A Very Fine Frittata
Broccoli and Feta Frittata
We started with a well-seasoned filling made with bold ingredients and combined it with a dozen eggs to make a substantial dinner. To ensure that the frittata was cohesive, we chopped the filling ingredients small so that they could be surrounded and held in place by the eggs. To help the eggs stay tender even when cooked to a relatively high temperature, we added milk and salt. The liquid dilutes the proteins, making it harder for them to coagulate and turn the eggs rubbery, and salt weakens the interactions between proteins, producing a softer curd. Finally, for eggs that were cooked fully and evenly, we started the frittata on the stovetop, stirring until a spatula left a trail in the curds, and then transferred the skillet to the oven to gently finish.
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Eggs are one of the most humble ingredients, and yet they make some of the most satisfying meals. After all, who doesn’t love a fluffy, flavorful scramble or a breakfast sandwich made with a gooey poached egg? In the test kitchen, we've been developing egg recipes for more than two decades, obsessing over everything from the best kind to buy to the perfect method for hard-cooked eggs that peel in seconds. Here are 12 important things we’ve learned about eggs over the years.