What can you make with eggs: 10 new ideas

Separate the yolks from the whites and mix

Eggs can transform your soups. For creamy, smooth soups, whisk the yolk and quickly stir it into the soup, removing it from the heat just before serving. It will add extra volume and a silky sheen. For broth-like soups, whisk the egg whites with a little water and slowly pour them into the simmering soup, stirring; they will rise to the surface as a light haze.

Crispy fried eggs

Add olive oil to a hot frying pan and heat until smoking. Add the egg, turn the heat to medium, and enjoy the spectacle: the whites will bubble and the edges will brown almost immediately. In less than a minute, you'll have a perfectly cooked egg with a fluffy white and a runny yolk; the dark brown bottom is firm enough to eat like croutons (and even better with croutons).

Eggs in Spanish

Fry an egg the Spanish way. Heat 1/4 cup olive oil in a small saucepan over medium heat. Add the egg, tilt the pan, and spoon the hot oil over the egg until it's cooked through and evenly browned. Since the cooking time is less than a minute, the yolk will still run when you cut it in half. For best flavor, season immediately with coarse sea salt and freshly ground black pepper.

Korean eggs

This Korean egg dish is super easy to make in the microwave. In a medium ovenproof bowl, whisk the eggs with a splash of water, fish sauce, green onions, and sesame seeds to taste. Microwave and cook until set and fluffy. The dish will be very hot, but it's best eaten right away; it will lose its airiness after a few minutes.

Poached eggs for a party

Poach the eggs (make several batches if necessary) and spoon them into a saucepan half-filled with ice water. When done, cover the saucepan and refrigerate for up to a week. Now you have a stash of perfectly poached eggs—simply place the saucepan over medium heat and simmer until heated through. Serve to your amazed guests.

Recipe: Poached eggs without the hassle

Steamed eggs

Steam eggs for extra-tender results. Place a steamer basket over a large saucepan filled with 1 inch of water; bring to a boil. Place the eggs in the basket, cover, and cook for 6 minutes for soft-boiled eggs and up to 12 minutes for hard-boiled eggs. Plunge them into ice water and let them cool for easier peeling.

Funny figures

Plastic egg molds are inexpensive and versatile, making a fun lunchbox snack that kids will love. For best results, dip the mold in cold water, place a warm, peeled, hard-boiled egg in it, close the mold, and submerge it in cold water for at least 10 minutes before opening.

In the form of wafers

Let your waffle iron do all the work. Whisk the eggs with cheese and salt, then pour into a well-greased waffle iron. Close, flip, and cook until golden brown, about 3-4 minutes, depending on your waffle iron. Enjoy with hot sauce or add to waffle sandwiches.

Just add oil

For the quickest and most delicious mayonnaise, combine 1 egg yolk, 1 tablespoon of canola oil, and a squeeze of lemon juice in a glass. Blend with an immersion blender until a fluffy emulsion forms. Season with salt and prepare for every sandwich to be much more delicious.

Conduct a scientific experiment

Fresh eggs hold their shape better when poached, but those that have been sitting for a while are easier to peel after boiling. How can you tell the difference? Place them in a glass of water: a very fresh egg will fall on its side, while a slightly aged one will stand upright.