Cooking, Food, Recipe

99 Ways to Cook an Egg


Inspired by ChefK’s guest post. This ought to get you started, but you could literally cook your way around the world with eggs, a dish every day of the year, and never repeat the exact same ingredients. Eggs are near infinite in their ability to bind, blend, coat, and hold flavors. Sweet, savory, they are so, so much more than breakfast.

  1. Hardboiled (15-20 minutes)
  2. Medium (5-10 minutes)
  3. Softboiled (3-4 minutes)
  4. Coddled Eggs
  5. Curried Eggs
  6. Scotch Woodcock
  7. Pickled Eggs
  8. Beet Pickled Eggs
  9. Tea Eggs or Soy Eggs
  10. Deviled Eggs
  11. Angeled Eggs
  12. Hammond Eggs
  13. Egg Salad
  14. Egg Tetrazzini
  15. Over Easy
  16. Fried Hard
  17. Over Medium
  18. Sunny-side Up
  19. Eggs au Beurre Noir
  20. Frog in the Hole
  21. Toad in the Hole
  22. Scrambled Eggs
  23. Cloud Eggs
  24. Baked Eggs
  25. Shirred Eggs
  26. Shirred Eggs and Ham 
  27. Eggs Mornay
  28. Eggs Florentine
  29. Egg Nests
  30. Eggs in Potato Nests
  31. Eggs in Tomato Cups
  32. Omelette
  33. Cheese Omelette
  34. Ham Omelette
  35. Omelet Fines Herbes
  36. Baked Omelet
  37. Puffy Omelette
  38. Omurice
  39. Frittata
  40. Quiche
  41. Quiche Lorraine
  42. Poached Eggs
  43. Poached Eggs in Red Wine
  44. Poached Eggs in Soup
  45. Spanish Eggs
  46. Eggs Sur Le Plat
  47. Scotch Eggs
  48. Eggs Benedict
  49. Meringue
  50. Cheese Custard
  51. Creole Eggs
  52. Egg Casserole
  53. Cheese Egg Float
  54. Cheese Pudding
  55. Dutch Bunny (Old Time Egg Pancake)
  56. Yorkshire Pudding
  57. Souffle
  58. Cheese Souffle
  59. Asparagus Souffle
  60. Chocolate Souffle
  61. Vanilla Souffle
  62. Eggs Goldenrod
  63. French Toast
  64. Eggs a la King
  65. Eggs Fu Yung (Foo Young, various spellings)
  66. Egg Timbales
  67. Egg Drop Soup 
  68. Creamed Deviled Eggs
  69. Eggnog (oh, I know, not cooked, usually)
  70. Creme Brulee
  71. Floating Island
  72. Baked Custard
  73. Custard Pie
  74. Custard Soufffle
  75. Frozen Custard
  76. Coconut Custard
  77. Chocolate Pots de Creme
  78. Zabaglione
  79. Coffee Custard
  80. Rice Pudding
  81. Custard Sauce
  82. Angel Food Cake (1 dozen egg whites. This is mostly egg!)
  83. Shakshuka
  84. Ham Kedgeree
  85. Eggs au Gratin
  86. Nicoise Salad
  87. Piperade
  88. Coin Purse Eggs
  89. Iron Pot Eggs
  90. Steamed Gold-And-Silver Eggs
  91. Huevos Revueltos con Totopos
  92. Huevos Revueltos con Chorizo
  93. Huevos Rancheros
  94. Higaditos
  95. Enchiladas Sencillas
  96. Whipped Cream Omelet
  97. Sweet (or Jelly) Omelet
  98. Three Pepper Tagine with Eggs
  99. Kefta Tagine with Eggs
Bowl full of meringues, so pretty and nomnomnomnom…

So many eggs… but why not? They are cheap, easy, and far more versatile than my list above. The variations are nigh on infinite. I had to choose to include some, leave some out, but… you have a good start to your eggy adventure! 

Cookbooks used for reference: 

Meta Given’s Modern Encyclopedia of Cooking (1957 edition)

Fannie Farmer Boston Cooking School Cookbook (1959 edition)

Miss Parloa’s New Cook Book (1880 edition)

The International Cookbook (1929 edition)

McCall’s CookBook (1963 edition)

The Thousand Recipe Chinese Cookbook (1994 ed, orig 1966)

Tagines & Couscous by Ghillie Basan

The Art of German Cooking and Baking (1944 edition)

The Cuisines of Mexico by Diana Kennedy

Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck



15 thoughts on “99 Ways to Cook an Egg

  1. Hardboiled (15-20 minutes)
    Medium (5-10 minutes)
    Softboiled (3-4 minutes)

    All of these can be done in the silliest monotasker I ever was delighted to get from my mom, because we use it ALL THE TIME– the Egg Cooker!

    The “fried eggs” are not as good as a microwaved egg (tend to be soggy) but I can make three dozen boiled eggs as fast as I can peel them.

    1. Put eggs in a pot with a scant inch of boiling water. Put the lid on to steam them. At 10 minutes they’re medium hard (yellow with crumbly orange centers). At 11 minutes they’re hard (yellow). At 12 minutes they’re yellow-green.

  2. I may have to break out of my shell and try some of these ideas. They are eggzactly what I’m looking for.

  3. For a recipe in the Official Manual for Spice Cadets, I found myself looking up the time it takes to hard-boil quail eggs, for subsequent pickling in saffron.

    For a bacon-themed party my girlfriend was having, I made a couple of dozen bacon sushi rolls. Wrap the bacon around a Pyrex tube, bake until crispy, and carefully stuff the resulting rings with sushi rice. I was sorely tempted to top each one with a sunny-side-up quail egg.
    Next time I make that dish, though, I intend to flavor the rice with malt vinegar instead of rice vinegar, and maple sugar instead of cane sugar. The salt can stay the same.

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