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

The incredible, edible egg... now in fun shapes! These Japanese-designed egg molds turn hard-boiled eggs into cute shapes, like a fish and a car—perfect for kids! More

If bigger is better, then fist-sized goose eggs with their vibrant golden yolks are definitely better. These are eggs that demand to be made into something extra-wonderful. Should you find yourself in possession of a few of them, let's make sure you have a few ideas. More

Trying to recreate a stellar Ramos Gin Fizz she had at a bar, Megan of Not Martha found that she wasn't able to get the deep layer of egg-white foam she was looking for by just shaking up the drink in her cocktail shaker. Instead, she experimented with repurposing a kitchen unitasker into an effective egg-white cocktail maker that turned out to be "so easy," she says, "it felt like cheating." More

I'm often skeptical when people talk to me about their special versions of classic dishes using top-secret ingredients. Good, solid recipes are so often that way because of their classic simplicity. So months ago when my boyfriend offered to make me his special coleslaw with not one but two secret ingredients, I scoffed. More

It's EGG week here on The Kitchn, which is the perfect excuse to go back into our recipe archive and dig up some old favorites. Not all egg recipes require you to make them in the morning and eat them immediately. For frying and poaching, yes, but there are plenty of egg dishes—quiches, frittatas, breakfast casseroles—that can be made ahead of time, so all you have to do in the morning is reheat and eat! More

I've been focused on high-protein snacks lately, and a tried-and-true taste is a hard boiled egg. I love them dearly and usually boil a full dozen at a go. Some weeks I eat them all and some weeks I turn to the freezer for help! More

Shirred Eggs with Soldiers

In case you haven't noticed, it's Egg Week around here! We've shown you how to tell if your eggs are good, some of our favorite egg recipes, and how to poach an egg — and it's only Tuesday. Before we roll on, though, it's your turn: What's your very favorite way to eat an egg? Poached on avocado toast? Fried with bacon? Baked in a casserole? Beaten into a soufflé or meringue? Boiled? Steamed? Give us your eggy best! More

In case you're new here, you may not yet have noticed: I love eggs. For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don't like to play favorites, but baking them in individual ramekins until the whites are barely set and the yolks reach that creamy, pudding-like consistency may, perhaps, be my egg de resistance. It's so easy and has an air of fancy that makes a weekend breakfast feel extra special. Here's how to do it. More

Truffled egg toast. For New York City fans of the pocket-sized West Village café 'ino, this phrase brings an involuntary shiver of hunger. 'ino's egg toast is perhaps the ultimate expression of egg-in-basket: Thick bread, barely toasted, gooey with cheese, brimming with barely cooked egg, scented with truffles. And you can make this paragon of egg toast at home — here's a video to show you how. More