It's no secret that Alton Brown has amazing recipes. And when it comes to cooking eggs, he's your go-to source for mastering the perfect techniques for scrambled, poached, over easy — you name it. If you've long been searching for a comprehensive guide to all things eggs, consider this breakdown of how Alton Brown makes his eggs your ultimate cheat sheet. Which one are you most excited to try?
Scrambled: On a Warm Plate
There's a crucial step in Alton's scrambled eggs recipe that doesn't involve ingredients: serving the finished eggs on a warm plate. "Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food," Alton writes in the recipe.
Over Easy: Cracked in a Cup
It's all about the technique for perfect over-easy eggs, and Alton's how-to for eggs over easy will make sure you get it right every time. His most important tip is, "Never crack eggs directly into a pan — always crack them into a cup or ramekin. It's the only way to make sure they cook evenly, and you can pour them into the pan right where you want them."
Poached: With Vinegar
Alton Brown's poached eggs recipe includes a secret ingredient that many chefs swear by: white vinegar. The vinegar helps the egg whites form around the yolk and prevents them from running all over the place. Alton's other essential trick is to use the "whirlpool" method: use your spatula or spoon to stir the water in one direction until a whirlpool-like effect happens, and then drop your egg gently into the center of the moving water.
Omelet: For a Crowd
Perhaps one of the pioneers of the giant-food trend is Alton Brown's omelet for a crowd. Made by blending 10 eggs, water, salt, and herbs, — yes, in a blender — this amplified omelet serves four people. Why waste time making four individual omelets when you could make one and slice it up while it's still warm?
Benedict: Totally Scratch Made
From the "foundation" bread to the hollandaise sauce, Alton Brown's eggs benedict is truly homemade, and it's entirely worth the effort. Perfect for a Sunday project at home, this recipe takes more than 10 hours (you have to refrigerate the dough overnight) but allows you to skip the brunch lines and create a restaurant-quality breakfast in your own kitchen.
Quiche: As a Crepe
Is it a quiche or a crepe? You be the judge when you make Alton Brown's crepe quiche Lorraine cups. With a filling of traditional-style quiche Lorraine (bacon, cheddar, onion) and a thin crust made from crepe batter, this hybrid egg dish switches things up. The best part is you divvy up the mixture into a muffin tin for individual portions ideal for entertaining.