15 Easy Egg Recipes for Daily Meals

Eggs are one of the most versatile ingredients in many kitchens, used in diverse options from a simple breakfast to a filling dinner. Whether you’re rushing out the door or have time to cook something fancy, eggs can adapt to your schedule and taste preferences. From fluffy scrambled eggs to crispy omelets, these recipes will help you enjoy eggs in new and exciting ways every day of the week.

1. Basic Scrambled Eggs

Start with 3 large eggs, 2 tablespoons of milk, and 1 tablespoon of butter in a non-stick pan. Crack the eggs into a bowl and whisk them with the milk until smooth. Heat the butter over medium-low heat until it melts completely. Pour the egg mixture into the pan and let it sit for 20 seconds. Using a spatula, gently push the eggs from one side to the other, creating soft curds. Continue this process for 3-4 minutes until the eggs look creamy but still slightly wet. Remove from heat immediately and season with salt and pepper to taste.

2. Sunny Side Up Eggs

Heat 1 tablespoon of oil in a non-stick pan over medium heat. Crack 2 fresh eggs directly into the pan, being careful not to break the yolks. The whites should start cooking immediately while the yolks remain runny and bright yellow. Cook for 2-3 minutes without moving the eggs. The whites will turn from clear to white, and the edges might get slightly crispy. Cover the pan with a lid for the last minute if you want the whites fully set. Season with salt and pepper before serving. These eggs pair well with toast, rice, or vegetables.

3. Cheese Omelet

Whisk 3 eggs with 2 tablespoons of milk and a pinch of salt. Heat 1 tablespoon of butter in an 8-inch non-stick pan over medium heat. Pour the egg mixture into the pan and let it set for 30 seconds. Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow underneath. When the bottom is set but the top is still slightly wet, sprinkle 50g of shredded cheese on one half. Fold the omelet in half and slide it onto a plate. The cheese will melt from the residual heat, adding a creamy filling inside.

4. Hard Boiled Eggs

Place 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from heat and cover with a lid. Let the eggs sit in the hot water for 12 minutes for fully set yolks. Prepare a bowl of ice water while waiting. After 12 minutes, transfer the eggs to the ice water using a slotted spoon. Let them cool for 5 minutes before peeling. Start peeling from the wider end where the air pocket is located for easier shell removal.

5. Egg Fried Rice

Heat 2 tablespoons of oil in a large wok or pan over high heat. Add 2 cups of cooked rice and stir-fry for 2 minutes until heated through. Push the rice to one side of the pan. Crack 2 eggs into the empty space and scramble them quickly with a spatula. Once the eggs are almost set, mix them with the rice. Add 100g of mixed vegetables like carrots, peas, and corn. Season with 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Stir everything together for 2 more minutes until well combined and heated through.

6. Poached Eggs

Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 tablespoon of le to help the egg whites stay together. Crack each egg into a small bowl first. Add a small whirlpool in the simmering water with a spoon. Gently tip the egg from the bowl into the center of the whirlpool. The swirling water will help wrap the whites around the yolk. Cook for 3-4 minutes for a runny yolk or 5-6 minutes for a firmer yolk. Remove with a slotted spoon and drain on paper towels before serving.

7. Egg Salad Sandwich

Chop 6 hard-boiled eggs into small pieces and place them in a mixing bowl. Add 3 tablespoons of mayonnaise, 1 teaspoon of mustard, and mix gently to combine all ingredients. Season with salt, pepper, and a pinch of paprika for extra flavor. Some people like to add chopped celery or onions for crunch, but the basic version is just as tasty. Spread the egg salad on 2 slices of bread, add lettuce if desired, and top with another slice. Cut diagonally and serve immediately for the best texture and taste.

8. Spanish Tortilla

Slice 3 medium potatoes thinly and cook them in 100ml of olive oil over medium heat for 15 minutes until tender. Meanwhile, beat 6 eggs in a large bowl with salt and pepper. Drain the potatoes and mix them with the beaten eggs. Let this mixture sit for 10 minutes so the potatoes absorb some egg. Heat 2 tablespoons of oil in a non-stick pan. Pour the egg and potato mixture into the pan and cook for 5 minutes. Flip carefully using a large plate and cook the other side for 3-4 minutes until golden brown.

9. Eggs Platter

Cut 6 hard-boiled eggs in half lengthwise and remove the yolks carefully. Place the yolks in a bowl and mash them with a fork until smooth and creamy. Mix the mashed yolks with 3 tablespoons of mayonnaise, 1 teaspoon of mustard, and a pinch of salt and pepper. Taste and adjust seasoning as needed for your preference. Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle with paprika for color and refrigerate for 30 minutes before serving. These make excellent appetizers for versatile occasions.

10. Shakshuka

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 5 minutes until soft. Add 2 minced garlic cloves and cook for another minute. Add 400g of canned tomatoes, 1 teaspoon of cumin, 1 teaspoon of paprika, and salt to taste. Simmer for 10 minutes until the sauce thickens slightly. Make 4 small wells in the sauce and crack an egg into each well. Cover and cook for 8-10 minutes until the egg whites are set but yolks remain runny. Serve immediately with bread for dipping.

11. Egg Drop Soup

Bring 4 cups of chicken broth to a boil in a medium saucepan. Mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry. Add the cornstarch slurry to the boiling broth and stir until it thickens slightly. Beat 2 eggs in a small bowl. While stirring the soup in a circular motion, slowly pour the beaten eggs into the broth. The eggs will cook instantly and form silky ribbons throughout the soup. Season with salt, pepper, and 1 teaspoon of sesame oil. Garnish with chopped green onions before serving.

12. Eggs Burrito

Scramble 3 eggs with 2 tablespoons of milk in a non-stick pan over medium heat. Cook until just set but still creamy. Warm a large flour tortilla in a dry pan or microwave for 30 seconds. Place the scrambled eggs in the center of the tortilla. Add 50g of shredded cheese, 2 tablespoons of salsa, and any other fillings you like such as diced tomatoes or peppers. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly. Wrap in foil to keep warm and serve immediately while the cheese is still melted.

13. Scotch Eggs

Wrap 4 hard-boiled eggs in 400g of seasoned ground beef or lamb, making sure each egg is completely covered. Beat 1 raw egg in a bowl and place 100g of breadcrumbs on a plate. Dip wrapped egg in the beaten egg, then roll in breadcrumbs to coat completely. Heat oil to 180°C (350°F) in a deep pan or fryer. Fry the Scotch eggs for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Let them cool slightly before serving as they will be very hot inside.

14. Egg Benedict

Toast 2 English muffin halves until golden. For the hollandaise sauce, whisk 2 egg yolks with 1 tablespoon of lemon juice in a double boiler over simmering water. Slowly add 100g of melted butter while whisking constantly until the sauce thickens. Season with salt and pepper. Poach 2 eggs in simmering water for 3-4 minutes. Place the poached eggs on the toasted muffins and spoon the hollandaise sauce over the top. Serve immediately while everything is still warm. This dish makes an elegant brunch or breakfast option.

15. Egg Curry

Heat 3 tablespoons of oil in a large pan and fry 6 hard-boiled eggs until golden brown on all sides. Remove and set aside. In the same oil, add 1 diced onion and cook until soft. Add 2 teaspoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Cook for 1 minute then add 400g of canned tomatoes and 200ml of coconut milk. Simmer for 10 minutes until the sauce thickens. Return the eggs to the pan and cook for 5 more minutes. Season with salt and serve hot with rice or bread.