You may love a slow scramble made with butter, but here’s the truth: Olive oil makes a fluffier scramble in way less time. Don’t believe us? Try our better method and then let us know what you think.
Olive oil heats quickly, producing more steam and fluffier eggs in less time. The composition of olive oil also allows the proteins in the eggs to unfold more easily, meaning the eggs can scramble at lower temperatures.
This isn’t the only egg technique we’ve come to rely on, of course. We’ve perfected our take on sunny-side up fried eggs, gone to Turkey to find one of our favorite eggs-for-dinner recipes and simplified a recipe for Spanish “broken eggs.” Here are nine of our go-to egg recipes:
It’s true: butter and eggs just don’t mix for a quick scramble. Cooking eggs in a hot skillet with extra-virgin olive oil, however, allows the eggs to link up more easily and scramble at lower temperatures for faster, fluffier results.
This classic Turkish dish, called çilbir, nestles runny-yolked poached eggs in a creamy, garlic-spiked yogurt, then finishes the dish with a spice-infused butter.
The sautéed onion makes this frittata sweet and succulent, while the butter-vinegar sauce and fresh chives elevate what too often is a dish with humble flavors.
For runny yolks and firm whites, we cover our fried eggs for about three minutes. But every stove top is different, so you might need to experiment a little with timing.
In this simplified version of Spanish huevos rotos, or “broken eggs,” we precook the potatoes in the microwave, then crisp them in olive oil; the eggs are cooked in the skillet directly on top of the potatoes.
A simple, herbed tomato omelet shines in this recipe inspired by the flavors of southeast Asian egg dishes. To keep the flavors and texture distinct, tomatoes and eggs are cooked separately.
This recipe comes together quickly, so have all ingredients assembled and prepared before you start cooking. And don't forget to seed the tomatoes. The pulp made the dish watery.
Menemen, a spicy dish of eggs cooked in a chunky tomato-based sauce, is great for breakfast or brunch, but really, it’s one of our favorite weeknight dinners.
In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic.