View source for List of egg dishes

{{Short description|None}}
[[File:Chicken raw egg with broken shell.jpg|thumb|A raw cracked chicken egg]]
This is a '''list of notable egg dishes and beverages'''. [[Egg as food|Eggs]] are laid by females of many different species, including [[bird egg|birds]], [[reptile]]s, [[amphibian]]s, and [[fish]], and have been eaten by humans for thousands of years.<ref>Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22.</ref> Bird and reptile [[egg]]s consist of albumen ([[egg white]]) and vitellus ([[Yolk|egg yolk]]), contained within many different thin membranes all surrounded by a protective [[eggshell]].

Popular choices for egg consumption are [[chicken]], [[duck]], [[quail]], [[roe]], [[caviar]], and [[emu]]. The [[chicken egg]] is the egg most often consumed by humans.
<!-- PLEASE KEEP ENTRIES IN THIS LIST ALPHABETIZED. -->

==Egg dishes==
<!-- PLEASE KEEP ENTRIES IN THIS LIST ALPHABETIZED. -->
{{Dynamic list}}
{| class="wikitable sortable" width="100%"
! Name
! class="unsortable"| Image
! Flavor
! Origin
! class="unsortable"| Description
|-
| [[Akashiyaki]]
| [[File:Akashiyaki Tamagoyaki.JPG|127px]]
| Savory
| [[Japan]]
| A small piece of octopus encased in a round egg mix, developed into [[takoyaki]]. Called simply ''tamago-yaki'' (egg-cook) by the [[Akashi, Hyōgo|Akashi]] locals.
|-
| [[Akok (food)|Akok]]<ref>[http://foodnframe.com/2012/02/kuih-akok-kelantan/ Food n' Frame | Kuih Akok @ Kelantan<!-- Bot generated title -->]</ref>
| [[File:YosriAkokBerlauk.jpg|127px]]
| Sweet
| [[Malaysia]]
|
|-
| [[Aletria]]
| [[File:Aletria.jpg|127px]]
| Sweet
| [[Portugal]]
|
|-
| [[Ant egg soup]]
|
| Savory
| [[Lao cuisine|Laos]]
| Soup made from the eggs of the weaver ant species ''[[Oecophylla smaragdina]]''.
|-
| [[Avgolemono]]
| [[File:Avgolemono Soup and Grilled Chicken and Mango Salad.jpg|127px]]
| Savory
| [[Mediterranean cuisine|Mediterranean]]
| A family of sauces and soups made with egg and [[lemon juice]], mixed with broth.
|-
|[[Baghali ghatogh]]
| [[File:Baqala qatoq.jpg|127px]]
| Savory
| [[Iran]]
| A ''[[khoresh]]'' (Persian stew) made with ''baghalas'' (Rashtian faba beans), dill, and eggs. Usually served with ''[[kateh]]'' (Persian rice dish) in the northern provinces of Iran.
|-
| [[Bai pong moan]]
|
| Savory
| [[Cambodia]]
|  A [[Cambodia]]n dish, consisting of fried eggs and white [[rice]]
|-
|Baid Mutajjan<ref>{{Cite news|url=https://bigredkitchen.com/2011/02/a-flavour-of-egypt/|title=A Flavour of Egypt|date=2011-02-21|work=Big Red Kitchen|access-date=2017-11-19|language=en-US}}</ref>
|
|Savory
|[[Egypt]]
|Also called Baid Mazalil or Baid Mezaghlil. An egg is hard boiled, peeled, then pan fried whole with butter and spices.
|-
| [[Balut (egg)|Balut]]
| [[File:Inside a Balut - Embryo and Yolk.jpg|127px]]
| Savory
| [[Southeast Asia]]
| A steamed fertilized duck egg containing a [[Embryogenesis|partially developed]] [[duck]] [[embryo]], it is commonly sold as street food in the [[Philippines]].
|-
| [[Basted egg]]
|[[File:Flickr - cyclonebill - Vagtel-spejlæg.jpg|alt=|125x127px]]
| Plain
|
| Sunny-side-up eggs that are slightly cooked on the top. This can be accomplished by spooning fat from the pan onto the eggs<ref>[https://books.google.com/books?id=tbyW2LeXIOkC&dq=Basted+egg&pg=PA128 JOC All New Rev. - 1997 - Irma S. Rombauer, Marion Rombauer Becker - Google Books<!-- Bot generated title -->]</ref> or by turning them and cooking the yolk side for a few seconds.<ref>[https://books.google.com/books?id=I5FVn9EjHH0C&dq=Basted+egg&pg=PA269 The Wizard of Food's Encyclopedia of Kitchen and Cooking Secrets - Myles H. Bader - Google Books<!-- Bot generated title -->]</ref>
|-
| [[Boiled egg]]
| [[File:Boiled eggs in saucepan by Sarah McCulloch.jpg|127px]]
| Plain
|
| This dish is boiled either long enough for the yolk to become solid ("hard boiled") or just long enough for the egg white to solidify ("soft boiled"). A similar result may be achieved by steaming the eggs rather than boiling.<ref>{{Cite web|url=https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html|title=The Food Lab: How to Make Perfect Hard-Boiled Eggs|author=J. Kenji Lopez-Alt|website=Serious Eats|access-date=2019-11-10}}</ref>
|-
| [[Brik]]
| [[File:Brikdish.jpg|127px]]
| Savory
| [[Tunisia]]
| A [[Cuisine of Tunisia|Tunisian]] dish consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular [[pastry]] pocket with chopped [[onion]], [[tuna]], [[harissa]] and [[parsley]].
