Just down the promenade from our office is an outpost of Joanne Chang’s Flour Bakery, whose offerings have inspired a number of recipes for this magazine, including Andrea Geary’s Chocolate-Espresso Dacquoise (November/December 2012) and my Best Lemon Bars (March/April 2018). But my favorite item on the menu, my go-to lunch when I can’t scavenge something from the test kitchen, has always been the egg sandwich.
What makes it so special? Instead of a runny fried egg that drips and oozes with every bite, a scramble that tumbles out from between the bread, or—the worst scenario—a microwaved slab that’s rubbery and dense, it features an “egg soufflé.” While the food nerd in me isn’t quite on board with this term (there’s no air beaten into the egg mixture), I love everything else about it. It’s soft, creamy, custardy, and delicately seasoned, and it stays neatly in place while I devour the sandwich.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.