The “incredible, edible egg” earned that description, which is why every time you scramble yours, you’re missing an opportunity. Just by altering the cooking method, you can change the taste of this protein-filled, oval miracle. Here are 17 ways you didn’t know to cook an egg.
Not only is the name adorable, the dish is delicious. Forget bacon and eggs. Make eggs wrapped in bacon. For this recipe, you line the muffin cups in a baking pan with bacon, essentially making little bacon cups, break an egg inside each bacon cup, and bake in the oven. You get soft-boiled eggs with bacon cooked in.
Often, you order eggs over easy and wish the yolk was just a little more cooked. Well it can be. Crack the eggs into a buttered skillet and don’t flip them. Just put a lid on the pan so the yolk can cook more.
This is how the French eat their eggs on Easter morning, but you can have them any day. This dish consists of a creamy sauce you make in a pan with flour, butter and milk. You pre-make hard-boiled eggs, separate the cooked egg white from the yolk, chop up the white, and whisk it into the cooking sauce. You pour the sauce over toast, and then crumble the yolk and put it on top of everything.
You’ll find this type of egg on top of a lot of French salads. You soft-boil eggs, roll them in a breadcrumb batter, and then fry them in oil. The crisp fried batter texture is perfect against the soft egg on the inside.
If your excuse for not making eggs is that you’re lazy in the mornings, then you have no more excuses. You can make a quiche — one of the fanciest dishes of all — by simply putting beaten raw eggs along with your favorite add-ons like ham and green onions in a coffee cup, and microwaving the whole thing for about a minute.
Baked strata is like bread pudding, but with eggs. You soak chunks of bread in milk-based sauce, sprinkle them with cheese, and bake them in a casserole dish with eggs, milk and mustard. It’s like putting your toast directly into your scramble.
Admit it. Successfully folding an omelet and then getting it to cook evenly is hard. Enter the rolled omelet. This isn’t an official name for the dish, but it’s probably something you’ve accidentally made several times while attempting to make a regular omelet. You just whisk up your raw eggs and pour them about two centimeters thick into a medium buttered pan. Let the eggs cook fully on one side, flip the entire sheet and let it cook on the other side, then fill it with whatever you want and just roll it up.
Eggs are the cornerstone of the soufflé, but we’ve all forgotten that since chocolate soufflés came out. For an easy yet fancy dish, you can make an egg soufflé with four egg yolks and three egg whites, a little bit of butter, milk and some flour. It’s a fluffy treat.
Aebleskivers are a Danish dessert pastry, but they come out incredibly moist because they have tons of eggs. There’s more egg than pastry here. You can add your favorite fruit like apple slices into the mixture when it bakes for a sweeter end product.
You may not have forgotten these exist but you may have given up on trying to make them. You probably wonder at restaurants, “How do they get these omelets so fluffy?” The trick is finishing them in the oven. This recipe will make sure you get every step right.
You might not have thought about eating eggs with seafood, but you will after you try this. This recipe does something similar to soft boiling eggs. Once the yolks are broken, they soak up the sweet, sour and spicy flavors of the chili, lime juice and garlic. The eggs are served with giant prawns in tiny cups and they’re delicious!
How about a little Italian breakfast? Eggs taste amazing over chewy, doughy gnocchi. Gnocchi are made out of potato—like hash browns—so topping them with eggs just makes sense. You just drop full, raw cracked eggs onto your almost finished Gnocchi, cover the whole thing with a lid, and the eggs finish cooking with your gnocchi, coming out with soft yolks that melt all over the place.
Century eggs are created when duck, chicken or quail eggs are preserved for hundreds and sometimes thousands of years in a mixture of clay, salt, quicklime and rice hulls. The eggs come out almost black, with a sort of pickled, sour and salty flavor. In this recipe, three different types of eggs—century, regular, and salted—are mixed together, poured over ground pork, and create a gelatin-like coating over the meat that is salty and sour in some places, and mild in others.
Want a healthy colorful egg on your Easter table? (Or just because?) You’ll love these happy, bright pink eggs! This dish is made by using a beet pickling sauce that you pour over hard-boiled eggs. You leave them in a jar for three days, and you have these gorgeous bright pink treats that are a little bit sweet.
You won’t want to eat this dish with much more than a big hunk of bread because it’s already bursting with flavors. The cool yogurt tastes delicious with the smoked paprika and sage leaves, and when the egg yolk breaks and swirls with all flavors, it’s the perfect balance.
When you’ve had as many ordinary deviled eggs as you can tolerate during picnic season, try this. Chop up shrimp and mix it with wasabi, green onions and mayonnaise for deviled eggs with a kick.
Here’s another delicious, warm and crispy spin on deviled eggs. These are pan-fried deviled eggs filled with a delicious thyme and butter mixture, covered with a creamy Dijon mustard sauce.