|-
| [[Scrambled eggs#Variations|Buttered eggs]]
| <!--[[File:EXAMPLE|127px]] -->
| Plain
| [[England]]
| Scrambled eggs with additional butter melted and stirred into the egg mixture before cooking.<ref>{{cite web |title=Buttered Eggs |url=https://www.foodsofengland.info/butteredeggs.html |website=The Foods of England Project |access-date=21 April 2025 |quote=Eaton 1822, Mrs. B. &c}}</ref>
|-
| [[Carbonara]]
| [[File:Spaghetti alla Carbonara (cropped).jpg|127px]]
| Savory
| [[Italy]]
| An [[Italy|Italian]] [[pasta]] dish from [[Rome]]<ref name="Gosetti">{{cite book |last=Gosetti della Salda |first=Anna |title=Le Ricette Regionali Italiane |publisher=Solares |location=Milan |year=1967 |page=696 |language=it |isbn=978-88-900219-0-9}}</ref><ref name="Carnacina">{{cite book |last1=Carnacina |first1=Luigi |first2=Vincenzo |last2=Buonassisi |year=1975 |title=Roma in Cucina |location=Milan |publisher=Giunti Martello |page=91 |language=it |oclc=14086124}}</ref> made with egg, [[Pecorino Romano|hard cheese]], [[guanciale]] (or [[pancetta]]), and [[black pepper|pepper]].
|-
| [[Century egg]]<ref name="Black eggs and ripe guava lead Taiwan's tech revolution">{{cite news|last=Moskvitch|first=Katia|title=Black eggs and ripe guava lead Taiwan's tech revolution|url=https://www.bbc.co.uk/news/technology-21929307|access-date=29 March 2013|newspaper=BBC News|date=29 March 2013}}</ref>
| [[File:Century egg sliced open.jpeg|127px]]
| Savory
| [[China]]
| Originated as an ingredient or an appetizer in [[Chinese cuisine]] made by preserving [[duck]], [[chicken]] or [[quail]] eggs in a mixture of [[clay]], ash, [[salt]], [[Calcium oxide|quicklime]], and [[rice hulls]] for several weeks to several months, depending on the method of processing. Now commonly found in some East and Southeast Asian countries, especially those with Chinese heritage.<ref name="Black eggs and ripe guava lead Taiwan's tech revolution" />
|-
|[[Chataamari]]
|[[File:Meat Chatamari.jpg|127px]]
|Savory
|[[Nepal]]
|A savory crepe, topped with egg, meat, and vegetables.
|-
| [[Chawanmushi]]
| [[File:Chawan-mushi 001.jpg|127px]]
| Savory
| [[Japan]]
| An egg [[custard]] dish found in [[Japan]] that uses the seeds of [[Ginkgo biloba|ginkgo]].<ref name="downer">{{cite book|last=Downer|first=Lesley|title=At the Japanese Table: New and Traditional Recipes|publisher=Chronicle Books|year=2001|pages=103|isbn=978-0-8118-3280-9}}</ref>
|-
| [[Chinese steamed eggs]]
| [[File:Chinese steamed eggs (cropped).jpg|127px]]
| Savory
| China
| A Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to that used for an [[omelette]], water is added and the mixture [[steaming|steamed]].
|-
| [[Chipsi mayai]]
| [[File:Chipsi mayai (zege).jpg|127px]]
| Savory
| [[Tanzania]]
| The most popular street food in Tanzania that is an omelette with [[French fries|chips (french fries)]].
|-
| [[Çılbır]]
| [[File:Çılbır with duck-fat sautéed Ramps (14826584557).jpg|127px]]
| Savory
| [[Turkey]]
| [[Poached egg]]s with [[yogurt]], often with garlic mixed in
|-
| [[Creamed eggs on toast]]
| [[File:Creamed Eggs.png|127px]]
| Savory
|United States
| A [[breakfast]] dish consisting of [[Toast (food)|toast]] or [[biscuit]]s covered in a gravy made from [[bechamel sauce]] and chopped [[hard-boiled eggs]].
