Who doesn’t love eggs? They make for a perfect snack and they’re so versatile to cook with. Check out our 9 new methods below for stepping up your brunch game!
Heat up your espresso machine according to the manufacturer’s instructions.
Place the beaten eggs in a large, deep coffee mug and season with salt and pepper.
Hold the eggs under the steam wand and submerge the wand ¼” into the egg mixture.
Turn the steam wand on, and steam the eggs, rotating the cup continuously to evenly cook the eggs.
Once the egg mixture has coagulated and cooked to your desired doneness, shut off the steam wand and fluff the eggs gently with a fork.
Serve over thick-cut toast, if desired.
Hot Tip: For easy cleaning, place a mug of hot water over the steam wand and turn it on. Let steam for 1 minute, then wipe any residue off the wand.
Heart-Boiled Eggs
So Yummy
Complexity: Medium
Prep Time: 40 minutes
Total Time: 45 minutes
Special Equipment: Clean paper milk carton or heavy card stock, 2 strong rubber bands, 1 chopstick
Ingredients:
-2 hard-boiled eggs, peeled
We served these on top of avocado toast.
Preparation:
Cut the corner strip off the milk carton with 3” on either side.
Place the hard-boiled eggs horizontally in the center of the strip of carton and secure a chopstick along the top of the eggs with the rubber bands.
Chill eggs for at least 35 minutes (or better yet: overnight, if you have time!), then remove the chopstick and slice the egg into ¼” thick sliced to reveal your hearts.
Serve over avocado toast, if desired.
Boiled Scrambled Eggs
So Yummy
Complexity: Medium
Prep Time: 2 minutes
Total Time: 5 minutes
Ingredients:
-2 large eggs, beaten
-Salt and pepper, to taste
-Chopped chives, for serving, optional
Preparation:
Bring a medium pot of water to a boil.
Create a whirlpool in the pot with a spoon, then carefully pour the beaten eggs into the center.
Allow the eggs to cook for 2-3 minutes, until cooked to your desired doneness.
Remove the cooked egg with a slotted spoon and serve with fresh chopped chives, if desired.
Preheat the waffle iron to medium and spray with nonstick cooking spray.
Season the beaten eggs with salt and pepper to your desired taste.
Pour the eggs into the preheated waffle iron, close the top, and allow to cook for about 4-5 minutes, until the egg waffle is fully cooked and fluffy.
Serve with some crispy hashbrowns, strips of bacon, sliced avocado, some shredded cheese, and a dash of hot sauce, if desired.
Soufflé Eggs
So Yummy
Complexity: Medium
Prep Time: 5 minutes
Total Time: 15 minutes
Special Equipment: 2” ring mold or cookie cutter
Ingredients:
-1 large egg, yolk and white separated
-Salt and pepper, to taste
We served this egg on a toasted English muffin with Canadian bacon and Hollandaise sauce, in the style of Eggs Benedict.
Preparation:
Spray the ring mold generously with nonstick cooking spray. Preheat a nonstick pan over medium heat.
Season the egg white with salt and pepper, then whip with a hand mixer or a whisk until it has medium-stiff peaks.
Spoon half of the whipped egg whites into the ring mold, then carefully pour the egg white into the middle. Cover with the remaining egg white and level-off the top.
Cook in preheated pan for about 5 minutes per side, then carefully slide a knife around the edges of the ring mold to release, if necessary.
Eggs in a Basket
So Yummy
Complexity: Medium
Prep Time: 30 minutes
Total Time: 1 hour
Ingredients:
-1 baguette
-4-5 medium eggs
-4-5 tablespoons unsalted butter
-Salt and pepper, to taste
-Chopped parsley, for garnish (optional)
Preparation:
Preheat oven to 400°F.
Using a serrated bread knife, carefully cut 2” holes in the top of the bread (tip: to help you plan where to cut, start with visualizing one in the center, then plan on placing 2 additional holes on either side of the center hole.) Be sure to space the holes about 1” apart. The amount of holes you cut in the bread will determine how many eggs you will need.
