Breakfast

Egg Recipes

We all know it: Eggs are (almost) irreplaceable.

They are easy to cook with, relatively cheap, and full of nutrients. Essential for breakfast tables as well as for baker&#x27;s bowls, not to mention for <a href="https://www.kitchenstories.com/en/stories/how-the-world-eats-eggs">countless recipes</a> savory and sweet, budget-friendly and fancy, eggs give that signature flavor and texture that can be qualified as comfy and fluffy to rich and filling. While they are familiar and reliable <a href="https://www.kitchenstories.com/en/stories/the-best-ever-only-recipe-you-ll-ever-need-scrambled-eggs">in a classic scrambled egg</a> or <a href="https://www.kitchenstories.com/en/recipes/buttery-kimchi-fried-rice">topped on fried rice sunny-side-up</a>, eggs can still excite and elevate with originality and creativity in new ways, like these <a href="https://www.kitchenstories.com/en/recipes/savory-oatmeal-with-jammy-eggs">jammy eggs served on savory, umami oatmeal</a> or <a href="https://www.kitchenstories.com/en/recipes/jammy-eggs-and-kale-in-turmeric-coconut-gravy">in a kale coconut gravy</a>. If it&#x27;s not clear to you yet: I love eggs! And I am always looking for new ways to cook with them. In recent years, I&#x27;ve expanded my egg routine with the help of a few small gadgets: nothing fancy, a couple of small items that not only helped me save time and effort but also added a little fun twist. I know what you&#x27;re thinking: My cluttered kitchen doesn’t need any more equipment. But over the years, I found myself using these often and regularly because they actually eliminated the need to use more utensils and fool-proofed my results! So much so that I thought I should introduce them to you: And while I was at it, I tried a few more gadgets to make the list more complete.

6 gadgets that make cooking with eggs more fun & efficient

So here are 6 items we chose, including the ones I already own, that we believe are worth the (relatively small, from €6 to €30) investment to diversify and/or simplify your egg routine, save your time, and add a bit of fun in the kitchen.

We&#x27;ve all been there… The water&#x27;s boiling, eggs are ready to go in, and suddenly, the question strikes: Do they need 8 minutes or 6? Do I set the timer after the water starts boiling or as soon as the eggs are in? What time is it? Where&#x27;s my phone?! And before you know it, by the time you scoop them up, the yolks are way too runny or set too hard. Not our problem with this timer: All you need to do is to put it in the water with the eggs and the color will change (from red to creamy white) when it reaches the temperature appropriate for the desired doneness of the egg (soft, medium, or hard): perfect especially for those jammy eggs that you&#x27;ve been dreaming about! The timer, shaped like an egg, also &quot;cooks&quot; like one, too, so when it reaches the right temperature, so will your eggs. The fact that this timer is technically a thermometer makes the result more precise and using it feels more exciting (like I&#x27;m conducting a scientific exercise!). Try this temperature-based timer for the perfect jammy eggs! <a href="https://amzn.to/3TyAEd9" rel="nofollow">Infinite Reusable Egg Timer</a>

Pro: The temperature-based sensor makes the result more precise than merely keeping time. Con: You do have to keep an eye on it to catch when the color starts changing. There may be slight variance in the result if the eggs are significantly larger or smaller than the timer.

Korean marinated eggs (Mayak eggs) with rice

Egg cooker: Minimum attention, maximum result

If you&#x27;d like to pay as little attention as possible and still get the perfect result, then this is the gadget for you. I got a solo-egg cooker (here is a version that cooks <a href="https://www.amazon.de/Electric-Suitable-Stainless-Measuring-Adjustable/dp/B09VCCXHLM/ref=sr_1_1_sspa?crid=32PIF9D914RAP&amp;keywords=eierkocher+solo&amp;qid=1679038849&amp;s=kitchen&amp;sprefix=egg+cooker+sol%2Ckitchen%2C100&amp;sr=1-1-spons&amp;sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&amp;psc=1" rel="nofollow">three</a> or <a href="https://www.amazon.de/-/en/EB-115560-2-cooking-process-perfect-technology/dp/B087KF1VMN/ref=sr_1_4?crid=32PIF9D914RAP&amp;keywords=eierkocher+solo&amp;qid=1679038849&amp;s=kitchen&amp;sprefix=egg+cooker+sol%2Ckitchen%2C100&amp;sr=1-4" rel="nofollow">six</a>). as a present one Christmas. My first thought: cute, probably not very useful. Turns out, if you live alone or often cook for yourself, this will be one of the most used kitchen gadgets that will save you time and add a little fun twist to your routine. It comes with a tiny measuring cup that tells you how much water you need to use according to the desired outcome. It uses very little water and time, is simple to use, and almost always yields the same result. Keep your hands free, wait for the beep! <a href="https://amzn.to/42Eoaoq" rel="nofollow">Egg cooker</a>

