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How to Make Heart-Shaped Hard-Boiled Eggs

If you need a cute way to eat eggs on Valentine's Day, check out this nifty trick. You don't need any special molds or anything, just the eggs, a milk or juice carton, a chopstick, and rubber bands. It's the heart-shaped yolk within the heart-shaped white that makes this so especially adorable.

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Post a Comment | Posted by Erin Zimmer, February 13, 2012 at 11:15 AM
Tagged: breakfast, eggs, Valentine's Day

Serious Eats YouTube Playlist: Eggs

We love eggs, plain and simple. We love to wake up to them as much as we love throwing a fried one on dinner leftovers. Here are some videos where are eggs dance, are poached, and get gobbled by Paul Newman. You can subscribe to the Serious Eats channel to get updated about our new videos.

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Post a Comment | Posted by The Serious Eats Team, October 28, 2011 at 4:00 PM
Tagged: eggs, playlists

Food Lab Lite: My Favorite Deviled Eggs

Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd swear them off forever. Well, times have changed.

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20 Comments | Posted by J. Kenji López-Alt, September 15, 2011 at 6:30 PM
Tagged: appetizers, deviled eggs, eggs

Serious Entertaining: Omelettes!

If you're looking to make brunch (or dinner!) for a group on the fly, do yourself a favor and make some omelettes. This classic French dish comes together in mere minutes, but the payoff is infinitely delicious. And how could it not be, when eggs are stuffed with any number of awesome ingredients then cooked in a melting pat of butter? Here are some tips and recipes for making omelettes.

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21 Comments | Posted by Carrie Vasios, August 25, 2011 at 6:15 PM
Tagged: eggs, omelettes, Serious Entertaining

The Nasty Bits: Salmon Roe

Fish eggs, or roe, are harvested from so many kinds of fish and prepared in such innumerable ways that it's difficult to know where to begin. Though you'll pay a hefty price for black caviar, red caviar (salmon eggs) is just as delicious and a fraction of the cost. Throw them into your scrambled eggs with fresh herbs for a salty, rich, indulgent spin of your typical morning eggs.

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31 Comments | Posted by Chichi Wang, July 19, 2011 at 9:00 AM
Tagged: caviar, eggs, Nasty Bits, salmon, salmon eggs

Seriously Asian: Preserved Duck Egg

I seem to be on a roll in this column with talking about oft-maligned, malodorous foods common in Asian cuisine. Natto, for instance, being the most noxious of them all. Preserved duck egg is another one. It's not for everyone, but of course that's what makes it so special.

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17 Comments | Posted by Chichi Wang, July 15, 2011 at 11:00 AM
Tagged: Asian, duck eggs, eggs, Seriously Asian

Seriously Asian: Salted Duck Egg

Like curing meats, the practice of salting duck eggs may have started as a method of preservation, but now salted duck eggs are a delicacy. Salting makes the egg whites dense and almost rubber-eraser-like in appearance, but it's the yolks that are especially prized. There's nothing quite like a good salted duck egg yolk. If properly salted, the duck egg yolks are creamy, granular, and oily all at once—an intriguing textural composition that tastes especially rich and salty.

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10 Comments | Posted by Chichi Wang, July 8, 2011 at 6:00 PM
Tagged: Asian, eggs, salt, Seriously Asian

'Death Served Until Noon' T-Shirts For Sale at shirt.woot

Is it a covert message from chickens and pigs stationed behind enemy lines? Perhaps a salmonella warning? Or maybe it's just cute and clever. Either way, I like this t-shirt titled "Death Served Till Noon", and you can order it until the end of the day over at shirt.woot.

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4 Comments | Posted by J. Kenji López-Alt, May 11, 2011 at 4:30 PM
Tagged: apparel, bacon, eggs, t-shirts

Weekend Cook and Tell Round Up: Eggs Abound

Last week on the ol' Weekend Cook and Tell we asked all of you to share your favorite egg-centric recipes for a challenge we called Eggs Abound. Folded into omelettes, baked, poached, streamed, and over easy, medium or hard, this week's challenge resulted in dozens of eggy ideas and recipes. Let's take a look at some of the most eggcellent responses.

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Post a Comment | Posted by Caroline Russock, April 27, 2011 at 6:00 PM
Tagged: eggs, Weekend Cook and Tell

Snapshots from Europe: Solæg, or Pickled Eggs

When drinking in watering holes in the border area between Germany and Denmark you'll often see a tall jar glass filled with rust-colored pickled eggs submerged in a slightly muddy-looking liquid on the table. In Denmark these are called "Solæg" and supposedly originated from the region of Southern Jutland (Jutland being the Danish peninsula connected to Northern Germany).

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2 Comments | Posted by Steen Bjørn Hanssen, April 25, 2011 at 11:00 AM
Tagged: Denmark, eggs, Europe, Germany, pickled, pickling, Snapshots from Germany