|-
| [[Croque Madame]]
| [[File:Croque Madame (14244087509).jpg|127px]]
| Savory
| [[France]]
| A [[croque-monsieur]] sandwich served with a [[fried egg]] or [[poached egg]] on top
|-
| [[Coddled egg]]<ref>Coddled Eggs. CooksInfo.com. Published 08/18/2004. Updated 03/12/2010. Web. Retrieved 11/27/2012 from http://www.cooksinfo.com/coddled-eggs</ref>
| [[File:Coddled Egg on hash.jpg|127px]]
| Plain
|
| In [[cooking]], coddled eggs are gently or lightly cooked eggs.
|-
| [[Custard pie]]
| [[File:CoconutCustardPie.jpg|127px]]
| Sweet
|
|A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together.
|-
| [[Danbing]]
| [[File:Dànbǐng.jpg|127px]]
| Savory
| [[Taiwan]]
| A Taiwanese breakfast dish which is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top.
|-
| [[Datemaki]]
| [[File:Datemaki 001.jpg|127px]]
| Savory
| [[Japan]]
| A rolled omelet made with fish paste.<ref>[https://books.google.com/books?id=ybnfeu8pBMgC&pg=PA23 Encyclopedia of Sushi Rolls - 川澄健 - <!-- Bot generated title -->]</ref>
|-
| [[Doce de ovos]]<ref>[https://books.google.com/books?id=cvxnUiJJ7okC&pg=PA183 Portuguese Phrasebook - Clara de Macedo Vitorino - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Portugal]]
|
|-
| [[Dashimaki tamago]]
| [[File:鳥焼き居酒屋 (39394233682).jpg|127px]]
| Savory
| [[Japan]]
| Tamagoyaki (Omelet rolls) which includes dashi.<ref>[https://books.google.com/books?id=TIa8gRYqcm4C Art & Rosie's Home-Tested Recipes - Arthur Wiederhold - <!-- Bot generated title -->]</ref>
|-
| [[Deep fried egg]]
| [[File:Eierbal.jpg|127px]]
| Savory
| [[England]]
| Sometimes served breaded, and sometimes prepared using only yolks.
|-
| [[Deviled egg]]s
| [[File:Deviled Eggs - 3-23-08.jpg|127px]]
| Savory
| [[Italy|England Spain]] 
| Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and seasonings and then mounded or piped into the white of the boiled egg. Served cold, often ''al fresco''.
|-
| [[Eggah]]
|[[File:Egga (عجة البيض ) (cropped).jpg|alt=|125x127px]]
| Savory
| [[Arab Cuisine]]
| Eggs binding a filling of vegetables and meat, sometimes with Arabic spices.
|-
| [[Egg bhurji]]
| [[File:Eggbhurjee.JPG|127px]]
| Savory
| [[India]]
| Similar to [[scrambled eggs]], mixed with fried onions and spices.
|-
| [[Egg kalakki]]
|
| Savory
|[[India]]
| "Kalakki" in Tamil means "to mix". It is a soft scrambled egg with a little curry added into it. Kalakki is a famous food from southern Tamil Nadu. Nowadays, it is a very sought after dish in many restaurants all over Tamil Nadu.<ref>{{Cite web|url=https://www.kannammacooks.com/muttai-kalakki-egg-kalakki/|title=Muttai Kalakki, Egg Kalakki Recipe|date=11 July 2016}}</ref>
|-
| {{anchor|Egg curry}}Egg curry
| [[File:Egg curry.jpg|127px]]
| Savory
| [[Bangladesh]]
| A spicy dish made with boiled eggs, tomatoes, and fried onions and normally eaten with bread or rotis.
|-
| [[Egg butter]]
|[[File:Karjala.jpg|alt=|124x124px]]
| Savory
| [[Estonia]], [[Finland]]
| A mixture of [[butter]] and [[Boiled egg#Hard-boiled eggs|hard boiled egg]]s.
|-
| [[Egg custard]]
| [[File:Custard.jpg|127px]]
| Sweet
|
| The most common custards are used in [[List of custard desserts|custard desserts]] or [[dessert sauce]]s and typically include sugar and [[vanilla]]; however, [[Umami|savory]] custards are also found in dishes such as [[quiche]].
|-
| [[Egg tart]]
| [[File:Egg custard tart by Stu Spivack.jpg|127px]]
| Sweet
| [[Hong Kong]]<ref name="scmp-1">{{cite web|last=Jung|first=Susan|title=Affair of the tart|url=https://www.scmp.com/article/980660/affair-tart|work=SCMP|date=2 October 2011|publisher=South China Morning Post|access-date=8 April 2014}}</ref>
| A kind of custard tart found in [[Chinese cuisine]] derived from the English custard tart and Portuguese [[pastel de nata]].
