"I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe...

I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired...

From America's Test Kitchen. Really works!

We eat this at dinner, but it can be a breakfast item, too. We never had a name for it, so we just call it fried bread and eggs. It sounds strange to...

Just good old pickled eggs! Prep:5m