An egg can be the star of a dish, hold it together, or offer a soft contrast on the plate. This collection includes Japanese omelet and steamed custard, French and Breton crêpes, noodle dishes topped with fried egg, and complete meals where eggs come together with vegetables, rice, or sauce. Choose based on how you want to cook: fry it quickly, steam it gently, or fill a sturdy tart crust.
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Side dishIn pad fak thong sai khai, pumpkin gets some color in a hot wok, then cooks through with a small splash of water. Egg, light soy sauce and white pepper make this a simple, savory side dish that goes well with steamed rice.
LunchThis colorful kimbap fills soft rice seasoned with sesame oil with spinach, thin omelet, sautéed carrot and crisp pickled daikon. Letting the fillings cool first keeps the nori sheets firm and makes the rolls easy to slice.
LunchA thin sheet of rice paper turns crispy in the frying pan, topped with just-set egg, spring onion, and chili. A fresh lime and herb sauce completes this quick lunch.
DessertAn airy meringue with a thin, crisp crust wraps around whipped cream and tangy passion fruit pulp. Toasted puffed rice adds a little extra crunch to every slice.
DessertThis silky flan brings together the full, gently sweet flavor of corn with orange zest, cinnamon and a thin layer of caramel. Make it well ahead: once fully chilled, the custard unmolds neatly.
BreakfastA thin, spiced omelet with tender tomato, fresh cilantro and a little cumin. Serve it straight away with lime and toasted bread for a hearty breakfast or a simple brunch.
BreakfastCrispy corn tortillas, briefly coated in a spicy roasted tomato sauce, are the starting point for this Mexican-inspired breakfast. Black beans, creamy avocado and a fried egg turn it into a hearty brunch.
BreakfastSoft poached eggs, thick garlic yogurt and butter with pul biber: çılbır is creamy, spicy and fresh all at once. Serve it straight away, with bread for scooping up the yolk and warm butter.
LunchThin slices of potato and onion turn tender in olive oil and come together with egg to make a substantial, golden-brown tortilla. Serve it in wedges at room temperature with a fresh tomato salad; handy for a brunch you can mostly prepare ahead.
LunchCrispy corn tortillas, green salsa with bright, tangy tomatillos, and a fried egg: these chilaquiles are hearty enough for brunch, but come together without any complicated steps.
LunchA thin omelet makes a soft wrap for black beans, spinach, avocado and tomato. Toasted corn adds a crunchy touch, while the fresh sauce with lime, coriander and chili keeps every bite lively.
LunchSoft eggs, creamy miso mayonnaise and a little gochujang make a savory salad for topping crisp sourdough. Chili crisp adds warmth and crunch, while fresh cucumber ribbons keep every bite light.
BreakfastCreamy scrambled eggs, sweet crab meat and fresh lemon on brioche with a golden-brown crust: a relaxed brunch dish that’s all about gentle heat and a light touch.
BreakfastSoft, glossy scrambled eggs and mildly sweet crab meat on crisp, toasted brioche: lemon zest, chives and a few drops of juice keep everything fresh.
BreakfastSpiced sweet potato, a soft-boiled egg and fresh pickled onion make this breakfast bowl a savory way to start the day. The lemon-tahini sauce brings it all together.
LunchA light, golden-brown pancake with tall, crisp edges, topped with tender leeks, tangy mustard and grated aged cheese. Lemon keeps the rich topping fresh; delicious for lunch for two.
DessertSmall tarts with a thin, crisp crust and a firm, fresh lemon cream. Lightly crushed fennel seeds give the pastry a subtle anise-like aroma; the lemon remains clearly to the fore.
BreakfastCreamy, roughly mashed eggs between soft white bread: this tamago sando gets a fresh, tangy twist from chives and a little mustard. A simple breakfast that also works perfectly well for lunch.
BreakfastWarm corn tortillas with soft scrambled eggs, broccoli with charred edges, and a fresh salsa of lime, cilantro, and spring onion. Crumbled feta adds a salty, savory note; it’s a hearty breakfast that’s on the table in about 25 minutes.
BreakfastCreamy white beans and juicy cherry tomatoes make a hearty base for eggs with soft yolks. Smoked paprika adds depth, while lemon and dill keep the pan fresh. Serve it with crusty bread for a savory breakfast or brunch.
DessertCrisp shortcrust pastry shells, smooth lemon curd and softly roasted strawberries: these little tarts pair tangy fruit with a few drops of fruity olive oil.
Side dishThese little savory cakes combine briny green olives with fresh lemon and fragrant rosemary. Serve them warm as a starter or first bite with a glass of aperitif.
Side dishThese savoury mini clafoutis combine gently sautéed leek and smoked trout in a light batter made with crème fraîche. Serve the individual little dishes warm as a starter.
DessertThese little French pastries pair a deeply caramelized exterior with a soft, almost custard-like center. The batter needs to rest for a day, but otherwise they mainly call for patience while baking.
The way you cook the egg determines more than just its shape here. For omurice, beat the egg with a little milk and cook it until just set but still soft. That way, the omelet can fold around the ketchup rice without drying out. The Japanese tamagoyaki served with chirashi-zushi is firmer and rolled up; in this version, a little soy sauce and sugar give the egg a savory, slightly sweet flavor. Chawanmushi calls for keeping as little air as possible in the mixture, straining it, and steaming it gently. Let the water simmer calmly: a hard boil makes the custard set unevenly and turn porous more quickly. The eggs set around dashi, shiitake, and shrimp, creating a soft, spoonable texture.
Egg can be part of a complete meal in several ways. In shakshuka, it sets in little wells in the tomato and pepper mixture; a lid helps the whites cook while the yolks can stay soft. Serve it with flatbread to mop up the sauce. A Breton galette complète wraps a thin buckwheat crêpe around ham, Gruyère, and an egg. Let the batter rest and cook the galette in a hot pan; this gives the thin layer time to cook through before you fold the edges inward. Quiche Lorraine takes a different approach: blind-baking helps keep the crust crisp beneath the egg, cream, and bacon filling. Let the quiche rest after baking so the center firms up and you can cut neat slices.
A fried egg on top of savoy cabbage noodles gives you a soft yolk alongside cabbage that still has a little bite; ginger, soy sauce, and rice vinegar keep the sauce savory and fresh. In nasi lemak and gado-gado, hard-boiled egg is just one part of a plate with rice, vegetables, sauce, and other textures. Eggs also act as a binder in the crab and shrimp topping for bún riêu cua, where they set firmly with the seafood in the broth. If you want to adapt a recipe, pay particular attention to what the egg does: you can replace the shiitake with another mushroom, but don’t casually change the liquid-to-egg ratio in a custard. Timing matters for soft eggs, custard, and dishes with raw salmon: serve them freshly prepared, and follow the seller’s guidance for ingredients such as salmon intended to be eaten raw.