Without eggs, we wouldn't be able to make a lot of our favorite dishes-breads, cakes, omelets, and egg salads. What would breakfast be without eggs that are scrambled, sunny-side-up, or soft-boiled? Behind the scenes, eggs often act in a supporting role as a binder, emulsifier, leavening agent, and even as a source of food coloring. Very high in protein, eggs can be an ovo-vegetarian's best friend. Chickens still produce the bulk of eggs sold and consumed throughout the world, but if you're looking for some variety, you can experiment with eggs from other fowl, like duck, geese, and quail, most likely available at a farm stand, farmers' market, or gourmet food shop.
Learn how to fry, poach, and more by watching our egg technique videos.
Eggs, All Different Ways
Olive Oil Fried Eggs with Mozzarella and Harissa