10 Dishes You Didn't Know You Could Make From a Carton of Eggs (From Easy to Impressive)

🔗 The only cookbook you'll ever need to cook like a professional chef — every technique, every cut, every trick from 35 years in professional kitchens, all in one place: https://chefdorothy.store In this video, Dorothy breaks down 10 dishes you can make from a single carton of eggs — from the fastest weeknight meal to the dish that serious restaurants charge a fortune for. Most people think eggs are a breakfast ingredient. They're not. Eggs thicken, emulsify, set, rise, bind, and enrich — and in the right hands, they produce dishes that have nothing to do with Tuesday morning. What's on the list: #10 — Egg fried rice. Why day-old rice is the only rice that works, and the exact moment the eggs go in. #9 — Shakshuka. A spiced tomato sauce with eggs poached directly in it. The yolk is the point — and there's a ninety-second window between perfect and ruined. #8 — Carbonara. Four ingredients. No cream. Dorothy explains what the eggs are actually doing in this dish and why adding cream destroys it. #7 — Hollandaise. The sauce most home cooks have decided is too difficult. It isn't — if you understand what's happening with the emulsion. #6 — Custard tart. A baked egg custard in a pastry shell. Low temperature, a slight wobble in the center, and the ratio that produces something firm enough to slice but soft enough to melt. #5 — Soufflé. Not as difficult as you think. The real challenge isn't making it — it's timing it. You have three minutes from the oven to the table. #4 — Mayonnaise. Homemade versus store-bought is not a small difference. It's disorienting. One egg yolk, good oil, the right technique. #3 — Lemon curd. Low heat, constant movement, fresh lemon juice only. What happens when you apply custard logic to citrus. #2 — Fresh pasta. Two ingredients: flour and eggs. Dorothy explains the ratio, the rest time, and why fresh pasta tastes completely different from anything that comes out of a box. #1 — Slow-scrambled eggs. Ten to twelve minutes. No whisking. No milk. The lowest heat your stove can produce. A dish that some of the most serious restaurants in the world serve as a first course — made at home for under two dollars.