Omelets are hard to flip—or worse, a devil to roll out of a small skillet and onto a plate the way chefs do. But with a waffle iron, you can make one in minutes, lose the flip problem, and end up with an omelet that is set on both sides without any fuss. In fact, […]
eggs
Nigella Lawson’s Turkish Eggs
Trust Nigella: Turkish eggs, eggs poached on Greek yogurt, is a revelation and a complete sensation.
The Fluffiest Scrambled Eggs. Ever.
Eggs are cheap, low in calories, easy to cook, and filled with a lot of nutrients that are otherwise difficult to find: B vitamins, omega 3s, zinc, copper, and more. Perfect scrambled eggs are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs’ natural acidity and creates pillowy air pockets.
Buttermilk Bacon Stuffed Eggs
No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
John E. Finn’s Prosciutto, Parmesan, and Rosemary Omelet
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
John E. Finn’s Persian Eggplant Omelet (Kuku-ye Bademjan)
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
