Hacks Recipes

The Secret Technique for Making Easy Eggs Benedict

Shutterstock / Stepanek Photography

If you always order this dish at a restaurant because you don’t know how to make eggs Benedict at home, get ready to have your mind blown. As a former restaurant chef, I have a secret to share with you: making restaurant-quality eggs Benedict at home is easy! This rich and decadent dish might seem intimidating, but we have a few tips up our sleeve. Follow along to learn the secret that makes hollandaise sauce a breeze and a technique to make your poached eggs look Instagram-worthy.

Before you know it, your house will become the neighborhood spot for brunch (don’t worry, these tips for hosting a stress-free brunch party will get you ready for your new fame).

First: The Easy Way to Make Hollandaise Sauce

What makes this classic mother sauce seem difficult? Tempering the egg yolks so they don’t scramble and adding the butter slowly enough so the emulsion holds without breaking. Traditionally, this is done in a large metal bowl held over boiling water to steam the eggs…but that’s not how we do it in a restaurant.

Our secret: Use modern technology! A blender or a handheld immersion blender will provide enough heat to temper those egg yolks, so all you need to do is blend away for the best (and easiest) hollandaise sauce of your life.

Get the full step-by-step guide to hollandaise here.

You’ll Need:

3/4 cup unsalted butter

3 large egg yolks

3 tablespoons water

2 tablespoons lemon juice

Kosher salt and pepper, to taste


A blender or immersion blender

Instructions for Making Hollandaise

Melt the butter in the microwave or in a small sauce pan until it’s bubbling—you want it to be hot. Meanwhile, place the eggs, water, and lemon juice in the blender and begin blending. Slowly—very slowly—add the hot butter in a slow, steady stream. If the mixture gets too thick, you can add a teaspoon of water at a time to help it along. Once it’s complete, season the sauce with salt and pepper to taste and cover it with plastic wrap until you’re ready to assemble.

Test Kitchen tip: If you want to make your hollandaise ahead of time, you’ll need to keep it warm. It’s fine at room temperature for about an hour, but if you’re holding it for longer we suggest storing it in an insulated coffee mug.

Next Up: Demystifying the Poached Egg

There are a lot of myths floating around out there about poached eggs, but really they’re just as easy as cooking hard-boiled eggs. It’s all about time and temperature. Once you have the water to the right temp, your eggs will simply float around in their little spa until they’re cooked through. Easy, right! Well, getting them to look pretty seems to be the hard part. Luckily, we have a trick up our sleeve to make perfectly formed poached eggs, every time.

Before you drop your eggs into their water bath, crack them (one at a time) into a fine mesh strainer. This will let the loose whites strain out—the ones that make those annoying and unattractive tails in the water. Just remember to use fresh eggs—they’ll have the firmest whites.

You’ll Need:

8 very fresh eggs


Kosher salt


A medium pot

A digital thermometer

A fine mesh strainer

Instructions for Poaching Eggs

Step 1: Set the scene
Bring a medium pot of water to a simmer until the thermometer registers 180°F (if it exceeds 190°F, add ice or wait until it cools down a bit). One at a time, carefully break each egg into a small bowl. If the yolk breaks, set it aside for a future batch of scrambled eggs and start over. Tip the egg into a fine mesh strainer and shake it to drain the loose whites. Meanwhile, swirl the water with a large spoon to create a cyclone before dropping the strained the egg into the water.

Step 2: Poach the eggs
Continue cracking, straining, and swirling until you have four eggs in the water. Cook the eggs for 4 minutes, until the whites are set but the yolks are still runny. Remove them to a paper-towel lined plate to drain as you cook the remaining eggs.

Test Kitchen tip: You can cook your poached eggs ahead of time and store them in the refrigerator in a bowl of cold water for up to two days. To reheat, simply dunk them in hot water for a few minutes.

