15 Delicious Egg Recipes To Try At Home???

• 3 eggs
• 1 tablespoon butter

Optional Ingredients

• Spinach, cooked
• Tomatoes, diced
• Mushroom, sliced and sautéed
• Bacon bits
• Chives, chopped

1. In a bowl, beat the eggs vigorously. Add a pinch of salt and a dash of pepper. Melt the butter over medium heat in a frying pan. Pour the beaten eggs in, making sure to stir and shake the pan to move the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny eggs cover the entire pan. At this point, you may add any optional fillings that you’d like.
2. Let cook until the eggs are fully set, which should take about one to two minutes. Then gently roll the omelette and transfer to a plate.
3. Sprinkle with chives if desired and serve immediately.

• 4 eggs
• Nutmeg, freshly ground
• 1/8 cup parmesan cheese, grated
• 2 tablespoons butter
• 1/4 cup gruyere cheese, grated

1. In a bowl, break the eggs and season to taste with salt, pepper, and nutmeg. Add the grated parmesan cheese and beat with a fork until just mixed.
2. Heat your frying pan over medium heat and add the butter, allowing it to melt and colour slightly. Add the beaten eggs. Use the flat side of the fork to stir the eggs until they start to set. Or alternatively, move the pan around until the eggs coat the bottom of the pan and let them set.
3. Smooth the top of your omelette and leave the eggs to cook. Add the gruyere cheese over the surface of your eggs. Fold the omelette into thirds and flip it onto a serving plate.

• 2 eggs
• 2 slices bread (white, wholegrain, wheat germ, etc.)
• 1/3 avocado
• 2 tablespoons parmesan cheese, shaved
• fresh herbs (parsley, thyme, or basil), chopped

1. Bring a pot of water to a boil, then reduce to a simmer to reach poaching temperature, about 71°C to 82°C. Stir the water in a clockwise direction to create a whirlpool. Once the water slows down slightly, crack the eggs into the centre of the whirlpool. Let the eggs cook until the whites fully set and the yolk is no longer runny, which can take around three to five minutes.
2. While the egg is cooking, toast the bread of your choice and smash the avocado on each piece of toast.
3. Remove the eggs with a slotted spoon, pat dry on paper towels and place on top of the toast. Sprinkle with the grated parmesan cheese, salt and pepper (to taste), and fresh herbs. Serve immediately.

• 1 egg (per serving)
• 1 tablespoon butter

1. Melt the butter in a frying pan over high heat.
2. Crack an egg into the pan and cook till the egg white begins to coagulate, which takes about a minute. Sprinkle it with salt and pepper to taste. Cover with a lid on your pan to finish cooking the egg.
3. After one minute, uncover and remove the egg from the pan. Serve immediately.

• 1 egg
• 1 1/3 cups water
• chives, chopped

1. Bring a medium pot of water to a boil. Make sure the water level in the pot is just enough to cover the bottom, but not immerse the entire ramekin in water.
2. In a separate bowl, beat an egg and add the beaten egg to a ramekin and sprinkle with a pinch of salt. While slowly stirring with a fork, pour the water in. Cover with a foil and place the ramekin into the boiling water.
3. Cover and steam for 12 minutes. Then, carefully remove the ramekin and take off the foil. Top with some chives and serve.

• 3 eggs, fried or poached
• 455 grams lean ground beef
• Worcestershire sauce
• 3 slices bacon, cooked
• Burger buns

For The Hollandaise Sauce

• 3 large egg yolks
• 1 tablespoon water
• 1 stick unsalted butter, cut into 8 pieces
• Juice from 1/2 lemon

1. For the hollandaise sauce, set a bowl over a pot of simmering water, whisk the egg yolks with water vigorously until the mixture thickens, which can take up to about five minutes. Remove from the heat and stir in the lemon juice. Whisk in one to two pieces of butter at a time until melted and season with salt and pepper.
2. Heat your grill or pan to medium-high heat. Season the ground beef with a pinch of salt, pepper, and a few dashes of Worcestershire. Divvy the ground beef into three portions and form into a patty. Plop the patty on the grill for four to five minutes per side, or until cooked to desired doneness.
3. Once the patty has done cooking, assemble your Eggs Benedict burger by placing the buns as the base on a plate. Top it with your patty, an egg, crispy bacon, and a spoonful of hollandaise sauce. 

