Eggs Recipes : Food Network

50 Egg Ideas

Egg lovers, rejoice! Here's a recipe for every Sunday until this time next year from Food Network Magazine.

Egg How-Tos

50 Deviled Eggs

Food Network Magazine created fun new recipes by the dozen.

10 Things You Need to Know About Eggs 11 Photos

Every egg lover should have these tips, tricks and facts in their back pocket.

How to Separate Eggs 00:56

Get perfect whites and pristine yolks every time with our tips.

All Egg Recipes Ideas

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How to Fry Eggs: A Step-by-Step Guide

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These step-by-step tips will teach you how to make fried eggs, whether you like them sunny-side up or over easy.

50 Egg Ideas

Article

Egg lovers, rejoice! Here's a recipe for every Sunday until this time next year from Food Network Magazine.

How Many Eggs Should You Be Eating?

Article

Let's crack open the stats on how many eggs to eat, and how to prepare them.

How to Scramble Eggs: A Step-by-Step Guide

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For great-looking and great-tasting scrambled eggs, you need a little patience and these easy techniques.

How to Scramble Eggs: A Step-by-Step Guide

How to Make Eggs Over Easy the Geoffrey Zakarian Way

Video | 01:22

Geoffrey Zakarian shares with Jeff Mauro and Katie Lee his tips for making perfect eggs over easy. Geoffrey says most people make the mistake of using a pan that's too hot. Start with a pan over low heat and add whole butter and salt. The salt works to season the bottom of the egg when it's added to the pan. Cooking the egg low and slow prevents the outer edge from overcooking. When the egg is almost cooked, use a spatula to turn it over, or tilt the pan and work with the weight of the yolk to perfectly flip the egg.

How to Make Eggs Over Easy the Geoffrey Zakarian Way

Learn How to Make an Omelet

Video | 01:22

In just a few easy steps, learn how to make the perfect omelet. The key to a fluffy omelet is including a little bit of water or milk with the whisked eggs. Fill your omelet with your favorite ingredients: cheese, spinach, mushrooms or ham all make for a tasty omelet. Make sure to have your toppings ready to go before you drop the egg mixture into a buttered, nonstick pan because cooking an omelet is a fast process!

6 Things I Learned Watching Alex Make Fluffy Scrambled Eggs

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Are you over-whisking? Alex sets us straight in her Food Network Kitchen class.

6 Things I Learned Watching Alex Make Fluffy Scrambled Eggs

How to Poach Eggs: A Step-by-Step Guide

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Egg poaching takes practice. But with these easy steps, you'll get the hang of it in no time.

7 Egg Dishes

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| 7 Photos

How to Temper Eggs

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| 6 Photos

Scrambled Egg Subs — Meatless Monday

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Switch up your usual breakfast-for-dinner menu with Food Network Magazine's quick-fix sandwich.

Alton Brown Teaches the Perfect Egg Poaching Method

Video | 02:10

Alton Brown talks into a tape recorder as he explains that poaching generally means cooking by submersion in a liquid held at just under a simmer. He believes it is French for "pouch," referring to the shape an egg takes on when it has been perfectly poached. To perfectly poach one to four eggs, begin with a nonstick saucepan or skillet filled with about 1 inch of water. Nonstick is very important as eggs are not. Bring the water to a simmer and add a teaspoon of salt and a couple of shots of vinegar (about a teaspoon). The acid in the vinegar will speed the setting of the egg whites and prevent the eggs from feathering, resulting in a neater shape or poach. Although various vinegars can be used to add flavor, white distilled vinegar will render the most neutral results. Do not crack eggs directly into the cooking water. Instead crack each egg into an individual custard cup so they can then slide into the water. Starting at the 12 o'clock position, bring the custard cup down to the water and ease the egg in. The next egg goes in at the 4 o'clock position, with the last egg following at the 8 o'clock position. Using the clock method ensures that you'll always pull the eggs in the position in which they were put down; that means even cooking. Putting a lid on the pan is crucial. The vapor that forms inside the pan ensures that the tops of the eggs that float to the surface will set. Turn off the heat and wait; Alton prefers to wait seven minutes. The heat stored in the water sets the egg white to a soft custard consistency and the yolk to a nice, soft golden lava flow, perfect for adding to a vinegary dinner salad.

Alton Brown Teaches the Perfect Egg Poaching Method

Alton Brown's Foolproof Hard-Boiled Egg Technique

Video | 02:23

Alton Brown shares his trick for cooking perfect hard-boiled eggs. He notes you should use fresh eggs as they have more moisture. He reduces a pot full of boiling water to about half an inch of water, lowers the heat to low and adds a steamer basket to the pot. He recommends adding a minimum of four eggs to the basket. When it starts to steam, he puts the lid back on and sets a timer for 12 minutes. As soon as the eggs are cooked, Alton transfers them to an ice bath. After five minutes in the ice bath, he starts peeling the eggs. First he cracks it on the table, then rolls it around to crack more of the shell and make it easier to peel, revealing a perfectly cooked hard-boiled egg.