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 was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.