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?
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:
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.
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.
Tuna salad, chicken salad, and egg salad are staples in my house, and they are almost always made better with melted cheese. (The first time I tasted an "egg salad melt" — just recently — was a revelation!) I usually throw any one of these together as a dinner afterthought, until it dawned on me that they could use some special attention. The classic tuna melt was first in line for a makeover, with homemade olive oil mayonnaise and salty Parmesan taking it from good to great!
If I were stuck on a deserted island, there's no question: I would want an endless supply of eggs. Along with, of course, a means to cook them. So you can understand the appeal of a cookbook devoted entirely to the incredible edible egg, yes? Yes! This lovely book from Rose Carrarini of Rose Bakery in Paris goes way beyond boiled in its exploration of the mighty egg, with lots of ideas for breakfast, lunch, dinner, and all the moments in between.
I know, I know. This might not be you. It's certainly not me. But I hear rumors that there are non-chocolate folks are out there, and since we're all here a few days before Valentine's Day, I thought it was about time we brainstormed some decadent, festive desserts that don't contain chocolate.