Nothing turns a plate of not-quite-filling-enough vegetables, grains or salad into a meal like an egg. While we're big fans of using a fried or poached egg to top off a dish, hard-boiled eggs are a more portable option for packed lunches and quicker too, if you boil a batch of eggs ahead of time and keep them stored in the refrigerator. Egg salad is a start, but there are many more ways to enjoy simple, no-fuss meals with hard-cooked eggs.
Grilling is synonymous with evening meals or weekend cookouts, but mornings shouldn't be completely left out this summer. Breaking out the grill for breakfast can result in toasty breads, breakfast pizzas boasting runny eggs, and homemade sausage.
We often talk about pasture-raised chickens and eggs here at The Kitchn, so I thought I would share this wonderful short film that helps to explain what the term 'pastured' really means and why it is important.
Writing a how-to on making scrambled eggs feels like taking my virtual life in my hands. Everyone makes scrambled eggs differently; everyone has strong feelings about them. And some of you will inevitably say that this is elementary! Everyone already knows how to do this! Well, you know what? I just wanted to make scrambled eggs. And personally? I like them creamy, luscious, and custard-like. Here is how I do it.
I developed this recipe specifically for those times when I'm dining solo. It's not that it can't be expanded to feed two or more, but I like the fact that it is my special, alone-time treat. It is truly one of my favorite meals: good, basic, hearty eating that fills me up and makes me ready for whatever life is throwing my way. It's suitable for breakfast, lunch, or dinner. I am very happy to share it with you today.
Frittatas have saved me on more hungry weeknights than I care to count. As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes. Let me tell you, there is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving.
The days when you allow the farmers market to dictate what you make for dinner are kind of awesome days. To be quite honest, they've become rarer and rarer around our house as we've become busier during the weekends. But there's something quite sweet about ambling around the market and chatting about what you could make with certain ingredients. This weekend, we had time to visit our local farmers market and found some beautiful looking sorrel, leeks, and farm eggs.
Are quail eggs available in your grocery stores? Here in the Bay Area, they're pretty easy to find in many larger stores and especially in Asian markets. They often come in a clear, hard plastic package that protects the eggs from damage and shows off their pretty speckled shells. Do you cook with quail eggs? What are some of your favorite recipes?
Easter is just around the corner; have you started thinking about your Easter bread or spring lamb yet? Well, this recipe for Golden Chocolate Easter Eggs certainly woke us up to spring. This dazzling treat was created by Francisco Migoya , an instructor in baking and Pastry Arts at The Culinary Institute of America New York. See how he does it, below...
There was a time—eight, ten years ago—when eggs were "scrubbed from the standard American breakfast" due to cholesterol concerns, according to a recent article in The New York Times, but those days are over. Eggs are back, but they're not coming to you by way of a poultry farm conveyer belt; they're coming from a backyard, a rooftop, maybe even your own living room.