eggs

Breakfast

What's the Difference Between American and French Omelets?

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.

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.

Cooking Basics

The French Omelet: A Classic Breakfast Made Easy

Take your love of cooking eggs to the next level by trying your hand at a classic French omelet.

Take your love of cooking eggs to the next level by trying your hand at a classic French omelet. If you've never had one before, the difference between a French version and its American counterpart is simple: the French version is rolled, and thanks to a light hand and a shorter cooking time, it also has an oozy custard interior.

The basic recipe — which is little more than eggs cooked in butter with salt, pepper, and a garnish of chives — is so elemental that perfect execution is key. Learn how to make these fluffy, silky eggs when you watch our video, then print out the recipe and give it a try on your own.

Cooking Basics

Brilliant Kitchen Hack! Reheat Poached Eggs at the Office

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" .

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.

Cooking Basics

Can You Crack These Egg Facts?

Is there anything more recognizable across the globe than a single chicken egg?

Is there anything more recognizable across the globe than a single chicken egg? The ovoid protein is a fixture during every occasion, from breakfast fry-ups to dessert soufflés — and, with a repertoire that includes Spanish tortillas and Ethiopian doro wat, it dots every corner of the world's culinary landscape.

You may be a regular when it comes to enjoying eggs, but what do you really know about them? In honor of May being National Egg Month, I'm going to list out a number of facts, and I want you to either confirm them or dispel them. Can you crack these questions? Take the quiz to find out.

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healthy living

Egg White vs. Egg Yolk: Which Is Healthier?

Chock-full of protein, eggs are a quick and easy way to get protein any time of the day.

Chock-full of protein, eggs are a quick and easy way to get protein any time of the day. From omelets in the morning to quiche at night, you may be shying away from the yolks to save calories and cholesterol. The yolk may contain all the fat, but it also contains most of the vitamins and nutrients. Take a look at the comparison below to see what you may be missing when you hold the yolks.

1 egg white 1 egg yolk
Calories 16 54
Total fat (g) 0 5
Saturated fat (g) 0 2
Cholesterol (mg) 0 210
Sodium (mg) 55 8
Carbs (g) 0 1
Fiber (g) 0 0
Sugars (g) 0 0
Protein (g) 4 3
Vitamin A (IU) 0 245
Vitamin B12 (mcg) 0 0.3
Vitamin D (IU) 0 18.2
Calcium (mg) 2.3 21.9
Folate (mcg) 1.3 24.8
Potassium (g) 53.8 18.5
Selenium (mcg) 6.6 9.5
Omega-3s (mg) 0 38.8

The yolks are where it's at if you're looking to up your intake of vitamins A, B12, and D, as well as your daily calcium, folate, and omega-3s. If it's cholesterol you're worried about, the recommended limit is about 300 mg a day. That means you could enjoy an egg a day if you wanted to, but it's important to be mindful about how much meat, cheese, and other dairy products you eat during the rest of the day.

salads

Lyonnaise Salad Is a Classic Bistro Beauty

Combine thick batons of slab bacon, or lardons, runny-yolked poached eggs, a sprinkling of minced shallot, and frilly frisée, and it's no surprise that the resulting salad is salty, sharp, and satisfying.

Combine thick batons of slab bacon, or lardons, runny-yolked poached eggs, a sprinkling of minced shallot, and frilly frisée, and it's no surprise that the resulting salad is salty, sharp, and satisfying. Even better, salade Lyonnaise, as it's known in France, is gloriously versatile. It can serve as an elegant yet easy first course to a classic French meal or satiate on its own with the addition of an extra poached egg and a smattering of croutons or a hunk of baguette to mop up any extra dressing.

For a splendid and not-too-fussy meal, start with the salad at hand and a glass of crisp white wine, and pair it with lemon and lavender roast chicken, moules à la marinière, or a bloody rare New York strip steak. Either way, make certain to try out this can't-miss recipe.

Breakfast

Hold the Ham: More Fun Twists on Eggs Benedict

Perfectly coddled eggs and ham on an English muffin: what's not to like?

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?

Photo: Nancy Einhart
Cooking Basics

How to Poach an Egg: A Surprisingly Simple Tutorial

If you love poached eggs, but you've written them off as something to be ordered in restaurants, it's time to reconsider the possibility of making them on your own at home — and given that today's National Eggs Benedict Day, there's no moment like the present.

If you love poached eggs, but you've written them off as something to be ordered in restaurants, it's time to reconsider the possibility of making them on your own at home — and given that today's National Eggs Benedict Day, there's no moment like the present. To master this basic kitchen technique, all you need are three pantry staples. Watch the two-minute tutorial to learn the key to perfectly poached eggs, every time.

Cooking Basics

Omelets: For Meat and Veggie Lovers

Once you've mastered the classic French omelet, take it to the next level with two customizable egg dishes: a fold-over, filled omelet and an oven-baked frittata.

Once you've mastered the classic French omelet, take it to the next level with two customizable egg dishes: a fold-over, filled omelet and an oven-baked frittata.

Turn to the fold-over omelet for a meal that comes together in mere minutes. Food host Brandi Milloy shows you how to construct a festive Spring vegetable fold-over version with asparagus, bright-green basil pesto, and fresh goat cheese. If you're looking for a heartier bite, then try another spin-off of the classic: the oven-baked frittata, which is made by sautéing bacon and aromatics in a cast-iron skillet, then sprinkling the dish with cheddar and popping it into the oven to finish.

The best part about these techniques? They open the door to infinite fillings, from vegetables to meats to cheeses and even seafood. Watch our video to get started.

recipes

Easter Extras: What to Make With Hard-Boiled Eggs

Sure, your Easter eggs might be colored bright pink or have flower stickers on them, but that doesn't mean you have to throw them out.

Sure, your Easter eggs might be colored bright pink or have flower stickers on them, but that doesn't mean you have to throw them out. Whip up delicious dishes with these ideas on how to prepare them — grated, stuffed, you name it. Click on and get cracking.

Source: Flickr user jules:stonesoup, Shutterstock, Camilla Salem, Anna Monette Roberts