Similar Recipes
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Sous-Vide Soft-Boiled Eggs
Tight, clean whites that peel nicely with a molten golden-yolked core.
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Sous Vide Egg Souffle
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Easy Poached Eggs
How to make easy poached eggs, no vinegar required.
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Perfect Soft-Boiled Egg
It takes just six minutes to get firm whites and liquid yolks, every single time.
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Perfect Hard-Boiled Eggs
This foolproof hard-boiled egg technique is designed to give you the perfect doneness and increase your chances that the shell comes off easily. We trusted every single egg-related variable in the process!
Poached Eggs
The nice thing about how I make poached eggs is that it's easy to make 4 to 6 in one batch. Plus, did you know you can reheat poached eggs?
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Soft-Scrambled Eggs
This recipe produces moist scrambled eggs with medium-sized curds.
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Perfect Steamed Boiled Eggs
Steaming cooks eggs more gently, yielding easy-to-peel "hard-boiled" eggs with tender whites.
How to boil eggs
How to boil eggs - boil water first then put in fridge cold eggs. 6 minutes for runny yolks, 8 min for soft boiled, 10 min for hard boiled.
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Custardy French-Style Soft Scrambled Eggs
This recipe produces very delicate scrambled eggs with tiny curds and a spoonable, almost pourable consistency. It's not your average breakfast-egg recipe, but works great spooned onto toasts and topped with things like caviar, smoked salmon, or lobster, as an hors d'oeuvre.
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This recipe for sous-vide, soft-poached eggs will yield foolproof eggs with liquid yolks, tender whites, and a perfect shape every time.
Serve With
Avocado toast with radish and purple sprouting broccoli
A simple avocado toast, but with a little extra!
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Avocado Toast With Radishes, Baby Peas, and Fresh Herbs
Springtime flavors come together in this open-faced sandwich of rich and creamy avocado, peppery radishes, and sweet baby peas. A squeeze of lemon adds acidity, and freshly chopped basil gives it a fragrant, herbal touch.
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Avocado Toast With Smoked Salmon, Goat Cheese, and Capers
This bagel-and-lox-inspired open-faced sandwich combines avocado and smoked salmon, cut through with tomatoes, capers, and thinly sliced rounds of red onion. Goat cheese takes the place of cream cheese for extra tang, while a squeeze of lemon juice and a little fresh black pepper bring everything into balance.
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Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg
[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent....
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Avocado Toast With Boquerones and Smoked Paprika
This open-faced avocado sandwich gets a dose of bright, tender boquerones (vinegar-marinated fresh anchovies), a squeeze of fresh lemon juice, and a light dusting of paprika. The result is creamy, smoky, tart, briny, and immensely satisfying all at once.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Holiday Crostini - 8 DELICIOUS ways!
Crostini - 4 delicious ways! Choose a Crostini Topping - Smoked Salmon with Dill Cream Cheese, Mediterranean, Caprese or Prawns/Shrimp with Avocado.
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Avocado Toast With Ricotta, Olive Oil, Lemon Zest, and Basil
This open-faced sandwich pairs avocado with Italian flavors like creamy ricotta, extra-virgin olive oil, bright lemon zest, and fragrant basil. A squeeze of lemon juice cuts through the avocado and keeps the whole thing tasting light and summery, no cooking required.
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Avocado Toast With Citrus Suprèmes and Slivered Fennel
Avocados, tart-sweet citrus segments, and thinly sliced fennel come together on this light and refreshing open-faced sandwich. Oranges are featured in this recipe, but grapefruit, tangerines, clementines, or pomelos would be excellent alternatives. Mint adds a light, herbal finish, but arugula and feta cheese would make a punchier, bolder substitute if you're so inclined.
Mc10:35 inspired by Archer — Binging With Babish
This week, Sterling Archer strikes again with another overpriced, overindulgent masochistic mash-up: the world's most expensive Mc10:35. A sandwich normally concocted from an egg McMuffin and a McDouble, Archer decides to cobble one together from some otherwise-relatively-thoughtful canapés. Will it