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
The Ultimate Eggnog
Breads and Pastas
Easy Egg Custard
According to the USDA, eggs should be stored in a fridge set at a maximum temperature of 40°F. To keep eggs from absorbing other odors, keep them in the carton.
White vs. Brown
You may think that brown eggs are more nutritious than white ones, but there aren't any differences between the two, nutrition-wise. Brown eggs may cost more because the particular breeds of chicken that lay brown eggs are larger than those that lay white eggs and cost more to raise.
How to Boil an Egg
Ask three people how to boil an egg, and you may get three different responses. A few things are certain: 1) Use an older egg, one that you've had for at least a few days. Once it's been boiled, it will be easier to peel than if you used a fresher one. 2) Don't overcrowd your pot. Just cover the bottom with one layer of eggs so there's space in between for movement. 3) Completely cover the eggs with cold water, plus an inch more. How long should you let them sit in the boiling water? That's another story…
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