76 Ways to Cook an Egg

Poached Eggs

To find the simplest and best poaching method, we cooked dozens of eggs. We learned that abundant water is needed so the temperature doesn’t plummet when the eggs are dropped in; this is why we use 3 quarts in a large Dutch oven. Also, spiking the poa

By Milk StreetApril 10, 2024

Fried Eggs

For the best fried eggs, we cook them covered so the surface of the whites sets quickly and without risk of overcooking the yolks. Runny-yolked fried eggs can make a complete meal out of a simple salad. They also are excellent over fried rice, soft po

By Milk StreetApril 10, 2024

Soy Sauce Eggs

Soy sauce eggs: the crown jewel on a steaming bowl of ramen, the golden-yolked prize on a simple rice bowl.

By Courtney HillMarch 20, 2024

Sunny-Side Up Fried Eggs

Every stovetop has a different low setting, and skillets vary in thickness and heat conductivity. It may take a few attempts to determine the best timing for your equipment. For us, 3 minutes was perfect for completely set whites and thick but runny y

Hard-Cooked Eggs

There are many ways to hard-cook an egg, but after much testing, we found no better method than the one used by Chris Edwards, chef at Le Saint Sebastien in Paris’ 11th arrondissement and vice-champion of the 2021 Oeuf Mayo World Championship (oeuf ma

By Milk StreetMarch 20, 2024

Eggs in Purgatory

Eggs in purgatory—ova ’mpriatorio in the local dialect—is a Neapolitan classic. The whites of the eggs surrounded by the red of the tomato sauce are said to resemble religious depictions of souls in the fires of purgatory. An alternate explanation for

Wok-Fried Eggs

The perfect topping for a stir-fry or bowl of fried rice.

By Courtney HillJanuary 30, 2026

Curry-Braised Eggs

Garam masala, an Indian seasoning blend of ground black pepper and warm spices, was an easy way to add complex flavor with a single ingredient. We preferred sliced onions to diced; they added texture and helped the sauce hold its shape. Letting the sa

By Laura RussellMarch 8, 2018

Chinese Stir-Fried Eggs

Blistered tomatoes and a savory sauce top stir-fried eggs

By Chris KimballApril 10, 2017

Turkish Scrambled Eggs with Yogurt

These velvety scrambled eggs get extra richness from whole-milk yogurt

By Chris KimballJanuary 30, 2023

Parmesan-Panko Fried Eggs

This recipe is an adaptation of a dish by the late Judy Rodgers, longtime chef of Zuni Cafe in San Francisco. We love the melding of textures—firm egg white, runny yolk and crisp breadcrumbs. And it comes together quickly and easily. If you have za’at

By Courtney HillMarch 11, 2025

Fluffy Olive Oil Scrambled Eggs

We found the oil needed a full 3 minutes at a gentle medium heat to get hot enough to produce the necessary steam when the eggs hit the pan. Higher temperatures cooked the eggs too fast, toughening them. After multiple tests, we settled on 2 tablespoo

Cantonese Shrimp with Fluffy Eggs

Cantonese shrimp with eggs is typically made as a stir-fry in a wok, but we found a nonstick skillet well-suited to the task. Instead of Chinese chives, which are traditional, we used an entire bunch of scallions for savory, oniony flavor and vibrant

Turkish-Style Eggs and Spinach

The Turkish spinach and egg dish known as ispanakli yumurta resembles Middle Eastern shakshuka, but spinach takes the place of a tomato-based sauce. Prepackaged baby spinach makes the recipe quick to prepare—the key is to cook it very briefly so it do

By Courtney HillNovember 14, 2022

Eggs with Linguiça and Peas

This recipe is our version of Portuguese ervilhas guisadas com ovos, a homey dish of peas and poached eggs with sausage. If you can’t find linguiça, a cured Portuguese sausage seasoned with garlic and paprika, use Spanish dry-cured chorizo. Serve with

Chinese Stir-Fried Eggs with Tomatoes

Stir-fried eggs with tomatoes is quick, pantry-friendly Chinese comfort food, and there are endless variations. In our version, we don’t add sugar (a classic ingredient), but we do add a dollop of sweet tomato flavor via a tablespoon of ketchup. We co

