From breakfast classics to gourmet dinner creations, eggs can be prepared in countless ways, serving as the star of a dish or playing a supporting role.
Whether you’re a seasoned chef looking for new inspiration or a home cook eager to master the basics, this blog is your go-to resource for all things egg.
5 most ways to cook an egg:
- Soft Boiled
- Creamy Scrambled
- Poached
- Baked eggs
- Steamed eggs
1. Soft Boiled
A soft-boiled egg is cooked in its shell in boiling water for a shorter time than a hard-boiled egg, typically around 4 to 6 minutes.
The goal is to cook the whites while keeping the yolk runny and creamy. It’s perfect for dipping toast soldiers or adding atop a noodle dish.
2. Medium Boiled
Medium-boiled eggs are left in boiling water slightly longer than soft-boiled eggs, usually for about 6 to 8 minutes.
This cooking time allows the egg white to set fully, while the yolk achieves a more custard-like consistency, firmer than soft-boiled but still slightly runny.
3. Hard Boiled
Hard-boiled eggs are cooked for about 9-12 minutes, making the whites and yolk fully solidify.
They are easy to peel and ideal for slicing into salads, making deviled eggs, or simply seasoning and eating whole.
4. Fried (Sunny Side Up)
Fried sunny-side-up eggs are cooked on one side until the whites are set but the yolk remains runny.
They are gently fried to prevent the yolk from breaking, offering a glossy, runny yolk perfect for breakfast plates.
5. Over Easy Fried
Over-easy eggs are first fried sunny side up, then flipped over and cooked for just a few seconds to a minute on the other side, allowing the yolk to remain runny but with slightly cooked tops.
6. Medium Fried
Medium-fried eggs are flipped like over-easy eggs but left on the second side longer, typically around 1 to 2 minutes.
This cooks the yolk to a more semi-solid state, appealing to those who prefer a less runny yolk.
7. Hard Fried
Hard-fried eggs are cooked on one side, then flipped and cooked thoroughly on the other side until the yolk is fully set.
This method is great for those who prefer their eggs without any runniness.
8. Creamy Scrambled
Creamy scrambled eggs are simmered over low heat, often with butter, and frequently stirred to create small, tender curds.
This method results in a moist, creamy texture, perfect for enjoying on toast or as part of a luxurious breakfast.
9. Fluffy Scrambled
Fluffy scrambled eggs are beaten with a bit of milk or cream and cooked over medium heat.
The key to fluffy scrambled eggs is whisking air into the eggs before cooking and using a folding motion while cooking to create large, soft curds.
10. Poached
Poached eggs are cracked into water just below boiling point, with a bit of vinegar sometimes added to help the whites coagulate
The eggs are cooked until the whites are set but the yolks remain runny, ideal for dishes like eggs Benedict or to serve over salads and grains.
11. Baked Eggs
Shirred eggs, or baked eggs, are cracked into individual ramekins or dishes, sometimes with cream, cheese, and herbs, and then baked in an oven until the whites are set and the yolks begin to thicken but are not hard.
This method offers a tender, custard-like texture, making it a hearty and elegant dish.
12. Steamed Eggs
Steamed eggs can refer to two main methods:
- Eggs steamed in their shell, similar to boiled but with steam, resulting in a texture that is tender and easier to peel
- Eggs are beaten and mixed with water or broth, then steamed until they form a smooth, custard-like dish known as steamed egg custard.
The latter is known for its silky texture and can be flavored with scallions, soy sauce, and sesame oil.
13. French Style Omelette
A French omelet is a classic dish characterized by its smooth, elegant exterior with no browning, enveloping a tender, slightly runny interior.
The eggs are beaten lightly, then cooked in a hot pan with butter, often folded over herbs, cheese, or other fillings, and served immediately.
It requires a bit of technique to achieve its unique texture and shape.
14. American Style Omelette
American-style omelets are heartier and more forgiving than their French counterparts.
The eggs are beaten and poured into a hot pan, then filled with a generous amount of ingredients like cheese, meats, vegetables, and herbs.
The omelet is cooked until set and folded over the filling, often resulting in a fluffy and slightly browned exterior.