Pro: Easy to use, saves water, and you barely have to keep an eye on it–just pop the egg in there, turn it on, and wait for the beep: Your morning just got a lot freer. Con: Needs to be plugged into an outlet. If you buy the version for 3 or 6 eggs, it would take up extra countertop space.

Try it with this recipe:

Tamago sando (Japanese egg salad sandwich)

Egg slicer: For the classic egg salad and sandwich

Hard-boiled eggs might not be as trendy as the perfectly poached egg photogenically oozing out liquidy golden yolk onto the<a href="https://www.kitchenstories.com/en/recipes/poached-eggs-on-avocado-toast"> sourdough avocado toast</a>, but they are still a staple in many dishes, especially for salads and sandwiches. This egg slicer comes in handy when you want clean-cut slices of well-cooked egg, giving your salads or sandwiches a much more finished look, as well as making sure the yolk doesn&#x27;t crumble or mush when you slice eggs. No more mushed yolks with these blades <a href="https://amzn.to/40qrxNR" rel="nofollow">Egg slicer</a>

Pro: Straightforward, easy to use. &quot;Guillotining&quot; an egg gives a strangely satisfying feeling! Con: You just have to be careful the egg is properly cooked so that it doesn&#x27;t mush or crumble under the blades.

Make a Niçoise-ish salad with Devan

This one comes in particularly handy for the bakers among us. If you&#x27;re not yet skilled at the <a href="https://www.kitchenstories.com/en/recipes/how-to-crack-separate-and-store-eggs">classic trick</a> of transferring egg yolk from one half of the shell to the other in order to separate the white, or if you&#x27;re tired of those tiny shell bits that end up in the batter somehow, this simple utensil comes to your rescue. There&#x27;s no magic trick: just physics. It&#x27;s satisfying to watch the egg white slide through the metallic swirl while the golden yolk collects–<a href="https://www.kitchenstories.com/en/stories/our-10-favorite-ways-to-use-up-leftover-egg-whites-and-yolks">both parts to be put to use</a> as you please. No need for separation anxiety with this simple tool! <a href="https://amzn.to/3lsFCvc" rel="nofollow">Yolk Separator</a>

Pro: Easy to use, straightforward, no electricity or extra preparation needed. Sturdy and easy to clean. If you&#x27;re looking for a tool to help you separate yolks and the whites, this is it! Con: The price tag of 9.98 euro may seem excessive for a small tool.

Try it with these recipes: <a href="https://www.kitchenstories.com/en/stories/our-10-favorite-ways-to-use-up-leftover-egg-whites-and-yolks">Our 10 Favorite Ways to Use Up Leftover Egg Whites And Yolks</a>

Egg poacher: For the picture-perfect brunch at home

It is truth universally acknowledged that in a family, a couple, or a group of friends, there is always at least one person that knows how to make that perfectly poached egg. That person is not me, and that&#x27;s why I needed to try these colorful silicon cups that promise to help you poach these elusive eggs causing no casualty. With these cups, you no longer have to use a whole pot of boiling water: use a shallow pot or a deeper-set pan, fill water up only up to 2-3 cm high (making sure it doesn&#x27;t spill over into the cups), grease the cups with any kind of oil, pop the eggs in them, place the cups into the water. Cover up and cook for 5-6 minutes, and voilà! You have poached your eggs successfully. Don&#x27;t poach them, cup them! <a href="https://amzn.to/3FVjCA0" rel="nofollow">Silicone Poached Egg Maker</a>

Pro: Saves water &amp; requires less attention than poaching in water. Made in food-grade, environmentally-friendly silicon. This package comes in a set of four, enough to poach multiple eggs at once: great for a group breakfast. Con: Even if you grease the cups, you still have to be careful not to break the eggs when you&#x27;re sliding them out.

