50 Egg Recipes
Votes: 299
Do you love egg dishes? These recipes will help you cook something new every Sunday.
1. Soft-boiled eggs with croutons. Place 4 eggs in a saucepan of simmering water and cook over low heat for 4-5 minutes; drain. Trim the tops and season with salt and pepper. Serve with toast strips.
2. Boiled eggs "in the bag". Place 4 eggs in a saucepan of boiling water and simmer over low heat for 7-8 minutes. Drain, peel, and halve the eggs; add the herb butter. Your light dish is ready!
3. Breaded eggs. Boil the eggs (No. 2); peel, then roll in flour, dip in beaten eggs, and roll in panko breadcrumbs. Fry in vegetable oil, turning, until crisp.
4. Scotch eggs. Boil the eggs (No. 2); peel. Pressing firmly, wrap each egg in sausage meat. Dredge in flour, dip in beaten eggs, and roll in panko breadcrumbs. Fry in vegetable oil, turning, until crisp.
5. Hard-boiled eggs. Place 4-6 eggs in a large saucepan, cover with 2.5 cm of cold water, and bring to a gentle simmer. Cover, remove from heat, and let sit for 8-10 minutes. Drain and peel in a bowl of cold water.
6. Pickled eggs. Hard-boil the eggs (No. 5); peel and place in a large jar, then fill it with the beetroot marinade. Cover and refrigerate for up to 1 week.
7. Classic deviled eggs. Hard-boil eggs (No. 5). Cut in half lengthwise and scoop out the yolks. Mash them with 1 tablespoon of sweet vegetable marinade, 3 tablespoons of mayonnaise, 1 teaspoon of mustard, a pinch of cayenne pepper, salt, and black pepper. Place them on top of the whites.
8. Egg salad with tarragon. Hard-boil eggs (No. 5); chop. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, salt and pepper. Serve on rye pumpernickel bread with cucumber slices.
9. Chinese tea eggs. Hard-boil the eggs (No. 5); crack the shells, but do not peel them. Simmer for 1 hour in a saucepan over low heat with 1/2 cup soy sauce, 3 cups water, 4 star anise, 3 black tea bags, and a strip of orange peel. Drain and peel.
10. Egg salad with mushrooms. Hard-boil eggs (No. 5); slice. Sauté 2 cups sliced mushrooms and 1 cup chopped onion in 1/3 cup olive oil. Mix with eggs, 3 tablespoons sour cream, chopped parsley, salt, and pepper. Serve on toasted rye bread.
11. Baked eggs with potatoes. Hard-boil eggs (No. 5). Slice and layer in a greased baking dish along with 2 sliced boiled potatoes. Season with salt, pepper, and nutmeg. Whisk together 6 tablespoons each of milk and sour cream with 1 tablespoon of flour. Pour over the eggs, sprinkle with breadcrumbs, and bake for 25 minutes at 180°C.
12. Scrambled eggs. Whisk 2 eggs with 1-2 teaspoons milk or heavy cream; season with salt and pepper. Melt 1 tablespoon butter in a small nonstick skillet over medium-high heat; add the eggs and stir until set.
13. Scrambled eggs with pastrami. Follow recipe #12, adding 2 ounces (55 g) of sliced pastrami. Sprinkle with smoked Gouda cheese and green onions.
14. Fried egg sandwich. Follow recipe #12, adding 1 tablespoon chopped chives. Cut a savory bun in half and melt a slice of cheddar on the bottom; top with a cooked sausage patty and a fried egg. Top with the bun top.
15. Spicy chatterbox. Follow recipe #12; add 1/3 cup shredded cheddar and diced jalapeño to taste.
16. Scrambled eggs with cream cheese. Heat 1 tablespoon of butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons of cream cheese, 2 teaspoons of chopped chives, salt, and pepper. Whisk until the eggs are set.
17. Scrambled eggs with smoked salmon. Follow recipe #16; serve on toasted whole grain bread with smoked salmon.
18. Quick scrambled eggs with muffin. Beat 1 egg with salt and pepper in a bowl with a fork; microwave for 45 seconds. Serve on an English muffin with melted cheddar.
