Favorite Egg Recipes

A quick list of favorite egg recipes from the past few years. It includes favorite omelette, frittata, egg salad, and crepe recipes.

Favorite Egg Recipes

I suspect many of you will have leftover eggs this weekend - ones that escaped the egg hunt and the color bath. I thought I'd post a quick list of favorite egg recipes from the past few years to serve as inspiration. I'm also curious about your all-time favorite ways to prepare eggs, feel free to share in the comments. If you have a blog where you've done a write-up about your favorite egg recipe, link to it in the comments. I'll add the five or ten that look and sound most appetizing to this post (later in the week). I suspect I'll have to shut down the comments at some point, but I'd love to hear about the egg recipes you are passionate about. Not the ones you just sort-of like, or the ones that sounds good on paper. I'm curious about the ones you really love, the ones you rate a ten, the ones you turn to regularly, or the ones with a particularly unique point of view. Please don't paste entire recipes into the comments. If you are referencing a recipe from a book simply share the name of the book, author, and what page the recipe is on. Feel free to give a quick synopsis of the technique or paraphrase the overall gist of the recipe, but please don't paste it verbatim.

- A Tasty Frittata Recipe
The prettiest, tastiest, frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.

- Skinny Omelettes
Eggs cooked crepe thin and stuffed. A delicious and lighter alternative to heavy, cheese-stuffed omelette recipes - great for lunch and brunch.

- Egg Salad Sandwich (the only one I'll eat)
The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.

- Curried Egg Salad
A variation on my favorite egg salad recipe (above), this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.

- Baked Eggs
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.

- Poached Eggs Over Rice
An unassuming yet satisfying little rice bowl recipe - simply a reasonable serving of chard-flecked whole grain rice topped with a poached egg.

- Sweet Crepes
The perfect standard crepe recipe from Larousse Gastronomique, I've included many variations and topping suggestions here as well.

- Sun-dried Tomato Cottage Cheese Muffins
Golden, puffy, sun-dried tomato, and cottage cheese muffins. High in protein, low in carbs, they are a great, satisfying way to start the day.

Hope everyone is having a great weekend! I'll have a new recipe for you on Monday.

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I love eggs …and the different options given to prepare eggs i just loved it…have also tried a few recipe…..


I’m planning on trying the steamed eggs tonight. It sounds delicious!
My favourite lunch at the moment is a weird kind of egg and quinoa salad with sesame seasoning . Thought I’d share…
Sesame seasoning (my take on gomasio)
1 part salt to 5 parts sesame seeds toast in a dry skillet with 1/2 teaspoon ground sumac to each teaspoon of sesame and pinches of chili flakes to taste. Ready when sumac has gone very dark.
Finely shred (paper thin) red cabbage and stir through with a little umeboshi (japanese plum vinegar), let it sit while you boil your egg. About 2 heaped tablespoons of cabbage per person.
Stir the cabbage through some cold cooked quinoa, mash or finely dice a hard boiled duck egg to sit on top and sprinkle with sesame seasoning. I sometimes stir a bit of the sesame through the quinoa if it isn’t too salty. A little orange zest and juice goes well with this too.


Probably too late, but here is my Mom’s eggy recipe for what she calls “Boy Scout Breakfast”.
(sorry no measurements, it’s determined by the amount of people served) It’s also a good way to use leftover roasted potatoes:
Chop an onion and cook until really soft, add diced, pre-cooked potatoes, and heat through. Beat some eggs with milk or cream and s&p, make a well in the center of the potatoes & onion, and add egg along with crumbled, crisp-cooked bacon and chili powder to taste. Stir around until egg is cooked.
My Mom used to make this on Christmas morning with toast. This stuff is even good cold! Enjoy!


All of the above sound great, but I have to say – when it’s a weekend morning and I have a “hearty breakfast” craving, I always turn to simple scrambled eggs. Beat just enough but not too much, some salt and pepper, and then cooked on very low heat for a very long time (relatively), stirring constantly. The result? Velvety eggs, a little salty, a little sweet, always worth the wait. Serve that with some thick toast and some strong coffee, and I’m all set.
Another thing I like to do with eggs, more for lunch/dinner, is make a Moroccan-inspired chachouka (that’s as close as I can come to spelling it). I got the recipe from a friend, so no reference to it for here, but it’s basically an egg (or eggs) poached in a spicy tomato sauce with cumin, paprika and chili powder in it. Serve that like a stew, and some crusty bread for dipping.


ditto on Jacques Pepin’s Les Oeufs Jeannette Recipe. In college, I loved the foolproof and frugal lemon meringue pie recipe on the side of a box of Argo starch. It calls for efficiently using 3 eggs whites and 3 egg yolks, it made a showstopper dessert.


I love this unusual (to me) recipe for scrambled eggs with vinegar–I don’t even use half the vinegar as the recipe calls for, but even a little bit of it makes the texture of the eggs really creamy: http://www.ummah.com/family/recipes/scramble.html


Oooh these sound so good! You should submit them to our egg contest!


When I was a young girl (age 10), my family lived in France. I would spend the night with a woman I called my French grandmother, and she would create what I thought were fabulous, European breakfasts using “antique” appliances. She asked for suggestions one morning, and I requested scrambled eggs. I tried to describe what they looked like, and the result was a lightly fried egg with the yolk pierced and cooked, sliced into narrow ribbons and served with thick slices of toast and orange marmalade.


Hope I’m not too late!
Eggs are a major staple of my diet. In addition to the simple scrambled, fried and boiled eggs that I love, my three favorite egg recipes are:
–tortilla española (already detailed here–make sure you use lots of olive oil)
–Matzah Brei (soak 1 sheet of matzah, drain, fry in oil until brown, add 1-2 beaten eggs with salt and pepper, scramble and devour!)
–Hard-boiled eggs with tomato and avocado. Cut all ingredients into slices, sprinkle liberally with salt and enjoy. I had this as a pre-Yom Kippur dinner in Gibraltar–even though it was so simple, it was still one of the best tasting dishes I’ve had.


