'eggs' on Serious Eats

Snapshots from Vietnam: Egg Coffee in Hanoi

My put-an-egg-on-it philosophy applies to most dishes. Got leftovers? Reheat; put an egg on it. Got a salad or sandwich or pretty much anything else? Put an egg on it, please! But coffee? Put...an egg on it? Egg coffee, or cà phê trứng in Vietnam, is a special drink you'll find at select coffeehouses in Hanoi. If you like tiramisu, you'll probably like egg coffee immensely. More

Sunday Brunch: Scotch Eggs

In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage. More

Potato Chip Torta

This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning. More

Sunday Brunch: Caesar Salad Topped with Poached Eggs

Anyone out there who isn't normally a fan of Caesar salad should give it one more try, topped with poached eggs. The runny yolk adds richness, and the slippery whites add another texture to an already complex salad. Growing up in Toronto, my Dad (and namesake) was such a big fan of this dish a local restaurant even put in on the menu as the 'Sid Caesar'. More

Cocktail 101: How to Use Eggs in Cocktails, Part 1

You ever flip for a fizz? Are you sweet on sours? Eggnog aside, the cocktail world has three classes of drinks that traditionally call for the use of eggs, used either whole or in part. This week and next, we'll look at how to use eggs in cocktail making. We'll start, today, with a look at egg safety and the dreaded salmonella. More

Sunday Brunch: Green Eggs and Ham

Every once in a while it's fun to get a little whimsical with your weekend morning. This simple brunch is an homage to one of the greatest children's books every written by Dr. Seuss, Green Eggs and Ham. These eggs are cooked very slowly over low heat to give them a soft texture. Use any type of ham you prefer, but I recommend a thick sliced smoked version. More

Sunday Brunch: Eggy Bread

It may be hard for some people to fathom, but there are some of us out there who simply do not like sweet things for brunch. And for those of us who need salt first thing in the morning, a big plate of eggy bread and some bacon can be just the trick. Eggy bread is a simple savory French toast that can be served with bacon, fresh veggies or any other savory topping or side you can think of. (I recommend ketchup.) More

Sunday Brunch: Tamago Gohan

Since the first time I ate this dish it reminded me of my grandmother, even though my Grannie was not Japanese. It's simple, comforting, and wholesome, just like all the food that grandmothers should serve. When you wake up on a dreary Sunday morning and need something steadying, this simple dish of egg and rice can be just the thing to comfort you. More

Sunday Brunch: Hamekins

Created by two cheese mongers who needed a quick breakfast that was simple to prepare and used very few ingredients, the "hamekin" was born out of necessity. Ideally, use a combination of both soft and hard cheeses, but any kind of cheese will work. The type of ham is personal preference, but I like a lightly smoked variety the best. More

Dinner Tonight: Frittata with Pepperoni, Basil, and Fennel Seeds

Every time I cook a frittata, I wonder to myself, "Why don't I make this more often?" Usually nothing more than combining some ingredients in a bowl with eggs, then cooking it almost all the way through on a skillet and finishing briefly under the broiler, it's the ultimate quick meal and a versatile platform for different flavors. Literally, you could put just about anything in a frittata and assuming what you put into it already tastes good together, dinner will be a success. More

Time for a Drink: Colleen Bawn

The Colleen Bawn dates to at least 1903, when the recipe appeared in The Flowing Bowl by Edward Spencer. Driven by the spark of rye whiskey, the drink introduces two very big hitters in the realm of full-flavored liqueurs— Benedictine and green Chartreuse—and blunts their sometimes overwhelming impact with the richness of an egg. More

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