15. Frittata
An Italian dish similar to an omelet but thicker and cooked more slowly.
Unlike the omelet, the ingredients are mixed directly with the beaten eggs before cooking begins.
A frittata is started on the stovetop and finished in the oven, where it puffs up and becomes firm enough to be sliced. It can be served hot or at room temperature, making it versatile for meals any time of the day.
16. Quiche
A quiche is a French tart consisting of a pastry crust filled with a savory custard made from eggs, cream, cheese, and various fillings such as meats, seafood, vegetables, and herbs.
It is baked until the custard is set and the crust is golden. Quiche Lorraine, with bacon and Gruyère cheese, is one of the most famous variations.
17. Deviled Eggs
Deviled eggs are hard-boiled eggs cut in half, with the yolks removed, mashed, and mixed with ingredients like mayonnaise, mustard, and spices, then piped back into the egg whites.
They are a popular appetizer or side dish, often garnished with paprika, herbs, or pickles.
18. Pickled Eggs
Pickled eggs are hard-boiled eggs peeled and then submerged in a solution of vinegar, salt, spices, and often other flavorings like beet juice, which gives them a pink color.
The eggs are left to marinate for several days to several weeks, resulting in a tangy, flavorful snack.
19. Marbled Tea Eggs
A traditional Chinese snack, these are hard-boiled eggs that are gently cracked and then simmered in a mixture of tea, soy sauce, and spices, resulting in a marbled pattern on the egg whites.
The seasoning penetrates the cracks, flavoring the eggs and making them a savory treat.
20. Basted Eggs
Basted eggs are a method of frying eggs where, instead of flipping them, you add a small amount of water to the pan and cover it with a lid.
The steam cooks the top of the egg, which can be basted with the pan’s liquid or fat to speed up cooking.
This method allows the egg to be cooked thoroughly without flipping, keeping the yolk intact and slightly runny if desired.
21. Microwaved Eggs
Cooking eggs in the microwave is a quick and easy method, suitable for scrambled eggs or poached eggs.
To microwave, beat the eggs, place them in a microwave-safe dish, and cook for short intervals, stirring in between, until done.
It’s essential to cover the dish to avoid messes and ensure even cooking. Microwaving eggs offers a convenient option for those without access to traditional cooking appliances.
22. Huevos Rancheros
Huevos Rancheros is a traditional Mexican breakfast dish consisting of corn tortillas topped with fried eggs, covered in a tomato-chili sauce, and often accompanied by sides of beans, rice, and avocados or guacamole.
The sauce, which can range from mild to very spicy, is the heart of the dish, often including ingredients like jalapeños, onions, and cilantro.
It’s a hearty meal that combines simple ingredients with bold flavors.
23. Shakshuka-Style Baked Eggs
Originating from North Africa and popular throughout the Middle East, Shakshuka is a dish of poached eggs in a sauce of tomatoes, chili peppers, onions, and often spiced with cumin, paprika, and cayenne pepper.
It’s usually served in the pan it’s cooked in, often garnished with fresh herbs like cilantro or parsley, and accompanied by bread to soak up the sauce.
24. Japanese Rolled Omelette
Tamagoyaki is a Japanese omelet that is made by rolling together several layers of cooked egg, often seasoned with soy sauce, sake, and sugar, creating a layered, rectangular omelet that is both sweet and savory.
It requires a special rectangular pan and some techniques to achieve its shape and layers. Tamagoyaki is commonly served as part of a Japanese breakfast, in bento boxes, or as a sushi topping.
25. Bibimbap with Egg
Bibimbap is a popular Korean dish that means mixed rice
It’s served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables), gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste).
A raw or fried egg and sliced meat are common additions. The contents are stirred together thoroughly just before eating. The egg’s yolk adds a creamy texture that binds the flavors together.
26. Egg Curry
Egg curry is a hearty Indian dish consisting of hard-boiled eggs cooked in a spicy, flavorful curry sauce made from tomatoes, onions, and a variety of spices like turmeric, garam masala, chili powder, and cumin.
