Eggs

Eggs were gathered long before birds were kept, and every culture that domesticated a bird also learned what heat does to an egg — that it thickens, binds, sets and leavens. That versatility is why eggs appear in a cuisine’s savory dishes and its sweets alike, and why almost no cooking tradition is without them.

Explore Eggs

American deviled eggsAustralian curried eggsBaid tamatBalado eggsBalutBayd bi awarmaBerber omeletteBrazilian egg farofaBrik à l’oeufBroken eggs over potatoesBurmese egg curryCaribbean saltfish and eggsCentury eggCentury eggsChawanmushiChilean green-bean omeletteChinese steamed eggChips and eggsChirbuliChuño and egg scrambleCourgettes with eggsDanish egg cakeDenver omeletDim bhunaDimer dalnaDrachenaDutch fried-egg open sandwichEcuadorian plantain, cheese and egg mashEgg bhurjiEgg hopperEgg hoppersEgg nokedliEgg parathaEggs BenedictEggs in purgatoryEggs in red-wine sauceEggs with pepper sauceEmperor’s shredded pancakeEstonian egg butterFijian egg curryFilipino eggplant omeletteFinnish egg butterGerman farmer’s breakfastGramajo scrambleGuyanese egg ballGyeran-mariHavana-style eggsHerb kukuIjjehIstrian asparagus fritajaItalian frittataKerak telorKerala egg roastKhaginaKhai jiaoKuku sabziLithuanian cold beet soup with eggLolik dzvadzegMakhlamaMaltese tomato scrambled eggs