Finally: Building the Perfect Eggs Benedict

Now that you’ve made your hollandaise sauce and have your poached eggs on hand, it’s time to assemble your eggs Benedict! We’ve gone for the classic ham-and-eggs Benedict here, but feel free to get creative with your toppings. Swap out the ham for your favorite bacon, smoked salmon or crab meat, or go vegetarian with spinach and avocado.

You’ll Need:

4 English muffins, split

8 slices Canadian bacon or thick-cut ham

Fresh herbs (for garnish)

Instructions for Assembling Eggs Benedict

Toast the English muffins until they’re nice and crunchy. You don’t want them to be burnt, but they need to be sturdy enough to hold up to the runny yolks and hollandaise sauce. Meanwhile, sear the Canadian bacon in a large skillet over medium-high heat until it’s nicely browned on both sides. Top each English muffin half with a piece of Canadian bacon, a poached egg, and a large spoonful of hollandaise sauce. Garnish the Benedict with fresh herbs – I love chives and parsley!

These secrets will make your homemade eggs Benedict look and taste like restaurant-quality ones, just without the price tag! But, if it all seems like too much, you can simplify: this eggs Benedict casserole recipe tastes like the real deal but turns it into a one-pan dish.

Related Links:

50 Secret Recipes for Classic Diner Foods

33 Things Your Fast Food Worker Isn’t Telling You

10 Common Mistakes Everyone Makes When Brewing Coffee 

Article by Lindsay D. Mattison from Taste of Home. View the original article here.


15 Secret Cooking Tricks Chefs Learn In Culinary School

Culinary school can be expensive, but it’s still arguably one of the best places to learn the respectable craft of cooking from some of the best instructors the world has to offer. Unless you have an undying passion for cooking, you probably won’t want to invest an insane amount of cash and years of studying.

Alternatively, you can scour the Internet culinary pro-tips, or just invent your own cooking robot to make your meals for you.

For those home cooks looking for quick tips to improve their personal culinary skills, Bright Side created a YouTube video that highlights some cooking tricks that chefs only reveal in culinary school. Their tips and nuggets of advice range from cooking the perfect egg to making sure your pie crusts stay nice and moist.

Below are 15 tips and secrets that’ll make your kitchen experience so much better. While these factoids are a bit cursory, and your cooking talents will probably be more nourished coming from a real life instructor, you won’t have to break your wallet in culinary school to learn these particular tips.

You can also check out the video above for more details and whimsical cooking animations.

Culinary School Tips

The Perfect Steak

Don’t cook a steak that comes straight from the fridge. Allow it to get to room temperature first, because letting it sit for an hour or two allows the steak cook evenly.

Juicy Meat

To avoid dry meat, put it in a brine (three cups of water, a quarter cup of salt, and a quarter cup of sugar). Let the meat brine about one hour for two pounds of meat. Before cooking, pat the meat dry to get that nice crisp.


To enhance the flavor of some herbs and spices, toast them on a skillet for a little while. Then take a mortar and pestle to grind the spices.

The Perfect Dough

If you’re making your own dough, make sure to take the butter and eggs out the night before to let them get to room temperature. If you’re using yeast, store the dough in a warm place until it becomes puffy — resulting in an airier pastry.

Crusty Fish

To get the perfect crust on fish from a grill, spread some mayonnaise over your meat with a pastry brush.

Cooking Steak Without Using Oil

Once the skillet is hot, introduce the steak from the side so that the fat renders. Then, you’re able to cook your meat in beef fat rather than using excess oil.

Creamy Mashed Potatoes

Before whipping up boiled potatoes, dry them on a skillet so the excess water evaporates (careful not to fry the potatoes). The result is creamy, fluffy mashed potatoes.

Cream Soup

Before cooking vegetable cream soup, fry the veggies first to caramelize the vegetables and enhance the flavor. You can then introduce water or broth.


Adding two tablespoons of sour cream to whatever pancake mix you make keeps the batter from cracking while you cook it and results in fluffy pancakes.

