Egg Recipes and How-Tos
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Yes, Adding Avocado to Scrambled Eggs Is a Very Good Idea
I love avocado with eggs. I add slices on top of fried eggs on toast, and inside egg sandwiches. But I had never tried adding avocado to scrambled eggs — until last week. Why not? I have no idea — these two things were meant to go together. I will be the first to admit that chunks of avocado in scrambled eggs looks a little odd. There’s a greenish cast to the whole dish (Green Eggs and Ham, anyone?). But ignore that.
Jun 14, 2011
Brunch Recipe: Lemon Brioche French Toast & Raspberries
My ideal Mother’s Day brunch includes one my very favorite breakfast casseroles: A simple strata of brioche bread, layered with lemon zest and custard, and baked until puffy, golden, and silky smooth inside. This recipe is lightly adapted from one in my recent book, Not Your Mother’s Casseroles. • Not Your Mother’s Casseroles, Harvard Common Press. $11.15 at Amazon. It is so incredibly simple. Just slice any rich, eggy bread, such as brioche or challah.
May 5, 2011
Sweet Recipe: Double Chocolate Bourbon Egg Cream
Here’s a funny thing about an egg cream: It contains neither eggs nor cream. What it does offer is a sweet yet light way to end a meal. And, if you’re so inclined (I am) you can slip your booze in at the same time. Bonus! The egg cream is a soda shop classic. In the old days of drugstore soda fountains, kids and teenagers would belly up to the bar for a rich glass of milk, fizzed up with soda, and sweetened with a thick stir of chocolate syrup.
Apr 28, 2011
Stephanie’s Favorite Odd Tool: Soft Boiled Egg Top Cutter
I found this strange tool in a kitchen shop during a recent trip to Germany. Although it’s a very specific tool (please let me know if you can ever figure out a second use for it!), I use it every time I make soft boiled eggs. I think I even make them more often just so I can use this tool!When I lived in France for a semester in college, I noticed all sorts of charming kitchen details.
Mar 30, 2011
Recipe: Goat Cheese and Swiss Chard Pasta Casserole
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese. It was definitely a casserole occasion as it hasn’t snowed in San Francisco since the 1970’s.
Mar 2, 2011
Perfectly Poached: Some Tips and Tricks for Poaching Eggs
We found that a single poached egg was just the thing to round out a bowl of that Quinoa Salad with Apples, Walnuts, Cranberries, and Gouda from last week. And since that recipe made enough to feed a family reunion, that means we’ve been poaching a lot of eggs. While it’s still fresh in our minds, here are our best tips for perfectly poached eggs!Poaching is actually our favorite way of consuming the incredible edible egg.
Feb 23, 2011
Duty-Free Food Souvenirs: Kinder Bueno Chocolates (and Why Not to Buy Kinder Eggs)
Next time you’re in the duty-free shop at the airport, look for Kinder chocolate products. These German confections are aimed at kids and are available in several chocolate-covered varieties. Kinder Bueno are my Kinder chocolates of choice: hazelnut cream in a crunchy and creamy chocolate bar. But beware of bringing home Kinder Eggs!A strange thing happened to me as I was coming through customs after a recent trip.
Feb 23, 2011
Video Tip: How To Crack an Egg With Just One Hand
Ever wondered how to crack an egg with just one hand? Those chefs on TV make it look so easy. Well, it is! And it’s more than a party trick; being able to crack an egg with one hand lets you stir or whisk with the other as you add your eggs. It’s actually pretty useful. Here’s a quick little video (less than a minute long) where Emma demonstrates the keys to cracking an egg with just one hand.IngredientsEggsEquipmentA bowlJust one hand!1.
Feb 15, 2011
Perfect Fried Eggs: Getting the Whites to Set
As self-professed egg fiends, we thought we knew everything there was to know about cooking them. Then a friend shared this absolutely brilliant tip about getting the tops of fried eggs to cook without burning the bottoms or over-cooking the yolk.Our usual method for cooking fried eggs involves cracking them in a pan and letting them sizzle. If the whites are taking too long to set, we’ll cover the pan with a lid to encourage even cooking.Our friend takes things one step further.
