About Eggs All Ways

Welcome to Eggs All Ways! My name is Robin Donovan. I created Eggs All Ways because, well, eggs are magical!

On my original blog, All Ways Delicious, I share recipes for the best dishes from around the world. For that blog, I cook a lot of complicated recipes with hard-to-find ingredients, but one of my absolute favorite ingredients is also one of the most basic: eggs.

Think about it: Eggs are used in just about every cuisine in the world, and they’re served at all times of day, from breakfast and brunch to snacks, lunch, and dinner, and they’re a crucial element in many desserts, too.

Eggs do more than just about any other ingredient. They are used to bind ingredients, as a leavening agent, as an emulsifier and thickener, as an aerator for fluffy and light-as-air concoctions, as a structural component, and to add moisture, flavor, and color. Magic, right?!

They’re also super accessible, sold in grocery stores, supermarkets, corner stores, farmers’ markets, and anywhere else you can buy food. You can even get yourself a few chickens and produce them in your own backyard.

As if all those reasons weren’t enough, eggs are also an affordable source of protein. Their cost per gram of protein is far lower than it is for any type of meat. But most importantly, eggs are delicious!

Eggs All Ways is my ode to the magical egg — a single site devoted to everything eggs can do. Here’s what you’ll find:

• Recipes for every meal. Breakfast and brunch, lunch and dinner, snacks, and desserts, all built around eggs as the star.
• Recipes from around the world. Frittatas, shakshuka, egg drop soup, chawanmushi, huevos rancheros, and more — anywhere eggs play a starring role.
• Egg science, explained. Why eggs behave the way they do, and how to use that information to get better results in your own kitchen.
• How-tos for the basics. How to make a perfect poached egg, separate eggs cleanly, tell if an egg is still fresh, and hard-boil eggs so they actually peel.
• Buying guidance. What the labels on egg cartons really mean, and how to choose good eggs at the store or the farmers’ market.
• Troubleshooting. Answers for when a recipe doesn’t turn out the way it should.

My hope is that Eggs All Ways becomes the site you trust for anything egg-related, from mastering a perfect poach to your first sky-high soufflé.

PS You can read more about me here!