Classic Ways To Cook Eggs

Published Oct 20, 2008 8:00 AM

Food

Penny De Los Santos

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Classic SAVEUR egg recipes, from eggs benedict to frisée salad with poached eggs and bacon.

Shakshuka

EGGS POACHED IN TOMATO SAUCE — This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Get the recipe for Shakshuka » Matt Taylor-Gross

Frisee Salad with Poached Eggs and Bacon

Frisee Salad with Poached Eggs and Bacon — Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad. Get the recipe for Frisee Salad with Poached Eggs and Bacon » André Baranowski

Brennan’s Eggs Hussarde

Brennan's Eggs Hussarde — This take on eggs Benedict incorporates a rich red wine sauce. Get the recipe for Brennan’s Eggs Hussarde » Todd Coleman

Butter-Basted Eggs

Butter-Basted Eggs — Crispy-bottomed fried eggs make an ideal breakfast. Get the recipe for Butter-Basted Eggs » Helen Rosner

Gashouse Eggs

Gashouse Eggs — More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet. Get the recipe for Gashouse Eggs » Steve Giralt

Huevos Rancheros

Huevos Rancheros — Our editor-in-chief, James Oseland, penned a tribute to the home of these Mexican eggs in “Best Breakfast in Town” (March 2010), about La Abeja, a caf¿ in the Highland Park neighborhood of Los Angeles. Based on La Abeja’s recipe, these fried eggs smothered in tomato sauce can be eaten morning, noon, or night. Get the recipe for Huevos Rancheros » Penny De Los Santos

Ham and Cheese Souffles

Ham and Cheese Souffles — Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest souffles around. The souffles will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they’re done. Get the recipe for Ham and Cheese Souffles » André Baranowski

Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)

Coddled Eggs with Chanterelles — Frederic Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. Get the recipe for Oeufs Cocotte aux Girolles » Landon Nordeman

Perfect Soft-Scrambled Eggs

Scrambled Eggs — The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done. Get the recipe for Perfect Soft-Scrambled Eggs » Matt Taylor-Gross

Whip, Flip, and Serve

fluffly omelette — What’s the secret to the fluffiest omelette? A handheld mixer. See this Technique » Larry Nighswander

The Seven-Minute Egg

boiled egg — Author and blogger Molly Wizenberg finds the perfect egg for all ages. Read more about The Seven-Minute Egg » Farideh Sadeghin

Knife-and-Fork Egg Salad Sandwiches with Chives

Knife-and-Fork Egg Salad Sandwiches with Chives — Molly Stevens often serves this egg salad on slices of brown bread made according to the classic recipe found in James Beard’s Beard on Bread (Knopf, 1973), though it’s equally delicious atop any bread or even eaten on its own. Get the recipe for Knife-and-Fork Egg Salad Sandwiches with Chives » André Baranowski

Bearnaise Sauce

Bearnaise Sauce — The name of this classic French sauce is thought to have originated from the nickname of French King Henry IV (1553-1610), “le Grand Bearnais.” It brings together emulsified butter, egg yolks, and herbs.
Get the recipe for Bearnaise Sauce » André Baranowski

Muscat-Spiked Zabaglione

Muscat-Spiked Zabaglione — In Italian, sbaglione means big mistake. This popular dessert may have been “mistakenly” invented, probably in Florence—though it is usually made with marsala, the famous sweet wine of Sicily. Get the recipe for Muscat-Spiked Zabaglione » Christopher Hirsheimer

Aïoli

Aioli — Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews. Get the recipe for Aïoli Romulo Yanes

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