5 Ingredients or Fewer

This three-egg omelet is strewn with fresh herbs for the simplest of fillings. See the variations below for other ideas. If you’d like an omelet with a bit more heft, add another egg.

The key to perfect whipped cream is to have the cream and bowl very cold, especially when beating by hand.

A compote is a simple fruit sauce that usually serves as one element of a multilayered dessert. It’s used to top cakes or scoops of ice cream or as an accompaniment to mildly flavored cookies such as shortbread. Rhubarb requires a higher proportion of sugar than most fruits, since it is naturally sour; here it is also flavored with citrus zests. If you want to use other fruits, such as stone fruits or pears, adjust the amount of sugar depending on their sweetness.

The secret to light, fluffy scrambled eggs is to cook them over moderate heat and to move them fairly constantly; this will ensure that the eggs do not take on any color. Also, cook the eggs just until they form plump, soft curds with no more runny parts in the pan (the curds should appear slightly wet, not dry) and immediately remove them from pan, as they will continue cooking.

Macerating is a simple way to turn fresh fruit into a syrupy sauce. Sugar draws out the fruit’s juices; lemon juice preserves color and adds flavor.

The secret to light, fluffy scrambled eggs is to cook them over moderate heat and to move them fairly constantly; this will ensure that the eggs do not take on any color. Also, cook the eggs just until they form plump, soft curds with no more runny parts in the pan (the curds should appear slightly wet, not dry) and immediately remove them from pan, as they will continue cooking.

When steaming asparagus, choose thick stalks over pencil-thin ones, which cook quickly and can become limp. The cooking time depends on the thickness and freshness of the stalk, as well as your preference for firmer or more tender texture.

This dish was originally named for the tomato and chile sauce it was served with; now it is often topped with any chile-spiked salsa, such as the tomatillo version on page 179. Start by heating the salsa in a skillet with a tablespoon of sunflower or other neutral-tasting oil.

Unlike when poached, eggs that are fried are intended to brown ever so slightly, with a hint of a crust around the edges that contrasts wonderfully with the soft, runny yolk. That’s the hallmark of eggs prepared “sunny side up.” When a fresh egg is cracked into a skillet, the thickest part of the egg white clings around the yolk. To ensure that the white sets throughout, you need to break the thick albumen sac, and distribute the whites evenly. Fried eggs are often served on toast or as a component of a heartier breakfast dish such as Huevos Rancheros.

Because they are cooked in water, with no oil or other fat added, poached eggs are a healthful alternative to eggs cooked by many other methods. But their true appeal is in their texture, the ideal being a still-runny yolk surrounded by a just-set white. Their no-fat cooking method also suggests that the eggs might benefit from being served with a rich, flavorful Hollandaise Sauce (see page 96), as in eggs benedict. But they are also delicious on a slice of toast, which soaks up the yolk. A bit of practice is required to prevent the egg white from dispersing into the water, causing the edges to become frayed. Some cooks prefer to add a drop of white vinegar to the water to help the white coagulate; others swirl the water vigorously to create a whirlpool (technically a vortex, which traps the egg inside) just before sliding in the egg. Generally, though, you should not have a problem if you heed these suggestions: Use very fresh eggs; keep the water at a bare simmer (it should hardly move); gently slide the broken egg into the water; and spoon the edges of the whites over the egg as soon as it is in the pan.

Hard-cooked eggs should never actually be boiled for any length of time, or they will turn rubbery and dry. Instead, follow the directions below for gently cooking eggs—the whites will be tender and yolks still slightly soft in the center. These eggs would be perfect for sprinkling with salt and pepper and eating whole, halving and scooping out the yolks to make deviled eggs, or cutting into wedges for salads. They are also the starting point for making the classic mayonnaise-based egg salads. Soft-cooked eggs are classically served in their shell in a cocottier (small egg cup), with a tiny silver spoon and toast points (triangles) or soldiers (baton shapes) for dipping into the still-soft yolks. The eggs are also delicious scooped out of the shells and served on slices of toasted buttered rustic bread.

Deep frying works best for smaller pieces of fish (and chicken), since they will cook through before the crust has a chance to darken too much. Most any type of coating will do, but beer batter is favored for its puffy yet sturdy crust. The beer’s effervescence produces a lighter texture than those made with other liquids (such as buttermilk) and imparts subtle flavor, depending on the type of beer used (the dark beer used here will be more perceptible than lighter lagers). You can alter the flavor by whisking dried herbs (dill is great with fish), ground dried chiles, and other seasonings into the dry ingredients. This batter also makes a nice choice when coating shrimp, chicken tenders, and onion rings. Pair the fish with French fries (page 333) and serve with malt vinegar and salt for authentic pub-style fish and chips. Or make Baja-style tacos de pescado, or batter-fried fish tacos (page 276).