Seasoning with Sugar

Adding a small amount of sugar to dishes with tomatoes (pickled, fresh, or paste) will reduce the amount of natural sourness. Just make sure to not be too heavy on the sugar.

The Perfect Fried Egg

To get that picture perfect egg, heat a frying pan and add some butter over minimum heat. Make sure the  butter melts, but doesn’t sizzle and then add the egg.

Clear Chicken Broth

If you want that pristine soup broth that you can see straight through, cook the chicken on low heat without a cover for a minimum of three hours. Make sure it doesn’t boil and remove the suds constantly. After the first hour and a half, you can add the vegetables to the broth.

Crispy Crusts

Putting a bowl of water, or ice cubes in the oven under your crust prevents your dough from drying out too quickly. The steam keeps the exterior of the dough moist.

Cooking Onions

Over a pan of medium heat, add cooking oil and butter. Add the onions and fry them with salt. Using salt reduces the onion smell, cooks the onions faster, and starts the caramelization process.

Using Garlic

If you’re scared of using too much garlic, you can add garlic juice to your plate to avoid having garlic breath. It should flavor the meal without leaving a lasting impression on your breath.

News Now Trending

Over 200 Million Eggs Recalled, 6 People Hospitalized After Salmonella Outbreak

It’s never good to hear that a food is being recalled, but it’s scarier when it’s such a common food, such as eggs.

The FDA reported that over 206 million eggs from Rose Acre Farms in Seymore, Ind. were recalled after being linked to 22 cases of Salmonella.

Nine states were affected by the voluntary recall, as Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia had eggs at risk of being contaminated.

From the 22 cases, six people have been hospitalized, but thankfully there have been no reported deaths.

The brands that use these eggs are Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, and Sunshine Farms, so if you have any of them in your fridge, you should probably return them.

Rose Acre Farms produces 2.3 million eggs a day, according to the New York Times, that means about three months worth of egg production had to be returned.

If you live in these states, and feel there’s a chance you may have been affected, be sure to watch for salmonella symptoms such as abdomen and muscle pain, chills, dehydration, fatigue, fever, headaches, diarrhea, bloody stool, or even loss of appetite.

Animals Video

‘Free Range Eggs’ Is A BS Marketing Term, This Undercover PETA Footage Proves That

As animal cruelty issues have come to light, the food industry has responded by creating marketable terms that make their products sound more humane. “Free range eggs” is just one example of these terms, and while it sounds good for advertising, it may not be all it’s cracked up to be.

PETA recently went undercover at Nellie’s Free Range Eggs, named the top free-range egg brand by Forbes, to show what it means for your eggs to be “free range.” Nellie’s supplies their eggs to Costco, Whole Foods, Walmart, and other major grocers. PETA did not state which Nellie’s-owned farm was filmed as part of their project.

What’s shown here doesn’t fit the consumer image of “free range” too well. You’d probably think these hens have the ability to roam across acres of land, with plenty of space and indoor shelter as needed. Nellie’s restricted space and living conditions is clearly not that.

It may come as a shock, though, that from a legal standpoint, Nellie’s is following the letter of the law. Here’s the USDA’s definition of “free range eggs.”

For those eggs, we verify they are produced by hens that are not only housed in a way that allows for unlimited access to food and water and provides the freedom to roam within the area like cage-free hens but also gives the hens continuous access to the outdoors during their laying cycle.

Based on PETA’s footage, all of the above exist, even if the “access” to the outdoors is closed for most of the day and during the winter. The small hatches shown in the footage was described as merely “‘window-dressing'” by Dr. Holly Cheever, DVM, to PETA. She explained that the hatches allow the farm to be described as “‘cage-free’ and ‘free-range’ without any substantial improvement in the quality of the hens’ lives.”