Try it with this recipe:

Çilbir (Turkish poached eggs with yogurt)

Square pan: For an omelette with a (square) twist

This one is for the omelette lovers, especially if you want to make <a href="https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/" rel="nofollow">Japanese tamagoyaki</a> or <a href="https://drivemehungry.com/gyeran-mari-korean-rolled-egg-omelet/" rel="nofollow">Korean gyeran-mari</a>. Follow your regular steps of making an omelette, only the shape of this pan makes it square so it&#x27;s easy to fold into a roll! I&#x27;ve owned this pan for a couple of years now, and it was one of those utensils that made me ask: Is it really necessary? before the purchase. But it has turned out to be a delightful kitchen addition that I reach out to more often than I thought: It is frankly perfectly interchangeable with regular pans, just with a different, fun shape. It has a sturdy nonstick coating, the size (20 cm long, 4 cm deep) works for most pan-fried or stir-fried dishes of small amounts, including up to 2 sunny-side-ups or 3-4 scrambled eggs at the same time. Try this, be square!  <a href="https://amzn.to/40qi88G" rel="nofollow">Tamagoyaki Pan</a>

Pro: Helpful for specific recipes, also a nice alternative to regular round pans: If you&#x27;re looking for a new pan, why not go for the square one? Con: The design and size specifications may make it less versatile.

We get by with a little help from our friends

Having a small gadget in the kitchen may not revolutionize your kitchen routines, but in our experience, it certainly does diversify them, especially with classic recipes using eggs. With Easter around the corner and plenty of eggs to be cooked, we hope our selection helps keep you (and the bunnies) excited for the routines that might otherwise seem boring! Have you tried any of these already? Do you have a favorite egg gadget? Tell us in the comments! We independently select, review and recommend the best products to you. If you buy something through our links, we may earn a commission.

From Amazon

Infinite Reusable Egg Timer

FROM AMAZON

Electric Egg Cooker

Egg Slicer

Egg Separator

Silicone Egg Poacher 

Tamagoyaki Pan

Über Amazon

Endlos wiederverwendbare Eieruhr

1-Ei-Eierkocher

Eierschneider

Rostfreier Eiweiß-/Eigelbtrenner

Silikon-Förmchen für pochierte Eier

Tamagoyaki-Pfanne

We tried them so you don't have to

6 Affordable Gadgets to Get You Egg-cited to Cook With Eggs

<a href="https://www.kitchenstories.com/en/stories/how-to-make-natural-easter-egg-dyes">Colorfully dyed</a> eggs are an indispensable part of Easter for many families, mine included. Many times, after the holiday is over, my family has plenty of these colorful hard-boiled eggs leftover, uneaten in the fridge. Don&#x27;t let them go to waste, instead put them to good use!

Hard-boiled eggs are super versatile, so having them already boiled and in the fridge (whether leftover from Easter or not) means your halfway to a great breakfast, lunch, or dinner. Use them <a href="https://www.kitchenstories.com/en/recipes/cobb-salad">chopped up in salads</a>, sliced or <a href="https://www.simplyrecipes.com/grated-egg-toast-tiktok-review-5218574" rel="nofollow">even grated</a> into a sandwich, or nestled into a creamy curry. Here are 10+ recipes to show you how to turn leftover hard-boiled eggs into a real treat!

Springy egg salad with asparagus

This quick and easy egg salad demonstrates not only how to use leftover eggs from an Easter celebration, but with in-season green asparagus, it&#x27;s also a true messenger of spring and delicious at any time of day! 

How about whipping up something with pantry ingredients for your next lunch break? This Japanese egg salad sandwich, as known as a tamago sando, is a handy recipe to turn leftover eggs into a flavorful and filling lunch. 

Jammy eggs and kale in turmeric-coconut gravy

Although Ruby&#x27;s recipe for this creamy turmeric curry calls for waxy eggs, hard-boiled eggs work perfectly well! It’s a wonderful way to turn leftover eggs into a delicious weeknight dinner, plus, it&#x27;s easy and budget-friendly! 

Crispy eggs with cilantro and avocado salad

Deviled eggs

Scotch eggs

Egg salad sandwich with avocado

Chinese tea eggs

Russian salad

Easy chicken ramen

Brunch Caesar salad

Cobb salad

Senfeier (German eggs in mustard sauce)

Make fancy creamed spinach and fried eggs with Hanna

Savory oatmeal with jammy eggs

Orecchiette with sweet corn, crispy bacon, and soft eggs

Crispy smashed potatoes with creamed spinach

Do you have a favorite way to use leftover hard-boiled egg? Then let us know in the comments below, we&#x27;re eggs-cited to see what you have to say!

