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Favorite egg recipes?

So what's everyone's favorite egg recipe? not like a recipe that merely uses a bunch of eggs but something where the egg is the main protein of the dish, where it's the star. I'd love to learn about other egg recipes.

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  1. There's a dish here in Thailand called 'yum khai daw'. It's a yum (spicy salad) made with fried eggs. You fry the eggs on really really high heat in oil, slice them into quarters and then top with fresh lime juice, fish sauce, chilies, garlic & cilantro. It's fantastic. I am going to put up a recipe on my site soon... It's one of my favorite Thai dishes.

      1. I love a really well-made frittata...

        1. I love frisee aux lardons - with a poached egg on top.

          1. Shrmp Egg Foo Yung is the favorite, but also love vegetable Foo Yung too.
            Quiche, and then there's baked egg with tomato & herbs

            8 Replies
            1. re: chef chicklet

              I never made Egg Foo Yung successfully at home. Do you have a recipe you like?

              1. re: chicgail

                I do, I love egg foo yung with anything in it but shrimp is my favorite.
                Laced with shrimp and crunchy vegetables and topped with a simple savory sauce.
                1/4 lb of snow pea or green beans - ends/strings removed/sliced into thin diagonal slices
                2 cloves garlic- minced
                1/4 lb raw small shrimp shelled and coarsely chopped
                1 carrot- shredded
                2 scallions chopped fine
                1 cup bean sprouts-washed and dried - hold aside
                foo yung recipe
                6 eggs
                1 1/2 tsp salt
                1/2 tsp white pepper
                Cut the beans or snow peas on the diagonal1/8 inch slant- set aside
                Heat the wok on high heat - When hot add 2T veg oil/ add the garlic and onion
                Add the shrimp and stir fry all veggies reduce to med heat only about 2 minutes
                don't overcook the shrimp or the veggies
                Remove from the wok
                In a seperate sauce pan, 1 cup chicken broth 1 to 2 T soy (depends on the soy sauce) make a slurry with 2teaspoons of cornstarch and 2 T water add to the chicken broth, stir and bring to a boil, once thickened, set aside
                In a bowl beat the eggs with salt and pepper adding the sprouts.
                In a wide frying pan - add T oil, heat up and using a 1/4 portiion pour the egg/sprout mix slowly forming a patty shaping it with a spatula - if it starts to spread, push it in and it will form a small little pancake. Usual I can get 3 or 5 in the pan (12 in)
                Flip it when its set, and cook for another minute, keep making and placing on a warm plate. Serve with the sauce. YUM! Good for breakfast too!
                I've also used a metal ring to form these too, but using the spatula to coax it works well too.

                1. re: chef chicklet

                  Thanks, chef chicklet. I'm looking forward to trying it.

                  1. re: chicgail

                    Ha ha! Right after I typed the recipe for you I sent my DH out for the shrimp!

                  2. re: chef chicklet

                    Maybe I'm missing something here, but what do you do with the veggies/shrimp? Do they go into the egg mixture, or are the plopped on top of the egg cakes and under the gravy?

                    In the egg foo yungs in yesteryear's Chinatown, everything was mixed into the egg batter, and there was just a simple brown gravy poured over the pancakes.

                    1. re: Sharuf

                      No I see that I left a step out. After you stir fry the veggies first and I do place them on the egg and sprout. /The Foo Yung I make is not thick, so you risk double cooking the veggies if in there. The only thing I usually put into the egg batter is the fresh sprouts all else is quick stir fried first.
                      After the patty is formed and cooked where it can be flipped than I do, a few seconds on the other side seals it nicely, keeping altogether.
                      The chicken broth/soy mixed with cornstarch is thinner than a gravy..but you can make it thicker if you want it that way. Hope that helps!

                2. re: chef chicklet

                  Ah.... but there's nothing like *Lobstah* Egg Foo Yung!

                  1. re: Gio

                    oh thanks, now I have got to try that now too!

