The finest egg dishes from around the world

Which came first, the chicken or the egg? When it comes to breakfast menus, the answer is often 'egg,' as it's a staple on many morning tables. But the egg is also the centerpiece of a variety of other dishes, cherished for its versatility in kitchens across the globe.

The egg is ready for any culinary challenge, always willing to take center stage. As the saying goes, when in doubt, 'just add an egg.'

To truly grasp the egg’s culinary significance, you need only look at the titles of two works entirely dedicated to it: “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient” by Michael Ruhlman, and “All About Eggs: Everything We Know About the World’s Most Important Food,” edited by Rachel Khong.

Ruhlman writes, 'The egg is the pinnacle of all our foods, blending beauty, grace, and simplicity—an extraordinary feat of natural design and, as a food, a bounty.'

'Eggs have been savored worldwide for as long as they've been laid by birds,' says Khong. 'Boiled, fried, steamed, scrambled, baked, poached, mixed into instant noodles, or delicately prepared in five-star restaurants. People around the world enjoy eggs in countless ways.'

This unranked, intentionally winding list takes us on a global journey, highlighting just a few of the many places where eggs form the heart of dishes that range from sweet to savory—and everything in between.

Shakshuka, Middle Eastern and North African delight

Though commonly associated with Israel, shakshuka (which roughly translates to 'all mixed up') is enjoyed throughout the Middle East and North Africa. In the West, it's often served in cast iron skillets with hearty bread, making it a brunch favorite.

What makes shakshuka so irresistible is the perfectly poached egg nestled in a spicy tomato sauce. While extra toppings can be added, nothing beats the joy of dunking a piece of crusty bread into the rich sauce, soaking up the runny yolk.

Burger with the lot, a classic Aussie favorite

Australian cuisine is celebrated for its incredibly fresh ingredients, but one of the country's favorite comfort foods is the humble burger, often served at the local 'milk bar' or fish-and-chip shop.

A quintessential Aussie beach snack, the burger starts with a basic white bun, a juicy beef patty, grilled onions, and cheese. What makes it a 'burger with the lot' are the additions of a fried egg, pineapple, bacon, and a generous slice of tinned pickled beetroot.

Top it off with a drizzle of Australian barbecue sauce (similar to A1 steak sauce) and grab plenty of napkins—this is going to get messy. You can add lettuce and tomato if you prefer, but as long as it has that egg, you’re good to go, mate.

Omelette, France

Like many dishes on this list, the origins of the omelette—the word and the eggy dish itself—are debated. According to the American Egg Board's Eggcyclopedia, it likely traces back to ancient Rome, where it was called 'ovemele' (eggs and honey).

The omelet as we know it today likely originated in France, with countless variations across the world. Jacques Pépin’s version is made by adding fresh herbs to beaten eggs, then cooking it in a hot pan with a generous amount of butter.

The key is to let the mixture sizzle, shake the pan, and stir the eggs for about a minute. Once cooked, tilt the pan and fold the egg onto itself. Guinness World Record holder Howard Helmer can achieve this in just 42 seconds.

Carbonara, Italy's creamy classic

Simple dishes often spark the fiercest debates, and the creamy carbonara is no exception.

At its heart, carbonara is a combination of egg, cheese, cured pork, and black pepper, tossed with pasta. With roots in Rome, it’s believed the dish evolved when American-supplied bacon and powdered egg yolks were added to a basic pasta dish in post-WWII Italy.

There are potentially 400 variations of carbonara, but according to Italian food historian Emilio Dente Ferracci, the traditional Roman version uses pancetta or guanciale instead of bacon, fresh egg yolks rather than powdered, and pecorino Romano for the cheese. The best part? Carbonara is as indulgent as it is easy to prepare.

Eggs Benedict, USA

A brunch favorite, eggs Benedict can be traced back to 19th-century New York. As Rachel Khong notes in 'All About Eggs,' the dish was named after either LeGrand Benedict, a regular at Delmonico's, or possibly Lemuel Benedict, a stockbroker who ordered a hangover remedy at the Waldorf that included poached eggs, toast, bacon, and plenty of hollandaise sauce.

Author Michael Ruhlman enjoys how the sauce is made with egg yolk and butter ('Waiter, I’ll have an egg, with butter and more egg on top, please').

