poached-eggs

Miami's own JBF-winning Michael Schwartz is like a flavor Jedi Master: his dishes always achieve that delicate balance of salt, fat, acid and heat. This jumbo lump crab hash with poached eggs is a standout recipe from the acclaimed chef and restaurateur's repertoire. It yields a savory brunch standout like an eggs benedict without the…

Blogger Niki Brantmark is a master of this delicate balance, so try her chanterelle toast and make your breakfast a little more Scandinavian.

Perfectly poached eggs are what morning dreams are made of. Find out how to get that picture perfect runny yolk with even the simplest sous-video unit.

Peruse British grillmaster Ben Tish's new cookbook, from classic grilled meats to vegetarian preparations, like grilled artichokes with pine nut purée.

Don't just scramble an egg because it's easy. Scramble it because Nobu's scrambled egg donburi demands it. Don't just make an omelet because you know how. Make one because you also fried tofu for an omelet banh mi.Today, we bring you eight delicious egg dishes off the beaten path. And sure, that's a good egg…

There's nothing like simple French food cooked in a tiny Paris kitchen, which is why we're loving cooking our way through Rachel Khoo's aptly named Little Paris Kitchen. Just because the French don't "do brunch" like we do doesn't mean a great weekend breakfast can't get a little fancy. This is a pretty classy way…

If you thought a book about pickled and fermented stuff would be all Greek yogurt and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you'll be presently surprised by meaty soups, hearty pastas and delicious fried stuff...all enhanced by the cultured ingredients…

You can invent all the sauce for all the asparagus in the world, but nothing will top the oozing golden yolk of a perfectly poached egg. Cut through the richness with a drizzle of fresh lemon-herb dressing and serve as a first course or light lunch — we'll take you through it in our step-by-step…

"It's going to bubble a little bit, it's going to boil but it's going to be okay," says Chef Rogers Powell of Worldwide Culinary Apprentice, as he shows the universe how to deep-fry an egg. The result, a half-fried half-poached orb of molten yellow goodness. Best of all, it's not hard — Chef Powell anticipates…

Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. First up: a hearty and easy-to-make soup perfect for…

If you're going to cook a vegetarian meal, make sure it sticks to your ribs! That's why we're loving cookbook author Sarah Copeland's new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn't miss meat for a second. Take this salad for example,…

We're strong supporters of the "put an egg on it" theory that many dishes can be improved with the addition of a good old-fashioned sunny side-up. But Lara Ferroni's new book takes it a step further, as in, you'll never have to think what to put an egg on again. Her recipes are tailored to…

Fact: only in cartoons can you crack an egg and dispense it perfectly, shell-free, yolk intact, into a pan in one sweeping motion. That said, there are some simple techniques you can employ with to make sure your egg hits the bowl (not pan) in perfect condition. You'll need an egg and a bowl. Why…

It's not a pork roundup without some belly, some sausage, a burger and a sandwich, so we made sure to include all of them. Pick up a a nice piece of pig and make your fellow diners squeal with approval. Feel like Asian food? The pork belly onigiri (Japanese rice balls) and pork burger sound…

Happy National Egg Day! Tonight for dinner, we're honoring this light vegetarian protein (and here's 41 things you didn't know about them, while we're at it). They make a killer savory tart and contain their own sauce — creamy, delicious molten yolk. Crack a few open tonight with these 12 ideas. Eggs and Bacon with…

Who decided that English muffins would be the official starch of poached egg brunch dishes? While nooks and crannies are awesome, this alleged "muffin" is kind of a soggy puck of dough a few minutes into that Benedict you waited so long for, isn't it? You can tell us. We think poached eggs need to…

The only thing that should be keeping you from making "fancy breakfast" as opposed to regular this morning is not knowing how. And now we've fixed that. Dive into a little cooking project so you'll have full license to relax with one of our transitional early fall cocktails later (read: Seasonal Affective Disorder). Pick your…

For many, it's just not the weekend unless one or both mornings (and we use the term "morning" lightly) involve a great egg dish. Whether they're baked, poached or covered in ground pork sausage and deep-fried, these 5 recipes for eggs are guaranteed to satisfy. Of course, if after a Friday night like we had…

Sometimes in nature, the perfect sauce for a food is built right in. The oyster is served in its own briny juice, for instance, and the yolk of a poached egg makes everything it runs over just a little better. Hence, poached egg salad, or salade Lyonnaise. That's right, the French eat bacon and eggs.…

With all due respect to the English muffins and slices of toast that have previously housed poached eggs, this weekend requires something a little more substantial (fine, I drank too much last night). With a little extra effort — and in the case of grits souffle, discovering the wonders of stiff peaks — you can…

Boiled eggs, be they hard or soft, make an excellent breakfast. Truth be told, I like soft-boiled for breakfast and hard-boiled for lunch. There's an enormous difference: one's for eating and one's for dipping. You can't really peel and eat a soft-boiled egg, it'll...well, just try for yourself. But put a tarp or something down…

Poaching an egg is something every cook should master. The key is the vinegar. Without it you’ll never have success. A little truffle oil takes these delicate domes from humble beginnings to haute cuisine. The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer…

Poached eggs are a big part of brunch and then some. Lately, you'll find poached eggs atop many a salad—often accented with bacon. It doesn't stop there: These soft, runny eggs are showing up alongside grilled asparagus or topping an entrée of pasta, or merging with tuna, beef or lamb for a double dose of…