I love a good hard-boiled egg.  The emphasis here is on the word good.  It is SO hard to get a good hard boiled egg.  It is almost impossible.  I am forever grateful to Alton Brown for teaching me an easier way to make PERFECT hard-boiled eggs - don't boil them at all BAKE THEM! 

The secret with this rice is not to skimp on the ginger and garlic. You could just stir the eggs through but I think the little omelette ribbons are a nice touch. Add some leftover roast chicken and you've got dinner.

This lightly curried egg-noodle dish, which can also be made with chicken or prawns, is a favourite in our house. It has a lovely salty sweetness, which is nicely offset by the crisp salad it's served with.

Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.

Second only to the cold cut heavy Italian sub, Peppers and Eggs is about as Italian-American as you can get, sandwich-wise. This recipe, adapted from Defonte's in Brooklyn for The Big New York Sandwich Book, is a spot-on home adaptation of the deli classic. Sautéed and simmered onions and bell peppers are scrambled with eggs, finished with a hefty handful of mozzarella, and piled into a crusty long roll. Don't try messing with any sort of highfalutin fresh mozz here; it's not the place for it. This is one case where only the salty, rubbery supermarket will do. And as far as seasoning goes, salt and pepper is just about all you need since the eggs take in all of flavors of the onions and peppers. Throw on a few hot peppers if you're feelin' like a tough guy, but this sandwich is really all about its barebones heartiness.

Roti canai is probably Malaysia's more famous roti, but the lacy, crepe-like pancakes known as roti jala are even prettier—and much simpler to make. A simple batter of eggs, coconut milk, and flour is drizzled in concentric circles onto a hot pan, cooking in seconds and then folded to form a loose, netlike pancake whose nooks and crannies are ideally suited to mopping up curries and sauces.

Shrimp Salad Sandwich.

Egg Curry is a spicy side dish eaten mostly with Rice. Egg as we all know is a wholesome food but it gets boring to eat this in plain form. So why not try this full of flavour variety for your simple supper. Using the Curry paste makes it more quick and spicy!

The potato gets a good workout in Indian cuisine. Our kitchens will always have a steady supply of them. It's part of the grocery list: milk, bread, and a kilo of potatoes. There are tons of dishes we make out of the humble spud and it's one of those dependable vegetables we stock up on for the sudden dinner guest.
In Indian non-vegetarian cuisine, the potato is used to absorb the flavors of the meat and spices in curry dishes or to encase delicious morsels of lamb mince or in this case, boiled eggs.
Very often, it's the potatoes that are most sought after in a biryani and the textural contrast of crisp, deep-fried potato straws over a bed of meltingly tender mutton gravy is one of life's precious experiences. After a helping of this, it's easy to understand why the potato is the only vegetable that resolute Indian non-vegetarians will care to welcome onto their table.
It is this affable, hard-working nature of the potato with meats, which makes it the only vegetable that resolute Indian non-vegetarians will welcome on their tables. One of my favorite potato side dishes is the egg, chutney (a coriander and chili relish) and potato pattice (dumpling). It's very easy to make and can be eaten as a starter or an accompaniment to any meal. And it's even easier to have one too many!

A "bhurji" is a term used to describe a dry-ish masala dish which is just a mixture of stuff in small pieces - e.g. pieces of paneer, potato etc. A very commonly-eaten bhurji is the egg version - which is effectively a spicy scrambled egg dish - or more accurately is probably best described as a scrambled omelette comprising a masala of eggs, potatoes and onions.

I have to say that this is a really fast dish to knock up - and so we tend to cook this if we've left it too late to cook anything more involved - or if we cannot really be bothered to cook anything more involved! I also have to say that it's my absolute favourite on a cold and wet British spring day - exactly like it was tonight!

This may sound silly, but I’ve always had a bit of a phobia around poaching eggs.

Growing up, we were a boiled or fried egg type of house. I can’t ever remember my mum poaching an egg. So I guess that’s where it all started.

