Stumbling across an exciting new way to eat eggs can be the difference between making time for breakfast and skipping it entirely. I’ve gone through several egg phases in the last few years: easy poached eggs had a good run until I discovered cornstarch eggs, which were recently unseated by hard-boiled eggs with a twist. Melissa Clark told me to put butter on my eggs and she was right.
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My love for the McMuffin and McMuffin-esque breakfast sandwiches is not a secret. The tender English muffin, salty meat, melted cheese, and perfectly round egg create a beautiful breakfast bite. Making your own version at home is not an excessively difficult task, but the round, steamed egg is crucial.
I feel like I am the last to know that IHOP puts pancake batter in their omelettes. (Did you know? Why didn’t you tell me?) Usually I’m pretty good about this kind of thing, but somehow this particular chain restaurant hack slipped right past me. Luckily, this oversight was easily remedied. I just had to eat an omelette.
Being subjected to rubbery, overcooked scrambled eggs is enough to ruin the genre, but properly cooked scrambles are creamy, indulgent piles of comfort. I have long been a fan of the super-slow scramble, but I only enjoy them about once a month, as they take a full 45 minutes to cook.
Some life-changing events are preserved in perfect detail, like insects trapped in amber; some weasel their way into your consciousness so thoroughly that you’ll never again know for certain what life was like before. I couldn’t tell you where I was when I first learned about Garth’s Breakfast Bowl, but I do know that I’ve thought about it roughly once a week for what feels like my entire life.
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.
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.
Eggs are one of those great versatile foods that’s great to keep in the fridge for last-minute meals. But part of being a refrigerator staple is that sometimes we can forget about that carton we bought a few weeks ago. No one likes a rotten egg, so how can you tell if it’s still OK to eat? Here’s a simple trick that will let you know if you can go ahead and make that omelet, or scrounge for something else in your kitchen.
Any egg, be it hard-boiled, soft-boiled, seasoned, or poached, is welcome in a bowl of ramen, but the king of the genre is ajitsuke tamago, soft-boiled eggs that have been marinated in soy sauce and other flavorful friends. They’re often referred to as “ramen eggs,” but you don’t need a bowl of noodles to enjoy them -- they make a great breakfast (smash ‘em on some toast), umami-packed salad topper, or simple snack.
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.
There are many wonderful omelettes in this world, and I love them all. I like a meaty, cheesy Denver omelette, and I enjoy a delicate, tender French omelette, but a tamagoyaki — the Japanese rolled omelette — delights me to no end. I may not have the rectangular pan (or patience) required to make a true Japanese omelette at home, but I do have mirin, which gives mundane scrambles exciting tamagoyaki vibes.
I am forever surprised by how many different ways you can cook and eat eggs. Within the scrambled genre alone, I have three favourites (super slow, whipped with a blender, and blended with cheese). Recently, I’ve been really into the hard bois. I love devilling them (obviously), and wrapping them in miso, but I am now fully obsessed with these toasty, nutty, oh-so-tender seven hour eggs. (Spoiler: they do not actually take seven hours.)