In our house, egg salad sandwiches make an appearance for lunch and sometimes for dinner when weeknights are looking a little harried. On those occasions, I like to think of interesting ways to dress it up, to make it a touch more special and interesting. Sundried Tomatoes? Cornichons? Mushrooms? Yes, please. More

Have you noticed that people are very particular about their eggs? It mostly has to do with doneness: runny yolk vs. firm yolk, over easy vs. over hard, creamy scramble vs. firm curds. If we don't get our eggs just perfect, we declare them ruined (overcooked) or gross (undercooked.) This makes it a challenge to serve eggs to a crowd, such as at a brunch or breakfast party. How can you dish up eggs to a group without becoming a short-order cook? More

We've been talking eggs (eggs, eggs, eggs!) this week at The Kitchn, but we realize that not everyone loves eggs. And not everyone can eat them. Vegans and those with egg allergies often become expert in substitutions for eggs and their binding properties. What about you? Do you work with egg substitutes? What are your favorites? More

Burnished and brown, shoyu tamago ("soy sauce eggs") look quite different from your average hard-boiled egg, but are actually very simple to make. A lunchbox staple in Japan, they make a flavorful, high-protein snack on the go. More

My mother never uses the built-in egg tray in the refrigerator door. My mother-in-law has and will always keep her eggs in a bowl on the counter, while my roommate used to keep them in the fridge in a tupperware container. The question is, where do YOU keep them? More

When I heard this week would be Egg Week on The Kitchn, I closed my eyes and thought for a minute what I might write about. What immediately came to mind was an egg I enjoyed at a quaint restaurant overlooking the shores of San Sebastian. More

Any world traveler has probably noticed that in most countries outside of the US and Canada, eggs aren't stored under refrigeration. Whether you are wandering in an outdoor market, shopping in a grocery store or visiting a home, you will find eggs sitting on the counter, at room temperature. Why is that? More

In case you haven't noticed, it's Egg Week here at The Kitchn. There are plenty of egg projects I'd love to share with you — scrambling an ostrich egg, making my beloved rye sours with leftover egg whites — but instead I want to talk about the perfection of an egg.

I'll take eggs in most forms, but to me it's a soft boiled egg — six minutes — that makes the best breakfast. My perfect egg has no runny whites and a yolk that is on the brink of setting, but hasn't yet. A pinch of flakey sea salt, a few cranks of the pepper mill, a small silver spoon, and a chipped porcelain egg cup. That's all I need. More

I have to admit I've never understood the popularity of the "Sunday brunch" at otherwise decent restaurants—the lines are ridiculous, the food often subpar, and you know as well as me the waitstaff have plenty of better things to do (like nurse their own hangover). My indifference to this cultural phenomenon doesn't mean I don't love a pile of pancakes and a fried egg or two; it's just that I prefer them from the comfort of my own home. More

Egg whites are pretty awful. If you've tried to eat them as a recommendation from a doctor, or just out of a diet concern, you know that they cannot be eaten the same way as whole eggs. Plain, egg whites can taste flavorless, each bite a reminder that they're lacking exactly what makes eggs delicious: the creamy yolk. So, forget eating them alone. However, with the right culinary allies, egg whites can become palatable, even tasty! More