• 1 egg
• Non-stick cooking spray

1. In a bowl, beat the eggs. Add a pinch of salt and pepper if desired.
2. Heat a frying pan over medium heat and coat it with the non-stick cooking spray. Add the beaten eggs to the pan, cover, and reduce the heat to low. Cook for about five minutes until the eggs are set and remove the pan from the heat.
3. Move the egg disc to a cutting board and slice it into a few strips. Voila! Your very own low carb, high protein noodles made out of eggs. You may have your egg noodles with any sauce or in a soup for easy noodle soup. 

• 1 dozen eggs (serves 24), hardboiled

For The Petit French Toast

• 1 egg
• 1 1/2 slices white bread
• 1 tablespoon milk
• 2 teaspoons sugar
• 1/4 teaspoon nutmeg, ground
• 1/4 teaspoon cinnamon, ground

For The Filling

• 2 tablespoons mayonnaise
• 1/4 cup sour cream
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 cup breakfast sausage, cooked and crumbled

For The Topping

• 1 tablespoon maple syrup
• 24 small strawberries, half-sliced

1. Start with the French toast pieces by cutting the crust off the bread, and slicing them into two dozen tiny squares. In a small bowl, whisk together the egg, milk, sugar, and spices. Pour this mixture into a shallow pan and lay the bread squares on top of it. Flip over to coat well and absorb the egg mixture. Take your coated bread and lay them onto a medium-heated, oiled sauté pan and cook for about a minute until light golden in colour. Flip, and cook for another minute then transfer to a plate or rack until ready to use.
2. Take the hard-boiled eggs and halve them lengthwise, transfer the yolks to a mixing bowl. Mash the yolks to a smooth consistency and add the mayo, sour cream, maple syrup, and salt. Mix until smooth and homogenous. Next, stir in the breakfast sausage and season accordingly. Spoon the mixture into a pastry bag then pipe into the egg white halves.
3. Top each of your egg halves with one piece of the French toast you’ve made and 1/8 teaspoon of maple syrup. Add a small strawberry piece on top as garnish and serve.

• 2 eggs
• 1/8 teaspoon dashi powder
• 1/8 teaspoon salt
• 1/4 teaspoon soy sauce
• 1/2 tablespoon sugar
• 1/4 cup water

1. In a small bowl, combine the dashi powder, salt, soy sauce, sugar, and water. Mix until everything is combined and dissolved. In a separate bowl, beat all the eggs and add the mixture to it. Continue mixing until well-combined.
2. Take your rectangular pan and heat it over medium-high heat. Brush a thin layer of oil on the pan. Pour a third of the egg mixture into the pan and quickly swirl to cover the whole pan. Once the egg has half-set, gently roll the egg.
3. With the rolled egg still in the pan, keep repeating this process. Make sure to lift up the rolled egg to let the new batch of the mixture to flow under it. Repeat until you run out of the egg mixture, then take off the heat and slice into bite-sized pieces to serve.

• 3 eggs
• 3/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup unsalted butter, cut into small pieces

1. In a heatproof bowl, whisk together the eggs, sugar, lemon zest, and lemon juice. Place the bowl over a saucepan of simmering water and cook on moderate heat, while whisking constantly. Do this until the mixture thickens.
2. Remove from heat and immediately strain the mixture through a sieve. Add butter and whisk until completely melted and incorporated. Once the mixture is smooth, cover (making sure to use plastic wrap directly on the surface) and refrigerate for at least four hours.
3. Your brand new jar of lemon curd can be kept in an airtight container in the fridge for up to a week. Or it can be frozen for up to two months.