My boyfriend call’s them exploding eggs because when I am in a hurry I will cook them in the microwave and sometimes if I am not careful yes, they will explode…but it does add a touch of excitment to the mornings. Basically I poach the egg with S&P and a little grated parma cheese on top. Toast some bread, spread with butter and vegimite cut into soldiers and dipped into the egg….heaven


What an unbelievably great list of ideas. Believe it or not, I’ve never heard of eggs in a frame before now – What a great idea. I’m going to add some of these to the main post up above sometime in the next week or so, so stay tuned. Thanks again. this site is so much better with all your ideas and suggestions in the mix. -h


Sharyn your duck egg recipe sounds awesome….and very very West Country 🙂
Can’t wait to get some garlic flowers and try it out; I’ll be eating nothing but eggs for months after looking on here!


i’d like to lend a vote and hearty cheer for NN’s steamed eggs… mmm. silky, warm, and clean tasting. good with rice, or on its own. reminds me of being a kid!


Hi, I hope this isn’t too big to add. This is the best egg recipe I have, great for Mother’s Day Brunch:
Ham and Cheese Omelet Roll
4 oz. Cream cheese
3/4 cup Milk
2 t Flour
1/4 t Salt
12 Eggs
8 oz. Ham, chopped
1 1/2 cups Cheddar cheese, shredded
1/4 cup Green onion with tops thinly sliced
2 t Dijon Mustard
Preheat Oven 375. In bowl combine cream cheese and milk, whisk. Add flour and salt, whisk. In another bowl, whisk eggs add cream cheese mixture. Put parchment paper in bottom of 13 x 9 pan. Bake 30-33 minutes until omelet is puffy.
Meanwhile, chop ham. Shred cheese. Slice green onions.
Remove Omelet from oven. Spread with mustard. Sprinkle with half of cheese, top with onions and ham. Roll omelet in jelly roll fashion, removing parchement paper as you go. Sprinle with remaining cheese.. Let stand 5 minutes and slice.


This was the best egg recipe ever! It wasn’t offensive or soggy. I made it last night and had some for breakfast and looking forward to more at lunch. Thanks! Your site is awesome. Glad I stumbled across it.


I have never quite experimented with eggs so much, but then some time back I discovered this recipe for a homemade Yello Cake, which is basically a light and airy cake made with just egg-yolks!! I made my own Banana-Walnut Fluffy Yellow Cake and I’ve been hooked!! here’s the post on my blog:


Another egg recipe I’m fond of is Eggs Goldenrod, which is an old Depression recipe. You make a white sauce and some hard boiled eggs. Chop up the whites of the eggs and mix into the sauce, pour over toast made from day old bread, sprinkle with mashed up egg yolks and add a little salt, pepper, and paprika. Four eggs to feed six people.


I like nothing better than a fried egg sandwich on plain white bread (untoasted). Toss a pat of butter into a small frying pan, let it melt, turn one piece of bread over it and then remove. Now fry the egg in the remaining butter, dusting lightly with salt and paprika. ( I like it over easy, so the yolk will run when cut.) When the egg is done to your liking, slide it onto the unbuttered slice of bread, break the yolk if necessary, and then top with the buttered slice and eat.
Messy, fast, and yummy.


Lots of Asian kids grew up with tea-steeped eggs (tea, soy sauce, star anise, etc). I thought you would like them because they are beautiful to look at, simple, and delish. mmm…
Here’s one possible recipe for them, although I would steep longer for a darker colour: http://teamsugar.com/group/182239/recipes/249045


I made a baked egg recipe recently that I loved. It’s called Eggs with Cream, Spinach, and Country Ham. It’s from Gourmet magazine, January 2008.


Oh lordy, just saw the duck egg comments and remembered another…
Hemp-seed-flour pancakes, sunny-side-up fried duck egg on top, sprinkle wild garlic flowers on and drizzle maple syrup on it.
A bit of mad genius from Somerset, that is.


One of my favorites is an egg poached in spicy tomato sauce and a hunk of crusty bread!


Wow, so many lovely suggestions. I think I am going to dream about truffle salt tonight.
My favourite is a Sri-Lankan dish called Egg Hoppers.
But I heard a couple of days ago that you can make french toast (eggy bread) using crumpets….this sounds great, as I imagine you can soak up loads more egg and I look forward to trying that.
Heidi, your site is brilliant!


A duck egg boiled for 5 minutes with buttered soldiers for dipping. Perfection.
Or our family Easter favourite – hard boiled quails eggs with mayonnaise and celery salt to dip into – about 8 per person makes a good starter and they are just so pretty!


Love hard-boiled eggs sliced in half the long way, with just a dab of black olive tapenade on top.
It’s one of those things where the sum is greater than its parts. Yum.


And if that is not enough eggs for you, for dessert – Sabayon!
Whip 2 egg yoks with 2 tablespoons suga for a few minutes over very low heat until foamy and then and slowly add wine – 2 tablespoons, I believe – until fluffy. Keep whipping for a while and take off the heat.. Lately It does not hold together – a friend said “the eggs have to speak to you’ and we have lost communication, i am afraid.
Back at home this produced a light cloud of intense flavor which was great by itself, or with dryish Passover cakes or over fruit. Nothing extraneous such as starch or whipping cream.
Do any of you have a foolproof recipe for this Sabayon (in Italian: Zabaglione)?


My favorite way to eat eggs is steamed! My grandma’s recipe, and very Taiwanese, although I had it once in Hong Kong with clams. Beat one egg in a bowl, add some salt for flavor and soy sauce for color, then add water to the brim. Steam until the middle is set. Should be a pudding-like consistency. Great for breakfast!