English muffins have become the standard base for this dish, but a tip from the late Anthony Bourdain, shared in his cookbook 'Appetites': be sure to toast your muffins before serving.

Tortilla Española, Spain's signature dish

The tortilla Española is often compared to a Spanish frittata or omelet, emphasizing eggs and potatoes. According to a Bon Appétit recipe, the secret to mastering this dish is 'leaving the eggs slightly undercooked' for a rich, custard-like texture.

This dish can be served as a tapa or as a full meal at any time of day. Alison Roman has a recipe in The New York Times that turns it into a breakfast casserole, capturing 'everything you love about a classic bacon, egg, and cheese sandwich.'

Scotch egg, a British classic

Nigella Lawson’s favorite recipe from 'Fortnum & Mason: The Cook Book' is the iconic Scotch egg from the high-end corner shop, served with mango chutney mayo and piccalilli. Fortnum & Mason’s history of the Scotch egg, which consists of a boiled egg wrapped in meat, dipped in egg wash and breadcrumbs, seasoned, and deep-fried, dates back to 1738 and traces its origins to a similar Indian dish.

Initially called a 'scotched' egg due to the anchovies mixed into the meat for added flavor, the modern version typically uses pork sausage meat (no anchovies). However, Gordon Ramsay's recipe includes crumbled black pudding and grated green apple for a twist.

Quiche, a French and German classic

The basics: eggs, milk, seasonings, and any fillings you desire. A savory custard pie, traditionally baked in a pastry crust. While quiche is often associated with French cuisine today, its origins trace back to a medieval German kingdom before spreading across the region.

When quiche reached France, it became Quiche Lorraine, gaining bacon and onions as key ingredients. Later, cheese was added to most recipes, but traditionalists like chef Alain Ducasse still prepare a classic Quiche Lorraine without any cheese.

Pickled eggs, UK and USA

In the past, bars offered much heartier snacks than just a bowl of peanuts, and pickled eggs were a popular choice in the public houses of 19th-century England.

This tradition crossed the Atlantic to American taverns and eventually became a beloved feature of dive bars, even making a cameo at Moe's Tavern on 'The Simpsons.' While the brine in a pickled egg jar can be customized with a variety of ingredients, adding turmeric, red cabbage, and beetroot will give the eggs vibrant, bold colors.

Menemen, a Turkish classic

Menemen is named for a region in Turkey, where it is a beloved breakfast dish, typically enjoyed with yogurt and flatbread or crusty bread. Much like shakshuka, menemen features scrambled eggs with peppers and tomatoes.

This flavorful base can be enhanced with ingredients like feta, onions, and sujuk (a spiced sausage flavored with chili, cumin, and garlic), as Turkish author Özlem Warren explains in 'All About Eggs.'

Often served in a traditional Turkish copper skillet known as a sahan, menemen isn’t just a breakfast dish, says Warren. It also makes for a perfect light supper or hearty lunch.

Huevos Rancheros, Mexico's vibrant classic

Huevos rancheros ('rancher's eggs') is a robust breakfast favorite with many variations, typically consisting of eggs, tortillas, refried beans, cheese, and salsa, making for a satisfying start to the day.

Toppings like sausage, guacamole, and sour cream can be added, and while cotija is the traditional cheese, almost any cheese can work in its place.

If you use both red and green salsas, you’ll have huevos divorciados. Mexican chef Gabriela Cámara, known for her work at Contramar and Cala, offers fantastic recipes for salsa roja and salsa verde, both featuring the herb epazote, available through her Masterclass.

Egg salad, France's classic take

We can thank the invention of mayonnaise for the deliciousness of egg salad. Mayonnaise, which originated in France in the 18th century, was eventually combined with eggs and spread onto bread, likely by a British cook.

The egg salad sandwich, a deli favorite, is still quite simple today. At LA’s Konbi, chef Nick Montgomery reimagines the classic sandwich with a blend of coarsely chopped hard-boiled eggs and soft-boiled eggs, French Dijon mustard, and crème fraîche, all served on soft milk bread. Voila! Instagram-worthy.

Egg drop soup, China’s comforting bowl

What we know as egg drop soup in the United States often loses some of its delicacy, with an overuse of cornstarch. Making authentic egg drop soup is simple—it’s essentially chicken broth with thin strands of beaten eggs swirled in at the last moment. Adding fresh green onions, ginger, or a touch of sesame oil at the end will elevate the flavor.

