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The Salmonella Scare: Are You Eating Fewer Eggs?
The massive egg recall—the largest one in U.S. history—has been tough and confusing for egg fans. Is that carton in your fridge full of risky ones? Should you avoid over-easy and poached preparations? (Salmonella enteritidis can be killed by heating the egg throughout to 160°F.) Are you changing your egg-eating habits? Are you eating fewer eggs? »How to Make a Spanish Tortilla
I've come to believe that if there were an "If You Learn To Make Only One Dish This Ought To Be It" Award, the Spanish tortilla would make a very good candidate. Made with potatoes, onions, and eggs, the tortilla española is the go-to dish in Spain for a quick snack, a meal for an unexpected guest, or a late night tapas. See how easy it is to prepare and it might become a staple of yours, too.When an Egg Becomes a Chicken
Today, Natalie Dee shows what happens between egg friends when one of those eggs becomes a chicken. Behold the trauma. I will think about this whenever I eat an egg. Or chicken.Comment of the Day: Secret Pro Tip for Eggs
"I call shenanigans. My secret pro tip wasn't even addressed: Were the eggs in this video room temp or were they direct from the fridge? I warm my eggs up slightly in a bowl of warm water for about 10 mins before cracking them and proceeding. It makes all the difference. Cold eggs hitting the hot pan makes them rubbery." —franko, on "This Week in America's Test Kitchen: The Perfect French Omelette"This Week in America's Test Kitchen: The Perfect French Omelet
Never mastered the perfect French omelet? The ingredient list is minimal but the technique is hardly easy. The instructions in Julia Child's Mastering the Art of French Cooking run 11 pages. America's Test Kitchen spent weeks cracking eggs to simplify this recipe. Its final recipe for Perfect French Omelets defies 100 years of French culinary tradition.Comment of the Day: Potato Salad - To Egg or Not To?
"My grandfather hung up the phone once and told my grandmother someone wouldn't be able to make it over for dinner. "We can take the eggs out of the potato salad now." " —JacobEstes, on "The Food Lab: Potato Salad Done Right"How to Make Hollandaise Sauce
Making any emulsion—and making it stay—is whisk-labor enough. On top of that, with hollandaise, you're dealing with the dangerous meeting of heat and eggs. And finally, there are as many recipes as there are brunch junkies out there. So where do you start?Taste Test: The Best Fast-Food Breakfast Sandwiches
Even people who swear they won't touch fast-food seem to make exceptions for breakfast sandwiches. Something about the combination of egg, melted cheese, salty meat, and toasted bread is so satisfying, not to mention a lifesaver on those especially rough mornings. You go from zero to feeling-more-like-a-real-person in just a few bites. We tried sandwiches from 11 different chains, and were surprised when only White Castle fried a fresh egg in front of us. More results and photos of the favorite English muffin, bagel, ciabatta, croissant, and toast 'wiches.Breakfast Sandwich Poll, Part II: What's Your Favorite Egg Style?
Next up, let's discuss the part that arguably makes it a breakfast sandwich: the egg. What's your favorite preparation? Fried, scrambled, the patty-like blob, poached, or something else? Take the poll! »Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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