Eggs

Eggs can take so many forms, from eggs Benedict to frittatas. Even omelet styles diverge-the French prefer a pale, creamy rolled version while Americans opt for a slightly browned omelet that gets folded in half. One thing the world can agree on? Eggs are one of the best breakfast foods around. They mix well with other ingredients and have the power to fuel you until lunch (and possibly beyond). Use Food & Wine's guide to discover egg-focused recipes from some of the best chefs around the world.

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Ros Omelet (Omelet with Tomato Gravy)

Rating: Unrated
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Upon disembarking from the train and entering the Vasco da Gama train station, the ros omelets prepared near the station entrance are too enticing to pass up. The aroma of the omelet begins to waft through the air from vendor stalls throughout Goa when the sun begins to set and doesn’t stop until well after midnight, after tourists and locals alike have satisfied their cravings. Ros means “gravy” in Hindi and it’s this spicy element that makes this a unique specialty of the region. The coconut gives the gravy a tropical vibe and the tomatoes and chiles add depth and heat. Goa is like the Ibiza of India, and this omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Egg Bhurji (Spiced Indian Scrambled Eggs)

Take just a few extra minutes, and plain scrambled eggs are transformed into this vibrant eggs bhurji (also spelled "bhurjee") breakfast, flavored with onions, chiles, ginger, tomatoes, and spices. A squeeze of lemon juice and a sprinkling of cilantro add a final dose of brightness. It’s delicious enjoyed with roti or paratha, or served with toast.

Eggs Benny Toast

Rating: Unrated
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The secret to this super-simple eggs Benedict? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.

Kai Jeow Moo Sab (Thai Fried Omelet with Pork)

“The first time that I ate one of these omelets was on the street in Thailand,” says Leah Cohen, chef of New York’s Pig & Khao. “I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender. My mind was blown and [the] low-and-slow egg cooking that my French training taught me was turned on its ear.” Two important tips: Whisk the eggs well until light and frothy and uniform in color, and make sure that the oil is smoking hot.

Escarole Shakshuka

Rating: Unrated
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Eggs poached in a savory sauce are livened up with the addition of silky, sweet escarole and tangy feta. A deliciously bright addition to your breakfast or brunch spread, serve with crusty bread or toast for sopping.
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More Eggs

Breakfast Egg Cups with Parsley Gremolata and Mushrooms

Rating: Unrated
3
These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.Related: More Egg Breakfast Recipes

Chilaquiles Rojos with Fried Eggs and Cotija

Rating: Unrated
1
Charring the tomato and onion before adding them to the red chile sauce is a quick way to create rich, slow-cooked flavor. Thick-cut fresh tortilla chips soak up the sauce and runny egg yolks without getting soggy.

Soft Scrambled Eggs with Ham and Truffles

Light and fluffy, these eggs are gently seasoned and generously perfumed by fresh black truffles. For the perfect creamy, tender bite, pull the eggs off of the heat before they set; they will continue to cook after they leave the stove.