The USDA’s definition isn’t even the most stringent that Nellie’s should be following. As a Certified Humane® egg producer, they also need to meet that organization’s definition for free range, which is as follows:

HFAC’s Certified Humane® “Free Range” requirement is 2 sq. ft. per bird.  The hens must be outdoors, weather permitting (in some areas of the country, seasonal), and when they are outdoors they must be outdoors for at least 6 hours per day.  All other standards must be met.

Nellie’s seems to fall a little bit short of the requirement here, with PETA reporting that the hens only had 1.2 square feet per bird. Former USDA veterinary inspector Dr. Lester Friedlander, BA, DVM, said in a statement that “1.2 square feet is to [sic] small for the chickens to roam freely.” However, hens had access to the outdoors (with the seasonal exception of winter) and access was given for about six hours per day. Thus, the farm fit within most requirements for the Certified Humane® tag, despite what consumers may think about the crowded interior and poorly treated chickens.

PETA’s undercover vid shows that “free range” isn’t the hen utopia we all think it is. If you’ve been paying a little extra for that label, what’s shown here may make you reconsider that choice.

Packaged Food

‘Just Crack An Egg’ Lets You Create Instant Scrambles In The Microwave

When I picture breakfast in my head, the first food I see is an egg. The versatile ingredient is the foundation for so many breakfast dishes that it’s become synonymous in my noggin’ for decades now.

For anyone who’s prone to running late for work, but still enjoys a hearty breakfast, there’s a new product too keep an eye out for in the grocery aisle.

Called Just Crack an Egg, the instant meal can be found in the egg aisle of grocery stores. Each container is filled with diced vegetables, meat, cheese, and potatoes.

Like the name suggests, all you need to do is crack a single egg into the ingredient-filled container. Then, just mix the scramble up and throw it in the microwave.

Currently, there are four versions to choose from: Denver (Ham, Mild Cheddar Cheese, Onions, Green Peppers and Diced Potatoes), All-American (Uncured Bacon, Sharp Cheddar Cheese and Diced Potatoes) Ultimate (Sausage, Mild Cheddar Cheese, Onions, Green and Red Peppers and Diced Potatoes), and Rustic (Turkey Sausage, Mozzarella Cheese, Mushrooms, Onions, Red Peppers and Diced Potatoes).

If you’re looking for something hearty to shake up your routine of Pop-Tarts and a single banana, this could be it. Just note that you probably shouldn’t use the same fork you mixed the raw egg with to eat your finished scramble.

Hacks Humor Now Trending

You’ve Probably Been Removing Eggs From the Carton Wrong Your Whole Life

You’ve probably never thought about it, but you have your own particular way of removing eggs from the carton, and it’s probably different than many others’.

You can remove them from left to right, right to left, hell, you can even start from the center and make your way to the edges.

Apparently the Twittersphere became conscious of this dilemma, and promptly started a debate of what the correct way to remove eggs is.

A troll by the name of Brian Faughnan posed the question, “Hey OCD folks. Do you empty the egg carton right to left, or left to right?”

With that tweet, Faughnan sparked a heated debate that you probably didn’t even know needed to be debated.











The OCD is real, and who would have thought this conversation would continue on for 400 comments. There are so many different methods, and reading through them all might cause your head to explode, or question your whole morning routine.

This has actually been mathematically addressed before, though, as YouTube channel Mind Your Decisions made a video showing what they believe to be the best methods.

They gave several suggestions, starting with an even distribution at the corners, and making your way toward the middle, and keeping the carton balanced.

It may or may not drive you nuts, but the video’s next method suggests going from left to right.

Their last suggestion will probably piss you off, but it really balances the center of gravity. The video shows kind of a diagonal / staggered approach that keeps the weight distributed evenly.

That might be the most symetrical method, but also the one that could very well destroy your mental well being.

Regardless of how you remove your eggs, just don’t drop them, and make sure you get a good scramble out of it.


