Eggs

Who knew?

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

A winning chicken dinner for adults and kids alike.

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.

When it comes to egg preparation, you really can’t get more versatile than hard-boiled. Whether you peel and eat them as is, devil them, or make them into their own salad, this is one satisfying food, either for breakfast, lunch or dinner. But don’t stop there — it’s time to break out of your shell and explore all the other egg-cellent possibilities. We’ve come up with quick and easy ways to make even the simplest preparation better.

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!

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?

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.

We also discovered a few fun party tricks.

It uses an unexpected household kitchen item.

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

Whether you're a fan of crispy edges or like the whites tender and just set, there's a technique for you to try.

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?

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.

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.

It's all about the flip.

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.

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

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.

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

Constantly dealing with cracked eggs? Here's why.

And none that we hated.

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

Your breakfast will thank you.

It's all about the eggs.

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

These will change your breakfast game forever.

After trying every method out there, this is the only one I'll ever use.

This trick is a total game-changer.

A nicely fried egg with crispy edges and a warm, runny yolk is one of life’s greatest simple pleasures. We realized long ago that fried eggs are just as delicious after 9am as they are before, and we’ve been sliding them onto our plates to round out a quick meal ever since. Here are a few of our favorite combos:A fried egg is our trick for turning an otherwise ho-hum meal into a great one.

We recently received a question in our Kitchn inbox about substituting yolks for whole eggs in a cookie recipe. Baking is often more chemistry than anything else, so we thought we’d take a look at this question from a scientific perspective!We know from our own baking experience that eggs help make the finished product tender and moist, give it a golden color, and provide some richness of flavor. Along with flour, eggs also help set the structure of whatever it is you’re baking.

Breakfast is my favorite meal of the day. Even when I’m crunched for time in the morning, I always make breakfast. Since sandwiches are so easy to put together, they’ve become my go-to for both lazy weekends and quick meals to eat on the way to work. I do love eggs, but sometimes there’s just no need for them; breakfast sandwiches can be just as delicious and satisfying without them. Here are seven eggless ideas to add to your weekly routine.

If your meal plan is anything like mine, there’s a good chance it involves plenty of eggs. From poached and scrambled, to fried and boiled, these are the smart tips that will help you make even better eggs. When what you’re after is scrambled eggs with large, soft curds that spring back with the lightest touch and nearly melt in your mouth, skip the milk and cream and reach for some plain seltzer instead.

They're similar — but not the same. Here's how to tell them apart.

Slide a platter of deviled eggs onto the table at any holiday gathering, picnic, potluck, or get-together and it’s all but guaranteed they’ll be gobbled up in no time. These two-bite snacks start with hard-boiled eggs and are seemingly easy to pull off, although there are a few common errors you’ll want to avoid. The best deviled eggs start with well-cooked hard-boiled eggs.

Though each one requires just a few supplies and a few minutes of your time, they're worthy of sitting front and center on your holiday table.

Frittatas are meant to be scrappy — filled with odds and ends from your produce and cheese drawers. They’re a great way to practice cooking with your gut and all five senses, using your eyes and ears and nose and touch and taste to determine when the veggies are cooked, the eggs are set, and so forth. So the next time you make one, I encourage you to ditch the recipe (or, use it solely as a point of inspiration), and just remember this one simple rule instead.

Mastering the essential ways to cook an egg will serve you well time and time again. On mornings (or evenings) when you don’t feel like digging up a recipe, knowing how to poach, scramble, soft-boil, and more means you can whip up a meal in next to no time at all. Spend a few weeks trying them all — you might just discover you have a new favorite way to prepare your eggs. Comforting and kid-friendly, a soft scramble is there for you when you need a warm and familiar meal.

One of the things I took away from trying the Whole30 diet a few years ago was the importance of breakfast — specifically eggs. I was constantly searching for easy, make-ahead egg recipes for the busy mornings when there just wasn’t enough time to make breakfast from scratch. Although I’m not on Whole30 anymore, there are a few recipes that I still make from that time on a regular basis.

Which came first: the chicken or the Instagram influencer? 2019 is already off to a great start. First we were blessed with a 27-pound bucket of mac and cheese from Costco, and now this Instagram egg. On January 4, 2019, Instagram account @world_record_egg (aka “EGG GANG”) posted a picture of a plain, rather boring stock image of a brown egg.

Look, I understand that the holidays aren’t always full of cheer. There can be a lot of pressure to deliver the perfect holiday party fare, instead of the same old boring wine and cheese spread you find yourself snacking on every year. You want to impress your judgmental relatives so that they’re all talking about the ingenious appetizers you served before Christmas dinner for years to come.

Does it sometimes feel as though everyone has their preferred method of scrambling eggs — except for you? I often feel that way, and start second-guessing my technique every time I start melting the butter in the skillet (or is it olive oil? And should this be cast iron?) Scrambled eggs fall into a unique category of home-cooked meals that taste so luxurious but require very few ingredients and even less time.

If you’re looking for a packable snack that’s actually going to keep you full throughout the morning or afternoon, can be made in advance, and travels well, one of the best options is a hard-boiled egg. If you’re not already doing it, add a batch of hard-boiled eggs to your meal prep routine. When stored properly, they can easily last for the whole week ahead. Here’s how to do it.

I’ve been on a major deviled egg kick lately. Making a big plate of deviled eggs is one of the easiest and, frankly, most cost-effective ways to give a large group of people something nice and a bit substantial to snack on with cocktails. If I’m making deviled eggs for the family or just a casual visit, I’ll just mash up my egg yolks with a fork, mix in the other filling ingredients, and scoop the mixture back into the egg white halves, lumps and all.