With all the spicy Latin recipes last week followed by all the egg recipes this week, is it any wonder that I've woken up every morning with an intense craving for huevos rancheros? I'm going to need a fix of sunny fried eggs smothered in chunky salsa pronto. Have a favorite version to recommend? More

Useless kitchen gadgets are nothing new. It seems every few months a new product pops up promising to radically improve our cooking habits and techniques. But egg gadgets are in league all their own. Some of the most overwrought and strange gadgets out there are for eggs, from the most complicated egg separator ever to egg pillows. Here are a few we're scratching our heads over: More

The FDA estimates that salmonella-contaminated eggs cause 142,000 illnesses each year. The 2010 salmonella outbreak traced to two farms in Iowa that resulted in the recall of over 500 million eggs may have changed where you source your eggs from, but did you know that even organic, pastured eggs can be infected with salmonella? Here's a quick primer on salmonella and safe egg handling. More

Any fan of the former Gourmet magazine editor Ruth Reichl knows of her kitchen staple: matzo brei. She included the recipe in Gourmet's cookbooks as well as in her own books. But have you tried it? The ultimate in simple comfort food, the dish was also one of the only foods her young son would eat growing up. More

I love eggs! There, I said it. Seriously, I can eat them six ways to Sunday, but after taking a look at some recipes from around the web (some crazier than others) I might have a few new egg dishes up my sleeve in the coming weeks. Egg yolk ravioli, Tunisian brik, and chorizo Scotch eggs, coming right up! More

You've heard, perhaps, of raw eggs in cocktails (Ramos gin fizz, eggnog), but in soda?! Yes, and it's better than it sounds. More

I grew up eating soft-boiled eggs with toast "soldiers" but I certainly didn't eat my eggs out of anything as eye-catching as these egg cups. From egg trains to egg pants, these five cute cups will give your soft-boiled eggs a little style: More

Do you have a thing for egg salad? Golden, creamy, soft and crunchy egg salad? Me too. There's just one problem: To me, the process of making egg salad sounds daunting. Boil eggs, peel them, make a salad — and all before lunch? Call me lazy, but I just don't have hard-boiled eggs in my weekly routine. I felt there must be an easier way to enjoy egg salad — something quicker, more spur-of-the-moment. Lucky for me, there is. More

My favorite part about making kuku sabzi is running my knife through the big handfuls of fragrant herbs that give this Persian frittata its name (sabzi means herbs in Farsi). Fresh parsley, cilantro, chives, and dill are the stars of this recipe, though you can substitute leeks, scallions, tarragon, spinach, or other tender greens that you have on hand. Whisk them into eggs, pour into a skillet, and in minutes you have a beautiful, nourishing dish that can be served as an appetizer, side, or main for any meal of the day. More

As a single cook, I have a few tricks up my sleeve that help me to prepare delicious, nutritious food for myself, many which I've shared with you here. Today, in honor of Egg Week at The Kitchn, I want to talk about the hard boiled egg, a staple in my refrigerator. Read on for why I think this is an excellent item to always have on hand. More