                3. I recall and old friend who would separate the whites and yolks, whip the whites into a meringue, dollop it onto toast, plop the yolk into the middle, and run it under the broiler to lightly toast the meringue and to warm the yolk but leave it mostly runny. I think he called it bird in the nest.

                  1. Soy Sauce Eggs
                    6 eggs
                    1/4 cup soy sauce
                    1 cup beef or chicken broth
                    4 cloves garlic
                    1/4 small white or yellow onion
                    1/2 teaspoon black pepper
                    1 small fresh red chile pepper
                    1 teaspoon sugar

                    Hard boil the eggs.
                    Peel and rinse in cold water.

                    Put all other ingredients into a medium pot and bring to a boil.
                    Reduce heat to medium or medium low and add the peeled eggs.
                    (If needed add enough hot water to mostly submerge the eggs.)
                    Simmer for twenty minutes.
                    Remove from heat and allow to cool.
                    Eggs at this time will have a very thin dark brown outer coloring over the white.
                    For more flavor let the eggs set in the broth for one hour, remove and refrigerate overnight. The brown coloring/flavor will have penetrated to the outer edge of the yolk.
                    Eat as is for a tasty snack or quarter and serve as part of a salad.
                    Soy sauce eggs also make an interesting deviled egg.


                    4 Replies
                    1. re: hannaone

                      Sweet dessert omelettes and my chiles rellenos, which are giant souffleed things with stuffed chiles in the middle.

                      1. re: hannaone

                        my mother does a dish like this with brisket as well as the eggs. You eat both cold after cooling down..they taste great with a bowl of rice with cold boricha poured on top. Great summer dish

                        1. re: bitsubeats

                          To use this recipe for brisket or stew meat just do the beef first, simmer for twenty to forty minutes, remove the beef and put the eggs in. Shred the beef while eggs simmer then when everything is done put it all in the same container with 1/2 cup of the soy sauce mixture and refrigerate.
                          Fantastic the next day.

                          1. re: hannaone

                            it always is best the next day!! especially with all the fat congealed on the meat.

                            how about tea eggs? same concept as the soy sauce eggs except you use tea instead and crack the shells a bit when they are cooling to produce a nice little web effect on the eggs. Beautiful and delicious

                            or you can make your own thousand year eggs or salted preserved eggs

                      2. Huevos Rancheros. Make a spicy tomato sauce--I make mine with canned crushed tomatoes, onion, garlic, and a spoonful of pureed chipotle in adobo sauce--in a wide, shallow pan. Get that simmering nicely, then make some little depressions in the sauce and crack an egg into each one (the pan I use holds half a dozen eggs comfortably). Top with a little bit of shredded cheese, then cover the pan and let the eggs poach till they're how you like them.

                        I usually serve this for supper with refried beans, rice, and tortillas.

                        1. I like making a type of an egg custard when I have some eggs laying around. I mix some eggs with a little bit of soy sauce, sesame oil, and green onion and throw it into the steamer. After its finished I eat it with a bowl of steamed rice. Its also good too if you throw in some mussels, katsuoboshi, clams, or shrimp or basically any kind of meat

                          2 Replies
                          1. re: bitsubeats

                            i made something like this last night - more typically known as japanese chawan mushi - mix eggs with dashi and a dash of soy sauce. add scallions, shrimp, crabmeat, shitake mushrooms, s&p. leave in the steamer for ~15min. best comfort food in the world! next time, i'll also add edamame and sprinkle nori right before eating.

                            1. re: bitsubeats

                              I tried this dish from Sue's mykoreankitchen and it was pretty good.

                            2. Spaghetti with fried eggs. Here's one way to do it: http://food.realsimple.com/realsimple...

                              1. egg on shredded wheat:
                                toast buttered, salted and peppered "bricks" of shredded wheat in the oven. Meanwhile soft poach the eggs, add a bit of the poaching liquid to the shredded wheat and top with the poached egg, salt and pepper. The yolk coats the shredded wheat and it is crunchy and chewy. very good

                                1. 1. baked eggs. in a small ramekin, put a little butter. Add two eggs. Dot with goat cheese (about 1 tsp) and about 1 tsp cream over each yolk. salt and pepper. Bake in a bain marie for 10-12 minutes at 425 degrees. garnish with parsley and eat with toast.

