What this site is
This site collects recipes and techniques for cooking with eggs—from simple breakfasts to elaborate desserts—using both traditional methods and modern twists. Every dish is tested for clarity, flavor, and approachability, whether it’s a classic French omelet or a spiced egg curry from the Middle East.
It’s for home cooks who want reliable instructions without unnecessary fluff, and for those who enjoy experimenting with eggs as the star ingredient. No shortcuts, no gimmicks, just well-tried methods that work.
| What you will find here | What you will not |
|---|---|
| Step-by-step recipes for egg-based dishes | Overly complex techniques for beginners |
| Tested techniques for frying, poaching, and baking | Unverified recipes from social media |
| Modern takes on classic egg dishes | Recipes requiring rare or hard-to-find ingredients |
| Clear explanations of why a method works | Food writing that prioritizes aesthetics over function |
Meet the cook
This is Shawna Gilmore, the founder and editor. She writes the recipes, tests them, and decides what stays.
A day in the Egg Recipes Pantry
- 15:40 a.m.
The kitchen is still cool, and I’m cracking eggs into a bowl while the stove warms up. The first batch of a new chilaquile recipe is simmering, but the tortillas keep sticking—so I’m scraping them off the pan with a spatula instead of flipping them properly. It’s a small loss, but I’ll adjust the method later.
- 29:30 a.m.
I’m at the farmers’ market, haggling over the price of heirloom tomatoes for a summer salad. The vendor won’t budge, so I settle for the second-best crate and head home. The eggs I bought yesterday are already in the fridge, waiting for tonight’s experiment with a custard-based dessert.
- 312:15 p.m.
Lunch is a quick fried egg on toast, but the bread burns before the egg is done. I reset the pan, but now the egg is rubbery. I eat it anyway—it’s still better than takeout—and vow to write a note about heat control for future recipes.
- 4Just after the school run
I’m reviewing photos of a failed egg-white meringue earlier this week. The weather was humid, and the whites wouldn’t stiffen. I’m deleting the shots and starting over, but the kids are already asking when dinner will be ready, so I put the camera down and start chopping onions for a simple frittata.
- 5The hour before dinner
The frittata is in the oven, and I’m writing notes for tomorrow’s test of a Japanese tamagoyaki. The rice is cooked, the soy sauce is measured, but the eggs won’t fold properly—they’re too runny. I sigh, reset the heat, and hope the kids don’t notice the extra salt I added to distract from the texture.
I keep the recipes short enough to fit on a phone screen. I say out loud, *‘This tastes like my abuela’s kitchen,’* when something works. And I refuse to buy pre-made dough or shortcuts that defeat the point of cooking with eggs.
The rules we hold ourselves to
These are the principles that shape what gets published here. They’re not promises—they’re the reasons some recipes stay unpublished, some photos get cropped tighter, and some techniques get rewritten three times.
A recipe here will never assume you know what ‘medium heat’ means. We define terms, list tools, and include troubleshooting notes—even if it means the post is longer. Ambiguity ruins a dish faster than bad ingredients.
This means fewer recipes for truffle-infused dishes or artisanal cheeses. It also means no ‘chef’s kiss’ dishes that rely on a single rare ingredient. If it can’t be made with eggs, salt, and something basic from the pantry, it doesn’t belong here.
What we still get wrong
We struggle with balancing depth and simplicity—some recipes turn out too technical for casual cooks, even when we simplify them. The fix is to add a ‘quick version’ section where possible, but it slows down publication.
Our photography is inconsistent. Some shots are too dark, others too staged. We’re retraining on natural light and minimal editing, but it means rephotographing older recipes.
How to reach us
We love hearing about what you make with our recipes—or what you’d like to see tested next. Share your thoughts on the contact page, and if you’re willing to send photos, even better. (No spam, no pitches, no unsolicited recipes.)
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.