British grocery chain Iceland announces a new convenience item, according to The Sun: Pre-made scrambled eggs in a bag. The product costs £1.50 (about $2) and takes only 90 seconds to microwave, available in the refrigerated (not frozen) aisle.
I’ve learned that I can transform any leftovers into a completely acceptable breakfast if I do but just one thing: Put an egg on it. Leftover noodles? Put an egg on it. Leftover stir-fry rice? Put an egg on it. Leftover pizza? Put a fried egg on that shit, too. See? But I wondered if I wasn’t missing a glorious…
A few years ago, after ordering an especially magical Lyonnaise salad, I told myself I would learn to poach eggs. I approached egg-poaching in the same way I approached double pirouettes as a young ballet student: Repeat, repeat, repeat until I get it right—and try not to cry when it turns out ugly.
On this episode of The Scrambled Eggs Show!, we turn to a Chicago chef who’s been making waves around town for his fluffy, buttery biscuits: Zeeshan Shah, known as The Biscuit Man. We figured a guy who’s proficient at brunch would be the ideal guide to great scrambled eggs. The takeaway from Shah’s lesson: You should…
Maria Butina (sometimes spelled Mariia Butina), a 29-year old-Russian national, was arrested last week for allegedly trying to influence U.S. politics. An FBI affidavit states she attempted to influence an American political party by getting involved with a gun-rights group; Vox notes that while the affidavit names…
On this episode of The Scrambled Eggs Show!, the great Gail Simmons—beloved judge from Bravo’s Top Chef—stopped by The Takeout’s kitchen to teach us her method of cooking great scrambled eggs. (Did we ever tell you her new book Bringing It Home is pretty awesome?)
Spanish Tortilla is one of those recipes everyone should have in their back pocket. Essentially a potato-and-onion frittata, this satisfying and simple dish is traditionally part of a tapas feast but lends itself beautifully to brunch, lunch, or dinner.
On this week’s episode of The Scrambled Eggs Show!, we turn to Michelin-starred Chicago chef Lee Wolen, whose restaurant Somerset serves one of the best dishes I’ve tasted this year. Wolen’s technique for scrambled eggs favors patience—and a spoonful of creme fraiche—and yields exceptionally custardy eggs.
On this week’s edition of The Scrambled Eggs Show!, we turn to chef Amanda Shepard of Chicago’s Lula Cafe for a technique we’ve never seen before. Shepard likes to throw her eggs whole in a skillet and scramble the whites first without breaking the yolk. Only after the egg whites cook through would she break the yolk,…
There are few places to get face-to-face with the diversity and specificity of human ingenuity like one can at Sur La Table. The kitchenware emporium overflows with food prep gadgets: a plastic, fish-shaped yolk extractor; a tortilla toaster; a little cup that dices garlic cloves in a perfect grid with just a push; a…
One of the great pleasures in life, we believe, is a hot plate of perfectly fluffy scrambled eggs for breakfast. Here at The Takeout, one of our core missions is to make your life easier, better, and more enjoyable. And so we shall—with scrambled eggs.
In the course of a life, one stumbles through the occasional invisible door, and once one passes through such a door, there is no turning back. They make a choice, express a preference, mention that they happen to really like this one book or that one color, and bam, the door slams behind them. The old Allison is…
Hardboiled eggs are un-fuckup-able, they said. They’re so easy, they said. They were right, mostly, in what they said, but they were not accounting for me. I am not special, nor am I pretending that my inability to successfully hard-boil eggs is some sort of adorable quirk. I’m a mess, it’s not cute, and no one has…
I’m training for a half-marathon this summer, and I have backyard chickens that create an abundance of eggs. (Seriously, so many eggs. Want a dozen? How about three dozen? Come by my house around 6.) These two details prompted a colleague to ask whether I’d ever considered drinking a raw-egg shake, Rocky Balboa-style.…
Japanese Western-influenced cuisine known as “yoshoku” reimagines popular Western ingredients with Japanese staples. A particularly popular dish called omurice—a contraction of ‘omelet’ and ‘rice’—is a perfect example. A stalwart of children’s menus, omurice is also a popular dish amongst Japanese home cooks and in…
If there’s a straight-up perfect meal, it’s grilled cheese and tomato soup. Many people are unwavering in their love for this nostalgic duo; it is the ideal combo on a cold rainy day or when you are felled by a cold. The richness of the crispy buttery bread with the gooey melted cheese inside is balanced perfectly by…
When I was living in bigger cities—before I moved to a house with a backyard and got chickens of my own—Rent The Chicken is just the sort of service I would have impulsively signed myself up for, consequences be damned. It sounds bucolic: Fluffy hens frolicking around in the grass, taupe-colored eggs laid fresh every…
The pastel-and-glitter eggs were a beautiful Easter centerpiece and sure, your kids have fun making them. But now reality sets in: You have two dozen hard-boiled eggs in your fridge.
Have you heard about The Egg House? Everyone is talking about. Everyone! The New York Times, Food & Wine, Bon Appetit, even a publication called HYPEBAE that I am definitely too old to read. What is The Egg House? You are correct: It is a house full of egg stuff, and promises to take the city by storm.
Multiple friends have shared with me this series of photos—which I’m dubbing Egg-ception—showing an Australian farmer who discovers a somewhat freakish egg-within-an-egg. They’re sharing these photos with me because they know I am a crazy chicken lady, and they know I will be able to explain this bizarre sight without…
