When I lived alone, before I got married, I ate eggs for dinner several nights a week—usually scrambled, sometimes poached, always salted to perfection. It was one of my happiest habits for one.
Those days are long gone, but the eggs remain: I eat them almost every day in one form or another, for breakfast, lunch or dinner. They are kitchen-transcending, genre-hopping staples, as reliably delicious food as there is on this planet.
And so I’m enamored with our latest special section devoted to eggs, printed this weekend in The New York Times and now online, featuring 24 recipes and an essay by our very own Eric Kim. In honor of that delicious project, I’ve got five eggs-for-food ideas for you below. (It could have been 50; I really love eggs.)
There’s also still time to sign up for the virtual event I’m doing on Tuesday, May 17 with Tejal Rao, our California restaurant reviewer (and the author of the Veggie newsletter), and Samin Nosrat, the chef and writer. It’s dedicated to vegetarian cooking in all its delicious forms, and it’s going to be a lot of fun. Join us! And contact me anytime at [email protected] with your egg reminders and requests.
Eggs go well with most green vegetables, but asparagus is their best match. (It’s the tidy brightness of the spears combined with the messy richness of the yolk. Opposites attract.) This Melissa Clark frittata brings them together in a pan for an easy meal.