It's hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting - but done right, they're absolutely transcendent. I think this underrated technique deserves another look.

Let's be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a touch of decadence to every meal.

Dear Lifehacker, I recently read your article on home bar essentials and it got me in the mood to dust off my cocktail making kit. However, I'm looking to dabble beyond the usual mixers and garnishes. Specifically, I want to give egg whites a try. Where should a beginner start?

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.

Some people prefer sweet foods, others savoury. 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 flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.

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?

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 number one poached egg tip: Don't.

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.

If your favourite 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 that I didn't know how to make the filling taste good, or that I hated the smell of sulphur, 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 issue.

An over-easy egg on toast is one of my favourite 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.

You've probably had a lot of commercials tell you that their cereal is "part of a complete breakfast," but what does that really mean? This video explains why cartoon mascots use that phrase so often, as well as what a "complete breakfast" should actually entail.

One problem with scrambled eggs is that they don't lend themselves to being reheated. But as drive-thru restaurants have shown us, it's not impossible and added ingredients can actually result in delicious leftovers. Here's one way to make a quick, flavoursome egg breakfast that you can reheat and scoff all week long.

Last week, egg producer Snowdale Holdings was penalised A$1 million for falsely labelling their eggs as free-range. Snowdale, one of the biggest producers in the Australian market, owns brands including Eggs by Ellah, Swan Valley Free Range, and Wanneroo Free Range.

Given the significantly higher prices generally charged for free-range eggs, you could be forgiven for having doubts over what you’re getting in the supermarket. Even when egg cartons are legally accurate, the government definition of “free range” might not mean what you think it does.

"How would you like your eggs?" isn't a question that should cause you panic. However, it's possible that you may not be egg-ercising all your options, especially if all you've ever known is scrambled.

This is especially true in US diners, which employ a plethora of regional phrases that aren't used anywhere else in the world. While "Sunny Side Up" is pretty easy to decipher, what about Over Medium? Or Coddled? Or Shirred? This guide has all the answers.

McDonald's may be offering all day breakfast now, but it's still cheaper to make your own Egg McMuffins at home. If you want your sandwich to look, feel, and taste like their version, however, it all comes down to how you cook the egg.

There's a lot of debate about when it's best to add salt to your scrambled eggs. If you're aiming for tender, melt-in-your-mouth eggs, it's best to do it before cooking.

Earlier this month, a Scottish Twitter user known as "moth dad" went on a rant about America's lack of egg cups, conjuring up terrible images such eggs rolling around on plates, yolk spilling forth unchecked, and "solid f***ing eggs".

Starting one's day with salad may seem like the opposite of want you want to do, but hear me out. I too was once very sceptical 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 together, and they help prevent food waste (more on that in a moment).