It’s often garnished with fresh cilantro and served with rice or Indian bread such as chapati or naan.
Egg curry is a delicious and protein-packed meal that offers a different way to enjoy eggs.
26. Scotch Eggs
Scotch eggs consist of a hard or soft-boiled egg wrapped in sausage meat, coated in breadcrumbs, and then deep-fried or baked until crispy.
Originating from the United Kingdom, Scotch eggs are a popular picnic snack and are often served with dips or mustard.
They offer a satisfying combination of textures and flavors, with the crispy exterior complementing the tender meat and creamy egg inside.
27. Spanish Tortilla
Also known as “Tortilla Española” or “Tortilla de Patatas,” this is a traditional Spanish dish made from eggs and potatoes, often including onion.
The potatoes are slow-cooked in olive oil then mixed with beaten eggs and cooked as a thick, round omelette.
It can be served hot or cold and is often enjoyed as a tapa, a light meal, or a picnic dish.
28. Turkish Scrambled Eggs
Menemen is a traditional Turkish dish made from scrambled eggs cooked in a sauce of tomatoes, green peppers, onions, olive oil, and spices like paprika and black pepper.
It can be enriched with ingredients such as cheese, sausage, or other vegetables. Menemen is typically served hot straight from the pan, often with bread for dipping, making it a popular breakfast or light meal option.
29. Okonomiyaki (Japanese Savory Pancake)
Okonomiyaki is a Japanese savory pancake containing a variety of ingredients.
The name means grilled as you like it, reflecting the dish’s versatility.
The batter is made from flour, grated nagaimo (a type of yam), water or dashi, eggs, and shredded cabbage, with additional ingredients such as green onion, meat (commonly pork belly), shrimp, or vegetables mixed in.
Okonomiyaki is cooked on a griddle and often topped with okonomiyaki sauce, mayonnaise, dried seaweed, and bonito flakes.
30. Strata
Strata is a layered casserole dish, akin to a savory bread pudding, made from a mixture of bread, eggs, and cheese, often including layers of meat or vegetables.
The ingredients are soaked in an egg and milk mixture, allowing the bread to absorb the liquid, and then baked until puffy and golden.
It’s a versatile dish that can be prepared in advance, making it perfect for breakfast, brunch, or even dinner gatherings.
31. Foi Thong (Thai Dessert)
Foi Thong is a cherished Thai dessert, where “Foi” means thread and “Thong” means gold, signifying prosperity and wealth.
It’s created by drizzling thin streams of egg yolk through a funnel into boiling syrup, resulting in golden, sweet threads that are both chewy and soft.
This dessert is a product of Portuguese influence on Thai cuisine.
32. Chawanmushi (Japanese Egg Custard)
Chawanmushi translates to steamed in a tea bowl and is a savory egg custard in Japanese cuisine.
Unlike its sweet Western counterparts, Chawanmushi is flavored with soy sauce, dashi, and mirin, containing bits of chicken, shrimp, mushrooms, and ginko nuts.
It’s silky, umami-packed, and served as an appetizer or side dish.
33. Egg Drop Soup
A staple in Chinese cuisine, Egg Drop Soup is a simple yet comforting dish consisting of beaten eggs added to boiling chicken broth.
The eggs form silky strands or “flowers” in the soup, which is often seasoned with white pepper and scallions, and thickened with cornstarch for a slightly viscous texture.
34. Croque Madame
This is a classic French café and bistro dish, essentially a Croque Monsieur topped with a fried egg.
The sandwich itself is made of ham and cheese between slices of brioche-like bread, coated with béchamel sauce and then baked or fried.
The addition of the egg on top differentiates it from its Monsieur counterpart and adds a luxurious richness.
35. Kuku Sabzi (Persian Herb Frittata)
Kuku Sabzi is a traditional Persian dish, often served during Nowruz, the Persian New Year.
It’s a type of frittata, densely packed with herbs like parsley, cilantro, dill, and chives, which give it a distinctive green color and fresh flavor.
