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Dairy & Egg Products

Eggs

Scrambled? Poached? Fried? Over easy? We've got every recipe and cooking technique for eggs, plus Chowhounds tell you where to go for the best breakfast or egg dish near you.

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Ketchup on Eggs? Not in my House!...Yours?

by PHREDDY 2 years ago

My brother ate ketchup on his soft scrambled eggs...I said uuoooch! disgusting! I eat Spanish omelets, but can't put...

phofiend commented 17 hours ago

January 2017 COTM -- SIMPLE: Eggs; Salads; Toast 8-71

by blue room 3 months ago

Use this thread to post your reports for SIMPLE, and please remember no copied verbatim recipes allowed. Main re...

Caitlin McGrath commented 6 days ago

No Eggs in The Great Cuisines of India?

by opinionatedchef 6 years ago

I was thinking about the role of eggs in the various cultures of the world, and thinking that poultry eggs and bird e...

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ushaiza commented 8 days ago

How do you use a copper egg (or escargot?) pan? The kind with the little depressions...

by dost 5 years ago

I was recently given one by a friend, but honestly have never seen one used, and am uncertain of the best method. It...

Sooeygun commented 9 days ago

Deviled eggs a day ahead?

by anakalia 7 years ago

My mother and I are preparing the food for a birthday party which will happen tomorrow early-evening (about 27 hours ...

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Scondanrot commented 11 days ago

Brunch in Toronto, 2017

by prima 2 months ago

Has anyone had an amazing brunch lately? Please mention where you have gone and what you have ordered. I'm hopi...

Charles Yu commented 14 days ago

COTM August 2013 MEDITERRANEAN HARVEST: Soups; Eggs and Cheese; Pasta

by greedygirl 3 years ago

Welcome to Cookbook of the Month for August 2013, which is MEDITERRANEAN HARVEST by Martha Rose Shulman. This is...

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Westminstress commented 17 days ago

egg roll/spring roll/wonton wrappers made with pasta roller

by eLizard 9 years ago

has anyone tried this? I mean I know you can buy wonton wrappers and use them in a pinch for ravioli, does the inver...

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RamosWashington commented 18 days ago

How do I keep scambled eggs from turning green in a chaffing dish?

by Carpenter Dave 10 years ago

I do not like green eggs and ham. I wind up helping the youth group prepare brunch for the congregation every Easte....

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medlar commented 20 days ago

How long can I leave eggs out of the fridge?

by foodsmith 8 years ago

I left a handful of eggs out today for 2 hours to make another Genoise cake. But I realized my oven won't be free for...

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alepst commented 21 days ago

Home Cooking Be the first to comment

Sous vide eggs help

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by TimCarroll 24 days ago

does anyone have a good time and temp for poached eggs with a runny yolk and a set white(s) - I have seen so many dif...

January 2007/2009/2016 COTM: Zuni Cafe Cookbook: Eggs/ Starchy Dishes

by redwood2bay 10 years ago

----------------------------------------------------- 2016 REVISIT NOTE: If you are the first in 2016 to comment on ...

pistachio peas commented 24 days ago

Le Creuset White enamel - EGGS STICKING!

by laurajane 7 years ago

HEllo! I am the proud owner of several Le Creuset pieces, as of Christmas 2009. I have, since I started using the w...

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TeddyCooper commented 27 days ago

Why do some Italians put "Hard Boiled Eggs in Pasta Sauce" ?

by MariaRN 3 years ago

Hi All ! The curiosity is killing me! While reminiscing with my Parents, we started a huge conversation about ...

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itlafa commented 1 month ago

Why Are My Eggs SO Watery?

by lukebuz 3 years ago

So, I batch cook up some breakfast items to eat at work. Usually some breakfast burritos and egg muffins. I cook ...

Gastronomos commented 1 month ago

Scrambled Eggs--A Survey

by kaleokahu 4 years ago

This morning, Wahine made me scrambled eggs for breakfast-in-bed. She has a particular prep that maintains a white/y...

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MistyJ commented 1 month ago

Bechamel, does it really have eggs?

by foodsmith 8 years ago

Wondering about whether one of the mother sauces, Bechamel, really is classically made with eggs? Michel Roux says so...

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elain commented 1 month ago

Freezing Hard Boiled Eggs

by Pryderi 3 years ago

I have more eggs than I can eat, and I'm looking for a way to preserve them. I thought about hard boiling, peeling, ...

coll commented 2 months ago

hollandaise sauce - proper egg yolk/butter ratio

by hto44 5 years ago

I would like to make it homemade instead of from a package (think Knorrs). Every recipe I have looked at has differe...

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TARinke commented 2 months ago

Home Cooking Be the first to comment

Acquacotta ("Cooked Water" Soup)

by outRIAAge 2 months ago

There's a great article in today's NY Times about Giacomo Bulleri and his exquisite Milan restaurants: https://www...

Articles on Eggs