Eggs

We’re shocked at how much of a difference it makes!

We also discovered a few fun party tricks.

They only take five minutes of your time!

Halving a recipe can be a challenge for even the best bakers, and no ingredient has generated more questions on how to split in half than an egg. The problem is an egg has two distinct parts — a fat-rich yolk and a protein-rich white — and most baking recipes require a bit of both. It’s very simple; all you have to do is whisk before you can divide. Most baking recipes call for a large egg, which weighs approximately 1.75 ounces without the shell.

Prep deviled eggs ahead and save on time!

They're perfect for salads, sandwiches, and more. Be sure you're not keeping them in the fridge a little too long!

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.

It's all about the flip.

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.

Have you ever reached for the eggs while baking only to realize that the recipe calls for large eggs, and you only have extra-large? Or have you ever eyed the medium eggs at the grocery store and wondered how different they really are from jumbo? Eggs come in different sizes and they differ quite a bit in both weight and volume. When a recipe calls for an egg, substituting them with one size smaller or bigger is not a major problem.

Have a carton of eggs with an expiration date that’s already passed? Wait! Don’t toss them just yet. Even though the use-by date on the side of the egg carton says they’ve expired, sometimes eggs stay fresh past that date. Do you know the tried-and-true method to test if an egg is good to use? The solution is as simple as placing the egg in a glass of water. Place the egg in a bowl of water. If the egg lays on its side at the bottom, it is still quite fresh.

Have you tried any of these?

When it comes to egg preparation, you really can’t get more versatile than hard-boiled.

Have an egg breakfast without washing a single pan! Too good to be true?

"If you need to make a lot of eggs at once this is a simpler method and you’ll only end up with one dish to wash."

And no, scrambled eggs did not win!

My husband and I were traveling last weekend and stopped in for breakfast at a local coffee shop. Ordering our favorite egg and cheese breakfast sandwich, we were confronted with the option of adding a shmear of ranch dressing. What would you have said?The first morning, we both shook our heads and stayed with our tried-and-true favorite. But the idea of that ranch dressing stuck with me all day. I couldn’t stop trying to imagine what that combination of flavors would taste like.

We just read a tip at Saveur’s website and learned something new. No, not about separating an egg in your hands, although that’s a good one, too. There’s something else…Saveur claims eggs will separate more easily when they are cold, not room temperature. We occasionally do have trouble getting that last bit of white film away from the yolk.

We were trying out a new bread pudding recipe this weekend, and had a shock when halfway through cooking, the custard base puffed up around the bread parts – almost like a soufflé! We hadn’t been expecting that and were curious why it happened…Actually, we’re pretty sure that the same principle that makes a soufflé rise was happening in our bread pudding. In a soufflé, whipped egg whites are folded into a egg yolk base.

Who knew?

When I crave eggs for breakfast, but want something more than scrambled or poached; or when I want a super-simple and quick dinner, I turn to frittatas and omelets. They make a satisfying meal and both prove to be a great way use up leftover veggies. While both dishes are made with eggs and involve fillings like vegetables, cheese, and sometimes meat, there are a few distinctions that set these brunch favorites apart. What’s the difference between these two favorites?

You'll wonder why you didn't know this sooner.

Here's everything you need to know about the best way to store eggs and how to tell if eggs are still good.

It uses an unexpected household kitchen item.

All you need is a wok and less than a minute!

I'm a culinary school graduate, a food editor, and a cookbook author, and I *still* learned a ton.

Go ahead — give this idea a whirl.

It's a true miracle.

The video has over 40 million views on TikTok.

Could this really be the answer to my (hard-boiled egg) dreams?

Never pour them down the drain again.

Who can forget the "tornado" omelette technique?

We’ve all faced ingredient conundrums and last-minute shortages in the kitchen. Oh no! Out of eggs! No heavy cream! Need a buttermilk substitute! Thankfully, there are a few tried-and-true substitutions you can turn to in a pinch. These can also be helpful if you’re trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example). This guide will help get you started.

Become the eggspert you always wanted to be.

Some seven-year-olds are fickle. I am parenting my third seven-year-old, and he can be a little picky. For a long time, he has enjoyed two regular breakfasts: cheese toast or peanut butter on bananas. He will also eat pancakes, waffles, the occasional chicken biscuit and toad in a hole. Those breakfasts are just fine, but variety is good. MasterChef Junior has him inspired to try new things, and I love it.

One of the most important meals for kids to learn is breakfast. It’s not about them; it’s about you. The earlier you teach this one, the sooner you get to sleep a little later. Just this morning, I woke up to the smell of sizzling pancetta, butter, and eggs. Although it smelled delightful, I knew that meal wasn’t for me, and that’s what made it great. It smelled like 15 more minutes of sleep and the joy of having raised a competent teenager.

It may seem convenient, but it's a very bad idea.

Holidays have a tendency to sneak up on us. Easter especially, because the date can change year to year. Luckily, you probably already have everything you need in order to get in on the egg-dying fun. Instead of buying one of those wasteful kits at the corner drug store, you really just need food coloring and white distilled vinegar. And eggs. You will definitely need some eggs.

When frozen properly, they can last for up to a year.

At Winslow's Table in St. Louis, the egg yolk on their buttermilk biscuit sandwich is otherworldly. Luckily, chef Michael Gallina was happy to share his secret: He freezes his eggs before frying.

One of the methods was *too* buttery.

I will never go back to my old egg-frying method again.

It doesn't take any more time, but it does make the eggs taste amazing.

This year we got *really* into how they make eggs elsewhere in the world.

Eight times our test kitchen went to the mat and came back with a clear winner.

We compared the time, texture, and peel-ability of each method.

And none that we hated.

Constantly dealing with cracked eggs? Here's why.

Any world traveler has probably noticed that in most countries outside of the US and Canada, eggs aren’t stored under refrigeration. Whether you are wandering in an outdoor market, shopping in a grocery store or visiting a home, you will find eggs sitting on the counter, at room temperature. Why is that?

Eggs are good for you, but let's stop and talk about how luxurious they are. These five recipes show off the glamorous side of these yolky delights.