The addition of barberries adds a subtle sweetness, and walnuts offer crunch
36. Gyeranjjim (Korean Steamed Eggs)
Gyeranjjim is a popular Korean side dish made from eggs that are beaten and steamed until they achieve a soft, fluffy texture, similar to a custard.
It’s typically seasoned with salt, scallions, and sometimes sesame oil or soy sauce.
Gyeranjjim can include seafood or vegetables and is often served in a hot stone pot, keeping it warm throughout the meal.
37. Carbonara (using raw eggs in sauce)
Carbonara is a classic Italian pasta dish known for its creamy, rich sauce made without cream.
The sauce is a mixture of raw eggs, grated Pecorino Romano or Parmigiano-Reggiano cheese, pancetta or guanciale, and black pepper.
The heat from the freshly cooked pasta cooks the eggs, creating a smooth sauce that clings to the noodles.
38. Eggs Benedict
Eggs Benedict is a staple of American brunch menus, consisting of an English muffin, topped with Canadian bacon or ham, a poached egg, and hollandaise sauce.
The dish combines the soft, runny yolk of the poached egg with the creamy, buttery hollandaise for a rich, indulgent meal often served with a side of potatoes or fresh greens.
39. Egg Salad
Egg Salad is a versatile dish made from chopped hard-boiled eggs, mayonnaise, and often mustard, onions, celery, salt, and pepper.
It can be enjoyed on its own, as a sandwich filling, or as a topping for crackers.
It’s a picnic and lunchbox staple, appreciated for its simplicity and comfort food qualities.
40. Caesar Salad (with egg in dressing)
Caesar Salad is a classic salad featuring romaine lettuce, croutons, Parmesan cheese, and a distinctive dressing made from lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, and black pepper.
The raw egg yolk emulsifies the dressing, giving it a rich, creamy consistency. It’s a popular starter or main dish, often topped with grilled chicken or shrimp for a complete meal.
41. Egg-in-a-Hole
Egg-in-a-Hole is a fun, easy breakfast dish where a hole is cut out of the center of a slice of bread, and an egg is cracked into the hole and cooked.
Also known as “toad in the hole” among other names, this dish offers a perfect combination of crispy bread and a tender, runny egg yolk, often seasoned simply with salt and pepper.
42. Meringue
Meringue is a sweet treat made from whipped egg whites and sugar, sometimes with an acid-like cream of tartar or lemon juice to stabilize the mixture.
The result can be baked at a low temperature to form light, airy cookies or pie toppings, or used to create elegant pavlovas with a crisp exterior and soft interior, usually topped with fruit and whipped cream.
43. Soufflé
A soufflé is a light, airy baked dish originating from France, made with a flavored base of custard or purée and egg whites beaten to soft peaks.
It can be savory or sweet, with cheese, chocolate, and fruit being popular variations.
The key to a successful soufflé is in the careful folding of the egg whites to retain as much air as possible, leading to its signature puff in the oven.
44. Custard
Custard is a broad term for a variety of dishes made with milk or cream and egg yolk, thickened by gentle cooking.
It can be sweet or savory and varies in consistency from a thin pouring sauce to a thick pastry cream used in desserts like éclairs or fruit tarts.
45. Flan
Flan, also known as crème caramel, is a caramel-topped custard dessert that’s popular in many parts of the world.
It consists of a rich, smooth custard base, usually flavored with vanilla, topped with a layer of clear caramel sauce.
The dessert is known for its luxurious texture and the contrast between the sweet, slightly bitter caramel and the creamy custard.
46. Egg Fried Rice
Egg-fried rice is a staple in Chinese cuisine, combining cooked rice with scrambled eggs, vegetables, and sometimes meat or seafood.
Seasoned with soy sauce, green onions, and sesame oil, it’s a quick and satisfying dish often made with leftover rice, making it an excellent option for a simple, yet flavorful meal.
47. Chinese Egg Custard Tarts
Chinese egg custard tarts are a popular dessert in Cantonese cuisine, featuring a flaky pastry crust filled with a smooth, sweet egg custard.
Baked until the custard is just set and the crust turns golden, these tarts are a common treat in dim sum restaurants and bakeries.