By Diane UngerNovember 14, 2022

Velvety Turkish Scrambled Eggs with Yogurt

Made with plenty of olive oil and a thick, salted yogurt called tuzlu, this creamy-rich egg dish traditionally is served as part of a Turkish breakfast spread. The mixture is seasoned with fruity, mildly hot Aleppo pepper and paired with morning meze

By Diane UngerFebruary 1, 2023

Spanish Eggs and Potatoes (Huevos Rotos)

In traditional Spanish huevos rotos, or “broken eggs,” fried eggs are served on top of fried potatoes, along with serrano ham or chorizo. The yolks are broken so they flow onto the food below, creating a rich sauce. For our simplified version, we prec

Toasted Pearl Couscous with Fried Eggs

For this vegetarian main, we browned pearl couscous (also called Israeli couscous) to give it a toasted-wheat flavor, then cooked it risotto-style for a rich, creamy consistency. The couscous is an ideal base for runny-yolked fried eggs sprinkled with

Sous Vide Eggs Benedict with Asparagus

With precise requirements for timing and temperature, making hollandaise and poached eggs for eggs Benedict can be a high-maintenance affair. The gentle, constant heat of a sous vide circulator is the perfect solution, providing a surprisingly easy, h

Persian Eggs with Spiced Beef and Tomatoes

This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial m

By Calvin CoxFebruary 5, 2021

Fried Eggs with Za'atar and Sumac

"This is the breakfast my father loves to make us at home. Fried eggs without za’atar and sumac is unacceptable to him, so if he’s frying the eggs, you can bet there will be plenty of flavor and plenty of olive oil. You can use as little or as much za

Frisée Salad with Bacon and Poached Eggs

Frisée aux lardons—a salad of frilly frisée dressed with wine-vinegar vinaigrette and embellished bits of crisp, salty bacon and a runny-yolked poached egg—is a French bistro classic. Our recipe is inspired by the version made by chef Paul Boudier at

By Rose HattabaughJune 22, 2023

Spanish Scrambled Eggs with Shrimp and Asparagus

Spanish huevos revueltos, or scrambled eggs, can be made with various combinations of vegetables, seafood or cured meats. It’s a delicious way to put a satisfying meal on the table in well under an hour. We pair shrimp and asparagus to make revuelto d

Pinto Beans with Sausage, Kale and Eggs

During the era of Portuguese colonization of Brazil, feijão tropeiro, or cattlemen’s beans, was born out of a need to create sustenance from ingredients that didn’t require refrigeration, such as dried meats, dried beans and cassava flour. Modern vers

By Calvin CoxNovember 15, 2022

Fried Eggs with Arugula and Butter-Bloomed Dukkah

The Egyptian nut, seed and spice blend known as dukkah is an excellent embellishment for simple fried eggs. We bloom it in butter before drizzling over fried eggs on a bed of baby arugula. The recipe can be doubled to make four servings; cook the eggs

By Milk StreetApril 15, 2024

Parmesan Baked Eggs with Potatoes and Pine Nuts

This frittata-like dish is based on a recipe from “At Elizabeth David’s Table” by Elizabeth David. She calls the preparation a “tian,” the French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it. In o

By Rose HattabaughApril 6, 2021

Bread and Tomato Soup with Poached Eggs (Acquacotta)

In Colle di Val D’Elsa, cookbook author Giulia Scarpaleggia prepared this classic Tuscan soup for us. It is called acquacotta, or “cooked water,” because the thrifty dish originally was made with little more than day-old bread, vegetables and hot wate

By Hisham Ali HassanJanuary 13, 2025

Fried Eggs with Spinach and Cumin-Jalapeño Tarka

The Indian technique of making tarka involves blooming spices and other aromatics in hot fat. We use sweet, rich butter to heighten the flavor and aroma of mustard and cumin seeds and tame the bite of fresh garlic, ginger and jalapeño. This recipe can

By Milk StreetApril 15, 2024

Oven-Baked Eggs in a Hole with Toasted Parmesan

The childhood favorite, egg in a hole, gets a boost in flavor from the garlic clove that’s rubbed onto the bread before toasting and the Parmesan cheese that browns and crisps during cooking. For ease, we use a baking sheet in the oven rather than a s

By Malcolm JacksonNovember 14, 2022

Turkish Scrambled Eggs with Spicy Tomatoes and Capers (Menemen)

Poblano chilies are Mexican in heritage, but their earthy flavor and mild heat make them ideal for this version of Turkish-style scrambled eggs. Using Aleppo pepper nudges the dish even closer to traditional Turkish flavors, but if you don't happen to

Spanish-Style Eggs with Garlicky Bread and Chorizo (Migas)

For this one-pan meal, we liked a rustic, peasant-style bread with a dense, even crumb and a hearty crust. We preferred dark greek lacinato or Tuscan kale in the migas, but traditional curly kale worked, too. Stem and chop the kale before measuring or

Egg Salad with Harissa, Olives and Almonds

Egg salad can—and should—be lively!