As New York food blogger Maggie Zhu (originally from Beijing) shares on Omnivore’s Cookbook, these aromatics help to 'bring out the sweetness of the egg without overwhelming the taste.'

Croque madame, France’s indulgent classic

It all started with the croque monsieur, a 'gentleman’s sandwich' made with bread, cheese, and ham that appeared in Paris in the early 20th century. Then someone had the brilliant idea to top it with an egg, transforming it into the croque madame—a nod to a woman's hat with its feminine twist.

What sets a great croque madame apart from the basic egg-topped sandwich is the French finesse. At Bouchon Bakery & Café, it’s the use of clarified butter, house-made brioche, Swiss cheese, and a rich mornay sauce with extra grated cheese and a hint of nutmeg.

Egg curry, India’s spicy comfort

Like all curries, egg curry recipes come with their own personal touch or secret ingredient, often passed down through generations. The one that everyone prefers is the version their parents or grandparents used to make for them.

In “All About Eggs,” Padma Lakshmi reflects on a dish her mother used to make when the cupboard was nearly bare.

No matter the version of egg curry you’re preparing or enjoying, you can expect hard-boiled eggs to be paired with a vibrant mix of ingredients: onions, garlic, tomatoes, curry leaves, ginger, cumin, cardamom, bell peppers, garam masala, black pepper, and a cilantro garnish. In short, it’s pure bliss on a plate.

Loco moco, a comfort food classic from the US

This dish isn’t for those watching their waistlines. The loco moco's origin story traces back to a group of hungry teens who requested a colossal meal: steamed rice, a hamburger patty, a fried egg, all drenched in gravy.

Hearty, satisfying, and inexpensive, the loco moco became a local favorite in Hilo on Hawaii’s Big Island before making its way across the state, to Japan, and even California. While some upscale variations feature prime rib and fried quail eggs, purists remain loyal to the classic, no-frills version.

Hopper, Sri Lanka's beloved breakfast treat

A beloved breakfast dish throughout Sri Lanka, the hopper resembles a pancake or crepe, but is crafted from fermented rice flour. Served with coconut milk, spices, and often topped with an egg, hoppers come in both sweet and savory varieties. They pair wonderfully with any curry.

At Sri Lanka's bustling street food stalls, you’ll notice that hoppers are made in a special pan that looks like a small wok, designed to create the perfect shape and texture.

Basque-style baked eggs, Spain

What may seem like a humble egg casserole is transformed into a gourmet delight by Michelin-star chefs. Martín Berasategui enjoys his version as a late-night indulgence, while Alain Ducasse’s Basque baked eggs feature bell peppers, Serrano ham, and piment d’Espelette (a distinctive local pepper).

The key to making the perfect baked eggs is ensuring that the eggs cook gently in the casserole. The whites should be set, but the yolks remain gloriously runny. And of course, serve with crusty bread for dipping.

Pavlova, Australia & New Zealand

Both Australia and New Zealand claim the origin of the iconic Pavlova, a meringue-based dessert that has become a beloved summer and holiday favorite. The Australians attribute the creation to a chef in Perth, although the recipe was originally found in a magazine written by a New Zealander, who is credited with the initial idea.

In New Zealand, the story goes that a Wellington hotel chef crafted the Pavlova in 1926 to honor the visiting ballerina Anna Pavlova. Regardless of the origin, the dish is a simple yet elegant meringue base (whipped egg whites and sugar), topped with whipped cream or crème fraîche and crowned with fresh, vibrant fruit like kiwifruit, berries, or passionfruit.

Egg tart, China

Egg tarts have their roots in medieval England and were enjoyed by 13th-century Portuguese monks. However, the modern Hong Kong version is believed to have originated in Guangzhou during the 1920s, where department store chefs created a new delicacy to attract shoppers.

The combination of buttery, flaky puff pastry and silky, golden egg custard became a hit in Hong Kong’s 'tea restaurants' during the 1940s, and it remains a beloved snack to this day. According to Anna Ling Kaye’s 'All About Eggs,' there is a variant from Macau that’s more deeply caramelized and has a smoky-sweet finish, thanks to its Portuguese roots and a British pharmacist-turned-baker's influence, who perfected the recipe with his Chinese wife.

