Egg recipes: from Japanese omelet to shakshuka

Soft steamed eggs with seasoned ground pork, spring onion and glass noodles: a savory Vietnamese main dish served with rice and something tangy and fresh.

A softly poached egg on a thin, golden-brown rice cake: the yolk becomes the sauce, with fresh lime and rice vinegar and a spoonful of spicy chili oil for contrast.

In bánh mì chảo, fried eggs cook in a small pan with tomato and onion. Add paté if you like, bring the pan to the table, and use crusty baguette to mop up the soft yolks and tomato sauce.

A bowl of steaming rice with garlic spinach, bean sprouts, carrot and a fried egg. Stir in spicy gochujang sauce at the table, bringing the soft, fresh and crunchy toppings together.

Cold rice, soft pieces of egg and spring onion are quickly stir-fried in a hot pan; fish sauce adds just enough savory depth. Cucumber and cilantro make every bite fresh.

A bowl of warm rice topped with separately cooked mushrooms, crunchy bean sprouts, spinach, carrot and a fried egg. Serve the spicy gochujang sauce on the side and mix everything together at the table.

A bowl of steaming Japanese rice, an egg and a few drops of soy sauce: tamago kake gohan is simple, but it depends on the right temperature and rice. Stir the egg into the hot grains and it forms a soft, creamy coating.

Creamy oatmeal gets savory depth from miso, topped with a fried egg, scallions, sesame, and a few drops of chili oil for a little heat and contrast. This warm breakfast is ready in about fifteen minutes.

A thin omelet is filled with savory minced meat, onion and crisp vegetables, then folded into a parcel. Serve the telur bungkus with chili sauce and rice; cut into the soft exterior at the table.

A soft-boiled egg with a thin, golden panko crust on cool yogurt with lemon, dill and mint. The runny yolk almost makes the sauce by itself; a few drops of chili oil add a mild, warming contrast.

This hearty omelet gets its flavor from coconut, spring onion, chili, turmeric and coriander. Cook it slowly in a small frying pan, turn it out with the help of a plate, and serve it in wedges with rice and fresh cucumber.

Hard-boiled eggs develop a golden-brown edge and are coated in a spicy sambal made with red chili, tomato and lime leaves. Serve with white rice and cool cucumber for a simple meal with heat, tang and a soft texture.

Hard-boiled eggs are briefly fried until lightly blistered, then simmered in a glossy sauce of kicap manis, shallot, garlic and chili. Served with rice and crisp green beans, this savory, sweet-and-spicy dish makes a hearty main course for two.

Beaten egg whites give this bake a light, soufflé-like texture, while gently softened leek and aged cheese bring a savoury centre. Serve it straight from the oven with a fresh green salad.

This Malaysian kuih has a compact layer of coconut-rich glutinous rice topped with soft pandan custard. The rice is pressed firmly before the green top layer goes on, so you can cut neat pieces with two clearly distinct textures.

Golden-brown fried tofu in a thin, soft omelet, with peanut sauce, crunchy bean sprouts and fresh cucumber. Petis udang gives the sauce a savory depth; served with rice, this makes a complete meal.

These Neapolitan stuffed eggs pair a soft filling of egg yolk, béchamel and Parmesan with a thin, golden-brown crust. Serve them warm as an antipasto or as a substantial side dish.

Spinach, softly set eggs and a thin layer of cheese sauce: this Florentine bake is simple, with just enough creaminess and a golden-brown crust. Serve it with bread to mop up the sauce and egg yolks.

Creamy deviled eggs with a fresh tang of vinegar, a little Dijon mustard and salty capers. Serve them as a side dish with lunch or set them out on a buffet.

Gently baked eggs with cream and tarragon: the whites are just set around the edges, while the yolks stay soft. Serve warm with toasted bread and a fresh, slightly bitter salad.

Warm white beans with garlic and lemon make a hearty base for soft-boiled eggs. Sage-chili oil adds crispy leaves and a gentle heat; toasted sourdough is there to mop up the creamy yolk and oil.

This Italian spinach flan is soft and savoury, with ricotta for a creamy texture and Parmesan for extra flavour. A thin tomato sauce keeps it fresh. Serve the flans lukewarm as a starter.

This Italian vegetable flan combines tender broccoli with ricotta, Parmesan and a touch of nutmeg. After baking, cut it into firm, golden-brown wedges and serve warm with bread.

Firm, creamy eggs with smooth homemade mayonnaise, tangy cornichons and chives: a simple French starter where timing and a good emulsion make all the difference.