Here are some of my mother’s ways of using hardboiled eggs.
Fry a panful of onions until golden and add sliced hardboiled eggs until heated through. Add salt and pepper. Simple, satisfying and delicious – a favorite on Passover wit Matza.
Hardboiled eggs chopped fine with a bit of oil, salt and pepper, and perhaps some finely chopped scallions or onions, make a great salad. Keep a hard boiled egg for decorating – separately grind the yolk and the white, cover the center of the salad with the yolk and surround with the white.
Decorate with radishes and chives or scallions


What a fun idea!
My dad makes a delicious egg salad (which i normally hate). He takes warm hard-boiled eggs and mashes them up with a little bit of mayo. Then he adds Adobo spice and serves it right away with crackers or bread. It is delicious warm!


Deviled eggs for sure. But my favorite favorite is a fried egg sandwich. When the bars have closed and you come home a little sloppy, nothing soaks up the alcohol and puts you to sleep (hangover-free) like a fried egg sandwich. I toast some good bread, fry an egg (I like my yolks fried hard), slap on some mayo and a slice of whatever cheese is in the fridge – food of the Gods! Alcohol aside, a fried egg sandwich is my go-to comfort meal.

mzpriss from Austin

My favorite egg recipe, I make it almost every weekend:
2 pieces crusty bread, toasted, spread with a mixture of mayonnaise and sriracha (garlic chili sauce)
Top with two poached, drained eggs
Sprinkle all with salt, pepper, and lots of freshly grated Parmesan.


Fantastic timing Heidi! This is my all time favourite egg recipe; a luxurious, indulgent treat that I love because of its endless variations. It is a ‘cake’ made from thin, herb flecked omelettes, with smoked salmon, ricotta, greens and a caper-lemon dressing.
I’m enjoying looking through everyone else’s ideas too.


Fantastic timing Heidi! This is my all time favourite egg recipe; a luxurious, indulgent treat that I love because of its endless variations. It is a ‘cake’ made from thin, herb flecked omelettes, with smoked salmon, ricotta, greens and a caper-lemon dressing.
I’m enjoying looking through everyone else’s ideas too.


Fantastic timing Heidi! This is my all time favourite egg recipe; a luxurious, indulgent treat that I love because of its endless variations. It is a ‘cake’ made from thin, herb flecked omelettes, with smoked salmon, ricotta, greens and a caper-lemon dressing.
I’m enjoying looking through everyone else’s ideas too.


My favorite “can’t be bothered” supper:
In a warmed bowl:
1 scoop of polenta
1 poached egg on top,
dab of butter, salt, and possibly a shaving of parmesan cheese.
Depending on how motivated I feel, it can get more complicated, but this simple way is perfectly good for making a happy belly.
Oh, yeah, and PS to the person who has trouble with poaching eggs: Try a soft-boiled egg, you get a similar texture without the chance of breaking the yolk until you’re good and ready to do so!


Les Oeufs Jeannette Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003
Show: Sara’s Secrets
Episode: A Menu of Memories
I really love these eggs. As a light supper with salad, or as an appetizer, they are so good!

nettie croy

Hey Egg Heads!
My favorite way to prepare eggs is poaching them in cups over simmering water. The flair is pre-lining the cups first with melted butter or ghee and then adding fresh herbs and colorful spices so that when inverted, each perfectly cooked egg is draped in a beautiful cloak of delicious herbs. I often use cilantro, thyme or another green herb paired with chili, tumeric, paprika or a tiny slice of tomato to craft a beautiful flower shape! Simple and adds a huge “wow” factor to presentation, as well as the additional nutrition of the herbs and spices.
Enjoy the spring eggs, everyone!


Hey Egg Heads!
My favorite way to prepare eggs is poaching them in cups over simmering water. The flair is pre-lining the cups with fresh herbs and colorful spices so that when inverted, each perfectly cooked egg is draped in a beautiful cloak of delicious herbs. I often use cilantro, thyme or another green herb paired with chili, tumeric, paprika or a tiny slice of tomato to craft a beautiful flower shape! Simple and adds a huge “wow” factor to presentation, as well as the additional nutrition of the herbs and spices.
Enjoy the spring eggs, everyone!


Poached Chili Eggs
I put in enough home-made chili to cover the bottom of my cast iron frying pan. I turn the heat low and drop two eggs onto the top of the chili. Sometimes I have to scoot the chili around a bit so that the eggs don’t come into contact with the pan. I cover the pan and let cook slowly. By the time I’m out of the shower, breakfast is ready. Shredded cheese melted on top is always a good thing, too.


I love eggs and it’s hard to think of a way I don’t like or prepare them.
My top favorite way to eat eggs is not a recipe but this: poached on top of a perfect piece of buttered toast (hello, ACME walnut bread!).


When I was a kid my mother used to make us green eggs and ham with deviled eggs dyed green (a little blue food coloring does the trick) and baked ham dyed green (a bit less appetizing, but kids seem to dig it). It is really cute for kids and who doesn’t love deviled eggs?
Also, to use up hard boiled eggs, I love to put them in potato salad, tuna salad, chicken salad… or just about anything that you would put mayonnaise in…


My favorite omelette filling: grated zucchini and thinly sliced onions, sauteed in a little olive oil and s&p until soft and sweet, with queso fresco or feta. So good. I pretty much only grate zucchini anymore. Cooks quickly and is never watery.


I make marbled tea eggs for our seder then use the leftovers for an egg salad made with onions caramelized in plenty of olive oil, the chopped up eggs and a little kosher salt. Yum!


I forget where I first heard of this recipe, but one of my favorite spring breakfasts, lunches, and dinners is to steam some asparagus, fry a couple of eggs sunny-side up or over easy, lay them over the asparagus, and top with plenty of freshly grated parmesan cheese and fresh ground pepper. It’s really, really good.