48. Eggplant and Egg Stir-fry
Eggplant and egg stir-fry is a simple, hearty dish combining soft, savory eggplant with lightly scrambled eggs.
Often flavored with garlic, soy sauce, and other seasonings, this dish showcases the eggplant’s ability to absorb flavors, making it a flavorful and vegetarian-friendly option.
49. Baked Egg and Mushroom Toast
Baked egg and mushroom toast is an easy, gourmet breakfast or brunch option featuring sautéed mushrooms and a baked egg atop a slice of hearty toast.
Often seasoned with herbs and topped with cheese, this dish offers a satisfying blend of textures and flavors.
50. Egg and Spinach Breakfast Casserole
This breakfast casserole combines eggs, spinach, cheese, and often other vegetables or meats, baked together until set and golden.
It’s a nutritious, protein-packed dish that can be prepared in advance, making it perfect for busy mornings or special brunches.
51. Egg and Bacon Breakfast Wrap
A portable and customizable breakfast option, the egg and bacon breakfast wrap includes scrambled eggs, crispy bacon, cheese, and optionally vegetables, all wrapped in a soft tortilla.
It’s a satisfying, on-the-go meal perfect for busy mornings.
52. Eggs in Purgatory
Eggs in Purgatory is a rustic Italian dish featuring eggs poached in a spicy tomato sauce, often with onions, garlic, and capers.
Served with crusty bread for dipping, it’s a comforting meal that combines simple ingredients into a rich and flavorful dish.
53. Baked Zucchini and Egg Nests
Baked zucchini and egg nests are a creative and healthy breakfast or brunch option, where shredded zucchini is formed into “nests” and baked with an egg in the center.
Seasoned with herbs and spices, these nests are both visually appealing and delicious.
54. Egg and Cheese Breakfast Burrito
A classic breakfast burrito filled with scrambled eggs, cheese, and often potatoes, bacon, or sausage, wrapped in a soft flour tortilla.
It’s a filling and customizable breakfast that’s perfect for meal prep or on-the-go eating.
55. Egg and Sausage Breakfast Casserole
This hearty casserole combines eggs, sausage, cheese, and often bread cubes or hash browns, baked together until golden and fluffy.
It’s a crowd-pleaser at breakfast or brunch gatherings, offering a satisfying and comforting meal.
56. Egg and Chorizo Breakfast Tacos
Egg and chorizo breakfast tacos feature spicy chorizo sausage and scrambled eggs, served on soft corn or flour tortillas.
Garnished with toppings like cheese, avocado, and salsa, they offer a flavorful start to the day with a Mexican twist.
57. Egg and Vegetable Stir-fry
This dish involves quickly sautéing a mix of vegetables—such as bell peppers, onions, and broccoli—with scrambled eggs.
It’s a fast, healthy, and versatile meal, easily adapted to whatever veggies you have on hand and flavored with soy sauce, garlic, and ginger.
58. Egg and Cheese Grits
Egg and cheese grits combine creamy, cheesy grits with a topping of either poached or fried eggs.
Often enjoyed in the Southern United States, this comforting dish can be seasoned with butter, salt, and pepper, and sometimes spicy elements like jalapeños for an extra kick.
59. Crème Brûlée
Crème Brûlée is a decadent dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.
Traditionally flavored with vanilla, the custard is made with cream, eggs, and sugar, and baked in a water bath until just set.
The caramelized sugar topping is achieved by sprinkling sugar over the custard and using a kitchen torch to melt and harden it, creating a delightfully crisp surface.
60. Hollandaise Sauce
Hollandaise Sauce is a classic French sauce, emulsified and known for its smooth, buttery flavor with a hint of lemon.
Made from egg yolks, melted butter, and lemon juice, it’s a staple of Eggs Benedict and a delicious accompaniment to vegetables and fish.
The key to its preparation is gentle heat to avoid curdling, often achieved through a double boiler.
61. Mayonnaise
Mayonnaise is a thick, creamy sauce or dressing made from oil, egg yolks, and either vinegar or lemon juice.
It forms an emulsion, with the egg acting as a stabilizer for the oil and acid. Mayonnaise is a base for many other sauces and is widely used in sandwiches, salads, and as a dip.
