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recipes the incredible egg
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Going beyond just egg salad and deviled eggs.
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A why-didn't-I-think-of-that technique takes this classic from great to greater.
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled 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).
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This Gourmet favorite is our best and most basic recipe for deviled eggs. Serve them for Mother’s Day—or any holiday brunch for that matter.
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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.
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The best angel food cake you’ve ever tasted is fewer than 10 ingredients away.
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Read this before you crack!
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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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Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.
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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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Perfectly cooked eggs dive into a creamy, spiced, tomato-tinged sauce.
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Articles
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Cooking
Blending yolks and whole boiled eggs yields an abundant, creamy filling.
Shilpa Uskokovic
Lifestyle
There’s no knowing an egg until you’ve broken it.
Ruby Tandoh
Cooking
So much work! The good news? There's a much easier way to make fancy-seeming, company-worthy eggs.
Alison Roman
Shopping
I could never nail a consistently jammy egg—until I met the Dash Rapid Egg Cooker.
Alma Avalle
Cooking
Try this technique once and you’ll go back to it for years.
Noah Kaufman
Lifestyle
They're boiled to perfection, paired with fun toppings, and made for snacking on the go.
Ali Francis
Videos
(205)
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate Gordon Ramsay’s scotch egg recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him.
Get our recipe: Scotch Eggs
Get our recipe: Scotch Eggs
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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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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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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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Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does 'best' even mean? Who says what's best? Not us. They're all eggcelent (besides the ones that aren't).
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The secret to a perfectly crisp outer rim with that golden runny center is all in the basting. Watch and learn.