Sunny-side up
A golden yolk, a tender white, and no flip required.
How do you want your egg?
65 guides, from a basic fried egg to omurice. Each one lists measured ingredients, drawn steps, and what the egg should look like before you move on.
All 65 guides
Soft scrambled
Small, moist curds that gather on a spoon.
Unwhisked scrambled
Seasoned but unbeaten eggs broken up in a hot pan, giving streaky curds of white and yolk.
Jammy-boiled
A spreadable, golden centre with a firm outer white.
Tamagoyaki
Thin layers of seasoned egg, rolled into a neat little loaf.
Shakshuka
Eggs nestled in a thick tomato-and-pepper sauce.
Folded omurice
Ketchup rice tucked inside a thin omelette.
Poached
A soft egg gathered into a tender white, without its shell.
French omelette
A pale, folded exterior around fine, soft curds.
Chinese steamed eggs
A smooth, savoury custard with soy sauce and spring onion.
Eggs Benedict
Poached eggs, ham and hollandaise on toasted muffins.
Crispy fried
A blistered, lacy white around a bright, soft yolk.
Çılbır
Poached eggs on garlic yoghurt with warm pepper butter.
Akuri
Soft Parsi scrambled eggs with aromatics and fresh herbs.
American folded omelette
A fully set half-moon with a warm cheese filling.
Bain-marie scrambled
A water bath gives you time to build fine, creamy curds.
Butter-basted
Spoon foaming butter over the white to set the top.
Chawanmushi
Dashi makes a delicate Japanese savoury egg custard.
Cloud eggs
Whipped whites bake into a light nest around the yolk.
Coddled eggs
Eggs gently set in buttered ramekins in a covered water bath, with soft whites and thick, runny yolks.
Country omelette
A rustic fold with larger curds and a golden outer surface.
Cut-open omurice
A soft-centred omelette that opens over hot ketchup rice.
Dashimaki tamago
A delicate rolled omelette with dashi between its soft layers.
Devilled eggs
Hard-cooked whites filled with seasoned, mashed yolks.
Egg bhurji
Firm scrambled eggs with onion, tomato and warm spices.
Egg curry
Hard-cooked eggs warmed in a spiced onion-and-tomato gravy.
Egg drop soup
Beaten egg poured into lightly thickened, simmering stock so it sets in thin ribbons.
Egg foo young
Vegetable-filled egg patties with a light brown gravy.
Egg fried rice
Cold cooked rice stir-fried over high heat with scrambled egg and spring onion, so the grains stay separate.
Egg-in-a-hole
A fried egg cooks inside a crisp buttered slice of bread.
Egg muffins
Small baked frittatas with vegetables and cheese.
Eggs en cocotte
Individual eggs baked gently in a water bath.
Firm scrambled
Broad, fluffy curds with no liquid egg left behind.
Frittata
An open omelette finished in the oven and cut into wedges.
Gyeran-jjim
A soft Korean steamed egg with spring onion.
Gyeran-mari
A Korean rolled omelette dotted with finely chopped vegetables.
Hard-boiled
A firm yolk for salads, fillings, and eating out of hand.
Huevos ahogados
Eggs poached directly in a brothy tomato-chilli sauce.
Huevos al plato
Eggs baked over tomato, peas and chorizo in shallow dishes.
Huevos rancheros
Fried eggs on warm tortillas with a cooked tomato-chilli salsa.
Huevos rotos
Fried eggs broken over crisp potatoes at the table.
Khai jiao
A Thai omelette with puffed folds and crisp edges.
Menemen
Eggs stirred into soft peppers and tomatoes.
Microwave mug eggs
Soft scrambled eggs cooked in a mug in about 2 minutes, with no pan to wash.
Migas with eggs
Crisp tortilla pieces folded into eggs, peppers and onion.
Onsen tamago
Soft white and a custard-like yolk from gentle shell cooking.
Over easy
A quick flip sets the top while the yolk stays liquid.
Over hard
A flipped egg with a yolk cooked all the way through.
Over medium
A flipped egg with a thickened, partly set yolk.
Pickled eggs
Firm eggs in a vinegar brine, made for refrigerator storage.
Quiche Lorraine
A blind-baked pastry case filled with bacon and egg custard.
Savoury soufflé
A cheese base lifted by folded-in whipped egg whites.
Scotch eggs
Hard-cooked eggs wrapped in sausage, crumbed, and fried.
Shirred eggs
Eggs baked directly in a buttered shallow dish.
Soft-boiled
A set white around a warm, flowing yolk.
Sous-vide shell eggs
A controlled water bath for a soft, custardy egg.
Soy-marinated eggs
A jammy egg with a savoury, amber-tinted white.
Steam-basted
A splash of water and a lid finish the top without flipping.
Steamed in shell
Steam shell eggs above the water for a firm, peelable result.
Strapatsada
Tomato, soft scrambled egg, and crumbled feta.
Tea eggs
Cracked shells leave a dark tea-and-spice pattern on the white.
Tomato-and-egg stir-fry
Large egg curds returned to juicy, lightly sweetened tomatoes.
Tornado omelette
Twist a setting sheet of egg into a soft spiral over rice.
Tortilla española
Tender potatoes and egg cooked into a thick, sliceable round.
Vietnamese steamed egg meatloaf
A pork-and-glass-noodle egg loaf with a golden yolk topping.