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The 50 Best Egg Recipes in the World Slideshow

The 50 Best Egg Recipes in the World Slideshow


There’s nothing like a the versatility of the egg, and we’ve brought you the best ways to use it

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The 50 Best Egg Recipes in the World

There’s almost no other ingredient that is as versatile as the humble egg, and that’s why it’s almost always a staple in my refrigerator. In the mornings I like to make a little egg taco to get my day started. I use one egg and scramble it with a bit of milk, fry up some green onions before adding the egg and add a little sour cream on top the warm taco! There’s your breakfast – simple, easy, and delicious.

Over the years the egg has encountered its fair share of controversy in the health world. The influential Framingham study, which came out in 1948, found that eggs increase cholesterol and increase the risk for heart disease. This long-held conventional wisdom was later proven incorrect by Dr. Walter Willett, chair of the Harvard T.H. Chan School of Public Health's Nutrition Department. He found that although cholesterol in the blood increases your risk for heart disease, cholesterol consumption did not effect blood levels.Many studies by Willett and his colleagues since, have continually shown little correlation of cholesterol consumption to strokes or heart disease, unless a patient is at high genetic risk or has diabetes.

Whether you’re on Team Egg or not, I think we can all agree that these orbs are still a useful pantry item, though you’ve probably grown tired of your tried and tested recipes. We at The Daily Meal have a similar affection for these golden nuggets, and to give you the opportunity to try something new we’ve compiled a list for you of the 50 best egg recipes.

Artichoke Mushroom Frittata

iStock

Akuri Spiced Scrambled Eggs

Bacon and Egg Breakfast Muffins

Bacon and Egg Pasta

This is a creative way to get a little extra protein into your meal. I also like the texture it gives this dish. It’s a garlic-heavy recipe, so just keep that in mind in case you were planning to make this for date night!

Basic Oeufs en Cocotte: French Baked Eggs

Bonito Udon Broth Bowl With Poached Egg

Brain Power Egg and Blueberry Muffin Pancakes

Breakfast Egg Casserole

iStock

This is a great option if you have a big crowd for brunch. It’s a quick dish to make and includes some nutritious red peppers, mushrooms, and sausage for texture. It can be quite a heavy dish, so you might want to think about making a nice light salad on the side.

Classic Ham and Leek Frittata

Classic Shakshuka

Shakshuka is one of the most delicious comfort foods you can serve. I love this dish as a brunch snack or just a last minute dinner. Add some chile peppers if you like it hot! It’s a little different from the yemani shakshuka as it has less ingredients.

Chinese Ground Beef Egg Dumpling

Chorizo Sausage, Cheese and Egg Stuffed Potato

Egg-Filled Breakfast Burrito

Egg in a Hole Grilled Cheese Breakfast Burger

iStock

Egg White Whipped Vanilla Oatmeal

iStock

Eggs and Greens Breakfast Skillet

Thinkstock

Eggs Benedict Casserole

Garlicky Broccoli Rabe Toast With Poached Egg

Maple-Glazed Bacon and Spinach Frittata

Mini Morning Egg Bites

These are the cutest little breakfast bites you ever did see. And not only are they cute, they’re healthy too! They have both spinach and chia seeds; the odd pairing makes the texture of these particularly interesting!

Open-Faced Scrambled Egg Sandwich With Spinach and Feta

Perfect Poached Eggs With Cheddar-Chive Grits and Crispy Ham

Protein Packed Veggie Fritatta

Pizza Margherita with a Poached Egg

Prosciutto Parmesan Quiche

Pumpkin Bacon Grits with a Poached Egg

Lauren Gordon

Grits are one of the more underrated staple foods, and they make for a fantastic canvas to any egg dish. This recipe brings together a unique blend of ingredients to treat yourself to a hearty breakfast. The sweetness of the pumpkin and the salty bacon make an excellent combination.

Pumpkin Custard

Pumpkin in just a have-to in the fall, so indulge in some savory-sweet flavors with this delicious custard. Pour it over cakes, ice cream, or whatever your heart desires.

For the Pumpkin Custard recipe, click here.

Rice-Cooker Frittata

Thinkstock

Sausage, Egg, and Cheese Fried Rice

Shakshuka Yemani Basted Eggs

iStock

Simple and Easy Microwave Florentine Eggs and Bacon

iStock

Simple Scrambled Eggs With Spinach and Tomato

Smoked Salmon and Egg Dip

Spaetzle

These Central European egg noodles are fantastic with any roasted vegetables and are versatile enough to accompany a wide array of proteins and sauces. Experiment with something a little different!

Spicy and Creamy Tunisian Green Shakshuka

Spicy Egg Salad

Spicy Tuna and Egg Salad Sandwich

Sriracha Egg Salad Cabbage Wraps

Sweet Corn Quiche

Sweet Potato Hash with Eggs

Two Potato, Cauliflower and Sweet Potato Hash with an Egg

Walnut Eggnog Cranberry Bread

Zucchini-Shallot Frittata Recipe

More from The Daily Meal:


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.


Recipe Summary

  • 6 large eggs
  • Kosher salt
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Freshly ground black pepper
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Vegetable oil, for frying

In a large bowl, beat the eggs with a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, paprika, crushed red pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the egg, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.