Type what you have

Ingredients

• ✓ egg

Instructions

1. 1 Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
2. 2 Fill a bowl with enough ice water to cover eggs; set aside.
3. 3 Fill a saucepan with water and bring to a boil. Add eggs to boiling water and cook until whites are set, exactly 5 minutes. Transfer eggs to the ice bath to stop the cooking process, at least 1 minute.
4. 4 Place eggs into the sous vide water bath; set a timer for 40 minutes.
5. 5 Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

By Ronald Hayden

Ingredients

• ✓ egg

Instructions

1. 1 Place cold eggs into a bowl of warm water; this keeps them from cracking when cooked.
2. 2 Fill a microwave-safe bowl with salted water. Microwave on high until boiling, 1 to 1 ½ minutes.
3. 3 Remove eggs from warm water and place into boiling water; cover the bowl with plastic wrap. Microwave at 60% power for 1 ½ minutes.
4. 4 Remove plastic wrap and transfer eggs to a bowl of cold water to stop the cooking process.
5. 5 Peel and serve.

By Chef Glen

Ingredients

• ✓ egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil over medium heat. Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.
3. 3 Immediately transfer eggs to a bowl of ice water until cool enough to handle.
4. 4 Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes, then peel.

By bdweld

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs in a saucepan and pour in cold water to cover; place over high heat. When water starts to simmer and eggs start to dance around a little, turn off heat, cover the pan quickly with a lid, and let stand for 17 minutes. Don't peek.
2. 2 Pour out hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes.
3. 3 Peel eggs under running water.

By John Mitzewich

Ingredients

• ✓ egg

Instructions

1. 1 Place eggs in a pot; pour enough water over the eggs to cover. Cover the pot and bring to a boil over high heat.
2. 2 Remove pot from the heat; let sit, covered, for 15 minutes.
3. 3 Fill a large bowl halfway with cold water; transfer eggs into cold water. Replace the water with cold water as needed to keep cold until eggs are completely cooled. Chill eggs in refrigerator for at least 2 hours before peeling.

By rockyroad

Ingredients

• ✓ egg

Instructions

1. 1 Preheat an air fryer to 250 degrees F (120 degrees C). Place eggs in the air fryer basket.
2. 2 Cook eggs in the preheated air fryer for 15 minutes. Transfer eggs to a cold water bath until fully cooled, 8 to 10 minutes.

By Yoly

Ingredients

• ✓ egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Carefully place an egg into each cup of a standard muffin tin.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 Transfer baked eggs to a large bowl filled with ice water. Let sit until cooled completely, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ egg

Instructions

1. 1 Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring water to a boil over high heat.
2. 2 Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
3. 3 Cool eggs under cold water, then peel.

By wackerd

Ingredients

• ✓ egg

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
2. 2 Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully under running water.

By France Cevallos

Ingredients

• ✓ egg
• mozzarella cheese

Instructions

1. 1 Preheat a waffle maker.
2. 2 Whisk egg in a small bowl; stir in mozzarella cheese until batter is well combined.
3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3 minutes. Don't overcook, as that will make it chewy. Repeat with remaining batter.

By lutzflcat

Ingredients

• ✓ egg
• water

Instructions

1. 1 Insert a wire rack at the bottom of a multifunctional pressure cooker, such as an Instant Pot. Pour in water. Carefully place raw eggs onto the rack, tightly fitting them in. Close and lock the lid.
2. 2 Select High pressure, according to the manufacturer's instructions; set a timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 As soon as the timer goes off, hit cancel and release pressure using the quick-release method, according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will overcook them.
4. 4 Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

By Eric Belk

Ingredients

• ✓ egg
• luncheon meat
• cheddar cheese

Instructions

1. 1 Heat a nonstick skillet over medium heat. Pour eggs into the skillet, then scatter luncheon meat over top. Cook and stir until eggs are nearly set, 3 to 4 minutes. Sprinkle cheese over top and stir until cheese is melted, 1 to 2 minutes.

By BRNEMOM

Ingredients

• ✓ egg
• pickled beet
• red onion

Instructions

1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. 2 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
3. 3 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
4. 4 Slice eggs in half and arrange on a tray to serve.