19. Scrambled eggs with kimchi. In a non-stick frying pan, fry 1/2 cup kimchi (drained) and 2 sliced green onions with 1 tablespoon vegetable oil over medium-high heat. Add 2 beaten eggs and stir until set.
20. Migas. Sauté 4 thinly sliced corn tortillas with 1/2 cup each of sliced onion and roasted poblano peppers in a skillet with vegetable oil for 5 minutes. Add 5 beaten eggs and stir until set. Sprinkle with grated cheddar, salsa, and cilantro.
21. French chatterbox. Melt 2 tablespoons of butter in a bowl set over a saucepan of simmering water. Add 4 beaten eggs and stir until set, 8-10 minutes. Stir in 1-2 tablespoons of crème fraîche.
22. Scrambled eggs with caviar. Follow recipe #21. Serve on clean shells; sprinkle with caviar.
23. Breakfast burrito. Cook 1/2 cup diced chorizo, 1/2 diced onion, and 1 tablespoon diced jalapeño in a nonstick skillet over medium heat. Add 4 beaten eggs and 1/2 cup cotija cheese; make scrambled eggs. Divide among wheat tortillas, top with salsa, and roll up.
24. Matsebrai. Sauté 1 sliced onion in 6 tablespoons of butter in a non-stick skillet. Crumble 2 matzos in a colander and rinse with water. Beat 4 eggs with the matzos, add to the skillet, and scramble; season with salt and pepper.
25. Classic omelette. Beat 2 eggs with salt and pepper. Place a small nonstick frying pan over medium-high heat; add 1/2 tablespoon of butter and melt, swirling the pan. Add the eggs and stir lightly with a rubber spatula, then allow the bottoms to set but not brown. Fold the omelet into thirds, like a letter.
26. Spinach omelette. Make an omelette (No. 25); just before folding, fill with 3 tablespoons chopped cooked spinach and 2 tablespoons goat cheese.
27. Omelette with asparagus. Make an omelet (No. 25); just before folding, fill with 3 tablespoons chopped cooked asparagus and 2 tablespoons grated Gouda cheese.
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29. Low-calorie omelette. Cook and crumble 1 slice of turkey bacon. Fry 1/4 cup corn in the remaining fat; add 2 tablespoons salsa verde. Make an omelet (No. 25) with 4 egg whites using olive oil instead of butter. Stuff with bacon and corn, fold in.
30. Family omelette. Beat 8 eggs with 2 tablespoons milk, salt, and pepper. Fry in a large skillet as in recipe #25; fill with diced ham, Gruyere cheese, and toasted peppers (1/2 cup each).
31. Sweet omelette. Make an omelette (No. 25) without pepper; fill with 1 tbsp. jam. Sprinkle with powdered sugar.
32. Poached eggs. Pour water and a splash of vinegar into a frying pan and bring to a gentle simmer. Crack the eggs into individual glasses, drop each one into the water, and cook until the whites are set. Remove with a slotted spoon.
33. Eggs Benedict. Make the hollandaise sauce: puree the egg yolk with 1/4 cup mayonnaise, 1 teaspoon lemon juice, cayenne pepper, and salt to taste. Add 2 tablespoons melted butter and whisk until combined. Place the sauce in a bowl set over a saucepan of simmering water; whisk until thickened. Poach the eggs (No. 32); serve on English muffins with fried Canadian bacon and gravy.
34. Eggs Benedict with arepas. Follow recipe #33; use arepas or corn fritters instead of muffins, and substitute serrano ham for the bacon. Stir chopped cilantro into the sauce.
35. Salad with egg and bacon. Make poached eggs (No. 32). Sprinkle bacon with 5-spice seasoning and fry until crisp; crumble and toss with arugula, pear slices, and vinaigrette. Add eggs.
36. Scrambled eggs in bread. Cut a circle in the center of a slice of bread; toast the bread in a nonstick skillet with butter. Crack an egg into the hole, season with salt and pepper, cover, and cook until the whites are set. Serve with bacon.