A favorite recipe of mine (and a universal hit at every gathering I’ve served it at over the past few years) is a smoked salmon egg casserole with broccoli, green onions, cream cheese, and Jack cheese. It’s salty, creamy, cheesy, eggy goodness. It’s from a Bon Appetit from several years back (though I use less cheese than they call for).


Maybe it’s just me, but there seems to be something wrong with your picture – the perspective isn’t quite right. It looks like the picture is upside down.


This is a handy tip: When making sandwiches such as egg or tuna salad that have the potential for becoming soggy I butter the bread very lightly. This creates a light barrier to prevent bread from getting soggy. Pat, Merritt Island, FL

Pat Blatt

I’ve been teaching English in Japan for the last year and at first was a little suprised but have now gotten used to eating raw eggs. As a warm up a few months ago I asked my students what their favorite way to eat an egg was an the most popular answer was beaten with some soysauce and poured over white rice. I haven’t tried it yet but I have eaten meatballs and sukiyaki meat dipped in raw egg. There is something just so, creamy and mouth-coatingly good about raw egg yolk. I’m not sure about how eggs are farmed here and why people don’t seem to be worried at all about raw eggs but they were suprised when I told them how anal people can get in the US.


I know it’s an egg post but i just need to say for egg salad sandwich, the more hearty the bread, the better! I don’t know why, but it makes a huge difference to me 🙂


This is a great website! And I appreciate the opportunity to contribute.
My favorite egg recipe is an Asian dish called “Oh Chien”, which is an oyster omelette.
Simple and satistisfying for one.
1) Saute minced garlic with vegetable oil, until fragrant.
2) Toss in small fresh oysters (out of their shells) and stir fry with the garlic for a few minutes.
3) Beat 3-4 eggs and add to the pan.
4) Season with salt and white pepper.
5) Gently flip over to cook for a few minutes until omelette is done.
Garnish with chopped coriander leaves (also known as cilantro) and sliced red chilies. The omelette can be furthered seasoned with a sweet soy sauce or a spicy chili sauce – all these are available at most Asian or specialty markets these days.


Shakshouka. Or, in English, eggs in tomato sauce. Sweat a medium onion in some olive oil, and deseed and roughly chop a few tomatoes, and essentially you poach the eggs in the sauce. My dad always made it with the eggs whole, and my best friend’s mom would lightly scramble the eggs first. Either way it tastes just as good. You can add a little bit of garlic to the sweat, and some paprika at the end if you want a more Hungarian flavor, but this is a dish I prefer to keep as simple as possible.


Growing up in Malaysia, in a small town, in a small house where there were seven of us, my mother fed us with half-boiled eggs whenever we were sick as children. And so perfectly half-boiled, with a dash of white pepper and swirled in a spot of light soya sauce, they became the metaphor for comfort even now as I am an adult. My very favourite eggs.

Suet Fun

Lots of these sound delicious!
My un-Easterly favorite dish – “Eggs Masala” – comes from a South Asian cooking workshop that I took one winter at college several years ago.
A fresh paste of spices and lemon is added to browned onions and ginger, and after simmering with a can of tomatoes and some sugar, you lay in sliced boiled eggs.
Served over any rice, topped with cilantro, it’s intensely tasty. None of my Indian friends have ever heard of it but love it all the same.


Hi! I will add my favourites (sorry for any repetition, I haven’t made it to the bottom of the comments yet)
– Chinese tea eggs, cooked with a lightly cracked shell for a marbled effect on the egg white
– Swedish potato pancakes, which can be made with endless variations
– Roasted vegetable and pasta torte, which is from a vegetarian cookbook called ‘green’
– Kylie Kwong’s recipe, ‘Mrs Jang’s home-style fried eggs’
yum! i cam across this post just in time for breakfast!


Do these eggs have a name? No, but they are the ultimate for comforting nourishment: generously butter good quality toast, cut into bite size pieces, mix with fork-chopped hot hard boiled egg. Add a small pat of butter, salt and fresh pepper. Mmmm.


My favorite egg dish is Baked Feta, Tomato and Egg. I grease a ramekin for each person. In each ramekin, put a thick slice of tomato on the bottom, a slice of good feta on top of the tomato and break an egg on top of each feta slice. Bake in 400 degree oven until the eggs are done. Before serving drizzle a little good olive oil on top and sprinkle a little paprika on the eggs. Eat with a good sourdough, rosemary or calamata olive bread. Easy and tasty too!


My two favorite egg recipes are very different. First, from my father, the classic “Firehouse Egg”, made from cookie-cutting a hole in a slice of bread, then cracking an egg into it and frying it in butter.
Second, from the family that housed me for 6 months in Costa Rica, the “Torta de Huevo” which has infinite variations but the simplest is as follows:
Using leftover white rice (or freshly cooked of course) crack an egg into a bowl of a single serving of rice, mix well with a fork so the rice is coated. Heat oil in a large frying pan and pour on rice/egg mixture. Spread out into a large flat pancake. Sprinkle with salt and pepper, fry on both sides until golden, and serve with fresh slices of tomato and avocado.
The rice can be substituted with cooked spinach, cauliflower, tomato, or any number of ingredients, but the important thing is to keep it simple. This is not a Spanish Tortilla.


Eggs are so delicious, and we’re lucky to have three different places to get them from chickens we’ve met out here! I love them almost any old way, but if I need a simple, comforting, quick dinner I’ll make a little sushi rice and then mix an egg with some sesame oil, vinegar and soy sauce. Then I’ll cook the egg omelet style (but without any filling) and eat that with a sheet of nori and the rice. It works with a fried egg too!
I’ve gotten two amazing egg recipes from my partner’s mother, who is Guatemalan…one for chilaquiles and one for huevos rancheros. Chilaquiles are so simple. The sauce for it is basically the same as ranchero sauce – tomato puree, slice jalapeño, and onion – and then you fry some tortilla strips, add the sauce, and then add the egg and cook until it is scrambled. For huevos rancheros, put two tortillas in a hot skillet. Flip when they start to brown on the bottom. Top each tortilla with a cracked egg. Cover the skillet with a lid until the egg white is opaque. If it doesn’t seem to be happening, add a teaspoon of water to each white, then re-cover. This will make them steam faster. When the whites are cooked, plate the tortillas and eggs, cover with ranchero sauce, and serve with sides of pinto beans, black beans, cheese, avocados, whatever!


