A Celebration of Eggs
“Hope,” said the poet, Emily Dickinson, “is the thing with feathers.” But I think it starts in the shell. Nowhere in the kitchen is there anything more hopeful than an egg. It’s the magic key of ingredients, turning basic blends of flour, salt and baking soda into lofty cakes, adding puff to pancakes, even emulsifying the warring elements of oil and vinegar into one leaf-clinging flavor bomb of vinaigrette. Then there are its star vehicles: the scrambles, the coquettes, the over-easys and the runny toads-in-the-hole. Eggs are my home base, the place where, in my repertoire, hope flies free. Hope is the thing with feathers. Here are my three favorite ways to share it.
How to Poach an Egg
If you’ve poached eggs before, you know that egg whites spill into strands when they hit the water, ruining your oval shape and turning the water into a cloudy, proteinous mess. No more! This...
Blender Hollandaise
Possibly the greatest French-American merger. A classic sauce of such voluptuous flavor made simple by means of the blender. I prep the ingredients ahead of time and run the blender while the eggs are...
Avgolemono: Greek Chicken Soup with Lemon and Rice
If it’s been decades since you’ve listened to Carole King belt out Chicken Soup with Rice, or its melodramatic sequel, The Ballad of Chicken Soup, I recommend you do so immediately. Up the urgency...