Poached eggs were something you ate out. In fancy hotels or cafes.

As I started getting into cooking, it wasn’t long before I attempted my first poached egg. With careful water swirling and a few teaspoons of vinegar and the freshest eggs I could get my hands on, I gave it a shot. The results? Disaster.

Over the years there have been many more attempts, a few acceptable outcomes and many failures. So when I decided to go Slow Carb at the beginning of the year and started eating eggs for breakfast pretty much every day, it was only a matter of time before I decided to put in some serious effort and master the gentle art of egg poaching.

The good news is, I’m now longer a poached egg phobic. Lately they’ve become my daily egg of choice.

I hesitated to write up this recipe up for two reasons: one, egg salad is as common as the white bread it's served on, and I figure everybody has their own version and isn't interested in somebody else's take. And two, there's no secret ingredient here that I'm about to reveal. This is just your straightforward egg salad (aka "egg mayonnaise" in the UK) with celery, green onion, mayo, salt, and pepper. So it's hardly a recipe.
Still, an egg salad can go from simple to sublime with attention to detail. I always make sure to chop all the celery finely and evenly, avoid overcooking the eggs so the yolks don't go green (they should be soft and custardy), use toasted white bread that's good and squishy, and make a quick batch of homemade mayonnaise. Together with good-quality ingredients, it all makes for a wonderful result.
In the opinion of my fiancée, who was served egg salad by her Estonian vanaema (grandmother) on a regular basis, the only way to eat egg salad is to cut the bread into quarters. She says it tastes better that way. And I have to say, I agree.

Egg salad is usually a monochromatic affair thanks to the healthy helping (or, as some people may point out, unhealthy helping) of mayo. Now, I happen to have a soft spot for this style, especially when it's on white bread and paired with something bitter and crunchy like watercress. But I began to wonder whether there was life beyond the basic recipe.
Taking a cue from one of my favorite chicken salads, I found this recipe in Gourmet that pairs hard-boiled eggs with lime juice, curry powder, and chopped apple. The result: a tangy, crunchy salad that's about as far removed from normal egg salad as possible.
It's an incredibly simple recipe. The only difficult part is choosing how to hard-boil the egg. Gourmet doesn't give a recipe but luckily we have Kenji Lopez-Alt for that. They come out perfectly creamy, not chalky and dry.

I'd like to apologize in advance for the shameless, horrible egg puns that I'm inevitably going to shell out over the course of this story.
For the very first installment of The Food Lab, I thought I'd tackle one of the simplest, yet most vexing everyday challenges of the home kitchen: perfectly boiling an egg.
Nearly every basic cookbook offers conflicting techniques on how it should be done—start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on—but very few offer evidence as to why any one of these techniques should work any better than your average old wives' tale. Apparently, boiling is not...ahem...an eggs-act science.
The first few of these fairy tales were easy to banish with some easy tests.

You can roll these burritos yourself, or you can simply lay the ingredients out and let the diners make their own.

You can make this elegant dish in a single casserole, but individual ramekins or gratin dishes will give it more eye appeal.

This is a Vietnamese variation on the classic omelette. Cooked shrimp may be substituted for the crab, but the crab version is more often found in Vietnamese restaurants.

How to Make Delicious Scrambled Eggs

How to Cook Eggs Sunny Side Up

Making Soft Boiled Eggs

In the minds of many devoted patrons, the signature dish of the Waffle House restaurant chain (see Welcome Home) is not the waffles; it's the omelette, a fluffy and deeply satisfying marvel. The secret to the omelette's puffiness? "A milk shake machine," says Edwin Johnson, a cook at a Waffle House in East Point, Georgia. The machine's high-powered blades, Johnson says, whip and aerate the eggs into a froth. Back in our test kitchen, we achieved similar results using a handheld electric mixer.