62. Aioli
Aioli is a Mediterranean sauce similar to mayonnaise but with a distinct garlic flavor.
Traditional recipes include garlic, egg yolks, oil, and lemon juice, though modern versions often simply add garlic to regular mayonnaise. It’s commonly served with seafood, vegetables, and bread.
63. Pavlova
Pavlova is a meringue-based dessert with a crisp crust and soft, light inside, usually topped with whipped cream and fresh fruit.
Named after the Russian ballerina Anna Pavlova, it’s believed to have been created in her honor during or after one of her tours to Australia and New Zealand, both of which claim its invention.
64. Angel Food Cake
Angel Food Cake is a type of sponge cake made with egg whites, flour, and sugar, but no fat.
The egg whites are whipped until stiff, resulting in a very light, airy texture. It’s often baked in a tube pan and served with fresh fruits or a glaze.
65. Sponge Cake
Sponge Cake is a light, airy cake made from flour, sugar, and eggs, and sometimes leavened with baking powder.
It gets its airy texture from beaten eggs, which are folded into the batter.
Sponge cakes serve as the base for various desserts, including layered cakes and jelly rolls.
66. Tiramisu (using raw egg mixture)
Tiramisu is a popular Italian dessert featuring layers of ladyfinger biscuits soaked in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and topped with cocoa.
Traditional recipes use raw eggs to create a rich, creamy filling.
67. Eggnog
Eggnog is a rich, creamy beverage traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks, and spiked with spirits like brandy, rum, or bourbon.
It’s a festive drink commonly enjoyed during the holiday season, often garnished with a sprinkle of nutmeg or cinnamon.
68. Bearnaise Sauce
Bearnaise Sauce is a classic French sauce, similar to Hollandaise but with a flavor profile that includes tarragon, shallots, and chervil.
It’s made by emulsifying butter with egg yolks and flavored vinegar reduction. Bearnaise sauce pairs well with steak and other meats.
69. Sabayon/Zabaglione
Sabayon (French) or Zabaglione (Italian) is a light, frothy dessert made by whisking egg yolks, sugar, and sweet wine over a gentle heat until thick and creamy.
It can be served on its own or as an accompaniment to fruits or desserts.
70. Breakfast Sandwiches
Breakfast sandwiches are a quick, satisfying meal typically consisting of eggs, cheese, and meat served on bread, a bagel, or an English muffin.
They are a popular on-the-go breakfast choice, customizable with various ingredients.
71. Migas
Migas is a traditional Spanish and Tex-Mex breakfast dish consisting of scrambled eggs mixed with strips of corn tortilla, onions, chiles, and tomatoes.
Often served with cheese and avocados, it’s a hearty meal that utilizes simple ingredients for maximum flavor.
72. Baked Avocado Eggs
Baked Avocado Eggs, or “Eggocado,” involve halving avocados, removing the pit, cracking an egg into each hollow, and then baking until the egg sets.
Seasonings like salt, pepper, and herbs can be added for flavor. This dish combines the creamy texture of avocado with the richness of baked eggs, making it a popular choice for a nutritious breakfast or brunch.
73. Eggs Florentine
Eggs Florentine is a classic breakfast dish that features poached eggs on a bed of spinach, often served on an English muffin or toast, and topped with Hollandaise sauce.
It’s a variant of Eggs Benedict, substituting spinach for the ham, and is celebrated for its balanced flavors and elegant presentation.
74. Shakshouka with Feta
Building on the traditional Shakshuka, this variation incorporates crumbled feta cheese, adding a tangy, salty depth to the rich tomato and pepper sauce.
The eggs are gently poached in the sauce, and the dish is often garnished with fresh herbs like cilantro or parsley, creating a hearty, flavorful meal that’s perfect for any time of day
75. Sausage and Egg Casserole
A Sausage and Egg Casserole combines breakfast sausage, eggs, cheese, and sometimes vegetables and bread or potatoes, baked together until golden and bubbly.
It’s a hearty, comforting dish that can be prepared ahead of time, making it perfect for family breakfasts or holiday brunches.
