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90+ Recipes for Nature’s Perfect Food

This special issue contains more than 90 fail-safe recipes for our favorite egg-centric dishes for any time of day. You’ll find basic egg preparations such as Easy-Peel Hard-Cooked Eggs, as well as breakfast and brunch classics, including Eggs Benedict and Deep-Dish Quiche Lorraine. Looking for lunch or dinner options? Try Classic Caesar Salad or Foolproof Spaghetti Carbonara and followed with Old Fashioned Frozen Custard for dessert. Each recipe has been tested again and again (sometimes 100 times) by our test cooks until they arrived at the best, most foolproof version.

Recipes and innovative techniques include:

Perfect French Omelets – Preheating a nonstick skillet over low heat eliminates the pan’s hot spots, and adding cold diced butter to the beaten eggs gives the omelets a creamy texture.
Basic Deviled Eggs – An easy trick guarantees an extra-creamy filling, and recipe variations (such as blue cheese, dill-pickled, and Spanish-style favor options) make a classic recipe even better.
Spanish Tortilla – Yukon Gold potatoes in place of traditional russets keep things tender yet sturdy, and an easy flipping technique ensures perfect browning on both sides.
Korean Rice Bowl – Fried eggs add the perfect finish to this family-style dish filled with tender rice, briny pickles, and sautéed vegetables. We streamline the recipe with make-ahead options.
Boston Cream Pie – We add butter to the cooked egg yolk for pastry cream with perfect consistency, and we add corn syrup to heavy cream and melted chocolate for a smooth as glass glaze.

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