10 Easy Ways to Add Some Flair to Your Scrambled Eggs


The alarm goes off and I hit the snooze. Then I hit the snooze again. And again. Needless to say, I’m not a morning person. Good thing you can make eggs an interesting meal any time of day. I’m not here to settle the debate about whether scrambled eggs should be beaten with milk, cream, or water—or nothing at all, per Anthony Bourdain—or whether you should add salt and pepper before or after cooking. I just know they’re the perfect vehicle for dressing up with herbs, spices and an infinite variety of unexpected mix-ins. All it takes is a little ingenuity and your favorite ingredients.

Eat Your Veggies


“Cook scrambled eggs in a skillet, add green asparagus and artichoke, then season with a little salt and a lot of black pepper.” —Jeanine V., Belgium

Looking for an easy way to get that extra serving of veggies into your day? Scrambled eggs to the rescue. With Jeanine’s suggestion or tasty recipes such as Asparagus Zucchini Frittata or Garden Fresh Omelet, even picky eaters will be asking for second helpings.

Quinoa Power


“Scramble the eggs, then stir in sautéed mushrooms, onions, spinach, chickpeas, and quinoa.” —Linda B., Van Buren, ARNutrient-rich quinoa makes this an extra-healthy twist. Sauté the veggies separately while you’re cooking the quinoa, then stir everything into the eggs just before they set. Here’s how to cook quinoa.

Spice ’em Up


“Pickled ginger, soy sauce and wasabi are my go-to egg toppings.” —Angela S., Cape Coral, FLI would never have thought of adding this combination to eggs, but it may just be the zip I need to get going in the morning. One whiff of wasabi and I’d be wide awake. This recipe for Curry Scramble is also on my to-try list of morning energy boosters.

Crystal-Clear Mornings


“I season the eggs with spicy chili powder, garlic salt and black pepper. Then I heat canola oil, toss in the eggs, and add scallions, tomato and bell pepper. Add Crystal hot sauce once plated.” —Kam P., San Francisco, CA

Or, instead of chili powder, you could use leftover chili: Cook the eggs and top them with last night’s homemade chili, a dollop of sour cream and hot sauce. (Also sounds like a good hangover cure.)

Don’t forget about adding fresh or dried herbs such as rosemary, basil, thyme and sage to scrambled eggs. And experiment with seasonings like Old Bay or garam masala for a unique flavor twist.

Cheese, Please


“I add a heaping tablespoon of cottage cheese per egg, beat the mixture to blend it, add grated cheese and pour it all into a buttered skillet to cook until done.” —Sandra M., Lubbock, TXCheddar, Swiss, Colby—I don’t think there’s a cheese out there that doesn’t pair well with eggs. For a little zip, try pepper jack. For a mild and creamy taste, add Havarti. Or stir in a Mexican cheese blend and a can of chopped green chilis. Here’s what your cheese of choice says about you.

Cheese ‘n’ Chives


“My favorite way to dress up scrambled eggs is to add cream cheese and some chopped chives. I always take them off the heat while a little ‘wet’ and never overstir them.” —Susan H., Naruna, TXSusan brings up an important point. Whatever you mix with the eggs, remove them from the heat before they’re completely set. They’ll continue to cook from the heat of the pan and even onto the plate (known as carryover cooking), so unless you like your eggs the consistency of a rubber band, it’s better to undercook than overcook.

Where’s The Meat?


“Scramble two eggs with onion, a splash of milk, ham, mushrooms, garlic salt and pepper. Then fry a third egg over easy and put it on top.” —Nick V., St. Louis, MOThis combo has breakfast for dinner written all over it. The pairing of ham and eggs makes this dish a protein powerhouse. And it’s right in line with the “egg on top” food trend—I just hadn’t considered putting an egg on top of an egg.

For more hearty egg dishes with meat, try Scrambled Eggs with ChorizoSausage, Egg and Cheddar Farmer’s Breakfast or Quick Corned Beef Hash. And don’t even get me started on bacon. (If you love bacon too, check out Taste of Home’s best bacon recipes.)