|-
|[[Eggs Kejriwal]]
|[[File:Kejriwal- Two fried eggs on chili cheese toast.jpg|127px]]
|Savory
|[[Mumbai]]
|Eggs, melted cheese, and chilis served on toast<ref>{{Cite news |last=Rao |first=Tejal |author-link=Tejal Rao |date=2017-04-06 |title=Egg, Cheese and Toast, Mumbai Style |url=https://www.nytimes.com/2017/04/06/magazine/egg-cheese-and-toast-mumbai-style.html |access-date=2024-01-28 |work=[[The New York Times]] |language=en-US |issn=0362-4331}}</ref>
|-
| [[Fios de ovos]]
| [[File:Foi thong.jpg|127px]]
| Sweet
| [[Portugal]]
| Angel hair, called in Portuguese ''fios de ovos'' ("egg threads"), is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup.
|-
| [[Foi tong]]<ref>[https://books.google.com/books?id=9FF8Sjr479AC&pg=PT17 Thai Street Food: Authentic Recipes, Vibrant Traditions - David Thompson - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Thailand]]
| Derived from Portugal's fios de ovos.
|-
| [[Egg foo yung]]
| [[File:Egg foo young.JPG|127px]]
| Savory
| [[China]], [[Chinese diaspora]]
| Eggs are stirred together with vegetables such as bean sprouts and scallions, then quickly cooked in a hot skillet or deep-fried in oil, and served with gravy.
|-
| [[Egg in a basket]]
| [[File:EggToast.jpg|127px]]
| Savory
|
| An egg fried within a hole in a slice of bread.
|-
| [[Egg drop soup]]
| [[File:Egg drop soup (cropped).jpg|127px]]
| Savory
| [[China]]
| A [[Chinese cuisine|Chinese]] [[soup]] of wispy beaten eggs in boiled [[chicken broth]].
|-
| [[Egg salad]]
| [[File:Egg salad sandwich.jpg|127px]]
| Savory
| [[United States]]
| Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper, and paprika. It is also often used as a topping on green salads. It is also sometimes referred to as egg mayonnaise.
|-
| [[Egg sandwich]]
| [[File:Bacon jam on egg sandwich.jpg|127px]]
| Savory
|
| A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad and scrambled eggs are popular options. Additional fillings such as various meats and cheeses abound. Common versions are the fried egg sandwich and the [[bacon, egg and cheese sandwich]].
|-
| Egg thread nets<ref>[https://books.google.com/books?id=Q9TuW1zrFSoC&pg=PA189 Look and Feel: Studies in Texture, Appearance and Incidental Characteristics ... - <!-- Bot generated title -->]</ref>
|
| Savory
| [[Thailand]]
| Used to hold other foods.
|-
| [[Eggs and brains]]
| [[File:Aep ong-o.jpg|127px]]
| Savory
|
| [[brain (food)|Pork brains]] (or those of another mammal) and scrambled eggs. It is a dish of the [[Portuguese cuisine]] known as ''Omolete de Mioleira.''
|-
| [[Eggs Beauregard]]
|
| Savory
| [[United States]]
| Biscuits and gravy with fried egg and sausage.
|-
| [[Eggs Blackstone]]
|
| Savory
| [[United States]]
| Poached eggs, each stacked on a slice of roasted tomato, bacon and English muffin half, topped with [[hollandaise sauce]].
|-
| [[Eggs Benedict]]
| [[File:Eggs Benedict-01.jpg|127px]]
| Savory
| [[United States]]
| Poached eggs on [[Smoked ham|Canadian bacon]] on top of toasted [[English muffin]] halves covered with [[hollandaise sauce]].
|-
| Eggs do pyaza<ref name="TrostKravetsky2014">{{cite book|author1=Alex Trost|author2=Vadim Kravetsky|title=100 of the Most Delicious Egg Dishes|url=https://books.google.com/books?id=nDzNAwAAQBAJ&pg=PA78|access-date=6 August 2015|date=13 June 2014|publisher=A&V|isbn=978-1-4960-4747-2|page=78}}</ref>
|
| Savory
| [[India]]
| A type of [[dopiaza]] made with eggs.
|-
|  Eggs moghlai<ref>[https://books.google.com/books?id=jFyqJdn0qZMC&pg=PA84 An Invitation to Indian Cooking - Madhur Jaffrey - <!-- Bot generated title -->]</ref>
|
| Savory
| [[India]], [[United Kingdom]]
|
|-
| [[Eggs Neptune]]
|[[File:Flickr dinesarasota 4771219881--Crab cake Benedict.jpg|alt=|124x124px]]
| Savory
| [[United States]]
| A variation of [[Eggs Benedict]], with [[crab meat]] replacing Canadian bacon.
|-
| [[Eggs Florentine]]
| [[File:Eggs Florentine1.jpg|127px]]
| Savory
| [[United States]]
| A variation of [[Eggs Benedict]], with [[spinach]] replacing Canadian bacon.
|-
| Eggs Royale
| [[File:Eggs Royale.jpg|127px]]
| Savory
| [[United States]]
| A variation on [[Eggs Benedict]], replacing the ham with smoked salmon.
