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.
- Hardboiled (15-20 minutes)
- Medium (5-10 minutes)
- Softboiled (3-4 minutes)
- Coddled Eggs
- Curried Eggs
- Scotch Woodcock
- Pickled Eggs
- Beet Pickled Eggs
- Tea Eggs or Soy Eggs
- Deviled Eggs
- Angeled Eggs
- Hammond Eggs
- Egg Salad
- Egg Tetrazzini
- Over Easy
- Fried Hard
- Over Medium
- Sunny-side Up
- Eggs au Beurre Noir
- Frog in the Hole
- Toad in the Hole
- Scrambled Eggs
- Cloud Eggs
- Baked Eggs
- Shirred Eggs
- Shirred Eggs and Ham
- Eggs Mornay
- Eggs Florentine
- Egg Nests
- Eggs in Potato Nests
- Eggs in Tomato Cups
- Omelette
- Cheese Omelette
- Ham Omelette
- Omelet Fines Herbes
- Baked Omelet
- Puffy Omelette
- Omurice
- Frittata
- Quiche
- Quiche Lorraine
- Poached Eggs
- Poached Eggs in Red Wine
- Poached Eggs in Soup
- Spanish Eggs
- Eggs Sur Le Plat
- Scotch Eggs
- Eggs Benedict
- Meringue
- Cheese Custard
- Creole Eggs
- Egg Casserole
- Cheese Egg Float
- Cheese Pudding
- Dutch Bunny (Old Time Egg Pancake)
- Yorkshire Pudding
- Souffle
- Cheese Souffle
- Asparagus Souffle
- Chocolate Souffle
- Vanilla Souffle
- Eggs Goldenrod
- French Toast
- Eggs a la King
- Eggs Fu Yung (Foo Young, various spellings)
- Egg Timbales
- Egg Drop Soup
- Creamed Deviled Eggs
- Eggnog (oh, I know, not cooked, usually)
- Creme Brulee
- Floating Island
- Baked Custard
- Custard Pie
- Custard Soufffle
- Frozen Custard
- Coconut Custard
- Chocolate Pots de Creme
- Zabaglione
- Coffee Custard
- Rice Pudding
- Custard Sauce
- Angel Food Cake (1 dozen egg whites. This is mostly egg!)
- Shakshuka
- Ham Kedgeree
- Eggs au Gratin
- Nicoise Salad
- Piperade
- Coin Purse Eggs
- Iron Pot Eggs
- Steamed Gold-And-Silver Eggs
- Huevos Revueltos con Totopos
- Huevos Revueltos con Chorizo
- Huevos Rancheros
- Higaditos
- Enchiladas Sencillas
- Whipped Cream Omelet
- Sweet (or Jelly) Omelet
- Three Pepper Tagine with Eggs
- Kefta Tagine with Eggs

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
Comments
15 responses to “99 Ways to Cook an Egg”
But are the results all edible? π
I havenβt tried them all, but looking at some recipes I want to try more!
[…] Food at Chateaux Beirut, a casualty of the pandemic reaction) Also, now I want to make made a list of the 99 ways to make an egg for ChefK has inspired me! […]
I’m so happy you did this! We love eggs!
They are so cheap right now! We can get a dozen for less than 0.50$ at our local Aldi.
And at least a few don’t want her to make while I’m in the state
And which ones are those? I’ll avoid them until you’re back at your folks π
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!
https://www.amazon.com/Egg-Cookers/b?node=1090754
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.
I started boiling eggs in my instantpot and LOVE it. So easy to peel.
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.
I may have to break out of my shell and try some of these ideas. They are eggzactly what I’m looking for.
*groan* Your yolk is giving me the pip. Hatch out a new one!
π
Croque Madame, AKA ham and cheese with egg.
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.