Eggs
Eggs are one of the most versatile proteins in the kitchen, equally at home as the centerpiece of breakfast, a binding agent in baking, or a thickener in sauces and custards.
How to buy
Check the carton for cracks before buying, and note the sell-by or expiration date; in the US, eggs are washed and must be bought refrigerated, while in many other countries unwashed eggs are kept shelf-stable. Egg size, from small through jumbo, matters for baking precision, since recipes are typically written around large eggs.
How to store
Keep eggs refrigerated in their carton, which protects them and shows the date, rather than in door shelves with more temperature swings, and use within three to five weeks of purchase. Hard-boiled eggs keep about a week refrigerated. Cook eggs until both the whites and yolks are firm for anyone at higher risk of foodborne illness, and avoid eating raw or undercooked eggs unless they're pasteurized.
Culinary profile
- Flavor
- Rich and faintly sulfurous in the yolk, mild and almost neutral in the white; freshness and the hen's diet both affect depth of flavor, with pasture-raised eggs often tasting richer. Overcooking, especially hard-boiling too long, brings out a stronger sulfur taste and a greenish ring around the yolk.
- Texture
- The white turns from runny and translucent to firm and opaque as it cooks, while the yolk ranges from liquid to fudgy to crumbly depending on time and temperature; low, gentle heat keeps both whites and yolks tender, while high heat toughens whites quickly.
- Aroma
- A mild, faintly sulfurous smell that intensifies with overcooking; a strong sulfur or rotten smell when cracked open signals the egg has spoiled.
How to prepare
- Scrambled — Beaten and cooked gently over low heat for soft curds.
- Poached — Cooked directly in gently simmering water without the shell.
- Fried — Cooked in a hot pan, sunny-side up, over easy, or hard.
- Hard-boiled — Cooked in the shell until both white and yolk are fully set.
- Whipped — Beaten to incorporate air, used to leaven cakes, soufflés, and meringues.
Classic dishes
American
- Eggs Benedict — Poached eggs over an English muffin and ham, topped with hollandaise.
- Deviled eggs — Hard-boiled eggs halved, yolks mashed with mayo and mustard, and piped back in.
Italian
- Carbonara — Pasta tossed with raw egg and pecorino, the dish's own heat turning the egg into a creamy sauce.
- Eggs in purgatory — Eggs poached in a spicy garlic-tomato sauce, served with crusty bread.
Mexican
- Huevos rancheros — Fried eggs served over tortillas and salsa, often with beans.
Chinese
- Egg fried rice — Scrambled egg folded into stir-fried rice with soy sauce and vegetables.
- Egg drop soup — A light broth swirled with beaten egg to form silky ribbons.
Japanese
- Tamagoyaki — A rolled, slightly sweet layered omelet sliced into pieces.
- Chawanmushi — A savory steamed egg custard with dashi and small savory ingredients.
- Tamago sando — A soft sandwich filled with a creamy, mayo-dressed Japanese egg salad.
Indian
- Egg curry — Hard-boiled eggs simmered in a spiced tomato and onion curry sauce.
French
- French omelette — Eggs cooked quickly over gentle heat and folded into a smooth, pale roll.
- Quiche Lorraine — A savory custard tart of eggs, cream, bacon, and cheese.
Greek
- Avgolemono — A soup thickened and enriched with whisked egg and lemon.
Korean
- Gyeran-jjim (steamed egg custard) — Beaten eggs steamed with broth into a soft, savory custard.
Spanish
- Tortilla española — A thick, dense omelet of eggs and potatoes cooked slowly in olive oil.
Middle Eastern
- Shakshuka — Eggs poached directly in a spiced tomato and pepper sauce.
German
- Pickled eggs — Hard-boiled eggs pickled in vinegar, often with beets, a tangy snack.
British & Irish
- Scotch eggs — Hard-boiled eggs wrapped in sausage meat, breaded, and fried.