May is National Egg Month, but of course a quick hot breakfast is welcome any time of the year. This basic "egg in a mug" recipe has infinite possibilities. And it only takes a minute or two to deliver fluffy yumminess.

This dish is great as a breakfast item, and it is also wonderful as a luncheon or light dinner dish. The proportions need not be exact - adapt the recipe to accommodate the number of eggs you want to use up. You may also want to omit the onion if you are making this for breakfast.

This is not a Chinese dish, but was actually created right here in the good-ol' US of A by Chinese immigrants. You won't find this dish served anywhere in or near China, but it is an American classic.

Add tofu or raw mangetout to any left overs for a nutritious lunch

There are few foods in this world that I love as much as pasta carbonara. And though I've tried a few different variations over the years, I'm still partial to this very simple version I wrote about nearly four years ago. So what are we doing here with a recipe from Gourmet, which features a poached egg? Well, while I might enjoy that raw egg yolk perched on top of a mound of pasta, some people don't. When I decided to make a version for my mom, she appreciated the presentation. Luckily, this version seemed to be even more hedonistic than the other version.

Although there is always a whole egg present in that other version of carbonara, there is something about seeing it here that makes it seem heavier and even more filling. Of course, the ease of this dish will depend completely on your egg poaching skills. I definitely wouldn't consider myself an expert at the process. Luckily, this great slideshow is easy to follow and worked perfectly for me.

Here is a simple yet elegant dish. Serve it with ham or crisp bacon, or a bowl of fresh fruit.

The general opinion is that Breakfast for Dinner (affectionately shortened to B4D) is for those nights when you don't feel all that ambitious in the kitchen. Unlike a roast chicken or risotto or even a simple pasta, eggs or pancakes have a reputation as no-effort comfort foods, something you turn out quickly and eat in your pajamas. Even if it's because you've put on your pajamas at 6pm.
Despite all that, breakfast food—no matter what time of day—doesn't have to be boring if you're willing to experiment, without sacrificing that essential "comfort food" feeling. That's the idea with this recipe from Bon Appetit, which takes spinach and wilts it down with cream, mustard, and thyme. It becomes the base for a simple fried egg, but the final flourish—homemade bread crumbs baked with mustard and mustard seeds—is what really makes it special.

My ideal solace for a gloomy winter night. Serves four.

Here's what I'd serve for my perfect brunch. It's a bit like a vegetarian version of kedgeree, with more bite and character. Add peas, broad beans, fried onion, even sultanas, if you like. Serves four.

Even the baking-shy shouldn't find this a huge challenge. The sumac and za'atar (available online from steenbergs.co.uk) give the pizza a Middle Eastern flair with a rustic quality. Makes six individual pizzas.

Here's a solution to cooked rice left over from takeaways. Though, as a matter of fact, it's so good I often cook some rice especially for the occasion. There are plenty of alternative ways to vary this dish. Consider, for example, replacing the gruyère with some feta and adding freshly chopped marjoram or oregano; or throw in some chopped capers, olives and parsley, with or without the cheese. Serves four.

I continue the tahini theme from last week (and Dan Lepard takes it further still this week) with an unusual use of tahini as a raw paste rather than the more common diluted sauce. It is intense in flavour and almost muddy in texture, but I find it magnificently pleasing, particularly when it mixes up with the juicy tomatoes and the yoghurt. Tahini paste tends to split in the jar into solids and liquids, so stir well before use. This dish is straightforward, yet tastes complex and has a very grown-up kind of appeal. Serve with good white bread for a weekend brunch or a hearty supper. Serves two.

Here's one I'll bet most people have never had unless they grew up Italian as I did. I had forgotten that my grandmother made this when I was a kid and was reminded of it last week when an Italian chef on TV made it. It's so ridiculously easy and believe me, just as delicious. I made it the next night for my husband and me. He said, "Wow, this is so simple and quick and tastes really decadent." You can't do a faster or more satisfying meal. Don't forget some nice Italian or French bread sliced and toasted to dip in the sauce. By the way, don't be so afraid of eggs. Everything I've been reading now says that eggs don't raise your cholesterol levels and are a good cheap source of protein (my doctor agrees.)