Boiled eggs in the fridge mean you're already halfway to a great meal

10+ Recipes to Make With Hard-Boiled Eggs

When it comes to cooking, you never stop learning. A small tip in the right direction can transform a dish from just okay to out-of-this-world delicious: So to help you cook with confidence (and stop sifting through confusing Google results) we’ve set up our very own <a href="https://www.kitchenstories.com/en/l/cookinghotline">Cooking Hotline</a>. It’s time to ask us your burning cooking questions: <a href="https://www.kitchenstories.com/en/l/cookinghotline">Submit them here</a>!

If there was a Spotify Wrapped for my cooking, <a href="https://www.kitchenstories.com/en/recipes/tomatoes-and-egg">stir-fried tomato and eggs</a> would be at the top of the list every year. I’ve made it literally a zillion times and even developed <a href="https://www.kitchenstories.com/en/recipes/tomato-and-egg-noodle-soup">a noodle soup recipe</a> based on it. However, there are plenty of lazy times when I don’t even have fresh tomatoes on hand or am shuffling the pantry around thinking about cooking up something new. This sent me on a journey to find my tomato and egg stand-in; a recipe that’s just as simple and straightforward, that can be the second in command to my forever number one.

<a href="https://www.kitchenstories.com/en/recipes/sweet-and-sour-omelette">Well, I’ve finally found it.</a>

This omelette recipe was initially inspired by the Chinese Cantonese classic, egg foo young (芙蓉蛋); a deep-fried omelette made with char siu (barbecued pork), bean sprouts, and bamboo shoots, sometimes tossed in a thick sweet and sour sauce. In my experimenting as I developed this recipe, I stripped things back to make everything more weekday friendly, relying on just a few basic veggies you might have at home already, and a super easy sweet and sour sauce, adapted from the Chinese food writer Yuhui Chen. Her version leaves out the starch, but I certainly do enjoy a glossy and thick sauce, wherein <a href="https://www.kitchenstories.com/en/stories/the-5-handy-ways-to-use-starch-in-your-cooking">starch</a> is essential. This dish takes from all the good things I love about <a href="https://www.kitchenstories.com/en/categories/egg-recipes">egg recipes</a> from many Asian countries: it’s crispy on the edges, soft and tender inside, and is extremely flavorful. Most importantly, it’s done in just about 20 minutes!

Chinese sweet and sour omelette

How to make the perfect sweet and sour omelette

You might want your <a href="https://www.kitchenstories.com/en/stories/need-an-activity-try-perfecting-the-fluffy-french-omelette">French omelette</a> smooth, soft, and custardy, but with this <a href="https://www.kitchenstories.com/en/categories/omlett">omelette</a> recipe, it’s all about the crispness. Without deep-frying, here are 3 tips to help create the puffy, crisp texture that’s key for this recipe:

— Add starch: Add a pinch of starch to the beaten eggs and whisk vigorously, until the starch dissolves and some bubbles form in the mixture. This helps keep the eggs tender and moist even while cooking at such a high temperature. — Use hot oil: Before frying up your omelettes, heat the oil over medium-high heat until it’s just barely smoking. This way, when you add the egg mixture, the edges should puff up immediately upon hitting the oil. You will use a bit more oil here than for normal fried eggs, but don’t skip it! You can always prepare a plate with some paper towel to soak up the excess after cooking.  — Use a small frying pan: It’s not easy to flip a giant omelette, I know from personal experience, as one of my test results ended up looking more like Pacman than an omelette. That’s why a smaller frying pan works better here and will result in nice, round omelettes. Making two instead of one large ones is also easier to work with, and with the help of a thin rubber spatula or an offset spatula, the flipping is a breeze. Getting a quick and tasty lunch on the table is the priority, and appearance is certainly not everything, but this tip will help you keep things looking good, too.

Onions and scallions are ingredients I always have on hand and they yield a great caramelized flavor to the oil and final dish, similar to the flavor of these <a href="https://www.kitchenstories.com/en/recipes/scallion-oil-noodles">scallion oil noodles</a>. I don’t doubt that garlic chives, bean sprouts, or fresh peas could taste amazing in the omeltte as well and you could add a protein of your choice, too, like <a href="https://thewoksoflife.com/egg-foo-young-chicken/" rel="nofollow">chicken</a> or <a href="https://www.thespruceeats.com/egg-foo-yung-restaurant-style-694558" rel="nofollow">shrimp</a>. Cook these separately and add to the egg mixture with the cooled vegetables, or fry them up directly with the veg!

