Three Ways with Eggs

From America's Test Kitchen Season 14

In this episode


Soft-Cooked Eggs

The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.


Fluffy Omelet

It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.


Mushroom Filling

Deck out your Fluffy Omelet with this savory filling, packed with umami flavor.


Perfect Fried Eggs

A classic fried egg features a tender white with crisp, lacy, brown edges and a fluid but lightly thickened yolk. Could we crack the code to making a perfect one?

Equipment Reviews

Egg Toppers

Egg toppers neatly slice off the tops of eggs—a faster, neater, and more precise method of breaking the shell.

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