How to Cook Eggs Every Which Way

April  3, 2014

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Whether you're boiling, poaching, omeleting, or making aioli, here are all the ways to make those eggs perfect, every time.

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It is impossible to say too much about the wonders of the egg -- that little miracle that tastes equally luxurious whether it's been fried in burbling butter or cooked gently in nothing more than water.

You're likely already familiar with the egg's myriad of virtues, so instead, let's talk about something more specific: how to honor it. Because, when you love something as fiercely as we love eggs, you want to know everything about it. You want to be with it everyday. You want to have breakfast with it -- and lunch, dinner, dessert. In that spirit, we've rounded up all our tips to ensure that your every experience with eggs is a tasty one.




  • Sometimes -- like when you're making custards -- scrambled eggs are the enemy. Temper your eggs to keep them in check.



What are your favorite ways to use eggs? Let us know in the comments!

See what other Food52 readers are saying.

Fond of large dogs, tiny houses, pungent cheese, and dessert for dinner (or breakfast).

1 Comment

Stuart G. April 9, 2014
Sarah's Sister's Sustainable Cafe uses Dr.Shackshuka's
recipe to make the tastiest,sexiest poached eggs in a rich,
spicy tomato sauce,with local Semaphore Bakehouse
sourdough bread;to make it irresistably seductive,
we top it with Kris Lloyd's new luxurious
Persian 50/50 Feta,Beerenberg local EVO oil,
and freshly-roasted dukkah.The perfect clincher
for the perfect one-night stand?