You're either an egg yolk person or you're not. If you're the latter, drippy egg yolks are confusing and repulsive; this recipe is not for you. If you're among the former, welcome! You have come to a place where egg yolk oozes over garlicky kale, crispy bacon and a toasty bun, pooling on the plate for extra dipping as you eat. Ready to start your day right?
Q: I bought a huge amount of quail eggs yesterday at the farmer's market, but each time I think of what to do with them, the quail-egg-eating scene in "The Tudors" pops into my mind and I go eat hot dogs instead. Could you tell me about them and if there are any specific, awesome uses?
A messy, saucy dish of slightly runny eggs can really get a lazy morning started right. With a hunk of your favorite crusty bread and a cup of strong coffee, it's simple to break away from the typical cereal, oatmeal or granola routine.
How do you crack an egg? We've learned that this is a divisive issue among cooks! Some cooks swear by cracking eggs on the countertop, avoiding any chance of egg shards in the mix. Others think the sharp edge of a bowl is the fastest, neatest way to break an egg. What about you?
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.
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?
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?
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.