Cheeseburger Omelet

Cheeseburger Omelet

Made with eggs, tomatoes, onions, American cheese, hash browns, and 100-percent USDA Choice ground beef, the omelet is topped with both ketchup and mustard . . . oh, and pickle chunks, too


Jalapeño Popper Deviled Eggs

Jalapeño Popper Deviled Eggs


  • 1/2 cup shredded pepper jack cheese
  • 12 hard cooked eggs
  • 3 Tablespoons mayonnaise
  • 3 Tablespoons cream cheese, softened
  • 1 Jalapeño, seeded and finely chopped
  • 3 Tablespoons sliced green onions
  • Salt and pepper
  • 3 slices bacon, crisp cooked and finely crumbled
  • Chili powder


  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle.
  4. Repeat with remaining cheese, allowing 2 inches between circles.
  5. Bake for 7 to 8 minutes or until bubbly and lightly golden.
  6. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper.
  7. Place cheese crisps on a wire rack; cool completely.
  8. Once cool, break cheese crisps into smaller pieces.
  9. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.
  10. Place yolks in a small bowl; mash with a fork.
  11. Add mayo, cream cheese, jalapeno, green onions; mix well
  12. Season to taste with salt and pepper.
  13. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon.
  14. Sprinkle with chili powder

Eggs Brûlée

Eggs Brûlée
To make a brûléed egg, simply cut the hard-boiled (or steamed or baked) egg in half and sprinkle it with salt, then top with sugar and torch away. The result is absolutely delicious, like a haute cuisine version of scrambled eggs with maple syrup.

Sous Vide Soft Poached Eggs

Sous Vide Soft Poached Eggs

  • 1 to 12 eggs


  1. Adjust sous-vide cooker to 143°F.
  2. Add eggs to sous-vide cooker and cook for 45 minutes.
  3. Remove from cooker and allow to cool slightly.
  4. Bring a medium pot of water to a bare simmer, then lower heat until bubbles cease entirely.
  5. Working on egg at a time, carefully crack the egg near the fat end and use your fingertips to peel off an area about 1 1/2 inches square.
  6. Invert egg over a small bowl. It should slip out of the shell easily.
  7. Repeat with remaining eggs, using a separate small bowl for each.
  8. Using a perforated spoon, carefully pick up eggs one at a time and dump out excess loose whites from bowls.
  9. Return eggs to bowls.
  10. Once all eggs are drained, carefully slip the eggs into the pot, swirling the water occasionally to prevent eggs from sticking to bottom. Cook until outer whites are just set, about 1 minute.
  11. Retrieve eggs with the perforated spoon and serve immediately.

Cook’s Notes

  • Alternatively, eggs can be stored in cold water in the refrigerator for up to 3 days.
  • To reheat, place eggs in a bowl of hot water for a few minutes until warm.

Graved Eggs

Graved Eggs
Well, you can make graved eggs by curing raw egg yolks in sugar and salt. As they do in Scandinavia with raw salmon: Gravlax. We liked the term because you also have to “bury” the yolks in the cure-mix.


  • Egg yolks (as many as you like)
  • Mix of equal parts of sugar and salt (enough to cover the egg yolks in)


  1. Place each egg yolk in a small cup
  2. Mox the sugar and salt (equal parts, e.g. 200g salt and 200g sugar)
  3. Fill approximately 2/3 of the mix into the casserole dish
  4. Make little pits in the sugar/salt-mix and carefully slide your egg yolks into them (the yolks should not touch each other)
  5. Cover well with the last third of the sugar/salt-mix
  6. Set aside for 75 mins (at room temperature)
  7. Carefully dig out the yolks
  8. Carefully brush off the remains of sugar and salt or rinse the yolks (NOTE: if you rinse them: they get really slippy-slimy from the outside, so don’t break them)
  9. Serve according to taste (e.g. on toasted buttered bread)

Watch the video 📽


Sous Vide Scotch Eggs

Sous Vide Scotch Eggs
The Scotch Egg was invented in a pub in London, and it was an intriguing, if crude, concept. A hard boiled egg wrapped in sausage, breaded and fried or baked to a crisp. But hard boiled eggs are truly one of the worst inventions of mankind. Yes, they are a convenient and nutritiously dense snack. But they require cooking eggs at far too high a temperature to result in something truly delicious. Egg proteins begin to coagulate (ie “cook”) at around 145°F, so when we boil them in 220°F water, they overcook, resulting in a rubbery white, a chalky yolk, and all too often, an ugly and sulfrous green ring around the yolk.

Enter the immersion circulator, or controlled temperature water bath. By cooking eggs at EXACTLY the perfect temperature (ie, around 145°F or 63°C) for an extended period of time, you end up with an egg that is truly exquisite, even by itself:

Sous Vide Scotch Eggs

The white and the yolk are the EXACT same texture…silky and custard-like. Nothing like a poached egg, and a universe away from a soft- or hard-boiled egg. But how, I thought, can I implement this so-called 63 Degree Egg inside a Scotch Egg, because it’s so damn delicate. Well, my first hunch was to freeze it solid, so that it could be wrapped in sausage without breaking it. I was worried that the final texture might be affected by the freeze, but it turns out that it doesn’t change it much at all. I did, however, discover the cooking the egg at 147°F/640C resulted in a slightly firmer egg that didn’t collapse under the weight of the sausage after cooking. So the final egg texture is a bit firmer than the egg you see above, but still delicate and luscious.