My favourite egg recipe at the moment is my version of huevos ranchos tostada; but then there is a hard boiled egg tucked inside cauliflower with a cheese and sweetcorn sauce, or served on rice with a curry sauce…. or a Spanish tortilla. Or even a seriously good French omelette.
I love eggs!

Mrs Redboots

Yum, I love eggs. I just made your Poached Eggs over Rice. Delicious. I had found some Thai red rice at Target and had been looking for something to make with it. That recipe is perfect. I also took your suggestion and used the dressing recipe from the Otsu salad. This recipe was so good, I think I could eat the whole thing myself. Thanks for the interesting recipes for whole grains and thanks for introducing me to chard! My mom grew cannelini beans in her garden and your recipe for the Crusty White Beans looked so delicious, I had to get some of the dried beans from her and make it.


When I was a child, my family always made Eggs a la Goldenrod with our Easter eggs. White sauce was made with the hard-boiled egg whites in it, and it was served over wheat toast. Then the hard egg yolks were pressed through a sieve with the back of a spoon and sprinkled on top. We only ever had it after Easter, but we all liked it!


My mother’s brunch dish remains my favorite, her version of Eggs Lorraine: Line a pie plate with slices of Canadian bacon, then a layer of grated Swiss cheese. Break 5-6 eggs on top and place dollops of sour cream between the yolks. Grind a generous amount of black pepper on top and bake until yolk is done to your liking.


Dear Heidi
This is my first time to post a comment but I find great inspiration from your blog. I keep nudging myself to move beyond my family web site to a food blog covering the work I do in Atlanta… linking farmers with in-town food dollars. I help folks in town learn how to cook from the field instead of the conveyor belt. This is always a popular fast breakfast for quality ingredients and minimal cooking skills: Hard Boiled Egg (chopped), Avocado (chopped), Lime, Olive Oil & Coarse Salt.


Dear Heidi
This is my first time to post a comment but I find great inspiration from your blog. I keep nudging myself to move beyond my family web site to a food blog covering the work I do in Atlanta… linking farmers with in-town food dollars. I help folks in town learn how to cook from the field instead of the conveyor belt. This is always a popular fast breakfast for quality ingredients and minimal cooking skills: Hard Boiled Egg (chopped), Avocado (chopped), Lime, Olive Oil & Coarse Salt.


First off I hope everyone has a Happy Easter, it is snowing here so thoughts of spring are still just out of grasp.
As far as my favorite way to have eggs is one of the easiest…a regular old fried egg sandwich although i saute onions in butter and olive oil first and then fry the egg in the wonderfully flavored onions. Add a slice of good cheese and “gasp” ketchup(sorry it is a vice from childhood) and you have a great comforting sandwich.

Matt H.

The Eggs on Potato Chips recipe in My Bombay Kitchen by Niloufer Ichaporia King (eggs chapter) is delicious. The cilantro/garlic/ginger trifecta is common to many of King’s egg and other recipes. In my Indonesian family we made his: boil eggs & cut in half lengthwise to save shells. Take out the eggs & chop them, mixing with salt & white pepper, & chives, shallots, mild onion, or green onion,. Mound egg mixture into shell halves & fry in butter on both sides (the butter will brown), eat with rice (Indonesians eat everything with rice). Fattening & delicious!


Hard boil eggs, let cool. Stand over garbage can, peel, salt generously, eat all the white, half the yolk, the other half goes to my dog who can hear me peeling it across the house! (repeat as desired)
(is this a recipe? well, no, but it is my favorite way to eat an egg!)


I eat a lot of eggs, since I’m constantly pressed for time and eggs are really quick, really good source of complete protein. I usually go a basic hard-boiled or over-easy egg route with occasional forays into spinach and feta frittatas, but I was really inspired by your skinny omelette, and have made quite a few variations on it. My favorite has been smoked salmon with chopped tomato, cucumber and dill.


Not so much sweet stuff on here so I thought I’d mention my meringues. I make simple meringue nests and top them with greek yoghurt (about a teaspoon), whatever fruit (grape, kiwi, and strawberry look stunning) is in season and drizzle with thyme honey. They look amazing and taste great!
All my friends and family (not so) secretly want me to make them when they come over or we go visiting!
Tip: The nests can be made some time in advance and the topping has to go on last minute otherwise they will go soft. They don’t keep well once topped but that’s never a problem because there is never any left!


My family loves deviled eggs- the fate of our colored Easter eggs! We also have been enjoying our new favorite fast food- frittatas. They are quick, nutritious, and you can take odds and ends from your fridge and really play with food!

Deborah Dowd

I don’t want to sound like a snob (because I’m not, I promise!), but the best crêpes (and galettes) that I’ve ever had have been here, in Brittany (the birthplace of crêpes & galettes). I don’t know if it’s the flour, the famous Breton butter, the recipes, or just plain-old know-how, but seriously, they’re THE BEST! If you think that you’ve had great crêpes in Paris, trust me, they don’t even compare.
So everyone, make a trip to Brittany and eat crêpes (REALLY cheap) and fresh, fresh seafood!


