In Jessie’s recipe, you add over ¼ cup water per egg, and in June’s, just under 3 Tbsp. Either way, the liquid, paired with the steaming technique, yields a cloud-like soufflé—eggs so ...

Indian cuisine has a wide number of egg dishes that will delight your senses. We asked Indian chefs for their favorite ones ...

I followed Alex Guarnaschelli, Rachael Ray, and Paula Deen's signature recipes for deviled eggs, and the simplest one ended ...

Salted eggs were almost certainly created ... After cooking all the prawns, add the curry leaves and fry them just until they darken slightly. Drain on paper towels. Place the wok over a medium ...

Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.

Crème fraîche is high in fat and mildly nutty and tangy in flavor. The high-fat content prevents it from curdling in heat, ...

Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.

Few things beat a classic breakfast sandwich early in the morning. But next time you have one, spruce it up with this one ...