Eating eggs

A simple technique & some tricks to get perfect boiled eggs that peel like a dream every time, no matter how fresh they are. (The secret is to steam them.)

Eggs make a meal better, and if you're only thinking of breakfast, we want to reassure you that quiche and strata should not be relegated to the morning hours.

Whether prepared with sauteed vegetables or not, this foolproof method produces fluffy scrambled eggs for breakfast every time.

My guide to cooking the perfect, healthy, fried egg - a properly cooked white and lovely runny yolk, without drowning it in oil.

I am excited about every egg I eat, but I’m *particularly* excited about this one because it’s the very first in my chic new Brooklyn apartment!!!!!!!!!

Looking for a recipe?

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at…

Recipe video above. This method of boiling eggs will produce consistent results to your desired level of doneness, every time! Top tips: fridge cold eggs (creamy yolks insurance), bring water to boil first, then add eggs and start the timer. Starting from cold water causes too many variables and inconsistent results, plus eggs put into boiling water are easier to peel. Use a saucepan large enough so the eggs are in a single layer with space in between (Note 1).

Why didn't we think of this before?