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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Eggs Benny Toast

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

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.

Breakfast Egg Cups with Parsley Gremolata and Mushrooms

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

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.

Boursin Omelet

This beautifully basic omelet is the sleeper hit of chef Michael Tusk’s French-inflected bar à vin menu at Verjus in San Francisco. An homage to his love of dairy, spreadable garlic-herb cheese melts richly into the creamy center of the tender eggs. While it makes for a delicious and satisfying breakfast, this omelet is best with some crusty baguette, a crisp salad, and a glass of Chardonnay.

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Scrambled Eggs with Cumin and Fragrant Herbs (Ande Ki Bhurji)

A traditional Indian scrambled egg dish, ande ki bhurji includes an almost equal amount of fresh yellow onion to eggs. As the beaten eggs cook (until they are fully set but not browned), the onion sweetens and mellows. Topped with toasted cumin seeds, cilantro, and fresh green chiles, this meal is fragrant and savory, with a distinct vegetal crunch.

The Best Fried Eggs Are Made with Water

For perfectly cooked, amazingly tender fried eggs every time, just add water.

Shortcut Shakshuka for Two

“Shakshuka is a dish made from eggs poached in a tomato-onion sauce. I use ready-to-go marinara for a quick, flavorful shortcut. Spinach adds fiber and bulks up the salty sauce.” For a green twist on this dish, as featured on Mad Genius LIVE, substitute green salsa or enchilada sauce for the marinara sauce, and garnish with cilantro and avocado slices. Slideshow: More Egg Recipes