Eggs Recipes : Food Network

All Egg Recipes Ideas

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21 Hard-Boiled Egg Recipes That Will Use Up Your Extras

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37 Easy, Family-Friendly Mains to Add to Your Weekly Rotation

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51 Egg Recipes That Are Simple and Tasty

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16 Egg White Recipes That Prove You Don’t Need Yolks

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Eggs in Purgatory

Video | 02:47

This classic Neapolitan dish is great for breakfast or at any time of day.

Guy Fieri Shares His Recipe for Loco Moco

Video | 03:58

Guy Fieri shares his Moco Loco recipe. He starts with 80/20 ground beef as the 20 percent of fat carries a lot of flavor. He adds the meat to a bowl and adds in a quarter cup of onions, salt and cracked black pepper, and kneads it to mix it up. He molds the meat into four patties and adds them to a preseasoned cast-iron skillet, where the fat coming out of the burgers will help cook them. He scrapes bits out of the pan to prep it for the gravy, then adds a little bit of butter to the fat remaining in the pan. Guy adds more onions to the pan as well as quartered cremini mushrooms, aka baby portobellos. Once the onions and mushrooms have cooked down a bit, he adds low-sodium beef stock and a splash of Worcestershire sauce. He mixes a tablespoon of cornstarch with water and adds it to the gravy to thicken it. He then dishes up rice cooked with low-sodium chicken broth and tops it with two burger patties, two sunny-side-up eggs and the cremini mushroom gravy.

Alton Brown's Foolproof Hard-Boiled Egg Technique

Video | 02:22

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.

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.