Ep 24. The Chicken or the Egg?

In the 24th episode of America's Test Kitchen season 20, titled "The Chicken or the Egg?", the hosts take on the age-old question and explore the best methods for cooking both chicken and eggs.

The episode begins with a segment on achieving crispy, golden-brown chicken skin. The hosts test out various methods, including brining, seasoning, and basting, to find the ideal technique for achieving the perfect crispiness. They also experiment with different types of chicken, such as bone-in versus boneless, to see which yields the best results.

Next, the focus shifts to eggs, as the hosts try to crack the code on the ideal hard-boiled egg. They test variables such as cooking time, water temperature, and ice baths to determine the best method for achieving a perfectly cooked egg with a creamy yolk.

The hosts then move on to a segment on making soufflés, a notoriously difficult dish to master. They discuss common mistakes and give tips for achieving height, flavor, and texture in these delicate and impressive dishes.

In a segment on making brunch, the hosts share recipes for a classic eggs Benedict, as well as a unique savory bread pudding made with sausage and cheddar cheese. They also share tips for making perfectly crispy hash browns.

Finally, the episode ends with a taste test of packaged breakfast sausages, as the hosts determine which brand comes out on top for flavor and texture.

Overall, "The Chicken or the Egg?" offers a diverse range of cooking tips and techniques, as well as delicious recipes to try at home. Whether you're a seasoned home cook or a novice, this episode offers something for everyone.