13 Simple Egg Recipes for Daily Cooking

Eggs are among the most adaptable and nutritious ingredients you might have in your kitchen. They cook fairly quickly, have a gentle flavor, and can easily be included in meals for breakfast, lunch, or dinner. Exploring different simple ways to prepare eggs can help you put together enjoyable and satisfying meals without needing to spend too much time or money. Because eggs are so easy to work with, they’re a great option for cooks of all skill levels from beginners to those more experienced. Plus, they pair well with many other ingredients, making it easy to make a variety of dishes that suit your taste and mood.

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 low heat. Pour in egg mixture and gently stir with a spatula. Keep stirring slowly as eggs cook for about 3-4 minutes. The eggs should look creamy and soft when done. Remove from heat while still slightly wet since they continue cooking. Serve on warm plates. Add 50g shredded cheese or chopped herbs for added flavor if desired.

2. Egg Yellow Side Up

Heat 1 teaspoon oil in a non-stick pan over medium-low heat. Crack 2 eggs carefully into the pan, keeping yolks intact. Season with salt and pepper to taste. Cook for 2-3 minutes without moving the eggs. The whites should be set but yolks remain runny. Cover pan with lid for 30 seconds if you want firmer whites. Slide eggs onto plate using a spatula. The yolks make a natural sauce for toast or rice. Cooking time depends on how runny you like your yolks.

3. Hard Boiled Eggs

Place 6 eggs in a pot and cover with cold water by 2 inches. Bring water to a rolling boil over high heat. Once boiling, turn off heat and cover pot. Let eggs sit in hot water for 10-12 minutes for fully cooked yolks. Immediately transfer eggs to ice water bath to stop cooking process. Cool for 5 minutes before peeling. Start peeling from the wider end where air pocket is located. Store peeled eggs in refrigerator for up to one week.

4. Fluffy Egg White Omelette

Separate 4 egg whites from yolks and whisk until foamy. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a non-stick pan over medium heat. Pour egg whites into pan and cook for 2 minutes. Add 30g shredded cheese and 50g chopped vegetables like spinach or tomatoes to one half. Fold omelette in half using spatula and slide onto plate. This lighter version has fewer calories than whole egg omelettes while still providing protein and nutrients.

5. Breakfast Egg Muffins

Preheat oven to 180°C (400°F). Grease 12 muffin cups with oil or butter. Beat 8 eggs with 60ml milk, salt, and pepper in a large bowl. Add 100g cooked spinach, 80g diced tomatoes, and 60g shredded cheese to egg mixture. Divide mixture evenly among muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until eggs are set and tops are lightly golden. Cool for 5 minutes before removing from tin. Store in refrigerator.

6. Egg Drop Soup

Heat 1 liter chicken broth in a pot over medium heat. Mix 2 tablespoons cornstarch with 3 tablespoons cold water to make slurry. Add slurry to broth and stir. Beat 3 eggs in a bowl with fork. When broth simmers, slowly pour beaten eggs in thin stream while stirring soup gently with chopsticks or spoon. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped green onions before serving. The eggs form silky ribbons throughout the warm broth.

7. Egg Fried Rice

Cook 200g rice and let cool completely. Beat 3 eggs with salt and scramble in 2 tablespoons oil in a wok or large pan. Remove eggs and set aside. Add more oil to pan and stir-fry 100g mixed vegetables like carrots, peas, and onions for 3 minutes. Add cold rice and break up clumps with spatula. Return scrambled eggs to pan and mix ingredients together. Season with 2 tablespoons soy sauce and cook for 2 more minutes. Serve hot as main dish or side.

8. Eggs in a Basket

Cut a 5cm hole in center of bread slice using a glass or cookie cutter. Heat 1 tablespoon butter in a pan over medium heat. Place bread in pan. Crack 1 egg into the hole in bread. Cook for 2-3 minutes until egg white starts to set. Flip carefully with spatula and cook 1-2 minutes more. The bread becomes golden and crispy while egg cooks inside. Season with salt and pepper. You can toast the cut-out bread circle alongside for more crunch and dipping.

9. Egg Salad

Chop 6 hard boiled eggs and place in mixing bowl. Add 4 tablespoons mayonnaise, 1 teaspoon mustard, and 1/4 teaspoon salt. Mix gently with fork. Add 2 tablespoons chopped celery and 1 tablespoon chopped fresh herbs like parsley or chives. Stir until well combined but not mashed. Taste and adjust seasoning with more salt or pepper if needed. Chill in refrigerator for 30 minutes before serving. Use for sandwiches or serve on lettuce leaves.

10. Sliced Egg and Tomato Sandwich

Slice 2 hard boiled eggs and 1 medium tomato into rounds. Toast 2 slices whole grain bread until brown. Mix 2 tablespoons mayonnaise with 1 teaspoon herbs. Spread herb mayonnaise on one side of each toast slice. Layer egg slices and tomato slices on bread. Sprinkle with salt and pepper to taste. Close sandwich or serve open-faced. The combination of protein from eggs and freshness from tomatoes makes this filling and nutritious. Add lettuce leaves for more crunch if desired.

11. Egg-White Muffin Melt

Split and toast 1 whole grain English muffin. Scramble 4 egg whites with 1 tablespoon oil in a pan. Add 50g fresh spinach and cook until wilted. Place egg white mixture on muffin halves. Top each with 30g shredded cheese and 2-3 tomato slices. Place under broiler for 1-2 minutes until cheese melts. Remove from oven and serve immediately while hot. This lighter version provides protein without the cholesterol from egg yolks. Suitable for those watching their diet but still wanting flavor.

12. Soft Boiled Eggs

Bring water to boil in small saucepan. Gently lower 2 eggs into boiling water using spoon. Cook for exactly 6 minutes for runny yolks or 7 minutes for slightly firmer yolks. Remove eggs immediately and place in egg cups. Tap top of shell gently with spoon and remove top portion. The white should be set but yolk remains liquid. Season with salt and pepper. Serve with toast strips for dipping into creamy yolk. Timing is important – even 30 seconds can change the texture of the yolk.

13. Egg Sandwich

Scramble 3 eggs with 2 tablespoons milk in a pan with 1 tablespoon butter. Toast 2 slices bread until brown. Cook 2 slices turkey if using. Layer scrambled eggs on one slice of toast. Add 40g shredded cheese, 50g diced tomatoes, and turkey if desired. Top with second slice of toast. Cut sandwich in half diagonally and serve immediately. The warm eggs will slightly melt the cheese. This hearty sandwich works well for breakfast, lunch, or light dinner when you need quicker option.