My favourite is an Indian-style omelette cut into pieces, simmered in a tomato gravy. Lightly saute seeded diced tomato with sliced onions, ginger and garlic and cook in a little water till mushy and thick. Add a pinch of ground fenugreek and kalingy (black onion seeds) to the gravy, gently add the omelette pieces and simmer for 15 minutes. Add chopped coriander leaves and whole green chillis in the last 5 minutes. Serve with plain rice or nan. I serve this as a brunch dish or a side dish in a meal and it goes down well every time!


i want to ask STEPHANIE ROSSMAN if the “Mendocino hot mustard” is a usa brand or/if it is available in Australia, where is am!! If you tell me more of whats on the label, i could check out some stores here.

Dionysia Palmer

My favorite egg recipe ever (but definitely not the healthiest) is creamed eggs over toast. It’s perfect for Easter, because it uses boiled eggs. Simple white sauce +cheese of choice+ cut up boiled eggs+ salt+pepper and serve over toast. I made this once in Malawi for some friends with nsima (a traditional corn grit of sorts that Malawians eat with everything) instead of toast, and they loved it. My mother would probably say (equally unhealthy) Scoth eggs are her favorite. She makes them with Soyrizo for me.

Kristina Davis

Very nice photo! Have I seen your photos on tastespotting too?


How funny. I kept seeing eggs posts everywhere, including this one, and couldn’t resist whipping up some scrambled eggs on toast (photo here), then came back here to look at the comments and saw Joel’s link to Gordon Ramsey’s video. I make them same way! (but with milk instead of creme fraiche) I feel so validated …
Thanks, Joel.


I have always loved chicken eggs – but lately I’ve found duck eggs at the local co-op and they are superb. I have been trying them in all my favorite egg recipes – like poached eggs with polenta and cheese and salsa, homemade egg noodles and curried egg salad – and the duck eggs lend a rich creamier flavor, because the yolks are so much bigger than regular chicken eggs. mmmmmm


My absolute favorite is what my husband’s family called a ‘spaghetti omelet’, but is really a form of frittata. We like it best with leftover angelhair pasta. The variations are endless, depending on either what leftovers you have in the fridge, or how adventurous you’re feeling, or both. The basic recipe can carry almost any combination of ingredients, flavors, spicings! And it’s fast and easy.
Beat to blend 2 eggs per person in a bowl. Add cooked, cooled [or leftover] angelhair pasta. Toss together well. The eggs can carry a fair amount of pasta. You want an average of a hefty cup of cooked angelhair per two eggs. More can work. Less if you are adding a lot of other ingredients. Then add whatever you want to include. You want to end up with an egg mixture that is completely full of whatever, but the ingredients should not mound too much out of the slurry. Put just a little olive oil and butter into a heavy frypan, and get to medium heat. Pour the egg-and-everything mixture into the pan, and cover. Once the bottom half has started to set, ‘cut’ in quarters, and lift the edge to check. When it is lightly browning and the center is not running too much, flip the quarters, and replace cover. If you want to add additional sauteed stuff or cheese, now is good. When it is done through, add whatever sauce you want to [That last cup of leftover spaghetti sauce works fine]. Serve with salad and bread.
We have used the same basic recipe to carry leftover chili and tex-mex flavors, leftover seafood with herbs and cheeses, vegetable versions with asparagus and peapods and spinach with a fines herbes sauce. We have dumped leftover moo shu into the mix, and used the hoisen on top. Easy, fast, and flexible.
With the two eggs per person, you may end up with some leftovers. We plan on it. They reheat fine in the microwave.

Linda Schreiber

Some of the egg recipes sound delicious, but what about good old fashioned french toast with a kick.. beat a couple of eggs, add a handful of mature cheese and a slice of chopped cooked ham, a little salt & pepper and a shake of chilli powder all mixed together. Dip sliced white or brown bread cut in half into the mixture and fry in a little oil on both sides for a couple of minutes. really tasty and an ideal snack. My husband doesnt like the chilli so i leave it out, instead he spreads a little marmite on the finished fried toast


Heidi: Love your site!! My favorite recipe of all time is one that I made with my Mom when I was a child. Here it is–
Mama’s Frittata
My mother’s busy work schedule rarely permitted long leisurely afternoons at the stove and the time we spent cooking together, regretfully, was limited. Her recipes, out of necessity, were easy and quick. One of my favorites was a traditional Italian dish that she referred to simply as fried potatoes and eggs. I suppose today we might call it a frittata; but to her, back then, it was what it was—fried potatoes and eggs. We would happily devour the plateful of eggs and potatoes as we “argued” about who would get the potato slices which were nearly burned on the edges and, of course, always tasted the best.
It seems so long ago and it seems like only yesterday. A sweet memory tucked away in my heart; serving as a gentle reminder that it is not, nor has it ever been, the elaborate banquets and grand events of life that truly fulfill and sustain me.
2 tablespoons olive oil
2 large russet potatoes, peeled and very thinly sliced into rounds
4 eggs
Heat the oil, over medium high heat, in a large non-stick pan. When the oil is hot, carefully add the potatoes, overlapping them in the pan. Turn the heat down to medium.
Do not stir or move the potatoes. After a few minutes, check them to see if they are browned on the bottom. When they are golden brown, flip them over (don’t worry if you break them as you do this).
Break the eggs and add them to the pan, distributing them evenly. Stir them gently with a fork to break the yolks and cook them until they are cooked through.
Serve immediately.
Serves 2.
Victoria Wesseler

victoria wesseler

I adore eggs. When faced with a surplus, I’ll most often make frittata or fried rice, with a couple beaten eggs scrambled into leftover rice, cooked in a hot pan with a drizzle of sesame oil.
The best thing about frittata (besides being an effective fridge-cleaner) is that cold leftovers, cubed, make perfect “croutons” for a big salad.
But a staple around my house is poached eggs on toast. A few weeks ago we picked some up from the farmers’ market, along with a bunch of spinach, and make poached eggs on freshly baked crusty bread (made from the no-knead bread recipe created by Jim Lahey and made famous by Mark Bittman) with spinach sauteed with garlic, and truly it was one of the best meals I have ever eaten. Poached eggs on toast are not new and innovative, but it’s easy to forget how delicious they can be. I did actually blog about it, here: http://dinnerwithjulie.com/2008/02/17/day-48-poached-eggs-on-toast-and-sauteed-spinach-with-garlic/

Julie VR

I have recently discovered your web and I must say that I love it! Wow, what photographs… I wish I could make my dishes look like that :-P.
I will continue visiting you for sure.
Congratulations for your site.


