Look, omelettes are wonderful little egg dishes—particularly when they involve cheese and other fillings—but there’s no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.
Cold temperatures bring out carb cravings both sweet and savory, and the sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavor (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night.
Plenty of recipes call for ingredients to be at room temperature—you’ve probably mastered the art of speedily softening butter, but what do you do when your eggs are chilling in the fridge, you’re ready to bake, and your recipe wants them to be room temp?
Fancy deviled eggs have become something of a trend. It seems that every little bistro and wine bar offers some sort of “elevated” take on the picnic classic, usually with a bit of crispy pork (or even caviar) on top. You do not, however, need a prosciutto crisp on top of your deviled egg for it to be good; the best…
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.
Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it’s not as hard as it’s cracked up to be.
Thinking of finishing off that soft boiled egg in the microwave? Or quickly heating up that already hard boiled egg because it’s too cold? Don’t do it unless you want insanely hot egg on your face.
There are lots of tricks to making poached eggs. Add vinegar to the water, swirl the water into a vortex, slip the egg gently into the water from a mug, plop the egg into the water so its momentum holds it together. Boil the water, simmer the water, once the egg is in turn the heat off altogether. Well, here’s my…
Scrambled eggs are easy to make, but they’re kind of difficult to make perfectly. Rubbery, dry curds are no good, but runny scrambles can be just as offensive. Don’t worry though, we’re going to show you how to make perfect scrambled eggs every time, no matter how you like ‘em.
Whether over-easy, soft-boiled, lightly fried, or poached, runny-yolk eggs are one of the simplest, most delicious things in the world. But with so many ways to cook an egg, we can often fall back on one way to enjoy that yolk: bread.
An over-easy egg on toast is one of my favorite simple breakfasts, but these eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting that sweet spot where the whites are fully cooked but the yolk is still nice and runny isn’t difficult—you just have to know what you’re doing.
If your favorite part about getting a hot bowl of ramen is the seasoned egg, you’re going to love these. You’ll love how easy they are to make even more.
I love deviled eggs more than is decent, but I used to hate making them. It wasn’t the difficulty of getting the yolk just perfect or the smell of sulfur, but the act of peeling eggs almost always sent me into a blind rage. Those days are gone, however, as I now know how to make hard-boiled eggs that will peel without…
An item has to sell 10,000 units to join our Bestseller club. The Dash Egg cooker can cook six eggs at once. That means it would take well over 200 average American chickens (and counting!) an entire year to lay enough eggs to fill all of the egg cookers you’ve purchased.
Welcome back to Sunday Sustenance, the weekly column of simple, delicious meals for the laziest of weekdays. Sunday seems to be the day most of us cook breakfast, and too often we skip out on it during the week. Let’s rectify that, starting now.
“How would you like your eggs?” isn’t a question that should cause you panic, yet it’s possible that you may not be egg-ercising all your options, especially if all you’ve ever known is scrambled.
Eggs are one of those foods that are easy enough to cook, but kind of hard to master. It’s the details that seem to trip people up. Scrambled eggs seem easy enough, but can you make them super fluffy? How about super custardy? Frying an egg should be a pretty straightforward task, but do you know how to get the edges…
America is, once again, in the news for being very upsetting, only this time our supposed crime has nothing to do with our current administration, but is instead centered around eggs. (Actually, this isn’t very surprising to me, as the most heated Skillet comments sections are always on egg-centric articles.)
Starting one’s day with salad may seem like the opposite of what you want to do, but hear me out. I too was once very skeptical of the breakfast salad, but have since seen the way and am out to preach the good news. Breakfast salads are not only filling without being heavy, but they’re delicious, easy to throw…
If you have recently purchased an immersion circulator—or are looking to—deciding what to cook first with your new toy can be a little overwhelming. Luckily, we do a fair amount of sous vide-ing around these parts and have a pretty good handle on what will sous vide and what won’t.