32 Egg Recipes Every Home Cook Should Know | Epicurious
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Recipes in this Video
9 recipes
vegetarian
Ingredients
- ●4 large eggs
- ●2 tbsp butter
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Heat a non-stick skillet over medium heat.
- 2Add the butter to the skillet and let it melt, coating the bottom of the pan.
- 3Crack the eggs into the skillet, being careful not to break the yolks.
- 4Sprinkle salt and black pepper over the eggs.
- 5Cook the eggs for about 2-3 minutes, or until the whites are set but the yolks are still runny.
- 6For over-easy eggs, gently flip the eggs and cook for an additional 1 minute.
- 7Remove the eggs from the skillet and serve immediately.
Equipment
non-stick skilletspatulameasuring spoons
Scrambled eggs are a popular dish worldwide, often served for breakfast or brunch. They can be enjoyed plain or with various additions like cheese, herbs, or vegetables. The dish is versatile and can be adapted to different tastes and dietary preferences.
Ingredients
- ●eggs
- ●butter
- ●salt
- ●pepper
Instructions
- 1Crack the eggs into a bowl.
- 2Whisk the eggs until well combined.
- 3Heat butter in a non-stick skillet over medium heat.
- 4Pour the eggs into the skillet.
- 5Stir gently with a spatula, scraping the bottom.
- 6Cook until the eggs are softly set but still slightly runny.
- 7Remove from heat and season with salt and pepper.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier due to its unsaturated fats.
eggs
Healthier: egg whites
Cheaper: generic brand eggs
Egg whites are lower in calories and cholesterol.
Techniques
scrambledfried
Equipment
bowlwhisknon-stick skilletspatula
🌶️🌶️🌶️Loweggsdairy
Also Known As
Scrambled Eggs with CheeseSoft Scrambled Eggs
Poached eggs have a long history, often associated with breakfast dishes across various cultures. They are celebrated for their delicate texture and rich flavor, making them a versatile ingredient in many meals. In modern cuisine, poached eggs are a staple in brunch menus, often served atop toast or salads, and have gained popularity in health-conscious diets.
Ingredients
- ●eggs
- ●water
- ●vinegar
- ●salt
Instructions
- 1Bring a pot of water to a gentle simmer over medium heat.
- 2Add vinegar to the simmering water to help the eggs coagulate.
- 3Crack an egg into a small bowl, being careful not to break the yolk.
- 4Create a gentle whirlpool in the water using a spoon.
- 5Slide the egg from the bowl into the center of the whirlpool.
- 6Cook the egg for 3-4 minutes until the white is set and the yolk is still runny.
- 7Remove the poached egg with a slotted spoon and drain excess water.
- 8Season with salt before serving.
Ingredient Alternatives
eggs
Healthier: egg whites
Cheaper: tofu
Egg whites reduce cholesterol and tofu is a plant-based alternative.
vinegar
Healthier: lemon juice
Cheaper: white wine
Lemon juice can enhance flavor while being a healthier option.
Techniques
poaching
Equipment
potslotted spoonsmall bowl
eggs
Also Known As
Eggs BenedictEggs Florentine
Ingredients
- ●4 large eggs
- ●water for boiling
- ●salt (optional)
Instructions
- 1Place the eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
- 2Bring the water to a boil over medium-high heat.
- 3Once the water reaches a rolling boil, cover the saucepan with a lid and remove it from heat.
- 4Let the eggs sit in the hot water for 9-12 minutes, depending on how well-done you prefer the yolks (9 minutes for soft-boiled, 12 minutes for hard-boiled).
- 5After the desired time, carefully drain the hot water from the saucepan.
- 6Transfer the eggs to a bowl of ice water to stop the cooking process and cool them down for about 5 minutes.
- 7Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel the eggs under running water for easier peeling.
- 8Sprinkle with salt if desired and serve.
Equipment
saucepanlidbowlice water
The French omelet is a classic dish known for its simplicity and elegance, often enjoyed as a breakfast or light meal.
Ingredients
- ●3 large eggs
- ●1 tbsp unsalted butter
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup shredded cheese (optional)
- ●1 tbsp fresh herbs (chives, parsley, or tarragon, optional)
Instructions
- 1In a bowl, crack the eggs and whisk them until fully combined. Season with salt and pepper.
- 2Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan.
- 3Once the butter is foamy, pour the whisked eggs into the skillet.
- 4Using a spatula, gently stir the eggs in a circular motion, pulling the cooked edges towards the center while tilting the pan to allow uncooked eggs to flow to the edges.
- 5When the eggs are mostly set but still slightly runny on top, add cheese and herbs if using.
- 6Fold the omelet in half using the spatula and let it cook for another 30 seconds to 1 minute until the cheese melts and the eggs are fully cooked.
