This month, our Cookbook Club is tackling J. Kenji López-Alt's The Food Lab and with 900+ pages of science lessons and complicated recipes, you might think members are caught up in his 8-page meatloaf recipe or ultimate Bolognese sauce.
But no, what everyone is talking about (myself included) is eggs. Specifically, López-Alt's techniques for the best eggs of your life—from creamy scrambled to hard-boiled, or anything in between.
If you need more convincing that a few tweaks in technique can elevate such a simple dish, here are three examples of egg perfection from our members:
Leigh Patterson Rainwater made fluffy scrambled eggs, exclaiming:
This is the exact method my grandma taught me to use, a little milk (or cream depending on how rich and creamy you want them to be), salt, and a good whisking! They turned out perfect as usual!
Annie Gustely's hard-boiled eggs peeled perfectly, adding:
It is hard to give up your tried and true methods, but this one is a gem.
Diana Holzman's eggs were perfect, too:
When I was a kid, my dad used to cook us soft-boiled eggs for breakfast almost every morning. While I could do without the sometimes overly runny white, I loved the creamy yolk. Little did I know that you could make a firmer outside and keep that creamy interior! They really are foolproof!
Whether or not you've joined the Cookbook Club yet, we don't want you missing out on eggs-pert advice. Here are 15 of our best tips for incredible eggs. Once you've mastered those, we've got dozens of recipes for you to try:
Now that you've mastered perfectly poached, scrambled, and fried eggs, it's time to move beyond the basics. Here are one hundred (yes, 100!) of our favorite ways to eat eggs:
New to the Cookbook Club? Head here for all of the details on what's ahead for the Club and how to participate.