Speaking of putting an egg on top – I recently made the crusty white beans and greens recipe from Super Natural Cooking and added a nice, runny, fried egg on top – mmmm!


Speaking of putting an egg on top – I recently made the crusty white beans and greens recipe from Super Natural Cooking and added a nice, runny, fried egg on top – mmmm!


The Taos Inn in New Mexico serves what it calls the “Kit Carson Special”. My wife and son, who are Navajo, prefer to call it the “Canyon de Chelly” special, but it is wonderful whatever the name: perfectly poached eggs on top of sweet potato biscuits covered with classic New Mexico red chile sauce. Yumm!


Thanks for the eggs ideas! I always manage to go way overboard with coloring and have a few dozen left over. Pickled beet eggs are always a fall back and are a favorite but my absolute fave is poached. My grandmother used to make them for me when I would spend the night. There is still not much that makes me happier than a well-poached egg (not too soft but not too hard either) on whole grain toast with a little butter. That is a true comfort food. Happy Easter to you and yours.

Amy TH

is better with an egg on top
ok – there are a few exceptions. like maybe creme brulee. or cheescake. or granola. but for the most part…

claudia (cook eat FRET)

One of my fav egg recipe is one of Mollie Katzen’s, from her book, The Enchanted Broccoli Forest (p.176), (I have the new edition) Poached Eggs on a Bed of Veggies.
Of course, the best meal ever is soft-boiled eggs and Really Good Toast.


You can use any kind of sausage you like. Works as good with vegan sausage dishes or Mushrooms would also be good to replace sausage.


This is a recipe I have for extra uncooked eggs. It works up real good for an early breakfast or a brunch.
Casserole – Egg Breakfast 1 doz. eggs 1 lb sausage 1 1/2 c milk 1 can mushroom soup 6 – 10 pieces bread 3 c sharp cheddar cheese shredded
Cut crust from bread. Cube bread and place in bottom of casserole dish covering bottom. Brown sausage and drain. Put layer of sausage on bread. Place layer of cheese on sausage. Mix eggs with 1 c milk. Pour over ingredients in casserole. Store overnight in refrigerator. In A.M., mix mushroom soup with remaining 1/2 c. milk and pour over ingredients in dish. Bake in 350o oven 1 hour or till light golden brown. 1 hr 10


hi,haidi,happy easter


Marion Cunningham, in her book “The Supper Book”, had an interesting recipe for an Idaho Sunset (I think that’s what it was called.) It was basically a baked potato, that had an egg cooked on top of it. The diner would mix the yolk with the potato before eating. Sounds yummy and simple.


I made this for an office party one time and it was a great hit. Imagine old, boring, deviled eggs a hit. But, it is the addition of Worcestershire sauce and, of course, the presentation that made them such a hit.
First, I lined a 24 cardboard, egg flat with saran wrap and then added a layer of alfalfa sprouts ( the saran wrap keeps the sprouts from contacting the egg flat and making it soggy and making the sprouts inedible).
You then place half a stuffed egg in each recess. Here’s the recipe:
1. Carefully halve 12 eggs. Remove the yolks to small bowl and reserve whites.
2. Blend 3 TBS. of mayonnaise, 1 TB (or less, to taste. I use less) into yolks.
3. Spoon yolk mixture in egg white halves and place in prepared egg flat.
Really looks spectacular.

Theresa M. Duplessis

I love to use eggs in clafoutis, a classic French dessert of rich, eggy custard studded with fruit. Baked in a shallow dish until puffy and tinged with golden brown spots, the smooth custard and sharp fruit go perfectly together. My favorite fruits to use are apricots and cherries, but it is adaptable to many other fruits. I have a recipe for clafoutis (and some factoids about apricots) on my blog.


My favorite egg recipe is Spanish Tortilla from the Joy of Cooking (the 1997 version I think, no idea what page.) My only adaptations are to leave the potatoes unpeeled and add some strips of bell pepper.
I also really like plain old scrambled eggs.


Ok and one more…having grown up in a big Chinese Family, one dish in particular was comfort food for me and still is! Eggs and peas with oyster sauce! Sounds awful but it’s lovely and for the veggies out there, Hoisin sauce is good too! Shell some enlish peas, about 1 cup (or use frozen) sautee lightly in some oil. Beat about 6 eggs and pour over the peas. Let whole thing cook and then scrape the egg mixture from the bottom of the pan. Cover the pan and let cook on low heat until eggs are set. Slice and serve over rice with oyster/hoisin sauce drizzled gernerously on top. Sound awful? Probably is unless you grew up with it!


Sure do love this site! My mother-in-law’s deviled eggs are so good! I have no measurements – only ingredients – sorry! These are always the first thing to disappear at parties. Here goes: Boiled Eggs, of course. Peel, slice and scoop out yolks to a medium bowl. Add mayonaise, Mendocino Sweet Hot mustard, sweet pickle relish, salt and pepper to taste, a little cayenne to taste and some finely chopped red onion. Mix it all up and spoon into egg white halves. Sounds simple but they’re always a huge hit at parties and go quickly. Mendocino Mustard, Sweet Hot is the very best mustard I have ever used and I use it for everything. Its lecithin content is high enough that it emulsifies salad dressings nicely and it just tastes so much better than any sweet hot mustard I’ve ever had. And it’s fairly local and is a small family owned business. I literally put it on nearly everything I eat – so check it out! Being a mustard fanatic I’ve tried all the others and this one really is fab and I think is the secret ingredient to these plain old deviled eggs. Hope you are intrigued enough to try them. Be well!

