Eggs recipes

Cooking with Eggs

The egg is the perfect ingredient: 6 g of protein, ready in 3 minutes, infinite in form. Gordon Ramsay-style creamy scrambled: low heat, add butter and salt off the heat, stir constantly with a spatula, pull at 70% cooked (residual heat finishes it). Soft-boiled: exactly 6 minutes in boiling water = runny yolk guaranteed. French rolled omelette: 3 eggs barely beaten, screaming hot pan, brown butter, stir 30 seconds, fold without browning. Eggs Benedict with hollandaise is the boss-fight of brunch. And quiche lorraine? Bacon, cream, eggs, nutmeg — that's it. Pavlova, chocolate soufflé, mayonnaise, sabayon, île flottante — all built on one ingredient. Pure magic.