white edges and a runny, soak-up-with-toast yolk? Izy from the blog Top With Cinnamon was frustrated that her fried eggs always had an overcooked yolk, so she came up with a better way to fry an egg: More

Q: I used to own a gadget that looked like half of an egg, red and made of plastic or silicone. You would put it in the pan when hard-boiling eggs and it would turn darker when the eggs were done. I let someone borrow it, and now it's disappeared. I would like to replace it, but I have no idea what it is called.

Sent by Marilyn

Poached eggs sure do cause a lot of anxiety. Ostensibly, this is a quick and easy breakfast to go with a side of toast. But when confronted with a pot of boiling water and a raw egg, things can start to feel a little...squirrely. Don't be intimidated! Poaching eggs is easier than you think.

Avocado. Fried eggs. Pizza dough. I probably don't have to tell you that combining three of the world's greatest foods gives you one fine breakfast: a warm round of chewy crust topped with a bright, cilantro-speckled avocado mash and the perfect oozy egg.