The versatility of the humble egg is almost mind-blowing. While eggs are perfectly delicious with nothing more than a sprinkle of salt, they also glow up remarkably easily, bringing rich, flavorful yolk and hunger-fighting substance to whatever dish you plop ‘em into. They are a breakfast workhorse, and we have gathered up all of our favourite ways to prepare them.
Whether you like your yolk runny or firm, we’ve got a little something for everyone. We’ve got eggs fried in a pile of crispy cheese, eggs fried in beautifully browned rings of delicata, and eggs with herbs fried right into the whites. You can also up the umami with some tomato paste, or up the carb content by cooking your egg in the hole of a bagel, in a slice of leftover pizza, or in a pile of potato chips.
Scrambled eggs are, in my opinion, underrated. I enjoy small, creamy curds and big fluffy curds, particularly when you add an extra yolk or two. The fluffiest scramble is achieved with the help of an immersion blender, which is also the best too for blending soft cheeses directly into the eggs. Don’t feel like pushing them around in a pan? Decant a cheesy mixture into jars and sous vide your way to velvety egg bites.
Hardboiled eggs don’t have the sexiest reputation but, when treated right, they can be downright indulgent. Try wrapping them in miso, soak them in tea and soy sauce, or pressure cook them to render the whites extra flavorful and nutty. If none of that is special enough for you, sprinkle the yolks with a little sugar, sugar, and torch them for a brûléed treat.
It turns out that the easiest, most hands-off poaching method is the best method, but that doesn’t mean you can’t get fancy. Poaching an egg right in a bowl or ramen makes an instant snack into a hearty meal, and switching your poaching liquid from water to wine makes for a much more exciting brunch.