Omelette with spinach and feta

5-ingredient spinach frittata with prosciutto and mozzarella

Classic spaghetti carbonara

Tomato and egg noodle soup

Saving weekday lunches, one egg at a time

Your Dream Lunch? This Sweet and Sour Omelette

Whether you’re cooking for one, two, or an entire family, there’s always more to be learned about the art of eating well, for less. In our Big Taste, Low Budget issue, we’ll show you how to be a smarter, more thrifty cook that can use up what you’ve got, pack flavor in a pinch, and drum up something inspiring and delicious with limited ingredients. To stay up to date, check back <a href="https://www.kitchenstories.com/en/stories/big-taste-low-budget-one-month-of-thrifty-tasty-recipes">here</a> for our latest recipes and articles from the issue, and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for exclusive content.

The <a href="https://www.kitchenstories.com/en/stories/every-which-way-to-cook-eggs">egg</a> is a humble ingredient. Many of us keep them on hand at all times; they’re always in the fridge but hardly get any special attention. This month, we&#x27;re focusing in on flavorful and filling foods that are easy on your wallet, and the egg is an all-rounder that completely hits the mark (of course there is a clear hierarchy when it comes to egg prices, so they can be more or less pricey depending on where you get them and which you choose). Eggs are especially great at turning a somewhat incomplete meal into an exciting one—I’m sure you’ve <a href="https://www.instagram.com/explore/tags/putaneggonit/" rel="nofollow">#putaneggonit</a> once or twice by now? There may be nothing more satisfying than poking into a <a href="https://www.kitchenstories.com/en/recipes/salade-lyonnaise">soft, golden yolk</a> and watching it spread radiantly over your food, so keep reading for the all-egg-everything article you never knew you needed.

What often gets lost when we think of eggs and egg recipes are the many functions they can perform in the kitchen, making them a true superhero ingredient in terms of pure versatility. It’s clear that eggs are great at “gluing” or holding ingredients together. This is true for many doughs, things that are <a href="https://www.kitchenstories.com/en/recipes/eggplant-katsu-burger">breaded</a>, as well as recipes like <a href="https://www.kitchenstories.com/en/recipes/tortilla-de-patatas-spanish-omelette-en">Spanish Tortilla de patatas</a>—which would be impossible to imagine without eggs.

One of the reasons eggs are so good at sticking together is because they contain proteins, which have unique properties that can be harnessed during cooking. Proteins set (or go solid) at about 143°F (62°C), but remain liquid up until that temperature. In baking, the proteins provide leavening and structure because the heat causes them to solidify. You can get great leavening power when you use beaten egg whites; the egg whites whip up and trap the air thanks to their proteins. You can see this work in Lisa&#x27;s <a href="https://www.kitchenstories.com/en/recipes/lisa-makes-a-summery-sponge-cake">summer sponge cake</a> and Devan&#x27;s <a href="https://www.kitchenstories.com/en/recipes/cinnamon-pavlova-with-apple-pear-compote-and-mascarpone">winter pavlova</a>. And, there are so many other applications of creamy egg whites—take the foamy finish to a <a href="https://www.kitchenstories.com/en/recipes/classic-whiskey-sour">classic whiskey sour</a>, for example.

The egg yolks, in particular, have a mixture of fat and certain proteins that help to give desserts a soft and creamy consistency. These include silky <a href="https://www.kitchenstories.com/en/recipes/crema-catalana-with-salted-caramel-sauce">crema catalana</a> or luxurious <a href="https://www.kitchenstories.com/en/recipes/classic-creme-brulee">crème brûlée</a>, both of which are wonderfully smooth but firm enough not to melt. A bit of care is needed when making recipes like these: To get a super creamy consistency, you don’t want to overheat the eggs. If you do, they will set too much and the consistency will be more like scrambled eggs than custard. Practice makes perfect!

