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Recipes
(248)
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Recipes
Going beyond just egg salad and deviled eggs.
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Cooking
Read this before you crack!
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Recipes
This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
4.5
(4.5)
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This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking at the same time.
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Korean street toast, curried chickpea baked eggs, and more egg dishes for every meal.
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Recipes
This is a recipe for those of us who are so reverent toward farm-fresh eggs that we’ll stand at the stove for almost a half hour, stirring them like a fine risotto. It seems crazy as you’re doing it, especially since nothing seems to happen for the first 15 minutes or so, but your perseverance will be rewarded with eggs that have a texture beyond compare, unless you’re comparing it to, say, lemon curd, one of the most luxuriously textured foods I know. I refer to eggs done this way as a reverse custard, with more eggs than cream instead of vice versa. I call for the Red Pepper Chutney (page 17) as an accompaniment, but this is such a fabulous way to make eggs, you can combine them with bacon for something even more basic, or you can add any manner of seasonal vegetables, lightly steamed or, better yet, sautéed in butter. If, unlike me, you can’t imagine spending this much time on eggs for one, invite a few friends over for brunch, multiply this by four, and try it out on them. You’ll see.
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Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!
3.0
(3.2)
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Silky set whites, runny yolks—this method makes poached eggs easy.
5.0
(5)
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This is one of the simplest and yet tastiest preparations of eggs I've ever had. One afternoon, a friend and I unexpectedly dropped in on my friend Mario in Trieste. It was lunchtime, and he had a big basket full of fresh eggs he had brought down from the Carso, the high plateau surrounding Trieste. Eggs it was for lunch, served with a bowl of radicchio salad. We were just a few people that day, but this recipe is so very easy to modify for smaller or larger groups.
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
4.0
(3.92)
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Culture
From scrambled to poached to boiled, here's how Bon Appétit staffers like their eggs.
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Baked or shirred (pronounced “sheared”) eggs have been around forever. In this recipe, baking eggs over a little sautéed spinach with some feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring even the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil Lemon Drizzle (page 177).
Articles
(236)
Cooking
So much work! The good news? There's a much easier way to make fancy-seeming, company-worthy eggs.
Alison Roman
Lifestyle
There’s no knowing an egg until you’ve broken it.
Ruby Tandoh
Cooking
Blending yolks and whole boiled eggs yields an abundant, creamy filling.
Shilpa Uskokovic
Culture
Egg salad toast is the perfect vehicle for your leftover roasted veg.
Emily Eisen
Cooking
“Frambled” eggs are simpler than scrambled and faster than fried. Sign us up.
Rebecca Firkser
Culture
Even if you don't think the egg came first, these are the best tools for cooking them.
Zoë Sessums
Videos
(169)
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Join Hana Asbrink, Chris Morocco, Kendra Vaculin, Inés Anguiano, Brad Leone, and DeVonn Francis in the Bon Appétit Test Kitchen as they each prepare their favorite egg recipe.
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The building block of breakfast (and so much more) deserves to be celebrated constantly. We're doing it with all of the egg recipes, techniques, videos, and tips you need to take your egg status from amateur admirer to professional fanatic.
Read more: 47 Egg Recipes We’d Scramble to Make
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There are so many ways to make eggs, but everybody has that one favorite method, whether it's scrambled, omelette or fried. Find out how to make Brad, Alex, Claire, Amiel, Priya, Chris, Carla, Rick and Sohla's favorite egg recipes.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Crispy, golden egg rolls are a perennial go-to Chinese restaurant appetizer and every place seems to have their own take on them. We challenged professional chef Harold Villarosa to sample a selection of takeout egg rolls and create his own recipe, making a homemade version that stands toe to toe with the restaurant ones. Unkle Harold is ready to break out the duck sauce and get it done.
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If you thought you knew all the ways to make your breakfast eggs delicious, think again. Alvin Cailan, the chef behind Eggslut, invented a new technique for cooking eggs… by using a blowtorch.