By Malcolm JacksonNovember 14, 2022

Turkish Egg Salad with Arugula and Herbs

The Turkish egg salad called nergisleme is named after the daffodil (nergis in Turkish) because its colors are white, yellow and green, like the springtime flower. Typically, herbs are tossed into the chopped eggs, the whole mixture seasoned with litt

Egg Salad with Gochujang, Sesame and Scallions

Gochujang is a fermented chili paste with deep-red color and slightly gooey consistency. It’s a staple of Korean cooking and lends this egg salad mild spiciness along with a good dose of umami. To toast the sesame seeds, stir them in a dry skillet ove

By Malcolm JacksonApril 10, 2024

Herbed Egg Salad with Pickled Red Onion

This egg salad, inspired by a recipe from “In My Kitchen” by Deborah Madison, is made without mayonnaise. Instead, three of the 12 cooked egg yolks are mashed to a paste with onion-infused vinegar, then mixed into coarsely chopped eggs to lightly bind

Pasta, Thyme and Parmesan Frittata

Italians are known to use leftover pasta as a filling for frittatas. In this recipe, we use spaghetti or bucatini (a tubular pasta similar to spaghetti) for a frittata enriched with cheese and seasoned with parsley and thyme. For the best flavor and t

Curried Potato and Green Pea Frittata

This simple frittata, studded with warmly spiced peas and potatoes, takes inspiration from Indian samosas. We bloom curry powder and whole cumin seeds in oil, creating a flavor-rich base for cooking the vegetables. We start the cooking on the stovetop

By Malcolm JacksonOctober 17, 2023

Onion Frittata with Sherry Vinegar Sauce

The sautéed onion makes this frittata sweet and succulent, while the butter-vinegar sauce and fresh chives elevate what too often is a dish with humble flavors. If you like, you can use red wine vinegar in place of the sherry vinegar and shredded Gruy

Tunisian-Style Frittata with Potato, Onion and Chicken

Unlike a stewy Moroccan tagine, Tunisian tajine (sometimes spelled tajin) is similar to a frittata; both North African dishes are named for the vessel in which they’re cooked. For this recipe, we use an oven-safe nonstick skillet. This tajine, made wi

Cauliflower-Scallion Frittata with Harissa and Feta

Tunisian tajine (sometimes spelled tajin, and not to be confused with a stewy Moroccan tagine) is similar to a frittata. It’s what gave us the idea to season eggs with harissa (a North African spice paste), along with dill and feta before pouring the

Frittata with Toasted Bread, Cheese and Caramelized Onions

The weekend calls for a frittata—a frittata stuffed with hunks of toasty bread, caramelized onions, and gooey, golden-browned cheese.

By Malcolm JacksonNovember 16, 2022

Migas Frittata with Toasted Corn and Cheddar

This frittata was inspired by Mexican migas—eggs scrambled with strips of fried tortillas. Corn kernels freshly cut from the cob are best (one large ear should yield the amount needed for this recipe) but frozen works in a pinch. If using frozen, make

By Hisham Ali HassanAugust 10, 2026

Zucchini and Cherry Tomato Frittata with Feta and Herbs

A frittata is one of the simplest meals you can make, and one of the most variable. You can add just about any type of vegetable, but when using moisture-rich vegetables, such as the zucchini and tomatoes in this version, it’s key to precook them to s

By Hisham Ali HassanJuly 13, 2026

Mushroom-Pork Omelet

This rich, frittata-like omelet is delicious hot, but we also liked it at room temperature. The radish-cucumber pickle provides a bright contrast, as well as a pleasing crunch. Serve with steamed jasmine rice.