76. Egg Salad Tea Sandwiches
Egg salad tea sandwiches are a dainty and delicious treat, perfect for high tea or a light snack.
Hard-boiled eggs are chopped and mixed with mayonnaise, mustard, and seasonings such as salt, pepper, and chives.
The creamy egg salad is then spread on soft bread, with the crusts trimmed off, and cut into small, elegant sandwiches.
77. Eggs en Cocotte
Eggs en Cocotte, or shirred eggs, are baked in individual ramekins with a dab of cream and butter.
Often, they’re enhanced with a variety of ingredients like herbs, cheese, ham, or vegetables, allowing for a personalized touch. The eggs bake until the whites are set but the yolks remain runny, creating a rich and comforting dish.
78. Huevos Divorciados
Huevos Divorciados, or “divorced eggs,” is a Mexican breakfast featuring two fried eggs separated by a barrier of refried beans on a tortilla.
One egg is typically topped with green salsa while the other with red salsa representing their “divorced” status. The dish is often accompanied by avocado and queso fresco.
79. Japanese Omurice
Omurice is a popular Japanese fusion dish consisting of an omelet made with fried rice and usually topped with ketchup.
The rice is often mixed with chicken, vegetables, and ketchup, then wrapped or covered with a thin, fluffy omelet.
It’s a comforting, kid-friendly dish that combines the best of Japanese and Western flavors.
80. Italian Frittata di Spaghetti
Frittata di Spaghetti, or spaghetti frittata, is a clever Italian way to repurpose leftover pasta.
Mixed with beaten eggs, cheese, and often additional ingredients like vegetables or meats, the mixture is then cooked in a skillet until set. The result is a sliceable and portable dish, perfect for any meal.
81. Turkish Çılbır
Çılbır is a traditional Turkish dish consisting of poached eggs served on a bed of yogurt mixed with garlic and seasoned with melted butter and paprika.
This simple yet flavorful dish is often enjoyed with a slice of crusty bread to dip into the creamy, spicy sauce and runny egg yolks.
82. Swiss Rösti with Fried Eggs
Rösti is a Swiss potato dish that resembles a large hash brown.
Grated potatoes are pan-fried until crispy and golden brown, then topped with fried eggs.
This combination makes for a hearty breakfast, brunch, or even a light dinner, embodying the simplicity and rustic charm of Swiss cuisine.
83. Egg-Stuffed Peppers
Egg-stuffed peppers are a colorful and nutritious dish where halved bell peppers serve as “bowls” for baked eggs.
Often, the peppers are partially roasted before adding the eggs and finishing in the oven.
Ingredients like cheese, herbs, and diced vegetables can be added to the eggs for extra flavor.
84. Korean Bibimbap with Egg
Bibimbap is a popular Korean dish consisting of a bowl of rice topped with seasoned vegetables, chili pepper paste, and a fried or raw egg.
The ingredients are stirred together just before eating, creating a flavorful and textured meal, with the egg adding a rich, creamy component.
85. Egg Butter
Egg butter, known as “munavoi” in Finnish cuisine, is a simple yet delicious spread made by mixing hard-boiled eggs with softened butter until smooth.
Often seasoned with salt and sometimes fresh herbs, it’s commonly spread on bread or used as a topping for traditional dishes such as Karelian pasties.
86. Balut
Balut is a traditional street food commonly found in the Philippines and some other parts of Southeast Asia.
It is a fertilized duck egg that has been incubated for about 14 to 21 days before being boiled or steamed.
The result is a partially developed duck embryo that is eaten from the shell, often seasoned with salt, chili, and vinegar.
87. Egg-Stuffed Meatballs
Egg-stuffed meatballs, or “Scotch eggs” in some variations, involve encasing a hard or soft-boiled egg in a layer of seasoned ground meat.
The meatball is then breaded and fried or baked until the meat is cooked through.
This dish can serve as a hearty appetizer or a main course, offering a satisfying combination of flavors and textures.
88. Smoked Eggs
Smoked eggs are made by smoking hard-boiled eggs over wood chips to infuse them with a smoky flavor.