Kitchen chemistry, part 3: Emulsifying with egg yolks

Another great feature of our pantry hero is that they can stabilize emulsions. Without wanting to dive into kitchen chemistry for too long, this basically means that the lecithin found in egg yolks allows a mixture of fat and aqueous liquids to combine. Perhaps the most famous emulsion from the kitchen? <a href="https://www.kitchenstories.com/en/recipes/basic-mayonnaise">Mayonnaise</a>! And even in <a href="https://www.kitchenstories.com/en/recipes/vanilla-ice-cream">homemade ice cream</a>, egg yolks help keep the watery and fatty components of the ingredients well combined.

Last but not least, eggs can take on an incredible range of consistencies if you know how to prepare them: they can be <a href="https://www.kitchenstories.com/en/recipes/how-to-cook-the-perfect-egg">soft-boiled</a>, <a href="https://www.kitchenstories.com/en/recipes/how-to-poach-an-egg">poached</a> (for topping <a href="https://www.kitchenstories.com/en/recipes/eggs-benedict">eggs Benedict</a> and more), hard-boiled (like in <a href="https://www.kitchenstories.com/en/recipes/tamago-sando-japanese-egg-salad-sandwich">egg salad</a>), or <a href="https://www.kitchenstories.com/en/recipes/3-ways-to-prepare-eggs">fried</a> until the edges are crispy. These options you know, but have you heard of creamy tornado omelettes, fluffy egg clouds, or wobbly steamed eggs? Hanna explains these recipes and more in her <a href="https://www.kitchenstories.com/en/recipes/hanna-cooks-eggs-in-5-unexpected-ways">new video</a>, in which she progresses in difficulty from the very simplest eggs-citing egg option—a cleverly prepared one-pan <a href="https://www.wikihow.com/Make-a-TikTok-Breakfast-Sandwich" rel="nofollow">egg sandwich</a> which you might already have seen around the internet to the complicated <a href="https://mykoreankitchen.com/omelet-rice-omurice/" rel="nofollow">tornado omelette</a> (aka omurice), which really puts her to the test, so <a href="https://www.kitchenstories.com/en/recipes/hanna-cooks-eggs-in-5-unexpected-ways">watch</a> (and learn from) for yourself!

For the fluffy consistency unique to the cloud omelette (similar to the <a href="https://www.kitchenstories.com/en/recipes/souffle-omelette-en">soufflé omelette</a>), Hanna makes use of beaten egg whites. This makes the omelette look like a little cloud you can eat for breakfast. Even though we&#x27;ve always been told not to play with our food, who could resist this?

How to make coddled eggs with “soldiers”

If you&#x27;ve ever traveled to the UK, you may already be familiar with coddled eggs. For this, eggs are placed in a buttered, sealable container called &quot;egg coddlers&quot; and cooked gently in a water bath. Because the egg is cooked slowly at a low temperature, it’s much more soft and tender than a typical boiled egg and can be mixed with flavorful ingredients such as ham or herbs while it’s cooking. It is often eaten with &quot;soldiers&quot; (toasted bread cut into strips) for dipping.

Steamed eggs are a popular, quick dish eaten throughout China. Prepared this way, the eggs are very soft and creamy, similar to an egg custard, but are most often served savory. To get the right consistency, the eggs are first mixed with water and then steamed.

What is a tornado omelette and how do you make it?

A tornado omelette or omurice, is a special version of an omelette eaten mainly in Japan and South Korea over rice. To make one, you’ll need a special technique (and maybe a few practice sessions), which Hanna walks you through in <a href="https://www.kitchenstories.com/en/recipes/hanna-cooks-eggs-in-5-unexpected-ways">the video</a>. Basically, whisked eggs are carefully pulled in opposite directions with two chopsticks while frying, so that you end up with a golden &quot;tornado&quot; in the pan. Tricky, yes, but the shiny end result is truly a feast for the eyes...and the palate.

