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.

Most Recent

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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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.
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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.
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The Best Fried Eggs Are Made with Water

For perfectly cooked, amazingly tender fried eggs every time, just add water.
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Poached Scrambled Eggs with Herb Oil and Trout Roe

Inspired by Daniel Patterson’s technique for poaching scrambled eggs, these fluffy, souffle-like eggs are delicate and the perfect foundation for briny roe and herbs. Don’t skimp on straining time; it’s necessary to remove all of the water from the cooked eggs.
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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.
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More Eggs

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
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Turkish Eggs


We never thought to serve yogurt any other way than straight from the fridge, but that all changed after trying Nigella Lawson’s Turkish Eggs from her latest cookbook, At My Table. She gently warms the yogurt over simmering water until light and silky. The yogurt cradles poached eggs and a pool of browned butter laced with Aleppo pepper.    Slideshow: More Egg Recipes
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Deviled Egg Toast

This twist on deviled eggs is Chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Robbins usually tops her crostini with bottarga or tuna roe, but recommends truffles or even hot sauce, too. Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing Slideshow: More Toast Recipes