By Robin

Ingredients

• ✓ egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place eggs in the water.
3. 3 Cover pan immediately, reduce heat to medium-high, and cook for 9 ½ minutes.
4. 4 Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ egg
• bacon
• ranch dressing

Instructions

1. 1 Place eggs into a large saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water. Peel once cold. Halve eggs lengthwise and scoop yolks into a medium bowl. Mash yolks with a fork until smooth.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool.
3. 3 Add chopped bacon and ranch dressing to mashed yolks; mix until well combined. Spoon into egg white halves. Arrange on a tray and refrigerate before serving, at least 30 minutes.

By SHARON1026

Ingredients

• ✓ egg
• milk
• black pepper

Instructions

1. 1 Crack egg into a microwave-safe mug; beat with a fork.
2. 2 Add milk; beat until light yellow.
3. 3 Microwave on high until cooked through and fluffy, about 90 seconds. Season with pepper and serve.

By Delicious

Ingredients

• ✓ egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 167 degrees F (75 degrees C) according to manufacturer's instructions; allow 15 minutes for the water to heat.
2. 2 Gently lower eggs into the water using a slotted spoon. Immediately set a kitchen timer for 13 minutes.
3. 3 Remove eggs from water once timer is up and let cool for 3 minutes. Gently crack egg around the middle and peel top half of shell. Slide egg out into a small bowl or serve over toast. Season with salt and pepper.

By France Cevallos

Ingredients

• ✓ egg
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
2. 2 Beat eggs together in a bowl; stir in Cheddar cheese and jalapeños. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.

By ApeBoy

Ingredients

• ✓ egg
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well.
3. 3 Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.
4. 4 Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire.
5. 5 Serve warm and enjoy!

By Diana71

Ingredients

• ✓ egg
• salt
• butter

Instructions

1. 1 Whisk eggs with salt until completely combined and very foamy.
2. 2 Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
3. 3 Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

By Edible Times

Ingredients

• ✓ egg
• salt
• black pepper

Instructions

1. 1 Preheat a smoker grill to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place whole eggs directly on the grate of the preheated smoker. Cook, without turning, for 2 hours, maintaining an even temperature.
3. 3 Transfer eggs to a plate and allow to cool completely before peeling. Season with salt and pepper.

By Jackie B

Ingredients

• ✓ egg
• water
• ice

Instructions

1. 1 Fill a large pot with enough water to cover all eggs; bring to a boil. Use a slotted spoon to lower eggs gently into boiling water. Return to a gentle boil.
2. 2 Cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove the pot from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
3. 3 When eggs are cool enough to handle, remove each one and gently crack the shell on all sides without removing any shell. Return eggs to cold water and let stand for 15 minutes.
4. 4 Peel and remove egg shells to serve.

By Vanessa Sue

Ingredients

• ✓ egg
• milk
• all-purpose flour
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
2. 2 Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
3. 3 Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
4. 4 Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

By Rebecca Cartwright

Ingredients

• ✓ egg
• soft bread stick dough
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
2. 2 Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
3. 3 Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
4. 4 Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
6. 6 Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

By Becky

Ingredients

• ✓ egg
• cream of tartar
• cream cheese
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
3. 3 Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
4. 4 Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
5. 5 Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

By TheWickedNoodle

Ingredients

• ✓ egg
• potato
• salad dressing

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
4. 4 Peel the eggs and cut around the egg white; keep the yolk whole.
5. 5 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
6. 6 Toss potatoes and egg; crumble egg yolk on top and serve chilled.

By Lisa T

Ingredients

• ✓ egg
• fried onion
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl.
4. 4 Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet.
5. 5 Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Janine S

Ingredients

• ✓ egg
• puff pastry
• chocolate-hazelnut spread

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
3. 3 Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
4. 4 Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
5. 5 Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
6. 6 Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
8. 8 Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

By geneviever

Ingredients

• ✓ egg
• peanut butter
• sucralose sweetener

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
2. 2 Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the centers appear dry, about 8 minutes.

By lobsteriffic

Ingredients

• ✓ egg
• champagne vinegar
• salt

Instructions

1. 1 Fill a bowl with ice and cold water.
2. 2 Fill a saucepan with cold water; place over medium heat. Stir in vinegar and salt; bring to a gentle, slow simmer. Reduce heat to low.
3. 3 Break each egg into separate small ramekins. Place one ramekin close to the water's surface; gently add egg to the simmering water. Let egg white set, 1 to 2 minutes. Gently lift egg from the bottom of the pan using a silicone spatula to prevent sticking. Repeat with remaining egg. Cook until white is firm and yolk is runny, about 6 minutes.
4. 4 Lift poached egg from simmering water using a slotted spoon; gently transfer to the ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water; remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.

By John Mitzewich