|-
|[[Egg sausage]]
|[[File:Taiwanese_Egg_Sausage_Macaron.jpg|127px]]
|Savory
|[[Taiwan]]
|A Taiwanese street food originating from [[Keelung]] in northern Taiwan. This distinctive hot-pot ingredient is crafted by filling pig intestine casings with seasoned egg liquid.<ref>{{Cite news|title=基隆獨有「台式馬卡龍」曝光！網友全問號　內行人狂推：吃火鍋必加|url=https://www.ftvnews.com.tw/news/detail/2021B10W0331|author=楊蕙綾|date=2021-11-10|access-date=2025-06-04|publisher=[[Formosa Television]]|language=zh-tw}}</ref> When boiled, the egg expands inside the casing, creating plump, round ends that resemble tiny macarons—hence its colloquial nickname of '''Taiwanese Macaron'''.<ref>{{Cite news|title=基隆特產「台式馬卡龍」火鍋料作法曝光 網轟動：長見識了|url=https://news.ltn.com.tw/news/novelty/breakingnews/3733434|date=2021-11-11|access-date=2025-06-04|publisher=[[Liberty Times]]|language=zh-tw}}</ref>
|-

| Ervilhas com ovos<ref>[https://books.google.com/books?id=vrNBCyYL9n4C&pg=PA35 Primeiro as senhoras - Mário Zambujal - <!-- Bot generated title -->]</ref>
|
| Savory
| [[Portugal]]
|
|-
| [[Eyerlekh]]
|[[File:Development-of-chicken-egg cropped.jpg|alt=|125x127px]]
| Savory
| [[Ashkenazi]] ([[Jewish]])
| Creamy, flavorful unlaid eggs found inside just-slaughtered chickens and typically cooked in soup.
|-
| [[Farofa]] de ovos<ref>[https://books.google.com/books?id=cQTMY5W29S0C&pg=PA121 kitty assis - KITTY ASSIS - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Savory
| [[Brazil]]
|
|-
| Flæskeæggekage<ref>[https://books.google.com/books?id=LohMBqO3nBYC&pg=RA1-PA31 The World Cookbook for Students: Afghanistan to Cook Island - Jeanne Jacob, Michael Ashkenazi - <!-- Bot generated title -->]</ref><ref>[https://books.google.com/books?id=oGhmSfNIyREC&q=Flaeskeaeggekage Recipes: The Cooking Of Scandinavia - Google Books<!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Savory
| [[Denmark]]
| An oven baked or pan fried thick omelette (egg cake) topped with crispy bacon, tomatoes and chives.
|-
| [[Floating island (dessert)|Floating island]]
| [[File:Ujuvad saarekesed.jpg|127px]]
| Sweet
| [[France]]
| A dessert consisting of [[meringue]] floating on [[crème anglaise]] (a [[vanilla]] [[custard]]). The meringue is prepared from [[Whisk|whipped]] [[egg white]]s, [[sugar]], and [[vanilla extract]] and baked in a [[bain-marie]].<ref>{{cite book |last=Pépin |first=Jacques |title=Jacques Pépin New Complete Techniques |date=2012 |url=https://books.google.com/books?id=h1MH2KmhxdQC&dq=floating+island+bain+marie&pg=PA564}}</ref><ref>Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, Maria Guarnaschelli, ''The Joy of Cooking'', 1997, {{isbn|0684818701}}, p. 1035<!-- Uses île flottante as the primary name in English--></ref> The crème anglaise is prepared with the [[egg yolk]]s, vanilla, and hot milk, and then briefly cooked.
|-
| [[French toast]]
| [[File:FrenchToast.JPG|127px]]
| Savory or Sweet
|
| Bread dipped in raw egg yolk is shallow fried on a pan. Often topped with a sprinkling of powdered sugar, fruit, or maple syrup.
|-
| [[Fried egg]]
| [[File:Fried egg 1 bg 20090705.jpg|127px]]
| Plain
|
| Cooked in hot grease in a [[skillet]] in a variety of ways to produce differing results: eggs can be cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the [[yolk]] still soft and runny ("over medium")<ref>{{cite web|url=http://www.coolerkitchen.com/roasted-vegetables-runny-eggs/ |title=Roasted Vegetables With Runny Eggs |publisher=CoolerKitchen.com |date=2015-04-21 |access-date=2015-09-01}}</ref> and thoroughly cooked on both sides with the yolk solid ("over well"), or with the yolk broken ("over hard"), among others.
|-
| [[Frittata]]
| [[File:Frittata.jpg|127px]]
| Savory
|
| An [[Italian cuisine|Italian]] egg-based dish similar to an [[omelette]] or crustless [[quiche]], enriched with additional ingredients such as [[meat]]s, [[cheese]]s, [[vegetable]]s or [[pasta]].
