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 the food editor 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., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in November 2021!). And see what she's up to on Instagram at @emmalaperruque.