Tamagoyaki, Japan

Tamagoyaki literally translates to 'fried egg,' but like many Japanese dishes, it’s more intricate than it sounds. This dish involves rolling layers of fried or grilled egg into a neat wedge, roll, or log shape. To make it easier, there’s a special pan called a makiyakinabe designed specifically for this technique.

Similar to the omelet, tamagoyaki offers endless customization. You can tailor it to your tastes, making it sweet, savory, smoky, or even fishy. At its core, the dish is made with eggs, soy sauce, sugar, and dashi – a fish-based stock that’s also used in miso soup.

Oeufs en cocotte, France

A cocotte is the small oval dish the French use to make their iconic steamed eggs. While you’re learning French cooking terms, here’s another: Maître d’Oeufst, or Master of Eggs, a title famously claimed by French chef Jacques Pépin.

Pépin’s take on oeufs en cocotte features mushrooms, shallots, cream, and of course, eggs. These ingredients are steamed together in their individual cocottes, ramekins, or little pots. For the ultimate experience, serve with a side of brioche to soak up all the deliciousness.

Kwek kwek, Philippines

A true street food delight, kwek kwek is deep-fried, vibrantly orange, and served on a stick, perfect for dipping in various sauces.

The distinct color comes from annatto, while quail eggs provide the filling. Filipino vendors dip them in a simple batter made from flour, water, and annatto powder, deep-fry them, and skewer them. The dish’s name is thought to be inspired by the chirping sound of the bird.

Migas, Mexico

Although the migas we’re most familiar with is a Tex-Mex classic, variations of this dish are also popular in Spain, Portugal, and Mexico. The word migas translates to 'crumbs,' and this humble dish features scrambled eggs mixed with corn tortilla pieces, cheese, onions, chili peppers, and tomatoes—a perfect example of a peasant meal crafted from leftover ingredients.

In keeping with its resourceful roots, migas can also include extras like refried beans, bacon, chorizo, or slices of avocado. To get the best flavor, try shopping for ingredients like tortillas, Mexican cheese, and crema at a specialty Mexican grocery store.

Egg foo yung, China

No matter how you spell it—egg foo yong, egg fo yeong, or any of the other variations—this egg-based dish is deeply rooted in the history of Chinese restaurants in America. Originally from Canton, egg foo yung, like many Chinese-American dishes, has evolved over the years to cater to Western tastes.

Essentially a golden omelet, egg foo yung is packed with bean sprouts, onions or scallions, minced meat or seafood, and often served with a side of brown gravy. This is likely why it’s more commonly linked to formal banquets and classic Chinese restaurants than the takeout meals we enjoy in front of the TV.

Çilbir, Turkey

Çilbir, a classic Turkish dish, features poached eggs placed on or mixed into a creamy yogurt base, and topped with aromatic Aleppo butter. Originating in the Ottoman Empire, this dish was reportedly favored by sultans. Its allure lies in the delightful contrast between the tart yogurt, rich eggs, and buttery goodness, transforming a simple meal into an extraordinary experience.

The true enjoyment of Çilbir comes when you dip a chunk of bread into the dish, soaking up the runny yolk as it mixes with the yogurt. It's all part of the indulgent pleasure.

Chawanmushi, Japan

Chawanmushi is a savory egg custard that can be made in various styles, often replacing soup in a Japanese meal. At its core, it's made with eggs, dashi, and seasonings, but chefs often get creative with their additions.

In his book “Egg,” Michael Ruhlman highlights a recipe by chef Matthew Kayahara, where chicken, shrimp, and mushrooms are encased in the delicate custard, flavored with sake and soy sauce. Chef Hiro Stone, from Napa Valley, elevates his version with a topping of uni and yuzu peel.

Egg brik, Tunisia

Brik is a Tunisian dumpling, resembling an empanada or samosa, but with a triangular shape. The filling typically includes egg, tuna, capers, and parsley.

This deep-fried treat is often served with a fresh squeeze of lemon or lime. Known as borek in some regions, brik is made with thin layers of pastry, such as warqa or malsouka.

As Sarah Souli writes in a piece for Roads & Kingdoms, the finest brik wrappers are homemade – in her case, prepared with love (and runny yolks) by her grandmother.

Soft scrambled eggs

The origins of scrambled eggs may be lost to time, but evidence suggests that the Ancient Romans were the first to scramble eggs. Over the centuries, scrambled eggs have been reimagined in countless forms across different cultures.