37. Baked egg with manchego. Cut a circle in the center of a slice of bread; flatten and press back into the hole. Toast the bread in an ovenproof skillet with butter. Crack an egg into the hole, sprinkle with 1/2 cup grated Manchego cheese, and bake at 190°C (350°F) until set, 2 minutes. Sprinkle with smoked paprika and parsley.
38. "Eggs in Purgatory" Fill a small baking dish halfway with hot marinara sauce. Crack 6 eggs into it and bake at 180°C (350°F) until the whites are set, 10-12 minutes. Sprinkle with Parmesan cheese.
39. Moroccan eggs. Toast 1 cup of chickpeas and a little ground cumin and paprika in an ovenproof skillet with olive oil. Fill the skillet with hot marinara sauce. Crack 6 eggs into the pan and bake at 350°F (180°C) until the whites are set, 10-12 minutes.
40. Fried eggs. Crack 4 eggs into a skillet with 2 teaspoons of bacon grease, butter, or vegetable oil. Season with salt and pepper; cook for 2 minutes, until the edges are opaque. Cover and cook for another 4-6 minutes.
41. Egg and bacon sandwich. Cook a 40-ounce scrambled egg and fry 2 slices Canadian bacon. Serve on a toasted English muffin with tomato slices and Jack cheese.
42. Steak with fried eggs. Mix 55g of softened butter with Worcestershire sauce. Season 450g of flank steak with salt and pepper; fry in plain butter. Make the fried eggs (No. 40). Slice the steak, top with the butter and sauce, and the fried eggs.
43. Hashbrowns with egg. In a cast iron skillet, fry 1 cup each of chopped onion and grated potato with butter until crisp. Add 1/2 cup of grated cheddar and beat in 2 eggs. Bake at 425°F (220°C) until set; add salsa.
44. Scrambled eggs with sausages and bacon. Fry 2 sausages, 2 sausage patties, and 4 slices of bacon in a frying pan. Add 1 sliced tomato, crack 4 eggs, and season with salt and pepper. Cover and cook until the eggs are set.
45. Deviled eggs Niçoise. Hard-boil eggs (No. 5); cut in half lengthwise and scoop out the yolks. Mash them with 3 tablespoons of olive oil, a can of tuna, chopped parsley, and a squeeze of lemon juice. Place them on top of the whites; top with sliced olives and tomato.
46. Huevos rancheros. Saute 1 jalapeno and 1 clove of garlic, diced, in a skillet with vegetable oil and a pinch of cumin. Add 1 can of tomato puree and 1 tablespoon of chopped chipotle peppers in adobo sauce; simmer until thickened. Add 4 eggs and cook until set. Serve with tortillas and queso fresco.
47. Spaghetti pie. Combine 1/2 cup milk, 8 beaten eggs, 3 cups cooked spaghetti, 1 cup grated Pecorino cheese, chopped parsley, salt, and pepper. Fry 4 oz (110 g) diced pancetta in a small cast-iron skillet. Add the egg mixture and cook until the bottom is set, then bake for 25 minutes at 325°F (160°C).
48. Frittata with ham. Whisk 8 eggs, 1/2 cup milk, 3/4 cup grated Pecorino, salt, and pepper. Sauté 1 cup sliced asparagus and 3 oz diced ham in a nonstick ovenproof frying pan with butter. Add the eggs; cook until the bottoms are set, then bake for 25 minutes at 325°F (160°C).
49. Spring Frittata. Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, salt and pepper. Fry 1 cup grated zucchini in a nonstick ovenproof skillet with oil. Add the egg mixture; prepare as per recipe #48.
50. Spanish tortilla. Simmer 4 lbs (1130 g) sliced potatoes and 1 sliced onion in 1 1/2 cups (1.5 cups) olive oil until soft. Pat dry, then stir in 8 beaten eggs. Pour into a nonstick skillet with 2 tablespoons (1.5 cups) olive oil and cook until the eggs are almost set, 15 minutes; flip and cook for another 5 minutes.
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