By Diane UngerOctober 16, 2017

Southeast Asian-Style Mushroom Omelet

Made with a generous amount of mushrooms and seasoned with both soy sauce and fish sauce, this frittata-like omelet is so full of rich umami flavor you'll find it hard to believe it's meatless. Serve the omelet hot or at room temperature, with steamed

Potato and Eggplant Tortilla Española

In Spain, a tortilla is a thick, hearty, frittata-like omelet, usually made with potatoes and onion. We make it even more substantial with the addition of eggplant and garlic. Chinese and Japanese eggplants—the varieties called for in this recipe—have

By Laura RussellAugust 13, 2018

Spanish Tortilla with Roasted Red Peppers

In Spain, a tortilla is a thick, hearty, frittata-like omelet made with potatoes, onions and plenty of olive oil. We whisk a little smoked paprika into the eggs, and also add some roasted red peppers for pops of color. If you prefer to stick with the

Parmesan Baked Eggs with Potatoes and Pine Nuts

This frittata-like dish is based on a recipe from “At Elizabeth David’s Table” by Elizabeth David. She calls the preparation a “tian,” the French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it. In o

By Rose HattabaughApril 6, 2021

Persian Herb Omelet

Plentiful herbs plus walnuts and cranberries make this much more than an omelet

By JM HirschMarch 1, 2017

Gruyère and Chive Omelet

This unusual Gruyère and chive omelet—our adaptation of a recipe from The Zuni Café Cookbook by Judy Rodgers—pairs crisp, buttery croutons with soft, creamy eggs. The Gruyère adds a touch of funkiness, while the mustard and chives brighten up the dish

By Sandra Rose GluckFebruary 5, 2018

Palestinian Crispy Herb Omelet

Middle Eastern ijee inspired these herb-packed, crisp-crusted omelets. Most of the work is in the herb prep; once you’re at the stove, the cooking is done in a matter of minutes. These omelets are meant to be thin, so we developed the recipe to make t

Baked Persian Cauliflower Omelet

Kuku is a Persian frittata that’s customarily flavored with an abundance of fresh herbs. In this version, we add sweet, buttery cauliflower, along with onion and garlic for savoriness. A few earthy spices add depth of flavor and lemon zest keeps thing

By Julia RackowOctober 15, 2019

Zucchini and Goat Cheese Omelet

In this simple omelet, lightly caramelized shallots and tender sautéed zucchini pair nicely with creamy, tangy fresh goat cheese. Rather than sprinkle crumbled goat cheese into the omelet, we mix it into the still-hot shallot-zucchini sauté so the che

Southeast Asian-Style Mushroom Omelet

Made with a generous amount of mushrooms and seasoned with both soy sauce and fish sauce, this frittata-like omelet is so full of rich umami flavor you'll find it hard to believe it's meatless. Serve the omelet hot or at room temperature, with steamed

Vermicelli Omelet with Spinach and Pecorino

For this dish, our version of the Maltese vermicelli omelet called froga tat-tarja, the pasta does not need to be cooked before it is added to the skillet, making this a tidy one-pan recipe. In addition to pancetta for deeper flavor, we’ve added wilte

By Calvin CoxOctober 13, 2020

Cantonese-Style Shrimp Omelet on Rice

Shun Hing Cha Dong, a casual eatery in Hong Kong, is famous for its omelet-like, set-but-wet eggs that are served on a mound of steamed rice. The dish is simple, hearty comfort food, and, as demonstrated to us by owner Wing Chen, it comes together wit

By Hisham Ali HassanSeptember 19, 2024

Omelet with Mushrooms, Mustard and Gruyere

Earthy cremini mushrooms, sautéed until lightly browned, are brightened with white wine and mustard. Gruyère cheese and fresh chives pair perfectly with the creminis, adding gooey richness and savory allium notes. A simple vinaigrette-dressed salad an

Butter-Crisped Crouton and Gruyère Omelet

Crisp, buttery croutons nestled into a mound of softly set eggs. It’s our take on an omelet in “The Zuni Café Cookbook” by the late Judy Rodgers. Gruyère adds a touch of funkiness, while mustard and chives brighten the dish. After toasting the bread,

By Milk StreetMarch 26, 2025

Herb and Onion Open-Faced Omelet

To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to

By Julia RackowApril 8, 2019

Cilantro-Tomato Omelet with Turmeric Butter

A simple, herbed tomato omelet shines in this recipe inspired by the flavors of southeast Asian egg dishes. To keep the flavors and texture distinct, tomatoes and eggs are cooked separately—the tomatoes get a quick drain on paper towels before being b

Ham and Goat Cheese Omelet with Grainy Mustard

To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to

Herbed Omelet with Tomatoes and Blue Cheese

Sautéed shallots and tangy-sweet grape tomatoes fill this flavorful omelet, along with a scattering of rich, creamy blue cheese. If blue cheese is too funky for your taste, substitute an equal amount of feta cheese.