According to the American Egg Board’s Eggcyclopedia, a simple scrambled egg recipe calls for beating 2 eggs with 2 tablespoons of milk or water, and seasoning with salt and pepper. Heat butter in a nonstick pan over medium heat, then pour in the egg mixture.

As the eggs begin to set, gently pull them across the pan to form large, soft curds. Keep folding and lifting until no liquid egg remains. And then comes the great debate: is a hard or soft scramble better, and who can make the perfect one?

Baghali ghatogh, Iran

Baghali ghatogh, a northern Iranian dish, features eggs cooked in a dill-infused stew made from lima or vegetarian butter beans.

For a richer flavor, many recipes include sabzi, an Iranian blend of herbs, spinach, and scallions. Nasim Alikhani, chef-owner of Sofreh in NYC, serves her butter beans in a citrusy dill broth, topped with poached eggs rather than whisking them into the stew.

Flip cocktails, UK and US

Some egg-based dishes come as drinks, and we're not just talking about eggnog. A 'flip' cocktail combines a spirit, sugar, and a whole egg, all shaken with ice for a refreshing twist.

In 17th-century England and early America, a 'flip' was typically made with beer, rum, molasses, and an egg, served hot in taverns. The inclusion of the egg was often touted for its supposed medicinal benefits.

Today’s versions of the flip leave out the beer and embrace a variety of liquors, giving rise to drinks like the sherry flip, brandy flip, rum flip, and many other variations.

Quindim, Brazil

Quindim, a rich custard dessert with Portuguese roots, is a Brazilian favorite. Made with sugar, egg yolks, and ground coconut, it's often finished with a glossy glaze of butter or syrup for that extra indulgence.

The addition of coconut is believed to have been introduced by African slaves in the 17th century. Today, quindim is typically baked in cupcake tins, flipped over to reveal a crispy crust on the bottom and a soft, sweet top.

Khagina, Pakistan and Afghanistan

While scrambled eggs are found worldwide, regional variations add unique flavors. In Pakistan and Afghanistan, khagina takes the humble scramble to new heights, infused with aromatic spices and often served with roti.

In addition to the basic ingredients of eggs, butter, and salt, khagina is traditionally made with chopped onions, cumin seeds, Thai bird chilies, cilantro, and tomatoes. Much like the egg dishes of other cultures, it shares similarities with Turkey's menemen and the Tunisian or Yemeni shakshuka.

Kaiserschmarren, Austria-Hungary

This fluffy dessert, known as Kaiserschmarren or 'Emperor’s pancakes,' was named after Austrian Emperor Franz Joseph I, whose reign spanned from 1848 to 1916. It’s said to have been his favorite dish.

Emperor Franz Joseph had a fondness for simple yet delightful sweet treats, and who could blame him? Kaiserschmarren is a delicate, caramelized pancake cooked in butter, made with eggs, flour, milk, and sugar as the base. From there, you can customize it with additions like chopped nuts, raisins, apples, cherries, or even baked plums.

Scotch woodcock, England

Don’t be misled by the name; there are no birds involved in this dish. Scotch Woodcock is a traditional British dish that hails from the Victorian era. Scrambled eggs are served on top of toast slathered in anchovy butter.

As Jamie Oliver points out, “after a long night, this makes perfect sense.” In his recipe, he refers to the anchovy paste as “Manchovy Relish,” a mixture of salted Spanish anchovies, cayenne pepper, white pepper, butter, panko breadcrumbs, and ground mace.

Stracciatella, Italy

This simple yet comforting dish is made by whisking cheese, such as Parmigiano-Reggiano, into chicken broth, and then adding eggs at the end. Stracciatella holds a special place for Chef Giada DeLaurentiis, who shares a recipe her mother used to prepare for her and her siblings when they were under the weather in her book, ‘Giada’s Italy: My Recipes for La Dolce Vita.’

To turn it into a full meal, DeLaurentiis suggests adding cooked vegetables or chicken to the soup.

Make it a meal, she says, by adding cooked veggies or chicken.

Machaca con huevos, a traditional Mexican dish, is a hearty combination of eggs, onions, tomatoes, chile peppers, and dried shredded beef, making it the perfect filling breakfast to start the day.

This dish hails from northern Mexico, particularly from the states of Nuevo León and Chihuahua. It was a staple for families, particularly in cattle ranching areas, as a way to make use of beef jerky before refrigeration became common.