The eggs can be smoked whole in their shells or peeled. They can be enjoyed as a snack, added to salads, or used as an ingredient in various dishes to impart a subtle smoky taste.
89. Salted Eggs
Salted eggs are a preserved food product made by soaking duck or chicken eggs in brine or packing them in damp, salted charcoal.
Over weeks, the yolks become firm and oily, and the whites turn salty.
Salted eggs are widely used in Asian cuisine, particularly in Chinese, Filipino, and Thai dishes, to add depth and richness.
90. Eclairs (with egg-based filling)
Eclairs are a classic French pastry made with choux dough filled with a creamy, egg-based custard or pastry cream.
After baking, the eclairs are often topped with chocolate glaze. The egg yolks in the filling help create a rich, smooth custard that contrasts beautifully with the light pastry.
91. Profiteroles
Profiteroles are small, round pastries made from choux dough, the same dough used for eclairs. They are typically filled with whipped cream, custard, or ice cream and can be drizzled with chocolate sauce.
The eggs in the dough give the pastries their light, airy texture.
92. Swiss Roll
The Swiss roll is a type of sponge cake rolled up with a filling such as jam, cream, or chocolate.
Eggs are crucial in the sponge cake batter, providing structure and volume. When baked and rolled, the cake forms a light and airy roll with a sweet filling.
93. Lemon Curd
Lemon curd is a dessert spread made from lemon juice, sugar, butter, and eggs.
The eggs thicken the mixture as it cooks, creating a rich, tangy curd that’s perfect for spreading on scones, filling cakes, or adding to desserts.
94. Portuguese Egg Tarts
Portuguese egg tarts, or “Pasteis de Nata,” feature a creamy, egg-based custard encased in flaky pastry.
The tops are caramelized, giving them a distinctive appearance and flavor. These tarts are a beloved pastry in Portugal and around the world.
95. Macarons
Macarons are delicate French cookies made from almond flour, sugar, and egg whites.
The egg whites are beaten into a meringue, which is folded into the almond mixture to create light, airy cookies with a crisp shell and a chewy interior, typically filled with ganache, buttercream, or jam.
96. Chiffon Cake
Chiffon cake is a light, airy cake made with oil, eggs, sugar, flour, baking powder, and flavorings.
The egg whites are beaten separately to stiff peaks and then folded into the batter, giving the cake its signature fluffy texture.
97. Brioche
Brioche is a rich, tender bread made with a high content of eggs and butter.
The eggs contribute to its golden color and rich texture, making brioche a versatile bread that can be enjoyed on its own or used in a variety of sweet and savory dishes.
98. Egg Liqueur
Egg liqueur, also known as Advocaat or Eierlikör, is a rich and creamy liqueur made from eggs, sugar, and brandy.
Originating from Europe, this thick beverage boasts a smooth, custardy texture with a sweet taste and a hint of alcoholic warmth.
It’s often served as a digestif, used in various desserts, or enjoyed during the holiday season.
99. Coddled Eggs
Coddled eggs are made by gently cooking eggs in water just below boiling point, resulting in a texture that is somewhere between poached and soft-boiled.
This cooking method allows the egg whites to set while keeping the yolks runny, creating a tender, delicate texture.
Coddled eggs are often prepared in special containers known as egg coddlers, which are placed in a pot of simmering water.
100. Century Egg
The century egg, also known as a thousand-year egg, is a traditional Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months.
During this time, the egg undergoes a transformation that changes its texture and flavor.
Conclusion
Eggs have proven to be an indispensable staple in kitchens around the world, serving as the foundation for countless delicious creations.
Whether scrambled, fried, poached, boiled, or transformed into a myriad of other delightful dishes, eggs have demonstrated their ability to adapt to any culinary tradition or preference.
Regardless of whether eggs are used in simple home-cooked meals or meticulously crafted haute cuisine, their presence is truly universal.
Eggs are a symbol of culinary creativity and innovation. They have the remarkable ability to bring people together, transcending cultural and regional boundaries.
Remember, the incredible egg is always ready to enliven your culinary creations, one dish at a time.