Persian-Style Swiss Chard and Herb Omelet

Kuku sabzi is a Persian omelet packed with enough herbs—such as cilantro, parsley, dill—and alliums that its color is deep green. This version is baked in the oven instead of cooked on the stovetop as is traditional, and it combines Swiss chard with d

By Elizabeth MindreauDecember 8, 2021

Baked Persian Herb Omelet (Kuku Sabzi)

Baking this Persian egg dish—treating it more like a cake than an omelet—let us skip the tedium of stove-top frying and flipping. Pulsing the herbs and scallions in the food processor was easier and faster than hand-chopping, and the texture was bette

By Elizabeth GermainFebruary 2, 2017

Roasted Pepper and Mushroom Omelet with Paprika and Dill

To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to

By Julia RackowApril 17, 2019

Japanese-Style Chicken and Egg Omelet over Rice

Oyako donburi—chicken and egg cooked with onion and seasonings and served on top of steaming-hot rice—is Japanese comfort food and a satisfying meal in a bowl. The chicken and egg mixture customarily is made in individual portions in a small pan, but

Tunisian-Style Omelet with Ground Beef, Harissa and Parsley

A Tunisian tajine, not to be confused with a stewy Moroccan tagine, is an egg dish similar to a frittata. This recipe is our version of tajine maadnous, which combines eggs with meat (often lamb, chicken or beef), a starchy element (either bread or po

By Rose HattabaughApril 27, 2022

Carrot, Sweet Potato and Spinach Eggah

Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetari

Spiced Beef and Potato Eggah

Eggah is an Egyptian frittata-like omelet. This one is hearty with shredded potato and ground beef, while a trio of spices infuses the eggah with warm fragrance and flavor. To create layered herbal notes, we cook some of the dill and only the scallion

By Courtney HillApril 6, 2021

Spanish Tortilla with Roasted Red Peppers

In Spain, a tortilla is a thick, hearty, frittata-like omelet made with potatoes, onions and plenty of olive oil. We whisk a little smoked paprika into the eggs, and also add some roasted red peppers for pops of color. If you prefer to stick with the

Chinese-Style Vegetable Omelets

These veggie-packed omelets are inspired by egg foo young, minus the deep-frying and gloppy brown gravy. They’re a great way to use up leftover vegetables. We call for cabbage, onion and bell pepper, but bean sprouts, mushrooms and scallions also are

By Laura RussellNovember 14, 2022

Japanese-Style Chicken and Egg Rice Bowls

Oyako donburi—chicken and egg cooked with onion and seasonings to make an omelet-like mixture served on top of steaming-hot rice—is Japanese comfort food. For this simplified version, we use low-sodium chicken broth in place of the customary dashi, a

By Courtney HillOctober 17, 2023

Broccoli and Kimchi Fried Rice with “Poached” Eggs

For a twist on standard fried rice we don’t scramble a token egg or two into the mix. Instead, we “poach“ a few in hollowed-out areas of the fried rice until the whites are just set but the yolks are deliciously runny. While the eggs cook, the rice fo

By Calvin CoxSeptember 7, 2021

Eggs with Asparagus, Roasted Peppers and Manchego

Eggs are a fast and easy way to get a satisfying meal on the table, and they pair terrifically with a wide variety ingredients. In this recipe, we scramble them to soft curds with asparagus, then add roasted peppers and Manchego cheese (or Parmesan) a

By Elizabeth MindreauJune 11, 2021

Zucchini Frittatina

This frittatina is thinner and more delicate than a standard frittata. In Italy, it would be served as an antipasto or a vegetable secondo, but we think it makes a fine low-effort weeknight dinner for two. Make sure to slice the zucchini about ¼ inch

By Arianna Pasquini & Milk StreetSeptember 24, 2026