eggs

If you've ever ordered an omelet in Europe, then you know you were served something very unlike the omelets we know and love in America. Many Americans feel squeamish about undercooked eggs (hello, risk of salmonella!), but that custardy, underdone quality is sought out in Europe. Whether you plan to cook one of the styles yourself or experience it at a European restaurant, here are the main differences between American and French omelets.

An American omelet, as pictured on the top, has a speckled golden crust from the pan, and the surface is uneven with craters. This effect occurs because, similar to how steak chars on a pan, the scrambled eggs are cooked over a high heat and left untouched until the eggs set. The round omelet is then folded in half and served. Often, the fillings like meat and vegetables are cooked into the eggs rather than added afterward.

Learn more about the French-style omelet when you keep reading.

When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation. Keep reading to find out the simple secret.

Perfectly coddled eggs and ham on an English muffin: what's not to like? Although a grand breakfast like eggs Benedict might usually be reserved for weekends, we've happened upon National Eggs Benedict Day, so there's no excuse not to eat the country's favorite brunch item at just about any hour today.

Before you get started poaching your own eggs, however, take a look at the variations you might want to take on for this American classic.

• Eggs Florentine: poached eggs and spinach atop an English muffin with hollandaise sauce.
• Eggs Royale: poached eggs and smoked salmon atop an English muffin with hollandaise sauce.
• Eggs Blackstone: poached eggs, side bacon (that'd be the type most commonly seen in America), and a tomato slice atop an English muffin with hollandaise sauce.
• Eggs Sardou: poached eggs and creamed spinach atop artichoke bottoms with hollandaise sauce; a specialty of New Orleans.
• Eggs Provençal: poached eggs and ham atop an English muffin, served with béarnaise sauce in place of hollandaise.
• Eggs Beauregard: fried eggs and sausage patties atop an American biscuit, served with country gravy in lieu of hollandaise sauce.

What's your favorite twist on eggs Benny — or do you prefer the tried-and-true classic?