• 2 eggs
• 2 tablespoons ghee
• 115 grams raw pork breakfast sausage
• 1/4 cup water

1. Grease the insides of two stainless steel biscuit cutters and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty. Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. Keep the mould on if you want the patty to keep its shape and remove when the patty shrinks away from the sides. Fry for about two to three minutes on each side or until fully cooked, then remove from the pan and onto a plate.
2. For the “buns” grab two bowls and crack an egg into each. Break the yolk with a fork. On a medium-high heat skillet, oil it with the ghee and place two greased biscuit cutters in the pan and pour an egg into each mould. Season the eggs with salt and pepper to taste, then add 1/4 cup water to the skill outside of the egg moulds. Turn the heat to low, cover the pan and cook the eggs for about three minutes or until cooked through. Transfer the eggs to a plate.
3. Assemble your faux-“McMuffin” by sandwiching the sausage patty in between the two egg “buns”. Add any condiments of your choice for added flavour. 

• 4 eggs
• 1/2 cup milk
• 1/2 cup kale, chopped
• 1/3 cup bell pepper, diced
• 1/4 cup feta cheese, crumbled
• Olive oil

1. In a bowl, add the eggs and milk, whisk away. Drizzle a little olive oil into an oven-safe pan and heat over medium-low heat. Once the oil starts to shimmer, add the kale and bell pepper. Season liberally with salt and pepper. Sauté until the pepper is tender, which takes around 10 minutes.
2. Pour the egg-milk mixture into the pan and sprinkle a pinch of feta cheese on top. Continue cooking until the eggs cook evenly, ensuring to push in the edges occasionally. Remove from the heat.
3. Place the pan in the oven and broil on high until the top is lightly browned, which takes about 4 minutes.

• 7 eggs
• 455 grams ground sausage
• 1 bunch green onion
• 2 cloves garlic, minced
• 1 tablespoon mustard
• Flour, as needed
• Seasoned bread crumb, as needed
• Vegetable oil

1. Bring a pot of water to a boil then add five eggs into it to boil for six minutes. Remove from the heat and immediately transfer to an ice water bath to cool.
2. In a bowl, combine the ground sausage, green onions, garlic, mustard. Season with salt and pepper to taste. Peel the cooled eggs and roll them in a bowl of flour. Once you’re done, press out the sausage mixture into patties and wrap it around the floured eggs.
3. Whisk the remaining eggs to form an egg wash for your sausage-wrapped eggs. Do it in this order: roll in flour, then egg wash, and then finish in the seasoned bread crumbs. Repeat for each egg. Fry each egg in heated oil (150˚C) for about three minutes until browned, then transfer the eggs to a baking tray to finish cooking in a preheated oven for 5 minutes at 200˚C.

• 3 eggs
• 4 cups chicken or vegetable stock
• 2 tablespoons cornstarch
• 1 teaspoon ginger, ground
• 1/4 teaspoon garlic powder
• 1/2 teaspoon toasted sesame oil
• 3 green onions, thinly sliced

1. Whisk together the chicken or vegetable stock, cornstarch, ginger, and garlic powder in a medium saucepan until smooth. Heat this mixture over high heat until the stock starts to simmer while stirring occasionally. Meanwhile, in a separate bowl, whisk together the eggs and egg whites.
2. Once the broth comes to a simmer, use a fork or whisk to stir the broth in a circular motion to make a small whirlpool. Then add the whisked eggs slowly as you continue stirring to create long egg ribbons.
3. Remove the pan from the heat. Stir in the sesame oil and green onions until combined. Season your egg drop soup to taste with salt and pepper. If you’d like, add a dash or two of sesame oil. Serve immediately, sprinkled with additional green onions as garnish.

• 2 eggs
• 1 1/4 cup Nutella
• 1/2 cup all-purpose flour

1. Preheat your oven to 180°C. While you wait, add all the ingredients into a bowl and mix until the batter is smooth. Grease a metal baking pan and pour the batter into it. Smooth the top with a spatula.
2. Bake for about 15 minutes or until a toothpick comes out clean when you poke the brownie with it. Take it out of the oven once it’s done.
3. Let the brownies cool and set before cutting. Then serve as is or with a topping (vanilla ice-cream, chocolate syrup, sliced fruits, etc.) of your choice.