                                  2. a variant of a Mexican breakfast. Heat black beans witha bit of cumin and orange juice, and a spoonful of pico de gallo. (You can make your own or use canned). Fry corn tortillas in corn oil or peanut oil: about 350 degrees, about 30 seconds to 1 min per side. You can use about 1/4 to 1 inch of oil, submerged or not. Fry the eggs to taste. On each tortilla, top with a couple spoonfuls of beans, pico or salsa, shredded cheese, and the egg. I also really like avocado or sour cream.

                                  3. I love hash with poached eggs on top for brunch or dinner. My hash usually has fresh onion and potato, leftover meat, some broth or cream to simmer the potato, and a bit of cheese and parsley. I follow the technichique from Julia Child's How to Cook.

                                  1 Reply
                                  1. re: cocktailhour

                                    "1. baked eggs. in a small ramekin, put a little butter. Add two eggs. Dot with goat cheese (about 1 tsp) and about 1 tsp cream over each yolk. salt and pepper. Bake in a bain marie for 10-12 minutes at 425 degrees. garnish with parsley and eat with toast."

                                    These are AMAZING. We put some chopped fresh rosemary or basil and grated pecorino in the bottom, then break the eggs on top and add the cream.

                                    We also love all the variations of benedict, but our favorite is soft-poached eggs on fresh crabcakes in place of the muffins. (Also delicious atop fried green tomatoes or a bed of creamed spinach with goat cheese.)

                                    And also, yummy on top of stone-ground grits with cheese and hot sauce, cooked a little bit firm (spinach is great added to this too.)

                                  2. Miso Egg Drop Soup
                                    miso broth simmered w/ crushed garlic (cubes), greens (mustard, collards, kale, bok choy), chopped asparagus, sliced wild mushrooms (portabellos, cremini, oyster, shiitake) til cooked, then beat eggs (whites for me please) with garlic salt, and keeping the soup at a rolling simmer, stream in eggs and allow to cook... i add a little bragg's amino acids and balsamic vinegar or lemon juice for added kick.

                                    I also make faux protein crepes out of egg whites: coat a pan with non-stick spray, pour in a little beaten egg whites and tilt pan to coat bottom; once, cooked remove from pan, and repeat til egg is used up. mix cottage cheese w/ sweetener and heat a little bit in micro. place a little on a crepe, fold in sides and roll up crepe, securing with a toothpick. return to pan to brown crepe and reheat through. then, serve w/ sugarless preserves (TJ's blackberry or blueberry)... high protein and low cal.

                                    1. I often make an 'on the spot' version of Chilaquiles that I love. All the items (eggs, onions, tomatoes, green chilis, tortilla chips, cheese) are pretty much staples around here.

                                      Beat 6-8 eggs, with a touch of cream, salt, pepper and a few dashes of cumin. Saute one 4 oz can diced green chilis and half a diced onion in a large skillet on medium heat until the onions soften. Add a couple of handfuls of broken corn tortilla chips and two fresh diced tomatoes; saute two or three more minutes. Add the eggs. Cook, stirring, as the eggs scramble. When the eggs are about halfway done, add shredded cheese (I use whatever I have on hand, usually cheddar and monterey jack, though I sometimes have queso blanco, queso fresco or queso manchego, all of which are terrific.) When the eggs are finished, served with salsa/pico de gallo and sliced avocado.

                                      Note: you can start with fresh corn tortillas, which I sometimes do. But the cooking time is longer, at least if you like the tortillas to remain crispy, as I do. You can also add a variety of things to your liking, such as chopped cilantro, some chipotle peppers and/or the adobo sauce, etc.

                                      1. make merengues with egg whites and make deliciously strawberry eton mess with some whipped cream (also delicious with rasp- , black- and blueberries - and all in season now yum yum yum )