Place about 1 tablespoon of butter in each hole, then crack an egg into each hole and season with salt and pepper.
Bake the baguette for about 12-15 minutes, until the egg whites are set and the yolks are slightly jiggly when shaken.
Remove the baguette from the oven and garnish with fresh chopped parsley, if desired. Cut in between each egg for each serving.
Egg Noodles in Broth
So Yummy
Complexity: Medium
Prep Time: 5 minutes
Total Time: 25 minutes
Ingredients:
-6 large eggs
-1 cup all-purpose flour
-1 tablespoon salt
-1 quart chicken, beef, or vegetable stock
We served these noodles “ramen style” with some spiced tofu, steamed bok choy, shredded carrots, sauteed mushrooms, and some fresh cilantro and scallions.
Preparation:
In a large bowl, combine eggs and flour and whisk until mixture is very smooth and has an almost “stretchy” quality. If the batter is too runny, add about 2 tablespoons flour at a time until it makes a batter a bit thinner than pancake batter. If the batter is too thick, add 1 tablespoon of water at a time until it corrects itself.
Transfer the batter to a Ziploc bag or piping bag.
Bring the stock to a boil, then season with salt.
Cut a very small tip off the corner of the piping bag (or Ziploc bag) and pipe long strands directly into the hot stock.
Allow the egg noodles to cook for about 8 minutes, until the noodles are firm and cooked through.
Serve the noodles and broth in a bowl for a simple meal or dress up your bowl with classic ramen fixings for something heartier.
Pepper Egg Flowers
So Yummy
Complexity: Easy
Prep Time: 2 minutes
Total Time: 8 minutes
Ingredients:
-1 bell pepper, sliced into ¼” thick rings (“flowers”)
-4 medium eggs
-Salt and pepper, to taste
We served this on top of a juicy cheeseburger.
Preparation:
Preheat a nonstick pan over medium heat.
Lay the pepper rings in the pan, then carefully crack an egg in the center of each pepper.
Season the eggs with salt and pepper, to taste. Serve on top of a cheeseburger or alone for a whimsical, light breakfast.
Sous Vide Egg Cups
So Yummy
Complexity: Medium
Prep Time: 5 minutes
Total Time: 35 hour
Special Equipment: two small mason jars with lids
Ingredients:
-6 large eggs, beaten
-½ cup heavy cream
-Salt and pepper, to taste
-Cherry tomatoes, for serving (optional)
-Fresh basil, for serving (optional)
We served these with toast “soldiers” for dipping.
Preparation:
Bring a large pot of water to a simmer over medium heat.
In two small mason jars, combine the eggs with ¼ cup of heavy cream in each. Stir to combine thoroughly and season with salt and pepper to taste.
Put the lids on the jars and tighten. Carefully place the jars in the simmering water and allow to cook for about 30 minutes.
Using tongs, carefully lift the jars out of the water and allow to cool for about 10 minutes before removing the lids.
Garnish the eggs with halved cherry tomatoes, some fresh basil, and some toasted bread “soldiers” for dipping in the creamy eggs.
Flower Eggs
So Yummy
Complexity: Medium
Prep Time: 5 minutes minutes
Total Time: 8 minutes
Special equipment: unflavored waxed dental floss, toothpicks
Ingredients:
-6 hard-boiled eggs, peeled
Preparation:
Tie a small knot in the dental floss, then insert the toothpick so the knot is about ¾” down from the tip toothpick. You want there to be a short piece of floss and a longer piece.
Take 1 hard boiled egg and hold it vertically in your hand. Insert the toothpick into the center of the egg so it goes all the way through the egg without poking out the other side.
Hold the longer end of the dental floss and carve a zig-zag pattern all around the surface of the egg.
Carefully remove the toothpick and reveal the flower shape.