All My Favorite Egg Recipes in One Place

I love eggs 🥚 for their unbelievable nutritional value, simplicity, and versatility. I cook them every day—here are all the ways I prepare them.

Contents

• Boiled Eggs
• Steamed Egg Pudding (Chinese Recipe, aka 鸡蛋羹, Microwave)
• Steamed Eggs (Chinese Recipe, aka 葱油蒸蛋, Steamer)
• Steamed Eggs Over Ground Pork (Chinese Recipe, aka 蛋蒸肉)
• Stir-Fried Tomato Eggs (Chinese Recipe, aka 西红柿炒鸡蛋)
• Sunny Side Up Eggs
• Scrambled Eggs
• Two-Step Scrambled Eggs (Whites First, Yolks After)
• Shakshuka (Israeli Recipe, but simple version)
• Bacon-Wrapped Egg Cups

Boiled Eggs

1. Bring a pot of water to a boil.
2. Gently lower eggs into the boiling water.
3. Boil for 7½ minutes for soft yolks (longer for firmer yolks).
4. Transfer eggs to an ice bath to stop cooking.
5. Peel and enjoy!

Steamed Egg Pudding (Chinese Recipe, aka 鸡蛋羹, Microwave)

1. Beat 1 egg in a microwave-safe bowl.
2. Add 3 tablespoons of water per egg and mix well.
3. Microwave for about 45 seconds.
4. Remove and let cool slightly.
5. Drizzle with soy sauce and sesame oil.
6. Enjoy!

Steamed Eggs (Chinese Recipe, aka 葱油蒸蛋, Steamer)

1. Add a little soy sauce to a plate.
2. Place whole eggs on the plate.
3. Steam for about 5 minutes for soft yolks (8 minutes for firm yolks).
4. Remove from the steamer.
5. Enjoy!

Steamed Eggs Over Ground Pork (Chinese Recipe, aka 蛋蒸肉)

1. Season ground pork with salt, white pepper, soy sauce, and sesame oil (overnight marination is best).
2. Place the seasoned pork in a bowl and crack eggs on top.
3. Bring water to a boil in a pot.
4. Place the bowl in the pot and steam for about 20 minutes.
5. Remove carefully.
6. Enjoy!

My mom's favorite way of cooking eggs! She made these for me a lot when I was little.

Stir-Fried Tomato Eggs (Chinese Recipe, aka 西红柿炒鸡蛋)

1. Dice tomatoes into small pieces.
2. Beat eggs in a bowl.
3. Heat a pan and add oil (tallow, lard, or butter).
4. Scramble the eggs lightly.
5. Add tomatoes and stir-fry until softened.
6. Season with salt.
7. Enjoy!

Sunny Side Up Eggs

1. Heat a pan and add oil (tallow, lard, or butter).
2. Crack eggs into the pan.
3. Cook until the whites are set and the yolks are still runny.
4. Season with salt and pepper.
5. Enjoy!

Scrambled Eggs

1. Beat eggs in a bowl.
2. Heat a pan and add oil (tallow, lard, or butter).
3. Scramble the eggs lightly.
4. Season with salt.
5. Enjoy!

Two-Step Scrambled Eggs (Whites First, Yolks After)

1. Separate the eggs
2. Beat the whites
3. Beat the yolks
4. Cook the whites
5. Optional: Add diced shrimp
6. Add the yolks
7. Season with salt
8. Enjoy!

(See full recipe here)

Shakshuka (Israeli Recipe, but simple version)

1. Heat oil in a pan over medium heat.
2. Pour in the crushed tomatoes and simmer the sauce for about 5-7 minutes, allowing it to thicken slightly.
3. Season with salt and pepper.
4. Crack the eggs into the pan and cook until the whites are set and the yolks are still runny.
5. Serve hot. Enjoy!

Bacon-Wrapped Egg Cups

1. Preheat oven to 400°F (200°C).
2. Once the bacon is partially cooked, line unbleached cupcake liners in a muffin tin
3. Crack one large egg into each bacon-lined cup.
4. Bake for about 10-15 minutes, or until the eggs are cooked to your desired doneness.
5. After baking, allow the egg cups to cool slightly
6. Serve hot. Enjoy!

I learned this recipe from Cary Kelly on X.