Straight from the pantry
Eggs Recipes
Eggs are the friendly helper in almost every kitchen. Here are simple ways to cook them for breakfast, lunch, supper, and baking.
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About Eggs
Eggs do a lot of jobs. They can be the star of the plate, like fried, poached, or soft scrambled eggs. They also hold cakes together, thicken custards, and give pancakes a nice rise.
In this section you will find omelets, frittatas, quiches, deviled eggs, egg salad, and baked dishes. Most use gentle heat and a few pantry staples. Unlike other ingredient pages, these recipes often come together fast, so they are good for busy nights.
Questions folks ask
What can I make with eggs?
You can make omelets, frittatas, quiche, egg salad, fried rice, French toast, and custard. They also work in cakes, cookies, and breads.
How long should I boil an egg?
For a soft yolk, about 6 to 7 minutes is common. For a firm yolk, try 10 to 12 minutes. Cool them in cold water after.
How do I keep scrambled eggs from getting rubbery?
Use low to medium heat and stir gently. Take the pan off the heat while the eggs still look a little soft. They will finish cooking in the pan.
Kitchen tips
- Cook eggs over medium-low heat so they stay tender.
- Let eggs sit out for a few minutes before baking if the recipe asks for room temperature.
- Crack eggs into a small bowl first to catch any shell.
- For easy peeling, cool boiled eggs in cold water before you peel.
- Keep eggs in the fridge and check the date on the carton.