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Smart Tools For Cooking Eggs

May  8, 2014

We're all about collections over at Provisions -- and we don't want you to miss out on the fun.

Today: We're celebrating the humble egg

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Picture this: You’re home late from work, you’re ravenous, and you forgot to buy groceries. A quick scan of your fridge yields the following: 3 eggs, a wilted bunch of greens, hot sauce (we always have this one), and a sad rind of Parmesan cheese. Maybe that would make you despondent, but that makes us very excited, because it means you have a savory, balanced, warm dinner in 10 minutes flat.

How? Eggs. And that’s only one of their myriad of virtues. They can be elegant or rustic; delicate and custardy; sturdy and boiled. Whip them into an aioli or beat the whites into a meringue. Without them, we’d miss out on picnic deviled eggs, Sunday morning frittatas, and spaghetti Carbonara


Today on Provisions, we've rounded up some tools to help with the task of cooking them. Here are two of our favorites, plus a little advice on how to use them to your best advantage.

Egg CoddlerWe can all use a little extra love and attention. Eggs too! This dish acts like a miniature double boiler, protecting your egg to allow for a firmly set white and a slightly runny yolk. Plate it over a slice of multi-grain toast with sliced avocado and some chili flakes.

Perforated Eggspoon: Neatly poached eggs are a nice trick to have up your sleeve. The deep bowl of this spoon helps by draining out the flyaway whites before cooking, so the end result is a perfect sphere. For a luxurious breakfast, cook some polenta and stir in your favorite cheese. Top it with a handful of kale (the heat of the polenta will wilt it slightly) and a poached egg. As you eat, the runny yolk will gild the greens. What’s better than that? 


See what other Food52 readers are saying.

  • Kate
  • rebecca
  • Sarah C.
    Sarah C.
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


Kate May 9, 2014
Polenta, egg and kale? YUM. Just ate lunch and now am already hungry again :)
rebecca May 8, 2014
Egg in bread! My favourite. I also baked eggs inside portobello mushrooms - success!
Sarah C. May 8, 2014
we have some old school english egg coddlers that we love to use. throw in veggies, bacon, s&p and it's a complete meal.
Posie (. May 8, 2014
love that idea! ultimate in one-pot cooking