Master how to cook eggs and you’ll never be at a loss over what to make for breakfast, lunch, or dinner—like, ever again. From turning leftover frittata into sandwiches to plopping a sunny-side up on a salad, eggs are one of the most cost-effective, quick-cooking, versatile proteins around.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.