|-
|[[Frozen custard]]
|[[File:FrozenCustard.jpg|127px]]
|Sweet
|[[United States]]
|A cold [[dessert]] similar to [[ice cream]], but made with [[Egg (food)|eggs]] in addition to [[cream]] and [[sugar]].
|-
|  Gari foto<ref>[https://books.google.com/books?id=FJxlWwrVcKcC&pg=PA82 The Recipes of Africa - Dyfed Lloyd Evans - <!-- Bot generated title -->]</ref><ref>[https://books.google.com/books?id=LohMBqO3nBYC&pg=RA1-PA139 The World Cookbook for Students: Afghanistan to Cook Island - Jeanne Jacob, Michael Ashkenazi - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Savory
| [[West Africa]]
|
|-
| [[Gyeran-mari]]
| [[File:Korean Style Omelette.jpg|127px]]
| Savory
| [[Korea]]
| A savory ''[[banchan]]'' (side dish) made with beaten eggs mixed with several finely diced ingredients such as onion, carrots, meats and cheese, among others.
|-
|[[Gyeranppang]]
|[[File:Gyeranppang by travel oriented.jpg|127px]]
| Savory or Sweet
| [[Korea]]
| A [[snack food]] prepared with egg and rice flour.
|-
|[[Ham and eggs]]
|[[File:Ham and eggs over easy.jpg|127px]]
|Savory
|[[United States]]
|A dish combining various preparations of its main ingredients, [[ham]] and [[egg (food)|eggs]].
|-
|[[Haminados]]
| [[File:Cholent prep 5.jpg|127px]]
| Savory
| [[Sephardic Jewish cuisine|Sephardic Jewish]]
| Eggs braised or cooked in Shabbat stew or cooked separately.
|-
| [[Hangtown fry]]
| [[File:Hangtown Burger.jpg|127px]]
| Savory
| [[United States]]
| A type of [[omelette]] made famous during the [[California Gold Rush]] in the 1850s. The most common version includes [[bacon]] and [[oyster]]s combined with [[Egg (food)|eggs]] and fried together.<ref>{{cite web|last=Noble |first=Doug |title=Hangtown Fry |work=Placerville 135 Years Ago |publisher=El Dorado County Museum |url=http://ci.placerville.ca.us/our_city/about/history.asp |access-date=2007-04-11 |url-status=dead |archive-url=https://web.archive.org/web/20061109034552/http://ci.placerville.ca.us/our_city/about/history.asp |archive-date=2006-11-09 }}</ref>
|-
| [[Huevos divorciados]]
| [[File:Divorciados.jpg|127px]]
| Savory
| [[Mexico]]
| A Mexican breakfast featuring two fried eggs separated by a column of chilaquiles, and each egg is covered by a different salsa.
|-
| [[Huevos motuleños]]
| [[File:Huevos rancheros con salsa.jpg|127px]]
| Savory
| [[Mexico]]
| A [[breakfast]] food made with eggs on [[tortilla]]s with [[Common bean#Black beans|black beans]] and [[cheese]], often with other ingredients such as [[Ham (meat)|ham]], [[pea]]s, [[Plantain (cooking)|plantain]]s, and [[salsa (sauce)|salsa picante]].<ref>{{cite book  | title = Rick Bayless's Mexican Kitchen | url =  https://archive.org/details/rickbaylesssmexi00bayl | url-access =registration| quote =huevos motuleños.| publisher = [[Charles Scribner's Sons|Scribner]] | location= New York, New York (USA)   | year = 1996  | pages =  [https://archive.org/details/rickbaylesssmexi00bayl/page/270 270]–271  | isbn = 978-0684800066 | author = Rick Bayless, JeanMarie Brownson & Deann Groen Bayless}}</ref>
|-
|[[Huevos pericos]]
|
|Savory
|[[Colombia]], [[Venezuela]]
|Scrambled eggs with [[scallions]], [[tomato]]es and [[Bell pepper|peppers]].
|-
| [[Huevos rancheros]]
| [[File:Ela huevos rancheros.jpg|127px]]
| Savory
| [[Mexico]]
| Eggs either poached in salsa or fried, served on top of corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro, etc.
|-
| [[Huevos reales]]<ref>[https://books.google.com/books?id=R06H7WabJuMC&pg=PA229 Food and Culture, 6th ed. - Pamela Goyan Kittler, Kathryn P. Sucher, Marcia Nahikian-Nelms - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Spain]], [[Latin America]]
|
|-
| [[Huevos rotos]]
| [[File:Huevos rotos - skaredykat.jpg|127px]]
| Savory
| [[Spain]]
| Fried or scrambled eggs are served on top of fried potatoes, sometimes with [[ham]] or other types of meat such as [[chorizo]]. If the eggs are fried, they may be put whole on top of the potatoes or they may be cut up.
