Recipe SWAT Team: Everyday Eggs

The Daily Meal edit team is on a mission: Conquering a new ingredient each week.
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Each week our editorial team tackles a new ingredient with one goal in mind: creating easy and delicious dishes. Check here on Monday for the weekly ingredient and look for our recipes on Thursday. Feel free to join us in our endeavor; we look forward to seeing what fantastic meals you come up with. Ours are below:

This Week: Eggs

Not just a breakfast food, eggs are one of the more ubiquitous and important ingredients that we use, whether in baking, classic French sauces, salads, or as snacks. Filled with nutrients, amino acids, minerals and vitamins, they are also one of the more nutritious foods that we can eat and an excellent source of protein, especially for vegetarians. One caveat though is that egg yolks contain a high level of cholesterol, so many nutritionists suggest limiting egg intake to 2-3 per day. (You can always use just egg whites to eliminate this worry.)

For cooking, fresh eggs are best, whereas older eggs should be used for boiling or baking. One trick to test the freshness of eggs is to place them in a bowl of water: Younger eggs will stay straight up, while older ones will fall to the side. 

Enjoy our recipes for everyday eggs below, and please share your favorite go-to egg dishes with us. 


Colman Andrews: Zuppa alla Pavese


Molly Aronica: Spicy Garlic Pasta with Fried Eggs


Allison Beck: Spinach and Gruyère Soufflé


Arthur Bovino: Grilled Breakfast Pizza with Bacon, Béchamel, Eggs and Jalapeños


Maryse Chevriere: Ultimate Breakfast Burrito


Yasmin Fahr: Simple Scrambled Eggs with Spinach and Tomato


Jess Kapadia: Salade Lyonnaise


Valaer Murray: Simple Spinach Quiche with Cracker Crust


Geri Salmon: Bacon in Eggs


The Daily Meal's Quick Tip : How to Perfectly Hard Boil an Egg

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