Once a practical solution for preserving meat, machaca is now widely available in Mexican grocery stores or can be prepared in the oven.

The salty, shredded beef pairs wonderfully with eggs, creating a savory and satisfying meal, especially when enjoyed with warm tortillas.

Matzo brei, a popular dish in Eastern Europe and the US, is a delicious blend of eggs and crispy matzo, typically served as a breakfast or snack during Passover.

While matzo brei may seem like a simple or makeshift dish, former “Gourmet” editor Ruth Reichl fondly describes it as a beloved comfort food in her memoir, “My Kitchen Year.”

A recipe from Zabar’s blog even suggests that matzo brei makes an excellent midnight snack or a delicious choice for brunch or breakfast.

Matzo brei is a dish that transcends its humble origins, offering both nostalgia and versatility in every bite.

Hangtown Fry, a quintessential dish of California, traces its origins back to the Gold Rush era, when miners, flush with newfound wealth, could indulge in an extravagant omelet made with breaded oysters and crispy bacon.

Ordering this dish was a symbol of success and prosperity. The term “Hangtown” refers to a mining town now known as Placerville, where the El Dorado Hotel is said to be the birthplace of this decadent creation.

Though Hangtown Fry is rarely found today, it remains a flavorful reminder of California’s rich culinary heritage and its Gold Rush-era indulgences.

Kai jeow moo sab, a Thai take on the omelet, is a luxurious dish that features minced pork or chicken and is deep-fried to golden perfection, setting it apart from other omelet varieties worldwide.

What makes this omelet truly decadent is its indulgent filling of minced meat and the deep-frying technique, creating a crispy, savory treat unlike any other.

Whether cooked at home or bought from a street vendor, this dish is far from the light, airy omelet one might expect. Instead, it resembles a golden pancake, with the key being the ground meat cooked within the whipped eggs, allowing the fats to blend seamlessly with the yolk. Cooking it over very high heat is essential.

Matambre, an Argentine specialty, offers a departure from typical egg dishes, often served cold and commonly enjoyed as an appetizer.

Though there’s a mythical story surrounding its origins and name – ‘matambre’ translates to ‘hunger killer’ – its unique presentation ensures it stands out among traditional brunch options.

At its core, matambre is a thin flank steak rolled with vegetables and hard-boiled eggs, which is then either grilled or braised. When sliced, it reveals a stunning cross-section that is visually appealing.

Matambre’s striking appearance, as well as its flavorful combination of meat, vegetables, and eggs, makes it a dish that’s both beautiful and delicious, perfect for a special occasion or a savory appetizer.

Onsen Tamago, Japan

Imagine soaking in a hot spring in Japan – now, picture yourself as an egg in that very spring. This is the essence of onsen tamago, a bath-cooked egg.

The egg is gently lowered into warm water, transforming it into a custard-like texture that can be savored alone with a splash of soy-dashi broth, or added to other dishes like ramen. Though traditionally cooked in hot springs, modern chefs replicate this low-and-slow process with immersion circulators to achieve the same perfect consistency.

To achieve the perfect onsen tamago texture, you’ll need to cook the egg at a steady 63°F for anywhere between 45 to 90 minutes, depending on how firm you want the whites and how runny or set you prefer the yolks.

Egg Caviar, France and US

At Jean-Georges Vongerichten’s renowned restaurant in New York City, guests have enjoyed the iconic egg caviar, a signature dish passed down to Vongerichten from his mentor, Louis Outhier.

Legend has it that Outhier, in need of something special to do with the caviar he received from the Shah of Iran, created this luxurious dish. The egg caviar is a delicate mix of scrambled eggs, cream, lemon juice, vodka, salt, butter, and cayenne pepper, served in their own egg shells with a topping of whipped cream and a generous spoonful of caviar.

Kuku, Iran

Kuku, a type of Persian frittata, is a dish that combines whipped eggs with a variety of typically vegetarian ingredients.

In his cookbook, “Plenty More,” Chef Yotam Ottolenghi offers a recipe for eggplant kuku, incorporating barberries – small, tangy Iranian berries – that lend a unique tartness to the dish. Along with onions, eggplant, garlic, saffron, and eggs, these berries elevate the dish with their sharp flavor.

