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?
Test cook Julia Collin Davison uncovers the secrets to the best Soft-Cooked Eggs. Then, test cook Bryan Roof shows host Christopher Kimball how to make a Classic Fluffy Omelet. Next, gadget expert&nbs...
Egg toppers neatly slice off the tops of eggs—a faster, neater, and more precise method of breaking the shell.
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.
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.
© 2019 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation