Top 100 Egg Dishes
in the World

Ajitsuke tamago is a traditional dish consisting of soft-boiled eggs that have been soaked in mirin and soy sauce. The egg yolks should be custardy if properly prepared, and the eggs are eaten as a snack, a part of bento, or more commonly, enjoyed as a ramen topping. The eggs are boiled for a few minutes so that the yolk remains runny, and they are then chilled and soaked (overnight or for a few days) in a combination of water, mirin, and soy sauce. This is the basic preparation, and some cooks might add their own secret ingredients to the marinade to make the eggs more flavorful.Expand

This popular Greek dish, which goes under the name strapatsada or kagianas, consists of diced, sautéed tomatoes that are seasoned with fresh herbs, then combined with lightly beaten eggs and topped with crumbled feta cheese. With its rustic appeal and clean, refreshing flavors, it is mainly enjoyed as a light main course or a side to various roasts or grilled meat. Even though it is traditionally associated with Ionian islands, it is commonly eaten throughout the country.Expand

Tortilla de Betanzos is a Spanish dish originating from the Galician municipality of Betanzos. This dish is basically a local variety of tortilla de patatas or Spanish omelet. In Betanzos, it consists of potatoes, eggs, oil, and salt, nothing more and nothing less, so don't even think about tasting onions or chorizo in this local delicacy. The city became famous for its omelets because of a local woman, Angelita, who always prepared them without onions. But there's more – the eggs have to be really runny (resulting in really juicy omelets), while local high-quality potatoes have to develop a perfectly golden color during the frying process.Expand

Tortang talong is a simple Filipino dish made with a combination of roasted eggplants and lightly beaten eggs. Whole eggplants are dipped into the egg mixture and are then shortly pan-fried until the entire dish starts to resemble a crispy omelet. This versatile delicacy is easily adapted with additional ingredients such as ground meat and vegetables, and it is traditionally served accompanied by steamed rice and tomato or banana ketchup. Inexpensive and quickly prepared, tortang talong can be enjoyed at any time of day as a hearty breakfast, lunch, or dinner.Expand

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce. Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top. The consistency of the sauce and eggs is also variable – the sauce can be thinner or thicker, while the eggs can be completely firm or soft. For a more nutritious meal, meat, most commonly sausages, can be included in the dish. Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.Expand

The simple and inexpensive huevos rotos (lit. broken eggs, also known as huevos estrellados) is a Spanish dish that is a specialty of Madrid. It consists of eggs fried in olive oil, which are then placed over french fries. The dish is traditionally topped with chorizo pieces, seafood, or slices of Iberian ham. The eggs should be cut so that the yolk drizzles down over the french fries, which are used to soak up the yolk. Although the dish is easily found throughout Madrid, its origins are quite murky, and nowadays, huevos rotos are also very popular in the Canary Islands, and Portugal also boasts its own version of the dish.Expand

Staka me ayga is a simple Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour). The combination is usually seasoned with salt and pepper, and it is typically enjoyed warm for breakfast. Eggs with staka are often paired with apaki (smoked pork), another traditional Cretan product. Staka is a unique specialty of Cretan cuisine, and it can also be eaten as a spread on slices of bread or as a side dish.Expand

Ispanaklı yumurta is a traditional dish that's quick, filling, and healthy. It's made with a combination of eggs, spinach, onions, olive oil, red pepper flakes, and garlic. The onions and garlic are sautéed in olive oil, followed by the spinach and red pepper flakes. The eggs are then added to the pan, and the combination is left to simmer until the egg whites set. This dish is served piping hot, either on its own, or with crusty bread and a glass of yogurt on the side.Expand

Fan qie chao dan is a traditional dish based on eggs on tomatoes. Other ingredients usually include oil, salt, sugar, and potato flour or cornstarch. The eggs are scrambled into large curds and then stir-fried with sliced tomatoes in oil. Sugar and salt are added to taste and everything is then mixed with the potato flour (or cornstarch) and a bit of water, if desired. This dish is served hot and it's enjoyed at home and in restaurants. Fan qie chao dan is especially popular in school canteens. There are many variations on the dish, including ingredients such as Shaoxing wine, garlic, ginger, or white pepper. Expand

Fourtalia is a traditional omelet hailing from the island of Andros. Although the ingredients may vary from area to area, the basic recipe always contains eggs, potatoes, and sausages. The cut potatoes are fried in olive oil and pork fat, with the addition of sausage bits just after the potatoes start to turn golden. At this stage, you can add peppers, onions, and bacon, if desired. The final step is the addition of beaten eggs, and the omelet is then fried until fluffy or firm, based on personal preferences. Fourtalia should always be served hot, straight out of the pan. If desired, garnish it with fresh mint on top.Expand