|-
| [[Indian omelette]]
| [[File:Masala egg omelette (cropped).jpeg|127px]]
| Savory
|
| A version of the [[omelette]] found in [[Indian cuisine]]. Its main ingredients are [[egg (food)|eggs]], [[herb]]s, [[tomato]]es and [[spice]]s that vary by region.
|-
| {{interlanguage link|Iritamago|lt=|ja|炒り卵|WD=|vertical-align=sup}}
|
| Savory
| [[Japan]]
|A Japanese dish, consisting of finely scrambled eggs with soya sauce.
|-

|[[Iron egg]]
|[[File:Iron Eggs clone compared to a 5 minutes coocked and peeled chicken egg IMG 0263.jpg|127px]]
|Savory
|[[Taiwan]]
|A Taiwanese dish, consisting of small eggs that have been repeatedly stewed in a mix of spices and air-dried. The resulting eggs are dark brown on the outside, chewy in texture, and very flavourful compared to standard boiled eggs.<ref>{{cite web |last1=Hiufu Wong |first1=Maggie |title=40 of the best Taiwanese foods and drinks |url=https://edition.cnn.com/travel/article/40-taiwan-food/index.html |website=CNN |publisher=CNN |access-date=8 April 2020}}</ref>
|-

| Kai kwan<ref>[https://books.google.com/books?id=rDZuBx_-hi8C&pg=PA153 The Chef's Companion: A Culinary Dictionary - Elizabeth Riely - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Savory
| [[Thailand]]
|
|-
| Kai look koei<ref>[https://books.google.com/books?id=XaR2Py_PxbQC&pg=PA118 Charmaine Solomon's Thai Cookbook: A Complete Guide to the World's Most ... - Charmaine Solomon, Nina Solomon - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Savory
| [[Thailand]]
|
|-
| [[Kanom mo Kaeng]]<ref>[https://books.google.com/books?id=YfTfNUmfK6YC&pg=PT374 Travel Bangkok, Thailand for Smartphones and Mobile Devices - Illustrated ... - MobileReference - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Thailand]]
|
|-
| [[Kaiserschmarrn]]
| [[File:2015 0731 Kaiserschmarrn Apfelsoße Edelweisshütte Sölden.jpg|127px]]
| Sweet
| [[Austria]] and [[Germany]]
|
|-
| [[Katsudon]]
| [[File:Katsudon by jetalone.jpg|127px]]
| Savory
| [[Japan]]
| [[Tonkatsu]](pork cutlet), egg, and rice in a bowl.
|-
| [[Kerak telor]]
| [[File:Kerak telor Betawi.jpg|127px]]
| Savory
| [[Indonesia]]
| Indonesian for "Crusted egg". An egg cuisine popular among the [[Betawi people|Betawi]] people of Jakarta, It is made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut) with fried shallots or dried shrimp as its topping.
|-
| [[Khagina]]
| [[File:Eggbhurjee.JPG|127px]]
| Savory
| [[Iran]], [[Pakistan]]
|
|-
| [[Kogel mogel]]
| [[File:Kogel mogel.JPG|127px]]
| Sweet
| [[Eastern Europe]]
| An [[egg (food)|egg]]-based homemade dessert once popular in parts of Europe and the [[Caucasian cuisine|Caucasus]]. It is made from [[egg yolk]]s, sugar, and flavorings such as honey, vanilla, cocoa or [[rum]], and is similar to eggnog or [[zabaione]].
|-
| [[Khai yat sai]]
|
| Savory
| [[Thailand]]
| A type of [[Thai cuisine|Thai]] omelette; the name means "stuffed eggs". The egg is cooked lightly, topped with various ingredients and then folded over.
|-
| [[Khanom khai]]
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Thailand]]
| A dessert prepared using eggs, sugar and flour.
|-
| [[Kedgeree]]
| [[File:Kedgeree.jpg|127px]]
| Savory
| British corruption of Indian [[Khichdi]].
| A dish consisting of cooked, flaked [[fish]] (sometimes [[smoking (food)|smoked]] [[haddock]]), boiled [[rice]], [[parsley]], hard-boiled [[egg (food)|eggs]], [[curry powder]], [[butter]] or [[cream]], and occasionally [[Sultana (grape)|sultanas]].
|-
| [[Kuku (food)]]
| [[File:Kookoo-sabzi.jpg|127px]]
| Savory
| [[Iran]]<ref name="kookoorecipe">[http://www.iranchamber.com/recipes/vegetarian/kookoo_sabzi.php Recipe for Kookoo-e Sabzi]</ref>
| A genre of egg dishes cooked in a pancake shape with one or more additional ingredients.
|-
| [[Kuro-tamago]] hard-boiled egg
| [[File:Hakone black egg dsc05310.jpg|127px]]
| Savory
| Japan
| A variety of hard boiled egg local to [[Ōwakudani]], [[Kanagawa Prefecture]], Japan. Owing to the sulfur and mineral-rich water the eggs are boiled in, the shells turn a characteristic black colour.