Stephanie Rossman

Fry diced bacon and onion until brown, drain a bit of the bacon grease off, top with bite size pieces of Chinese cabbage, cover and cook till wilted, break 6 or so eggs over the cabbage, cover and cook until eggs are set, top with shredded cheddar cheese, cover until melted, cut or spoon out wedges – yummy!


german pancakes!!!!


hi heidi! happy easter!
what a wonderful idea… I love readin what other bloggers have to say.
my favorite egg dish has to be tortilla de patata which is similar to a fritatta but in spain. it’s made by slowly frying diced potatoes and onion in a lot of olive oil. almost like poaching. then they are mixed with eggs and cooked quicly into a round omelette. simple but so delicious.
I have a blog dedicated exclusively to pastry so I have never posted it on my blog but I recently made a dessert inside an eggshell. it was a milk chocolate mousse inside the eggshell with a milk foam on top.


A bit of a post-jack, but today is officially the day that I’ve decided to only buy eggs from my local farmer’s market! It is mysteriously just a tiny bit more expensive than the brand-name eggs at my grocery store, and they are much much fresher, free-run and organic.
I love a simple scrambled or poached egg. Gordon ramsey has a drool-inducing You-Tube video on the perfect scrambled egg:

Also, Metafilter seems to always have some good discussions on eggs: http://ask.metafilter.com/tags/eggs


hi heidi! happy easter!
what a wonderful idea… I love readin what other bloggers have to say.
my favorite egg dish has to be tortilla de patata which is similar to a fritatta but in spain. it’s made by slowly frying diced potatoes and onion in a lot of olive oil. almost like poaching. then they are mixed with eggs and cooked quicly into a round omelette. simple but so delicious.
I have a blog dedicated exclusively to pastry so I have never posted it on my blog but I recently made a dessert inside an eggshell. it was a milk chocolate mousse inside the eggshell with a milk foam on top.


Love me some eggs! Fried on top of corned beef hash, scrambled inside a breakfast burrito, baked in a custard or quiche …
But like Stephanie, I’d have to say my favorite is deviled eggs, though I have yet to make them myself! Probably because I would just eat them all at once myself.
Thanks for all the recipes!


Oyako donburi, which means “mother & child” in Japanese, is one of my favourite egg recipes. Chicken & shiitake mushrooms simmered in mirin & soy, with beaten eggs cooked over the top at the end. Yum!


over laminated baked potatos, lay a fried egg with salt, pepper and drops of truffle oil, and on top, shave raw boletus, taste like paradise!!


Oh, if it weren’t for the egg I’d probably be dead! I use eggs in a lot of different dishes, primarily omelettes. I make a wonderful spinach, mushroom & tomato omelette, not to mention all my shrimp omelette variations. I’m trying to get better at my egg white-only recipes, and my egg-white frittatas seem to be a big hit on Sundays.
Happy Easter!


The best eggs I’ve ever had were from a restaurant in NYC. It’s basically the egg in a hole my mom used to cook covered in fontina cheese and drizzled with truffle oil. It’s become a brunch tradition in our house.


Deviled eggs — love them! I’ve tried some fancier versions, but keep coming back to this one: mash two parts mayo and one part spicy mustard into the yolks (just enough to hold them together) and sprinkle plenty of paprika on top.
Or baked custard. Not technically an egg dish maybe, but there are so few ingredients and the eggs are key. I could happily eat it every day.


Philip Brown’s enlightened addition of a head of romaine, chopped coarsely, and barely wilted in boiling water to a 6-egg souffle made with cheddar and parmesan. Seasonings: chopped green onions, Worcestershire and Tabasco. Drop a step and skip the wilting, or use a big pile of the first spring greens–esp. baby mustard.
My source: It’s a good one!
The Cook’s Catalog,1975. Authors Beard, Glaser, Wolf, Kafka, Witty and Associates of the Good Cooking School, Harper& Rowe. p.440.
The whole title:
The Cooks’ Catalogue: A Critical Selection of the Best, the Necessary, and the Special in Kitchen Equipment and Utensils. Over 4000 Items Including 200 Extraordinary Recipes Plus Cooking Folklore …
Find it at Alibris or on eBay for a song.


Hi Heidi – Isn’t Easter the most perfect excuse to enjoy a good egg? My all time favorite egg recipes are chorizo con huevos and huevos a la Mexicana. These were our comfort foods growing up and we still have them at least a couple of times a month. As for hard boiled eggs, these days I usually eat them plain with a generous sprinkle of truffle salt. Nature’s best fast food.


I’m not very good with eggs. I think they’re a guy thing. Sure, if we’re tossing them into pastry dough, I’m good. But they never, ever come out right when I try to soft boil them or, goodness forbid, poach them. Thing is, I love them cooked that way.
The baked eggs look beautiful, and the recipe seems manageable enough, even for an egg klutz. So I’ll give this a try. Also, I’m not really a fan of egg salad, but I actually have to write a freelance article on egg salad sandwiches (?) so I am guessing I’ll be giving this one a go. Thanks for all the egg inspiration, Heidi.


Oops, I accidentally left off the name of the 2nd dish — it’s called Egg Korma and is an Indian dish utilizing boiled eggs. It’s really wonderful!


Oddly enough, I just posted my favorite egg recipes this morning on my site — guess we’re all on the same wavelength. I have two favorite egg dishes at the moment, one is what I call Frenched Eggs, utilizing the flavors of french onion soup to make a savory egg dish. The other favorite works perfectly for leftover boiled eggs, it’s called and is a flavorful Indian dish.
Happy Easter everyone!


Thanks Heidi for the recap, and happy Easter!


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