To start, you need to make some 64 Degree Eggs! We use an immersion circulator, the tool for “sous vide” cooking, to cook our eggs, which makes it very easy. For hen eggs, cook at 64°C for 60 minutes. (We’ve served guinea eggs in this application, which are smaller than hen eggs but larger than quail eggs, and we cooked them for 45 minutes.)

If you don’t have an immersion circulator…all is not lost! You can make these sous vide eggs on your stovetop, it just takes a little time and patience. Place your eggs in a pot, cover with hot water, and insert a kitchen thermometer. Bring the water to 147 degrees over medium heat. Then turn down the heat and stand there, watching the thermometer. Have a pot of simmering water nearby, as well as a pot of ice water. If the egg bath temp starts to climb above 147, turn down the heat and add a spoon or two of ice water to regulate the temp. If the temp drops too far, add a few spoons of the simmering water. You’ll have to stand there for an hour babysitting the water bath, but you can cook several dozen eggs at a time, and whatever you don’t use for Scotch Eggs, put the rest back in the fridge. They’ll keep for weeks because they’re fully pasteurized and cooked. Just warm them in hot tap water before serving, and crack them right onto the plate!

Once your sous vide eggs are cooked, cool them in a cold water bath. Then place them back in the carton and put them in the freezer. Don’t worry if some of the shells have cracked a bit, especially when you chill them. That happens, it’s no big deal. Freeze the eggs solid for several hours.

When you’re ready to finish the eggs, have everything prepped before you remove them from the freezer:

  • A bowl of flour
  • A pan of panko bread crumbs
  • Your sausage of choice, pressed out into 2 patties per egg, just slightly larger than the footprint of the egg, so you can press the 2 patties around the egg to encase it in sausage. Feel free to make your own sausage with any ground meat, ground pork fat, veggies, and spices.
  • Deep fryer or heavy pot of oil (I use canola) heated to 300F

When you’re ready to assemble and cook, remove an egg from the freezer, give it a quick run under hot tap water, then bang it all over to crack the shell. A nice squeeze will generally shoot the frozen egg cleanly out of the shell, but make sure you remove any tiny shell bits left on the surface.

Sous Vide Scotch Eggs

Drop the frozen egg into the bowl of flour and get it coated all over, then shake off the excess:

Sous Vide Scotch Eggs

Now place the floured egg onto a sausage patty, and place another patty on top. Seal the edges of the sausage together as best as you can, then roll the egg firmly between your palms to smooth and firm the sausage layer. Then set the egg into the bread crumbs and gently press them all over:

Sous Vide Scotch Eggs

Once you have a few of these assembled, gently place them into the 300°F oil and fry for exactly 3 minutes and 30 seconds. This will cook the sausage through, lightly brown the bread crumbs, but not overcook the egg. You WILL occasionally see the sausage tearing apart at the seam, and then the egg white will come in direct contact with the hot oil, resulting in a bulging, unattractive egg. So plan to “lose” about 10-20% of your eggs to this if you’re wanting to present something perfect. Those aren’t lost, of course, you can eat them yourself. And if your guests aren’t picky, just place the prettiest side of the eggs upright for presentation. But if you need it to be perfect, plan on making a few more eggs than you need. Repeat until all your eggs are formed and fried:

Sous Vide Scotch Eggs

Keep the eggs on a cooling rack suspended over a sheet pan. But remember, the eggs inside are still frozen. The residual heat from the fry will gently thaw them, but you need to let them sit at room temp for a couple of hours to let that process happen fully. Before serving, preheat your oven to 300°F Place the eggs (still on the cooling rack above the pan) into the oven for 10 minutes to warm on the middle rack, then turn your broiler on low and watch those eggs like a hawk. When you begin to see some sizzling around the bread crumbs, pull the eggs and serve them immediately.

Your guests will be shocked at the amazing levels of texture and flavor in this egg:

Sous Vide Scotch Eggs

Fried Egg Grilled Cheese Sanwich

Grilled cheese sandwiches are so good, and this fried egg grilled cheese sandwich is definitely one that will make any breakfast delicious! Grilled cheese sandwiches are so good, and this fried egg grilled cheese sandwich is definitely one that will make any breakfast delicious! So however you love your egg yokes, runny or hard, just cook em’ up, add your favorite type of cheese and a couple pieces of Texas style bread, and there you go, a delicious fried egg grilled cheese sandwich.


  • 4 eggs
  • 4 slices of bread (thick Texas style)
  • 4 slices cheese (I used Colby jack and pepper jack)
  • Butter
  • Salt & Pepper


  1. Butter one side of each piece of bread, set aside.
  2. In a frying pan, melt a little butter over low heat.
  3. Fry eggs so the yokes are cooked how you like them.
  4. Add salt and pepper to taste.
  5. Once done, remove from flame.
  6. In a separate frying pan, add a slice of bread, buttered side down.
  7. Add a slice of Colby jack cheese.
  8. Top with two fried eggs.
  9. Add a slice of pepper jack cheese on top of the eggs.
  10. Top with another piece of bread, buttered side up.
  11. Cover pan with a lid and cook until cheese is melted and bread is golden brown on both sides.