10 Egg Dishes That Are Simple to Make

Eggs are one of the most versatile ingredients in any kitchen, offering versatile possibilities for quick and tasty meals. Whether you’re rushing to get breakfast ready or looking for a simple dinner solution, eggs can be helpful. From traditional favorites to international dishes, these recipes require minimal ingredients and basic cooking skills. Get ready to discover ten egg dishes that will make your cooking routine easier and more exciting.

1. Classic Scrambled Eggs

Beat 3 eggs with 2 tablespoons milk and a pinch of salt in a bowl. Heat 1 tablespoon butter in a non-stick pan over medium-low heat. Pour the egg mixture into the pan and let it sit for 20 seconds. Gently stir with a wooden spoon, pushing the eggs from the edges toward the center. Continue stirring every 20 seconds until the eggs form soft curds. Remove from heat while slightly wet, as they’ll continue cooking.

The key is patience and low heat to achieve creamy, fluffy results.

2. Japanese Tamago Kake Gohan

Cook 150 grams jasmine rice according to package instructions until fluffy. Transfer hot rice to a serving bowl after cooking. Crack 1 fresh egg into the center of the rice. Add 1 teaspoon soy sauce and 1/2 teaspoon sesame oil around the egg. Mix everything together vigorously with chopsticks until the egg coats each grain of rice evenly. The heat from the rice partially cooks the egg, resulting in a creamy, comforting dish that’s popular for breakfast or night meals in Japan.

3. Middle Eastern Shakshuka

Heat 2 tablespoons olive oil in a cast-iron skillet over medium heat. Add 1 diced onion and 1 sliced bell pepper, cooking for 5 minutes until softened. Stir in 2 minced garlic cloves, 1 teaspoon cumin, and 1/2 teaspoon paprika. Pour 400 grams crushed tomatoes into the pan with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 10 minutes until the sauce thickens. Make 4 wells in the sauce and crack an egg into each well. Cover and cook for 8-12 minutes until egg whites are set but yolks remain runny.

4. Cloud Eggs

Preheat oven to 230°C (450°F) and line a baking sheet with parchment paper. Separate 4 eggs, placing whites in a clean bowl and yolks in separate small bowls. Whip egg whites with 1/4 teaspoon salt until stiff peaks form. Spoon 4 mounds of whipped whites onto the prepared baking sheet, creating wells in the centers. Bake for 3 minutes until lightly golden. Carefully place one yolk in each well and bake for another 3 minutes. This dish combines the fluffiness of meringue with runny yolks for a visually breakfast experience.

5. Korean Savoury Pancake with Eggs

Mix 100 grams flour with 120 ml water, 1/2 teaspoon salt, and 1 beaten egg until smooth. Stir in 3 chopped green onions and 50 grams julienned vegetables like carrots or zucchini. Heat 2 tablespoons oil in a large pan over medium heat. Pour the batter to form a thin pancake and cook for 3-4 minutes until golden. Flip carefully and cook another 3 minutes. Crack 2 eggs on top during the last minute of cooking. Serve with a dipping sauce made from 2 tablespoons soy sauce and 1 teaspoon sesame oil for an authentic Korean experience.

6. Scotch Eggs

Boil 6 eggs for exactly 6 minutes, then plunge into ice water to stop cooking. Peel carefully once cooled. Mix 300 grams ground chicken with 1 teaspoon dried herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide the meat mixture into 6 portions and wrap each egg completely. Dip each wrapped egg in beaten egg, then roll in 100 grams breadcrumbs. Heat oil to 180°C and fry for 4-5 minutes until golden brown. These portable snacks originated in London department stores and make excellent picnic food or event appetizers with their crispy exterior and soft center.

7. Turkish Menemen

Heat 3 tablespoons olive oil in a wide pan over medium heat. Add 2 diced tomatoes and 1 sliced green pepper, cooking for 8 minutes until vegetables soften and release their juices. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Beat 4 eggs lightly and pour into the pan with the vegetables. Stir gently to combine, allowing the eggs to scramble with the tomato mixture. Cook for 2-3 minutes until eggs are just set but still creamy. This rustic Turkish dish changes simple ingredients into a flavorful meal that’s traditionally served with crusty bread for dipping into the rich, tomatoey eggs.

8. Egg Drop Soup

Bring 1 liter chicken broth to a gentle simmer in a large pot. Mix 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry. Stir the slurry into the simmering broth and cook for 2 minutes until slightly thickened. Beat 3 eggs in a small bowl. While stirring the soup in a circular motion with a fork, slowly drizzle the beaten eggs into the swirling broth. The eggs will cook instantly, forming delicate ribbons throughout the soup. Season with 1 teaspoon salt, 1/4 teaspoon white pepper, and garnish with chopped green onions for this comforting Chinese soup that’s ready in minutes.

9. Baked Eggs in Avocado

Preheat oven to 200°C (400°F) and line a baking dish with foil. Cut 2 ripe avocados in half and remove pits. Scoop out 1 tablespoon of flesh from each half to make room for the eggs. Place avocado halves in the baking dish, cut side up. Crack 1 egg into each avocado half, season with salt and pepper. Bake for 12-15 minutes until egg whites are set but yolks remain slightly runny. The timing depends on how you prefer your eggs cooked. This trendy breakfast combines healthy fats with protein, creating a nutritious meal that’s naturally gluten-free and requires minimal preparation or cleanup.

10. Indian Egg Curry

Boil 6 eggs for 8 minutes, cool in ice water, and peel. Heat 3 tablespoons oil in a pan and fry the eggs until brown, then set aside. In the same pan, cook 1 diced onion until golden, then add 2 minced garlic cloves and 1 teaspoon ginger paste. Add 1 teaspoon each of turmeric, cumin, and coriander powder with 1/2 teaspoon chili powder. Stir in 400ml coconut milk and 200ml water. Simmer for 10 minutes, then add the fried eggs back to the curry. Cook for 5 more minutes, allowing the eggs to absorb the flavors of this aromatic dish that pairs beautifully with rice or flatbread.