Simple & Sweet


“I can’t eat scrambled eggs without maple syrup on top!” —Bonnie K., Laval, QuebecI must admit that I have a sweet tooth, so syrup and eggs sounds like an irresistible combination. Especially if there’s a waffle and some bacon involved.

Eggs To Go


“I put two eggs in a mug, add a splash of milk, salt and pepper, then scramble with a fork and microwave in 30-second increments until they’re no longer gooey. Stir in a bit of cheese and you’ve got breakfast-to-go on the way to work!” —Kristyn M, Bakersfield, CAThis might just be my new solution for eating a real breakfast during the week. Or I could make Scrambled Egg Muffins on the weekend, stash them in the freezer, and grab one on the way out the door.

Easy Breakfast Burrito


“Turn scrambled eggs into an egg burrito—a whole wheat tortilla, eggs, black beans, salsa, taco cheese, cilantro and a few dashes of hot sauce.” —LeeAnn B., Valparaiso, INBreakfast on the go takes on spicy south-of-the-border flavor when you wrap eggs in a tortilla with some salsa. Or try Cheesy Egg Breakfast Pitas or Easy Spinach Egg Sandwich for more hand-held options.

Whether you make scrambled eggs for breakfast, a special weekend brunch or fast dinner food, you’ll never run out of ways to jazz them up.

Article by Dana Meredith from Taste of Home


13 Eggs You Had No Idea People Were Eating

We don’t always experiment in the kitchen. As a whole, we stick to what we know, and in the United States, we know eggs — chicken eggs, to be precise. Chicken and egg are synonymous here in America; so much so that we embrace it as our dominant age-old question, “What came first, the chicken or the egg?”

But there are other eggs to explore and experience. The average person might only have a range that begins with scrambled and ends with poached, but more curious chefs are out trying everything from croc to rhea. Let’s see all the kinds of eggs people are taking for a culinary spin.

Emu Egg

At first glance, an emu egg looks like a puzzling decorative piece in a rich person’s home that you do not understand and yet cannot stop examining. It’s a dark bluish green, like that of a Sedona hippie’s jewelry. A single emu egg weighs roughly two pounds, which could arguably be a dozen chicken eggs. In this YouTube video, user Sean Trank cracks open this sucker and unveils a massive omelette opportunity we could all easily share.

Ostrich Egg

If you were a child and came upon an ostrich egg, your default assumption would be that it’s a dinosaur egg. But no, the monstrous bird that is the ostrich is real and its eggs are enormous rounded white blocks of smooth ivory coloring. Given that an ostrich egg is typically around three pounds, you can either make the world’s biggest batch of potato salad or cook up an egg breakfast that could feed an entire diner. This YouTube video from theRandom123boy perfectly displays the enormity of an ostrich egg and the result is an omelette that can feed a family.

Crocodile Egg

It may not surprise you that eggs from these lurking, floating beasts can prove somewhat fishy, but that’s why people like to boil them. Crocodile eggs are certainly enjoyed in certain parts of Australia, though they’re likely a tougher breed of human altogether. Just don’t take the eggs from out in the wild. Crocs aren’t fans of a lot of things and they for sure hate that. For a super unique example of how folks can consume croc eggs, YouTube account SuperBlueTaurus posts this video that highlights an ice cream shop in the Philippines that infuses them in their ice cream. Chill move? You decide.

Rhea Egg

Rheas are a lesser known flightless bird that look just as suspicious as an ostrich or emu. A rhea egg is about two pounds and it has a rather intense exterior. If you soft-boil it, head’s up, it’s not easy. However, it does deliver a flavor that The Independent‘s Samuel Muston described as “more complex and daintier than a hen’s egg.” As cumbersome as it may seem to cook this egg, a YouTube vid from F4TCT gives a succinct how-to on handling it.