Feb 14, 2011
A Versatile (& Gluten-Free!) Recipe: Sweet Potato Sformato
A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad. Like a soufflé, a sformato starts off with a bechamel sauce.
Jan 19, 2011
Quick Dinner Recipe: Pumpkin & Ricotta Pasta Casserole
Everyone loves a good casserole, right? The key word here is good. We’ve all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones. In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn’t in the book, but it’s very much in the spirit of things.
Oct 29, 2010
Salty, Saucy French Brunch: Oeufs en Meurette
So, you’re ready to part ways with eggs Benedict. So long, all other incarnations of poached eggs-with-hollandaise. Try this instead—eggs poached in a dark, moody, salty red wine broth with bacon and onions floating about.We’ve had oeufs en meurette in a restaurant in New York, and it’s divine. Complex, rich, unexpected. It’s like ordering white toast and instead being presented with the best everything bagel you can imagine.
Sep 30, 2010
Julia Child Makes the Perfect French Omelet
“It’s flat, and it’s French.” I was in Paris last week, and while I was there my husband and I went to a posh tea room and had a real French omelet. It was as different from American omelets as you can imagine: Where American omelets are stuffed with fillings, this one had only a thin layer of cheese and elegantly diced mushrooms. Where American omelets are dry and lacy, this one was smooth as the outside of a balloon.
Sep 28, 2010
What’s the Best Way to Transport a Raw Egg to the Office?
Q: I really appreciated the recent feature about poaching an egg in the microwave. I am wondering, however, if my fellow readers have any tips as to transporting a raw egg to the office. My commute is about twenty minutes of walking, followed by a ten-minute train ride. I usually throw my lunch in a Tupperware container in a tote bag.Does anyone have any suggestions as to how to package my egg so it will make it safely to the office?Sent by ChristinaEditor: Christina, what a fun question.
Sep 1, 2010
How To Poach an Egg in the Microwave
I don’t usually use the microwave to poach my breakfast egg, but it can come in very handy for a lunch egg. Lentils, brown rice, or a salad can be elevated from a side dish to a main dish with a tender, gooey poached egg on top. Here’s how to make a quick, freshly poached egg in the office microwave. Huge caveat, before you try this: Remember that microwaves come in lots of different configurations.
Aug 25, 2010
Recipe Review: Momofuku’s Pan-Roasted Asparagus with Poached Egg and Miso Butter
The meat-centric Momofuku cookbook as a recipe source for vegetarians? Really? Well, yes! Not the whole cookbook, of course, but there are several delectable recipes that are suitable for vegetarians. Read on for one of my favorites.David Chang’s Momofuku cookbook is a umami-laden carnivore’s delight, with pages and pages devoted to things like foie gras, country ham, pig’s head torchon and something charmingly referred to as ‘meat glue.
Jun 9, 2010
Keep ‘Em Separated: Why No Yolks in Egg Whites?
Directions for whipping egg whites into foam can sometimes read like clean-room instructions: make sure no yolk gets in the white; the bowl should be metal or glass, not plastic, and it must be absolutely clean; the whisk must also be perfectly clean; no fat residue anywhere. Why is keeping the egg whites separated so important?Egg whites are made almost entirely of protein. When we whip them, the motion of the whisk forces the proteins to unfold and recombine in rigid structures.
Jun 1, 2010
How Can I Cook Pancakes and Eggs in a Stainless Steel Pan?
Q: Since switching to stainless steel cookware, my husband and I have learned how to fry most things without crazy stickiness, but two things still have us stumped: pancakes and eggs.How do we cook them without having to chisel them off the skillet?Sent by StephanieEditor: Stephanie, first off, we always accept there will be some small degree of stick-age with pancakes and eggs in a stainless steel skillet, as opposed to a nonstick pan.
May 14, 2010
What Can I Make With Leftover Egg Yolks?
