Recipes Featuring Egg
View all 692The Food Lab's Chocolate Chip Cookies
Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.
African
Vegetable Soup with Poached Eggs
You can also serve this soup ladled into ovenproof bowls with a slice of toasted bread in the bottom. Break an egg into each, and bake at 375 degrees until the eggs are set to your liking, 10 to 15 minutes. This works well if you have guests over; they all get their own bowls hot from the oven. Even without the eggs, this stands alone as a hearty vegetable soup.
Italian
Wedding Soup
The little meatballs make this a hearty soup that is a meal in itself. To make it even heartier, you could add a handful of rice or a small pasta shape, like orzo or ditalini. A tip: preseasoned sausage meat also makes a quick and easy base for meatballs. This soup is also known as zuppa di matrimonio.
Italian
Farina Gnocchi
My mother, Grandma Erminia, was the expert maker of gnocchetti di gris. I would be busy in the kitchen, prepping all the vegetables for the soup and at the stove pulling it together, while she would sit at the kitchen table with a bowl between her knees, mixing the egg, cheese, and farina flour and deftly shaping the mixture into gnocchetti, her hands moving at the speed of light. The process for her was pure muscle memory; she had made them her whole life. It was a pleasure to watch. I now make the gnocchetti di gris myself. They are easy, and all you need is a good stock or soup to cook them in. I sometimes cook them like pasta, in boiling salted water. When they boil up and are tender, I fish them out with a spider strainer, set them in a bowl, cover them with plastic wrap, and add them to the hot stock to reheat and serve.
Italian
Crespelle
Crespelle, Italian crêpes, are one of the most versatile recipes in the kitchen. You can use them shredded in soups, layered in lasagna, stuffed and rolled in manicotti, or baked with vegetables and pesto, and if you add some sugar to the batter, you can make endless forms of dessert with them. My favorite dessert rendition is to slather them with some rose hip jam, roll them into cigars, and eat them. I could not get enough of them in my childhood. I like to make a big batch of crespelle—once you get going, they are done in no time, and you can freeze or refrigerate the extras.
Italian
Fresh Pasta for Fettuccine
One would think that fresh pasta is a North Italian phenomenon, and in general Northerners do eat more fresh pasta than dry, whereas Southern Italians consume more dry. But the Roman tradition is to have freshly made tagliatelle as a Sunday treat. And in most cases it is served with the “Cibreo”—the giblets of a freshly killed chicken.
Italian