Avgolemono, Greece and Jewish

This egg-based soup stands apart from the Chinese and Italian varieties on this list. It’s a hearty blend of chicken broth, rice or orzo, egg, and lemon. Though it’s most commonly associated with Greece, this dish has Iberian and Jewish origins, and was once a traditional meal for Sephardic Jews to break their Yom Kippur fast.

Avgolemono is versatile – not just a soup, it also serves as a rich, creamy sauce, often accompanying vegetables, fish, or Greek dolma. Variations of this egg-lemon sauce are also popular in Turkey and Spain, where it is used to thicken soups or replace mayonnaise.

Ovos moles de papaia, Mozambique

Ovos moles de papaia is a refreshing dessert from Mozambique, made from papaya and egg yolks. This light, creamy treat is perfect for summer and is best enjoyed chilled.

To prepare this pudding, papaya is blended with lime or lemon juice and water to create a puree, which is then sweetened with sugar, cinnamon, and cloves. Beaten eggs are folded in to form a thick, pudding-like texture that continues to set as it cools.

Eggnog, UK and US

Although it’s now closely tied to Christmas in the United States, eggnog has its origins in medieval England. Monks would sip a rich, creamy drink made from eggs and sherry, ingredients that symbolized wealth. The drink made its way to America in the 1700s, where rum was added to the mix.

The exact origin of the term “nog” is unclear, but it may refer to the word “noggin,” a small wooden cup, or be a play on “grog,” a term for alcoholic beverages. Either way, eggnog became synonymous with festive cheer, famously enjoyed by George Washington and others during the holiday season.

Deviled eggs, Spain and US

The deviled egg’s roots stretch all the way back to ancient Rome, where boiled eggs were seasoned with pepper and spices. According to History.com, stuffed eggs can be traced to 13th-century Andalusia (Spain), from where they spread globally. In Poland, they were called Jajka faszerowane.

The term ‘deviling,’ which refers to spicing up food, became popular in the early 19th century, and stuffed eggs made their way to America shortly after. Interestingly, mayonnaise—now a staple ingredient in deviled eggs—was not commonly used in American recipes until the 1940s.

What makes deviled eggs so appealing is their simplicity. The versatility of the dish allows for endless variations, and whether at a cocktail party or family gathering, you can customize the fillings however you like.

Egg butter, Finland and Estonia

Known as munavoi in Finland and Estonia, egg butter is a beloved spread often served on rye pastries filled with rice or potatoes, or simply spread on rye bread.

Though some might compare it to egg mayonnaise, egg butter is more accurately a mix of mashed hard-boiled eggs and butter. To make it, crumble hard-boiled eggs, blend them with a few tablespoons of butter, and season with salt to taste.

Bacon, egg and cheese, UK and US

The iconic bacon, egg, and cheese sandwich made its way to the U.S. from the UK, offering hearty sustenance to workers in need of an energy boost. The classic combo of a fried egg, crispy bacon, and gooey cheese tucked into a soft white bun has since evolved into gourmet brunch fare and even became a fast food legend with McDonald's Egg McMuffin.

For many, nothing beats the authentic bacon, egg, and cheese from the local bodega. In the Netherlands, a variation known as uitsmijter (without bacon) is enjoyed. As Rachel Khong, author of *All About Eggs*, explains, uitsmijter is pronounced 'outs-my-ter,' which translates to 'bouncer' in Dutch, referring to the person who tosses you out after a night of too many drinks.

Miso-cured eggs, Japan

You might have seen them featured on Samin Nosrat’s *Salt, Fat, Acid, Heat* series. In the 'Salt' episode, Nosrat teamed up with Nancy Singleton Hachisu to make miso-cured eggs.

The process involves creating a miso paste, molding it into a patty, and wrapping it around hard-boiled eggs that have been cooked for exactly eight minutes. After four hours of curing, they gently removed the miso, revealing eggs infused with its salty richness. The eggs were sliced in half and topped with a sprinkle of shichimi togarashi, adding a flavorful kick.

Gyeranppang, Korea

Gyeranppang is a beloved Korean snack or breakfast food, often likened to a savory egg bread. Typically sold at street food stalls, these small, warm loaves are made from a simple egg batter and can be filled with various ingredients, including whole eggs, ham, or cheese.

The toppings for these mini egg loaves are just as diverse, ranging from savory sauces and nuts to additional layers of cheese for extra richness.