Egg Recipes and How-Tos

Spoiler alert: It's not on the lip of a bowl.

No, you don't have to run out to the store.

Before you serve sunny-side-up eggs to the whole family this weekend, read this.

"It may take a little trial and error, but I think it’s worth giving it a shot — especially if making deviled eggs for a crowd."

Who knew?

Q: When dredging chicken cutlets, do you the use flour, buttermilk, and eggs before coating in breadcrumbs? Sent by Phyllis Editor: Each element in the breading process has a purpose. When you know what each does, it’s easy to remember what order to use when breading chicken (or whatever protein you’re using). This will also help you out with substitutions when you need them. Here’s the basic method to remember: wet → dry → wet → dry.

Spoiler alert: It's one of the trickier methods you'll try.

A winning chicken dinner for adults and kids alike.

The Kitchn’s Baking School Day 1: Learn all about eggs. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments Welcome to Baking School! In day-to-day cooking, eggs can be scrambled, poached, or boiled to create easy, straightforward dishes all on their own. But when it comes to baking and pastry, the importance of their role changes from breakfast food to a vital ingredient for giving structure, texture, and flavor.

It not only makes scrambled eggs taste better, but also makes the process simpler.

A four-step process that won't let you down!

Q: I’m allergic to eggs. Is there anything besides egg that I can use to get coating to stick on fish, etc? I should also mention I’m allergic to corn, too.Sent by KarenEditor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt.For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first.