Ant Egg

Bet you weren’t expecting to see these on the list! It’s true though. Weaver ant eggs are notably high in protein and enjoyed throughout Southeast Asia. They make for a popular salad dish, especially in Laos and Thailand. Given that the ants snack on mango leaves, they can even be used as a substitute for lemon juice in some recipes. If your curiosity gets the best of you and you’re dying to try them, peep this video from YouTuber darrenb3, as he shows us how to make a Thai ant egg salad.

Quail Egg

Naturally, we assume only kings and queens eat quail eggs. They love ’em! Aside from pheasant, that’s all they really talk about eating in movies. In truth, quail eggs are enjoyed by all walks of life across the world, from being a hard-boiled topping for hamburgers or hot dogs in South American nations or as the Filipino street food kwek-kwek, which is basically deep-fried quail eggs on a skewer. In this YouTube video from My Money My Food, quail eggs are prominently featured in one village’s meal.

Turkey Egg

For a country whose most gluttonous holiday focuses on a roasted turkey, it’s curious how turkey eggs aren’t a regular staple of the modern American diet. This may have something to do with how rarely turkeys lay eggs, compared to a chicken. See, hens start laying eggs around five months and keep a quota going of nearly one a day. Meanwhile, turkeys start at about seven months and only lay an egg twice a week. Still, turkey eggs were more regularly consumed across the states, back when wild turkeys would roam through homesteads. YouTube user shadricosuave’s video shows a turkey egg’s distinct spotted appearance, making you think twice before cracking due to it’s appealing aesthetic.

Goose Egg

These might be more popular among Americans if Aesop’s Fables proved true and golden goose eggs were a thing. But alas, these are pretty standard, albeit with a rather dense yolk. While they’re also larger than chicken eggs, goose eggs can be cooked pretty much the same way. You just have to time it right. And you can make the fanciest omelette ever with goose eggs according to this video from Way Out West Blow-in blog.

Gull Egg

Dark dots cover the tan-brownish eggs of your friendly, local black-headed gull well, local if you’re in certain parts of Asia, Europe, or North America. Still, as they come from only one type of gull, these eggs are rather rare, available for a few weeks only right before summer starts. If you’re lucky enough to score a few, you’ll quickly notice that their yolks are more red-orange than you’re used to. You can see the brilliant hue of the yolk well in this video from YouTube account RollingDiaries.

Pheasant Egg

With a pale olive green color that looks like the walls of your stylish aunt and uncle’s remodeled bathroom, pheasant eggs are aesthetically pleasing from the start. Beyond that, they have a rich flavor and probably empower you to make bold decisions. Royalty snack food can sometimes do that to a person unprepared. YouTuber AlaskaGranny shows us just how to properly cook these pretty little eggs.

Turtle Egg

Typically smaller than a golf ball and sometimes more oblong than you’d expect, turtle eggs are a treat to some. The taste of a turtle egg is up for debate, however, with some finding it packed with more flavor than that of a chicken, while others consider the taste just a tad too curious. Its preparation varies, from a simple splash of soy sauce before sucking out the goods to battering them up and smoking them along with a side of barbecue sauce. Check out this video from thetuttletribe, where he shares all the deets on eating one of these tiny eggs on their own.

Duck Egg

A duck egg is only slightly bigger than a chicken egg, but its benefits are apparent to any chef or baker. WIth less water and more fat, duck eggs can be cooked the same as chicken eggs for the most part. Duck eggs arguably work as magic, by the way. With them subbed in, omelettes will be fluffier, cookies are chewier, and cakes rise better. For a more in-depth look into the comparison between duck and chicken eggs, YouTuber Christopher Ruzyla provides us with this informative vid.

Guinea Fowl Egg

You can come at these eggs like you do chicken eggs. Just remember that their shells are harder than what you’re likely used to. Their insides can also prove creamier with less egg white. Guinea Fowl eggs can be good in cakes and pies or enjoyed by themselves, given the handsome flavor profile. Heads up, though, these aren’t as plentiful and easy of a find as other eggs. Rainbow Gardens posted up this YouTube video wherein she shows us how to poach this rare egg.