Food

19 Ways the World Eats Eggs

Egg recipes from across the globe

By SAVEUR Editors

July 21, 2016

Shakshuka — This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Eggs are poached in a thick bath of rich tomato sauce. Get the recipe for Shakshuka »Matt Taylor-Gross

Japanese Egg Custard (Chawanmushi) — Custards don't have to be sweet. This delicate version is made savory by steaming the eggs with dashi. Get the recipe for Japanese Egg Custard (Chawanmushi) »Matt Taylor-Gross

Scrambled Eggs — Michel Roux's trick to perfect scrambled eggs is cooking them slowly, and adding asparagus and crab for flavor and textural contrast. Get the recipe for Scrambled Eggs With Asparagus and Crab »Matt Taylor-Gross

Oeufs Mayo with Crab — These haute deviled eggs have their whites marinated in soy sauce and pomegranate vinegar but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don't toughen. Get the recipe for Deviled Eggs With Crab »Matt Taylor-Gross

Eggs Benedict — Eggs on english muffins smothered with silky hollandaise sauce. Get the recipe for Eggs Benedict »Matt Taylor-Gross

Cheese and Egg Bread (Acharuli Khachapuri) — Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »Landon Nordeman

Persian kuku sabzi — A classic Persian herb-loaded egg dish with the fragrant lift of rose petals. Get the recipe for Persian Kuku Sabzi »Matt Taylor-Gross

SPANISH POTATO FRITTATA (TORTILLA ESPAÑOLA) — This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as a summer lunch with a bowl of gazpacho. Add the potato mixture while it's hot enough to start cooking the eggs but not so hot as to soufflé them. Get the recipe for Spanish Potato Frittata »Matt Taylor-Gross

Seven Minute Eggs — Use these half-cooked eggs with soft whites and runny yolks to top your noodle dishes. Get the recipe for 7-Minute Soy Sauce Eggs »Matt Taylor-Gross

Parsi Style Scrambled Eggs — With chiles, garlic, tomatoes, and cilantro, this is one of many styles of akuri served at the Royal Bombay Yacht Club in Mumbai. Get the recipe for Parsi-Style Scrambled Eggs »Matt Taylor-Gross

Turkish Poached Eggs in Yogurt (Cilbir) — Poached eggs atop garlic-and-dill-infused yogurt is a perfect dish to sop up with warm bread. Get the recipe for Turkish Poached Eggs in Yogurt (Cilbir) »André Baranowski

Fried Hard-Boiled Eggs with Oven-Dried Tomatoes (Zoomru Tool and Ruwangan Hach) — Hard-cooked eggs get a golden sheen from frying in bright mustard oil and are served in a rich, spicy sauce made from oven-dried tomatoes. Get the recipe for Fried Hard-Boiled Eggs with Oven-Dried Tomatoes »Ariana Lindquist

Grated Potato and Cheese Omelette — This simple potato and cheese omelette is as satisfying for dinner as it is for brunch. French Get the recipe for Grated Potato and Cheese Omelette »Tim Mazurek

Gashouse Eggs — More common names for this easy breakfast recipe are eggs in a pocket, one-eyed jack, and baby in the hole. If you prefer your egg over easy rather than sunny side up, crack it into the hole in the bread right after you put the bread into the skillet. Get the recipe for Gashouse Eggs »Matt Taylor-Gross

Mexican Scrambled Eggs — This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »Matt Taylor-Gross

Caramelized Apple Omelet — This classic Norman dessert showcases some of the best products of the region: apples, calvados, and milk. Top with a dollop of crème fraîche, if you like. Get the recipe for Caramelized Apple Omelet (Omelette Sucrée à la Normande) »Matt Taylor-Gross

Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) — For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. Get the recipe for Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) »Ingalls Photography

Brennan's Eggs Hussarde — This take on eggs Benedict incorporates a rich red wine sauce. Get the recipe for Brennan's Eggs Hussarde »Todd Coleman

Omani Bread — A crisp, crackly flatbread loaded with creamy cheese and soft egg. The dough for this bread is incredibly sticky. Omani cooks often use paint chipper to spread and work with the dough on the griddle; you can also use a dough scraper. Get the recipe for Omani Egg and Cheese »Farideh Sadeghin

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