One might assume that with a title like Good Meat, Deborah Krasner would have penned a book that wasn't exactly vegetarian-friendly. But in fact, Good Meat has plenty of wonderful sides, eggy mains, and even desserts, all geared towards responsibly delicious eating.
This recipe for Eggs Poached in Tomato Sauce on Couscous with Oregano and Parsley is a hearty, meal-worthy take on the Italian classic eggs in purgatory. A simple tomato sauce is enlivened with Greek oregano and acts as the poaching liquid for farm fresh, pastured eggs. While the eggs gently poach in the sauce, couscous is steamed and croutons are fried. The eggs and sauce are ladled onto the fluffy couscous, topped with crunchy croutons, and finished with parsley and shredded Parmigiano. This is one of those preparations that lets the delicacy of fresh eggs really come through. When you break into the eggs, the deep yellow yolks ooze into the tomato sauce, dressing the couscous with their richness. Served with a simply dressed salad or some sautéed greens, these eggs are a simple and infinitely satisfying early fall dinner, and of course, one that you can feel good about eating.

This dish is frequently served as a breakfast or luncheon item, but it also makes a wonderful first course.

Tamagoyaki, the slightly sweet rolled Japanese omelette, is a standby protein item for bentos. It tastes great at room temperature, is fairly easy to make (once you’ve done it a few times), and is cheap too. Plus the cheery yellow color brightens up any bento box.

OK. Those of you with a fancy rice cooker, or a rice cooking method that you’re completely satisfied with, skip down to today’s recipe – egg fried rice.

For everyone else who struggles with cooking rice, or avoids it completely – gather round.

Poaching eggs is like any other high-risk pursuit: those who can, do. (Those who can't, just click on the slideshow for a quick tutorial.) But the fun doesn't stop once you've joined the able ranks. While the greatest thing about a poached egg is the simplicity (you're just simmering a shelled egg in liquid, after all), there are countless ways to enjoy eating one, and even a number of variations for cooking one.

Ever struggled with the supposedly simple kitchen task of boiling and peeling an egg?

Now I thought I knew how to scramble an egg like the best of them, but I was happy to learn some new tricks. As Tetsuya says, everything tastes better with ricotta and parmesan. I couldn’t agree more. Apart from the flavour boost, the ricotta lightens the texture and even if you have to let the eggs get cold they’ll still be soft and edible

Curried Eggs with Rice (Adapted from Everyday Food)

Tamagoyaki is such a integral part of Japanese food that I am rather kicking myself for not having posted a recipe for it before here. The name tamagoyaki means “fried egg”, and the alternate name, atsuyaki tamago, means “thick fried egg”. (Some books or restaurants erroneously called it just tamago, which just means “egg”.) A slightly sweet, moist square-shaped egg concoction, tamagoyaki is a bento box staple, as well as being a popular sushi neta (topping). It’s also great as a side dish for any meal.

Anyway, here is one of those barely-a-recipe ideas - yet another way to cook an egg. I make this when there is a spot to fill in a bento box, or as a late night snack. It literally comes together in 3 minutes, from breaking the egg to final result. It adds a bright spot of yellow with so little effort. Here I have mixed in some leftover chopped up green onion, but you can put in anything any number of things. I’ve tried furikake, some plain bonito flakes with a little soy sauce, bits of leftover meat or hamburger, canned tuna, mixed frozen vegetables straight from the freezer, and more. You can also leave it plain.

Tamagoyaki, the slightly sweet rolled Japanese omelette, is a standby protein item for bentos. It tastes great at room temperature, is fairly easy to make (once you’ve done it a few times), and is cheap too. Plus the cheery yellow color brightens up any bento box.