Hanna cooks eggs in 5 unexpected ways

– <a href="https://www.kitchenstories.com/en/recipes/tomato-and-egg-noodle-soup">Tomato and egg noodle soup</a> – <a href="https://www.kitchenstories.com/en/recipes/deviled-eggs">Deviled eggs</a> – <a href="https://www.kitchenstories.com/en/recipes/herby-french-omelette">Herby French omelette</a> – <a href="https://www.kitchenstories.com/en/recipes/gruner-spargel-salat-mit-ei-8ffa">Springy egg salad with asparagus</a> – <a href="https://www.kitchenstories.com/en/recipes/jammy-eggs-and-kale-in-turmeric-coconut-gravy">Jammy eggs and kale in turmeric-coconut gravy</a> – <a href="https://www.kitchenstories.com/en/recipes/orecchiette-with-sweet-corn-crispy-bacon-and-soft-eggs">Orecchiette with sweet corn, crispy bacon, and soft eggs</a> – <a href="https://www.kitchenstories.com/en/stories/the-mother-sauce-series-hollandaise">Homemade Hollandaise</a> – <a href="https://www.kitchenstories.com/en/recipes/white-asparagus-with-ham-and-bearnaise-sauce">White asparagus with ham and Béarnaise sauce</a> – <a href="https://www.kitchenstories.com/en/recipes/homemade-eggnog">Homemade eggnog</a> – <a href="https://www.kitchenstories.com/en/recipes/rhubarb-meringue-cake">Rhubarb meringue cake</a>

Why the humble egg is our pantry hero

Everything You Can Do, Eggs Can Do Better

This article is part of our monthly issue “All That Inspires”, a playful look into how we bring inspiration from around the world and our immediate surroundings into our own kitchens—whether through specific ingredients or traditional recipes, new techniques or viral trends. Check out <a href="https://www.kitchenstories.com/en/stories/this-month-were-taking-a-closer-look-at-all-that-inspires">this link</a> to find an overview of all our weekly topics, stories, and recipes—and don’t forget to follow us on <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">Instagram</a> for behind the scenes, extras, and more!

Is there any other ingredient that is as versatile as the humble egg? Beloved the world over, due to their nutritional content and valuable protein, they’ve been one of the most important ingredients since the very beginning of human history. And just as long as humans have been wondering about which came first (the chicken or the egg?), they’ve been preparing and enjoying the almighty egg.

Whether boiled and peeled, scrambled, fried, or poached incorporated into <a href="https://www.kitchenstories.com/en/stories/the-complete-guide-to-making-homemade-pasta">pasta dough</a> or beaten into savory <a href="https://www.kitchenstories.com/en/recipes/souffle-omelette-en">omelettes</a> or <a href="https://www.kitchenstories.com/en/stories/cake-baking-101">cakes</a>, unlike many other ingredients, the options for preparing eggs are nearly limitless. So, it’s no surprise that just about every culture around the world has developed its own way of cooking with eggs, and we wanted to take the opportunity to look around and find new inspiration in these eggy recipes from all across the globe.

Claiming to encompass all the culturally specific ways of making and eating eggs in just one article would be more than presumptuous (and a near impossible undertaking), so these are just some of our favorite preparations.

Don&#x27;t be fooled when it comes to the proper preparation of eggs. Even seemingly simple and straightforward techniques, such as boiling or frying eggs, can be full of pitfalls. I know I’ve been a part of at least a handful of heated discussions about the perfect cooking time for a <a href="https://www.kitchenstories.com/en/recipes/how-to-cook-the-perfect-egg">soft-boiled egg</a> amongst my family and friends. And of course <a href="https://www.kitchenstories.com/en/recipes/the-perfect-fried-egg">fried eggs</a>, <a href="https://www.kitchenstories.com/en/stories/the-best-ever-only-recipe-you-ll-ever-need-scrambled-eggs">scrambled eggs</a>, and <a href="https://www.kitchenstories.com/en/recipes/how-to-poach-an-egg">poached eggs</a> have their own intricacies to master.

For me personally, discovering <a href="https://www.youtube.com/watch?v=8e2aBVRHZdI" rel="nofollow">Jacques Pépin’s technique</a> for poaching eggs when you’re preparing food for several people was truly life-changing. Instead of barely surviving the stress of hastily poaching one egg after the other in front of a steaming pot, you can actually prepare poached eggs ahead of time. The trick? Reduce the cooking time and plunge the nearly cooked eggs into a bowl of ice water. Once cooled, transfer them to a fresh bowl of cold water and place them in the fridge until your guests arrive. All that’s left to do before serving is to carefully reheat them in a strainer set in a bowl of hot water for about 1 – 2 minutes.

