It is impossible to say too much about the wonders of the egg — that little miracle that tastes equally luxurious whether it's been fried in burbling butter or cooked gently in nothing more than water.
You're likely already familiar with the egg's myriad of virtues, so instead, let's talk about something more specific: how to honor it. Because, when you love something as fiercely as we love eggs, you want to know everything about it. You want to be with it everyday. You want to have breakfast with it — and lunch, dinner, dessert. In that spirit, we've rounded up all our tips to ensure that your every experience with eggs is a tasty one.
- Poached eggs aren't just for restaurant brunch. Here's how to make them at home.
- Boil your eggs across the yolk spectrum...
- ... and peel them perfectly, every time.
- Try your hand at a classic, fluffy French omelette, no fancy chef toque required.
- Follow these three techniques for scrambled eggs, then come full circle by making poached scrambled eggs.
- Sometimes — like when you're making custards — scrambled eggs are the enemy. Temper your eggs to keep them in check.
- ... and, if you're feeling brave, make French macarons with the whites.
- You'll hit it out of the park with the aioli, but if needed, here's how to fix it if it breaks.
More from Food52...
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- How academia's liberal bias is killing social science
- How to be the most productive person in your office — and still get home by 5:30 p.m.
- Hey, bosses: Stop giving bonuses to your employees
- Why the Sony hack changes everything
- 10 things you need to know today: December 18, 2014
- Why torture doesn't work: A definitive guide
- What the media gets wrong about Jeb Bush
- Vox, derp, and the intellectual stagnation of the left
- 43 TV shows to watch in 2014
- Capitalism isn't a cure-all for Cuba
Subscribe to the Week