I can’t think of a single egg preparation more finicky than poaching. Do it correctly and you’ll get a plump, oval balloon you could easily mistake for an orb of fresh mozzarella, but do it the wrong ...

We may earn a commission from links on this page. I’ll just go ahead and say it: Savory oatmeal is the better oatmeal. I nearly always want a savory breakfast, and boiled groats don’t have a chance in ...

Poached eggs really are a thing of beauty — if you can get them right, that is. As far as food goes, poached eggs can be temperamental to say the least. One day they're holding it together and popping ...

You might have seen the 63-degree egg. It pops up on several menus around town — at OTC, MC Kitchen, and Eating House, among others. But what the hell is it exactly? “It’s an egg that’s cooked in its ...

In her second cookbook (after Breakfast, Lunch, Tea), Carrarini takes on the “simple ingredient” of eggs with gusto. Having cooked for years and “never paid eggs any special attention,” the author ...