When talking about the basics of egg preparation, we can’t skip the omelette. The most well known might be a traditional <a href="https://www.kitchenstories.com/en/recipes/herby-french-omelette">French omelette</a>, where, by the way, it also got its name. In Austria or Switzerland, the beaten eggs are often combined with a small amount of flour, milk and water whereas the Spanish omelette is loaded with potatoes—known as <a href="https://www.kitchenstories.com/en/recipes/spanish-tortilla">a Spanish tortilla</a> or tortilla de patatas. In Thailand, they have a stuffed omelette, called <a href="https://www.kitchenstories.com/en/recipes/khai-yat-sai-thai-style-stuffed-omelette-with-mushrooms">Khai yat sai</a>.

Eggs benedict, deviled eggs, or eggs with sucuk?

Once you’ve mastered the basic techniques for preparing eggs, you’re ready to embark on a culinary journey around the world. How about brunch-y <a href="https://www.kitchenstories.com/en/recipes/eggs-benedict">eggs Benedict</a> or <a href="https://www.kitchenstories.com/en/recipes/bagels-benedict-with-smoked-salmon-and-herby-hollandaise">Bagel Benedict with smoked salmon and herby hollandaise</a> for your next lazy and long weekend breakfast?

Or maybe a plate of <a href="https://www.kitchenstories.com/en/recipes/deviled-eggs">Deviled Eggs</a>, garnished with cress and caviar? Even <a href="https://www.kitchenstories.com/en/recipes/senfeier-german-eggs-in-mustard-sauce">eggs in mustard sauce</a>, German Senfeier, as prepared by our chef Christian, can be something new to try with hard boiled eggs. My new personal favorite is this <a href="https://www.kitchenstories.com/en/stories/this-pantry-sandwich-couldnt-be-more-eggs-citing">Japanese egg salad sandwich</a>, which uses common pantry ingredients.

Sucuk (also spelled sujuk) with fried eggs was one of the dishes I learned to love a few years ago after eating it in a breakfast café in Berlin’s Friedrichshain. The spicy sausage is eaten from the Balkans to the Middle East to Central Asia, but in recent decades, imagining any European cuisine without it is hard. In scrambled eggs, it provides an incredibly hearty, savory, and spicy flavor. From the UK, we’ve got <a href="https://www.kitchenstories.com/en/recipes/scotch-eggs">scotch eggs</a>, a mouthwatering prospect which takes boiled eggs, coats them in herby ground meat, and fries them until golden brown and crispy on the outside, with jammy, soft yolks still present in the center.

11 of our favorite egg recipes from around the world

If one thing has become clear—at least it has to me while writing this article—it’s how incredibly versatile dishes with eggs actually are and how the modest little egg, with all of its facets, found its way into the kitchens of the world. Like I mentioned earlier, it wouldn’t be possible to summarize the variety of egg dishes in one article. Nonetheless, here are some more of our favorite egg recipes to inspire you to see this humble ingredient in a new light.

— <a href="https://www.kitchenstories.com/en/recipes/korean-bibimbap">Easy bibimbap </a> — <a href="https://www.kitchenstories.com/en/recipes/jammy-eggs-and-kale-in-turmeric-coconut-gravy">Jammy eggs and kale in tumeric coconut gravy </a> — <a href="https://www.kitchenstories.com/en/recipes/chorizo-breakfast-tacos-with-salsa-verde">Chorizo breakfast tacos with salsa verde</a> — <a href="https://www.kitchenstories.com/en/recipes/chinese-tea-eggs">Chinese tea eggs</a> — <a href="https://www.kitchenstories.com/en/recipes/eggs-en-cocotte">Eggs en Cocotte</a> — <a href="https://www.kitchenstories.com/en/recipes/make-the-perfect-breakfast-burger-with-ruby">Make the perfect breakfast burger with Ruby</a> — <a href="https://www.kitchenstories.com/en/recipes/cilbir-turkish-poached-eggs-with-yogurt">Çilbir (Turkish poached eggs with yogurt) </a> — <a href="https://www.kitchenstories.com/en/recipes/shakshuka">Shakshuka </a> — <a href="https://www.kitchenstories.com/en/recipes/okonomiyaki-savory-japanese-napa-cabbage-pancake">Okonomiyaki (Savory Japanese Napa cabbage pancake)</a> — <a href="https://www.kitchenstories.com/en/recipes/georgian-cheese-and-egg-bread">Georgian cheese and egg bread</a> — <a href="https://www.kitchenstories.com/en/recipes/goan-bebinca-layered-coconut-cake">Goan bebinca</a>

What are your favorite egg recipes? Do you have your own technique for the perfect egg? Let us know in the comments below and share your eggy wisdom with the community!

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