- 7Carefully slide the omelet onto a plate, folding it over if desired.
- 8Serve immediately, garnished with additional herbs if desired.
Equipment
non-stick skilletspatulawhiskbowl
The American omelet is a popular breakfast dish known for its versatility and ease of preparation, often filled with various ingredients based on personal preference.
Ingredients
- ●3 large eggs
- ●1/4 cup milk
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup diced bell peppers
- ●1/4 cup diced onions
- ●1/4 cup diced tomatoes
- ●1 tbsp butter
Instructions
- 1In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- 2Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the pan.
- 3Add the diced onions and bell peppers to the skillet and sauté for about 2-3 minutes until they are softened.
- 4Pour the egg mixture into the skillet, tilting the pan to spread it evenly.
- 5Cook the eggs for about 2-3 minutes, or until the edges start to set.
- 6Sprinkle the shredded cheddar cheese and diced tomatoes over one half of the omelet.
- 7Using a spatula, carefully fold the other half of the omelet over the cheese and tomatoes.
- 8Cook for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked.
- 9Slide the omelet onto a plate and serve hot.
Equipment
mixing bowlwhisknon-stick skilletspatulameasuring cupsmeasuring spoons
Ingredients
- ●4 slices of bread
- ●1 bunch of asparagus (trimmed)
- ●4 large eggs
- ●1 cup unsalted butter
- ●3 large egg yolks
- ●1 tbsp lemon juice
- ●1/4 tsp cayenne pepper
- ●salt to taste
- ●black pepper to taste
Instructions
- 11. Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt.
- 22. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 33. Gradually add the melted butter to the egg yolk mixture while whisking until the sauce is smooth and creamy. Stir in cayenne pepper and adjust seasoning with salt and black pepper. Set aside.
- 44. In a separate pot, bring water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
- 55. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- 66. While the eggs are poaching, grill or toast the bread slices until golden brown.
- 77. In the last few minutes, add the asparagus to the pot of simmering water and cook for about 2-3 minutes until tender but still crisp.
- 88. To assemble, place a slice of toasted bread on each plate, top with a few asparagus spears, and then carefully place a poached egg on top.
- 99. Drizzle the hollandaise sauce generously over the poached egg and asparagus.
- 1010. Season with additional salt and pepper if desired, and serve immediately.
Equipment
heatproof bowlpotwhiskslotted spoontoaster
Originating in Rome's working-class trattorias, Rigatoni Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it’s beloved worldwide, though purists insist on using guanciale over bacon.
Ingredients
- ●rigatoni
- ●eggs
- ●guanciale
- ●pecorino cheese
- ●black pepper
- ●salt
Instructions
- 1Boil water in a large pot and add salt until it tastes like the sea.
- 2Cook rigatoni in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, cut guanciale into small pieces.
- 4Heat guanciale in a skillet over medium heat until crispy, about 5-7 minutes.
- 5In a bowl, whisk together eggs, grated pecorino cheese, and black pepper until smooth.
- 6Once pasta is cooked, reserve some pasta water and drain the rest.
- 7Add hot rigatoni to the skillet with guanciale and toss to combine.
- 8Remove the skillet from heat and quickly pour the egg mixture over the pasta, stirring vigorously.
- 9If the sauce is too thick, add reserved pasta water a little at a time to reach desired creaminess.
- 10Serve immediately with extra pecorino cheese and black pepper.
Ingredient Alternatives
guanciale
Cheaper: bacon
Bacon is more widely available and offers a similar flavor profile.
pecorino cheese
Cheaper: parmesan cheese
Parmesan is often less expensive and can be used in place of pecorino.
Techniques
boilingmixingtossing
Equipment
large potskilletmixing bowlwhiskcolander
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
CarbonaraPasta alla Carbonara
Ingredients
- ●1 pie crust (store-bought or homemade)
- ●2 cups summer squash, thinly sliced
- ●1 cup red bell pepper, diced
- ●1/2 cup onion, diced
- ●3 large eggs
- ●1 cup heavy cream
- ●1 cup shredded cheese (cheddar or your choice)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1 tbsp olive oil
- ●1 tbsp fresh basil, chopped (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3Add the sliced summer squash and diced red bell pepper to the skillet. Sauté for another 5-7 minutes until the vegetables are tender. Remove from heat and let cool slightly.
- 4In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until well combined.
- 5Spread the sautéed vegetables evenly over the pie crust.
- 6Pour the egg mixture over the vegetables in the pie crust, ensuring even distribution.
- 7Sprinkle the shredded cheese on top of the egg mixture.
- 8Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- 9Remove from the oven and let it cool for 10 minutes before slicing.
- 10Serve warm or at room temperature, garnished with fresh basil if desired.
Equipment
mixing bowlskilletpie dishwhiskknifecutting board
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