Q: Every morning I have two egg whites as part of my breakfast. I buy whole eggs instead of the stuff in the cartons (so expensive!). I came across a lemon curd recipe and started saving the yolks to make curd to give away.Now that all friends and relations far and near are set for life with lemon curd, what else can I do with the yolks? I’d hate to start tossing them but I need more ideas. Help!Sent by KatieEditor: Katie, our main suggestion would be to make custard, or ice cream!
Apr 5, 2010
Brunch Upgrade! Crunchy, Deep-Fried “Eggs Benedict”Fine Cooking
We have to admit, making regular eggs benedict at home is somewhat of an undertaking for us, so pulling off a deep-fried version may be asking too much. But it’s so incredible looking! The soft, silky egg flecked with crispy bacon and covered in glistening, fried English muffin crumbs… Are you up for a challenge?
Mar 25, 2010
Help Settle This Debate: Are Eggs Meat?
Q: I told a friend over breakfast the other morning that I gave up meat for Lent. I was eating a frittata at the time, and she looked down and asked, “What about those eggs? They’re meat.” So ensued the discussion of whether or not eggs are meat. We argued (nicely) that they’re not really dairy, but unfertilized they are not a chicken either.Are eggs just a byproduct of a chicken, like milk from a cow?
Mar 4, 2010
How To Poach an Egg: The Video
For a long time we avoided poached eggs out of a misplaced impression that they were extra-difficult or tricky. But they are not! A perfect poached egg is quick, simple, and foolproof. Here’s how we make poached eggs now. Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Feb 23, 2010
Memories of Christmas Breakfast Strata (and a Recipe)
I am not exactly sure what most people eat for breakfast on Christmas morning. There is often a lot of talk about dinner: roasts and hams, traditional side dishes, and glittering desserts. But the day has to start somehow; you can’t dig through stockings and unwrap presents on an empty stomach. And it’s Christmas, so it better be special. That means no bowls of cold cereal or skimpy slices of toast.
Dec 15, 2009
Soft and Pretty: Eggs en Cocotte
For such an elegant little dish, eggs en cocotte are remarkably simple to make. We can even do it half-awake on a Saturday morning while we’re waiting for the coffee to brew. Oh, and then the absolute luxury of dipping that first piece of buttered toast into the warm yolk. Yes, we’ll be making these eggs this weekend. What about you?This dish is sometimes called baked eggs or shirred eggs, but all the recipes are generally the same.
Oct 16, 2009
How To Fry-Poach an Egg
Have you ever fry-poached an egg? We think that this intriguing mash-up of egg terminology holds out potential for the ultimate breakfast egg.Reader Jennifer sent us her scrumptious-looking Croque Jardin, pictured above. The sandwich looks lovely and delicious, but we were arrested by her description of the “fry-poached” egg on top.Basically, a fry-poached egg avoids the rubbery white of a regular fried egg by combining two favorite techniques.
Sep 29, 2009
A Better Frittata: Tips from Alice Waters
There are a handful of cookbooks we turn to when we’re looking to perfect a classic recipe. Alice Waters’ The Art of Simple Food has become one of those books. In it, we found three great tips for making the perfect frittata.We love books like this one because they offer great information about the basics of a recipe. Once you’ve got those down, you can get creative with flavors and ingredients. Here’s what we learned about making a frittata: Cook the vegetables first.
Sep 29, 2009
Look! Hard Boiled Peeled Eggs at Trader Joe’s
Last year Elizabeth played the skeptical shopper and intrepidly tested Born Free’s hard boiled peeled eggs. (Verdict: too rubbery.) Most of you were slightly grossed out by the whole eggs-in-a-bag thing, and we honestly never thought we’d run across them. But look where they just surfaced! We were slightly shocked to see these in the Trader Joe’s dairy case, nestled innocently between the milk and — ahem — real eggs.
Apr 13, 2009
Recipe Recommendation: Pipérade
A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d’espelette. It’s often served over scrambled eggs, though some recipe variations call for poaching the eggs right in the sauce, or serving the sauce over poached chicken or polenta.This dish is very quick and versatile, and hearty. I think Aida Mollenkamp’s recipe here is closest to the most authentic style.
