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Think you know how to boil an egg? Google the process and you’ll find there’s a lot more to it than 10 minutes in boiling water. Molecular gastronomists, scientists who study the physical and chemical processes in cooking, have devoted years to researching the emulsion properties of egg yolks in mayonnaise and the rising capacities of beaten whites in soufflés. Health experts used to advise against eating eggs because of the high cholesterol levels in their yolks. But in recent years, eggs have fallen back into favor with nutritionists, thanks in part to a 1999 study from the Harvard School of Public Health that found healthy men and women who ate an egg a day experienced no rise in blood cholesterol levels.
We’ve put together a collection of egg recipes that don’t require a PhD in physics or a culinary school degree to create. They call for eggsof coursebut a reasonable number, so the cholesterol and saturated fat counts remain in check. From a fail-safe quiche batter to floating meringues, these recipes will liven up meals and give you a better understnading of all the things you can do with eggs in the kitchen.
Tip: For perfect poached eggs every time, try a silicone egg poacher. Simply crack an egg into the silicone cup, float the cup in simmering water, and flip the flawless results out onto your plate. We like Fusionbrands Poach Pods ($9.50/set of 2) and SiliconeZone‘s flower-shaped duo ($10/set of 2).
What the Labels Mean
Having trouble decoding the various labels you see printed on egg cartons these days? Log on to vegetariantimes.com/egglabels to learn exactly what terms such as certified organic, free range, certified humane, cage free, and vegetarian fed mean. (Buyer beware: many are misleading!)