Fried, boiled, poached, scrambled, or cracked over the head of a New Zealand senator, there’s no denying the versatility and international appeal of the incredible, (mostly) edible egg. Here you’ll find some of the most delectable egg dishes from around the globe covering all categories from breakfast to dinner, savory to sweet, and even a liquid boozy option. Get crackin’!
Shakshuka (or shakshouka) is finally getting some love stateside which begs the question: Why has it taken this long? The Israeli and North African skillet-cooked breakfast favorite is a sure-to-satisfy combination of eggs baked in a spicy tomato sauce and topped with feta cheese. A dollop or two of zhug, the green pesto-like Yemini condiment, offers a vibrant pop for the eyes and palate. Don’t forget to serve with pita or challah to sop up every last drop of goodness. Get our Shakshuka recipe.
Read More: This Green Shakshuka Is as Good as It Gets
A hard-boiled egg wrapped in sausage and deep fried will make any nutritionist squeamish, but sometimes you just gotta live a little. This particular take on the UK pub staple is a full-on breakfast bonanza, taking advantage of breakfast sausage and a crisp, cornflake crust, plus a drizzle of maple syrup to add some sweetness to this oh-so-savory snack. Get our Breakfast Sausage and Cornflake Scotch Eggs recipe.
Is there anything more satisfying than gently easing the side of your fork into an uova da raviolo, then watching with glee as the signature egg yolk slowly oozes from the cheese-stuffed oversized pocket of pasta? Well, eating it, for sure, especially when the raviolo is topped with a decadent bacon and sage sauce. Get our Egg Yolk Ravioli with Bacon-Sage Sauce recipe.
If you’re a fan of sushi you’ve likely come across tamagoyaki which was infamously featured in the hit documentary “Jiro Dreams of Sushi” – an apprentice is literally driven to tears trying and failing hundreds of time to meet his master itamae’s exact specifications. This home version of the multi-layered omelet which sings with sweet and savory notes thanks to the addition of dashi, soy, and sugar, may not meet Jiro’s lofty standards but it is bound to impress those who don’t carry a Michelin star (or three). Get the Tamagoyaki recipe.
There’s no better way to start your morning than with this Mexican classic which layers fried tortillas, fried eggs, and salsa. Joy Wilson (better known as Joy the Baker) takes her huevos rancheros to another level, adding chipotles to her sauce for extra smokiness and topping the dish off with her spin on elote… the glorious street food standard which combines corn, mayo, and cotija cheese. Get the Huevos Rancheros with Elote Topping recipe.
Eggs and lemon offer a one-two punch of richness and brightness in this soul-satisfying Greek chicken and rice soup. Be warned, avgolemono falls on the heartier side of the soup spectrum so consider serving with a light entrée or simply treating it as the main event. Get the Avgolemono Soup recipe.
As fun to say as it is to eat, kuku is a popular Persian baked egg preparation reminiscent of an Italian frittata. This particular version relies on a mixture of fresh herbs and spices that aren’t too hard to find in America, though the blend of cumin, cardamom, spinach, cilantro, and leeks are bound transport your taste buds to the eastern side of the globe. Get our Kuku recipe.
Eggs are a common ingredient in countless desserts but they proudly take center stage in this beloved Portuguese tart. The two-bite treat features a crispy, flaky crust which houses a rich, golden baked custard (until you see some brown spots, it ain’t ready–but keep that thermometer handy to prevent overcooking). For optimal pleasure, eat it while it’s warm. Get the Pasteis de Nata recipe.
Who knows what Henry C. Ramos was drinking when the famed New Orleans bartender masterminded his signature namesake cocktail? The Ramos Gin Fizz is a luscious blend of gin, citrus, cream, and club soda, but the addition of egg whites turns this sweet concoction into a frothy delight. Get our Ramos Gin Fizz recipe.