I could eat deviled eggs for breakfast, lunch, dinner, and snacks in between. These classy, slightly retro deviled eggs, which have a savory hit of smoked trout mixed into the filling, are fine additions to any of those meals, but I especially like them as cocktail-hour appetizers. Layering the irresistible flavor of classic deviled eggs with a beguiling smokiness, they'll be the first to disappear at any party. More

It comes up in our house a lot. I'm guessing it might in yours, too. It goes something like this: one of us is holding up X ingredient to the other asking, "do you think this is still good?" What follows is a delicate dance of sniffing, staring, scratching our heads and making a quick decision that's often more guess than certain knowledge. But with eggs, that decision can be much easier. More

Q: I've recently found out I cannot eat grains (any!) nor eggs. I'm running out of breakfast ideas (only so many smoothies I want to slurp down per week). Help?

Sent by Gaby More

Three years ago I wrote a post asking if $7.50 was too much to pay for a dozen eggs. The eggs in question were gathered from pasture-raised chickens and in my post I brought up how pasture-raised poultry was handled differently than free-range or cage-free and why it was worth it to me. The debate in the comment section was lively, as I'm sure you can imagine. Today I usually pay $6.00 per dozen to a different farmer for my eggs, which leads me to question: do you seek out pasture-raised eggs and are you willing to pay more for them? More

A good pancake is a thing of beauty. It's crispy at its lacy edges and pillow-soft in its middle. And fluffy. A really good pancake should be so light and fluffy that it melts in your mouth. Here is a restaurant trick for making the fluffiest, airiest pancakes in the world that we'll need to try (and taste) to believe. More

If you follow health news, you've probably heard about the recent study concluding that for those over the age of 40, eating eggs yolks is nearly as bad for your heart as smoking. Does that mean we should start whipping up egg white omelets in placed of our soft-boiled egg every morning? Not according to The Atlantic — a recent article points out flaws in the study and reminds us that there are still many good reasons to keep eating the incredible, edible egg. More

Happy Labor Day from all of us here at The Kitchn! We're mostly taking the day off, but we also wanted to bring you a peek at our theme this coming week: Eggs! Yes, we're taking a whole week to explore and celebrate the incredible little package of deliciousness found in every egg. To kick things off, here are 15 of our favorite egg-centric recipes, from silky Korean steamed eggs, to a red pepper frittata, to homemade egg drop soup, and a cheesy potato and bacon egg bake for the morning. There are creamy, smoky deviled eggs, and a recipe for making the perfect quiche, every time. Take a look, and tell us: What's your favorite way to eat an egg? More

I had my first experience of the Nickel Diner in downtown Los Angeles a few weeks ago, and you can bet I zeroed right in on the "Eggs Baked on Polenta with Spinach." My decision did not go unrewarded. In fact, I couldn't stop thinking about this dish and its divine trifecta of savory breakfast treats, even after I'd boarded my plane and flew home. More

I traveled to Quito, Ecuador a few years ago as a stopover on my way to the Galapagos islands. I knew nothing about Quito, and while many things were new and unfamiliar, I had a good feeling after my very first afternoon there. I'd strolled into a cafe for a cup of coffee and noticed a towering display of cake slices. The woman at the register confirmed what I thought: tres leches cake, my very favorite. Things were looking up. More

We've shared a few tips before on how to best separate eggs, but this trick made us stop in our tracks. We can't understand a word of the video, but the visuals are so compelling that we don't need to. Prepare to be amazed: More