Eggs. Eggs are perfect. Their culinary uses are fairly close to boundless, they're the most delicious and versatile breakfast food and they pack a protein punch. For the most part, we students feel ...

A close-up of a perfectly poached egg, split open with yolk pouring out, surrounded by micro greens garnish and topped with salt and pepper. - druvo/Shutterstock There are mistakes everyone makes with ...

Soaking up a runny poached egg with a piece of toast is a small but satisfactory brunch pleasure I can rarely get to experience at home — mostly because of time constraints and a level of impatience ...

Anyone else going through a lot more eggs these days? Even though we're out of the holiday baking season, I've been cooking so many eggs these days. For breakfast (scrambled and poached), lunch ...

Heat a pot of water to a gentle boil. Add a small splash of vinegar. Working with one egg at a time, crack your eggs into a small bowl. Swirl the water in the pot and carefully tip in your eggs. Poach ...

Elevate your breakfast game with Chef Bryan Woolley’s delightful Avocado Toast with Poached Oakdell Eggs. This scrumptious recipe combines the creamy goodness of ripe avocados, savory shredded pork, ...

Celebrated chef Gordon Ramsay has shared his secret to perfecting one of life's deceptively simple dishes. For a crowd-pleasing breakfast staple, Gordon recently showcased how you can achieve the best ...

One obscure but incredibly useful tool that we think deserves a comeback is the egg coddler. Coddled eggs are soft-cooked ...

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