List of egg dishes

Types and representative dishes

• Boiled and steamed: soft-boiled, hard-boiled, tea eggs, century egg, balut (fertilized duck egg).
• Fried and pan-cooked: sunny-side up, over-easy, basted eggs, shirred eggs.
• Scrambled and folded: simple scrambled eggs, creamy scrambled, omelettes, frittatas, tamagoyaki.
• Baked and custard-based: quiche, soufflé, crème brûlée, flan, baked custard.
• Emulsions and sauces: mayonnaise, hollandaise, aioli, custard sauces for desserts.
• Confections and meringues: meringue, pavlova, Italian, French and Swiss styles used in desserts.
• Pickled, marinated, and preserved: pickled eggs, cured egg yolks, confit variations.

Egg dishes often serve different culinary functions: as a primary component (omelettes), a binding or leavening agent (meatloaf, cakes), a sauce base, or a dessert element. Many cultures feature signature preparations—Japanese tamagoyaki, Spanish tortilla, French œufs en meurette—that reflect local preferences and available ingredients.

Historically, eggs have been prized for their portability, nutrition, and quick cooking. Preparation methods evolved regionally in response to climate, preservation needs, and culinary techniques. Today chefs and home cooks continue to innovate, fusing traditional preparations with modern flavors and dietary approaches.

Practical considerations include egg freshness, gentle temperature control for custards and sauces, and food-safety concerns when using raw or undercooked eggs. Vegetarian diets often include eggs as a protein source, while vegan alternatives mimic egg functionality with plant-based ingredients. For a listing and further reading, see the comprehensive list.