Oct 29, 2008
Quick Tip: Beating Egg Whites
Clouds of meringue, creamy soufflés, pillowy sponge cake–these elegant dishes can be the pride of any table…and they can be particularly aggravating when they don’t go as planned.There are several pitfalls in whipping egg whites to the perfect degree of foamy stiffness; we just talked about how to whip just a small amount of egg whites and also how to accomplish that sometimes tricky folding.
Apr 21, 2008
Problem Solving: Whipping a Small Amount of Egg Whites
Earlier today, we discussed folding egg whites into a heavier batter. But let’s back up.Often we have a recipe, like our Fluffy Ricotta Pancakes, that calls for whipping three egg whites. Depending on the depth of your mixing bowl (ours is the classic KitchenAid), the whisk attachment may not reach far enough to start frothing a small amount of whites…Eventually, you’ll get there.
Apr 17, 2008
Passover Cooking: Huevos Haminados
These might look like Easter eggs, but actually they’re a traditional treat for Passover. We asked NYC caterer and culinary consultant Sierra Spingarn to share the family recipe for Huevos Haminados.Since observant Jews refrain from doing work on the Sabbath, they employ techniques for slow-cooked foods that can be started Friday afternoon, and still be hot on their table. This year, as Passover begins on Saturday night, these techniques will come in especially handy.
Apr 16, 2008
Skeptical Shopper: Born Free Hard Boiled Peeled Eggs
Our first reaction to seeing this bag of ready-to-eat, hard-boiled eggs in the grocery store was along the lines of, “That’s ridiculous.” In fact, that’s exactly what our husband said when we put them in our basket.Why did we buy them when we are perfectly capable of hard-boiling our own? Because to give you a full report, we needed to slice and taste a few. Could this new convenience product have a place in our kitchen?The short answer is no.
Apr 11, 2008
Tip: Perfect Hard-Boiled Eggs
Don’t you just hate when this happens? You’re hard-boiling eggs to make deviled eggs, and when you peel them, you discover the yolks have clung to one side of the egg, leaving holes. Or, you peel the egg, and bits of the white come off. How do you keep this from happening? We’ll tell you! First of all, before you even cook the eggs, if you store the eggs tip-point down, this will center the yolk. Now, when you cook them, cook them slowly!
Apr 8, 2008
Easter Table Decorations: Putting Egg Cups to Work
Egg cups make great souvenirs for apartment-dwelling cooks. They don’t take up too much space and add a little bit of whimsy to windowsills or cabinets, but are easy enough to clear away when you want to cut kitchen clutter.I don’t serve soft-boiled eggs often, so Easter is the time to get the egg cup collection together and put it to work in creative ways…My egg cup collection started at an Italian ceramics store in North Beach, San Francisco.
Mar 21, 2008
Recipe: How to Make Hollandaise Sauce
During the week, I’m often too busy to cook breakfast, but as the weekend approaches, I start making mental menus for Saturday and Sunday morning. Freshly brewed coffee, fruit salad, toast with jam, fresh-squeezed juices, frittatas, pancakes with maple syrup, crabcakes Benedict with hollandaise …Hollandaise is one of my most favorite sauces ever, and it is ridiculously easy to make.
Mar 7, 2008
How To: Fry An Egg the Spanish Way
Food blogging introduced us to Spanish fried eggs. All credit goes to In Praise of Sardines, where this method of huevos fritos captured our attention. We’ve haven’t fried an egg any other way since. What’s a Spanish fried egg? It’s an egg fried very quickly in very, very hot olive oil. Some use olive oil AND butter but just olive oil does fine. What you get in a Spanish fried egg is a crispy, delicate white that crunches then practically melts in your mouth.
May 30, 2007
Recipe: Slow Scrambled Eggs with Rosemary and Capers
Eggs on toast are go-to comfort food, a meal to be eaten alone on a spring evening, standing up in the kitchen, or on the couch with a book. When all else fails, there’s always eggs and buttery toast. Here’s one of our favorite ways to spruce up the old standby with a smattering of grownup flavors – briny, juicy capers, fragrant rosemary, and a dash of Romano cheese.
May 22, 2007