|-
| [[Lampreia de ovos]]<ref>[https://books.google.com/books?id=FDpRRK9YpqoC&pg=PP49 Food of Portugal - Jean Anderson - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Portugal]]
|
|-
| [[Loco moco]]
| [[File:Loco Moco.jpg|127px]]
| Savory
| United States
| White rice topped with a hamburger patty, a fried egg, and brown gravy.
|-
| [[Machacado con huevo|Machaca and eggs]]
| [[File:Machacado con huevo.jpg|127px]]
| Savory
| Northwest [[Mexico]], Southwest [[United States]]
| A dish consisting of shredded beef with scrambled eggs, and optionally other ingredients such as onions and chili peppers.
|-
| [[Matzah brei]]
| [[File:Matzah brei serving.jpg|127px]]
| Savory
| [[Ashkenazi]] Jewish
| Matzo fried with eggs.
|-
| [[Menemen (food)|Menemen]]
| [[File:MenemenIstanbul.jpg|127px]]
| Savory
| [[Turkey]]
| A popular traditional [[Turkish cuisine|Turkish]] dish<ref>{{cite book|url=https://books.google.com/books?id=-adrAwAAQBAJ&q=menemen+turkish+dish&pg=PA27|title=The Spicy Paleo Cookbook|access-date=21 December 2014|isbn=9781440574344|last1=Dionne|first1=Emily|last2=Ray|first2=Erin|date=2014-04-04}}</ref> which includes eggs, tomato, green peppers, and spices such as ground [[black pepper|black]] and [[Crushed red pepper|red pepper]] cooked in [[olive oil]].
|-
| [[Meringue]]
|[[File:Mum's lemon meringue pie crop.jpg|alt=|125x127px]]
| Sweet
| [[France]], [[Switzerland]]
| Traditionally made from [[whipping (cookery)|whipped]] [[egg white]]s and [[sugar]], and occasionally an [[acidic|acidic ingredient]] such as [[lemon]], [[vinegar]], or [[Potassium bitartrate|cream of tartar]].
|-
| [[Migas]]
| [[File:Migas.PNG|127px]]
| Savory
| Mexico, [[Tex-Mex]]
| A dish consisting of corn and flour tortillas mixed with other ingredients, which frequently include eggs.
|-
| [[Mish-mash (food)|Mish-mash]]
| [[File:Cuisinebg mishmash.jpg|127px]]
| Savory
| [[Bulgaria]]
| A spring dish made with fresh vegetables (typically tomatoes, peppers and onions), eggs and [[sirene]].
|-
| [[Mirza-Qasemi]]
| [[File:Mirza-Qasemi dish.jpg|127px]]
| Savory
| [[Iran]]
| An egg-bound dish based on tandoori or grilled aubergine, and seasoned with other ingredients such as garlic, oil, tomato, salt, and pepper.
|-
| [[Murtabak]]
| [[File:MartabakTelur.JPG|127px]]
| Savory
| [[Yemen]]
| A stuffed pancake or pan-fried bread with an egg and various other fillings. Murtabak is often described as spicy folded omelette pancake with bits of vegetables and meat.
|-
| [[Nargesi (food)|Nargesi]] (Spinach Omelette)
| [[File:Nargesi omelette.jpg|127px]]
| Savory
| [[Iran]]
| Made with eggs, fried onion and [[spinach]], and spiced with salt, garlic, and pepper. Named after [[Narcissus (plant)|Narcissus]] flower.
|-
| [[Nargesi kebab]]
| [[File:Nargisi Koftas in Curry.jpg|127px]]
| Savory
| [[South Asia]]
| A kind of [[Kofta]] with a chicken egg in the middle. Named after [[Narcissus (plant)|Narcissus]] flower because when koftas are cut, they look like the flower's petals.
|-
| [[Okonomiyaki]]
| [[File:Okonomiyaki 001.jpg|127px]]

| Savory
| [[Japan]]
| An egg-and-flour mix cooked on a griddle with various added ingredients.
|-
| [[Oeuf mayonnaise]]
| [[File:Oeuf mayonnaise on lettuce.jpg|127px]]
|Savory
|France
|A chilled, soft-boiled egg cut in half and covered with a sauce made of mayonnaise and Dijon mustard.
|-
| [[Omelette]]
| [[File:FoodOmelete.jpg|127px]]
| Plain
|[[Ancient Persia]]<ref>{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&q=earliest+omelette+persia&pg=PA571|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=August 21, 2014|publisher=OUP Oxford|isbn=9780191040726|page=571|language=en|access-date=November 18, 2020|archive-date=July 1, 2021|archive-url=https://web.archive.org/web/20210701192251/https://books.google.com/books?id=bIIeBQAAQBAJ&q=earliest+omelette+persia&pg=PA571|url-status=live}}</ref>
| A [[dish (food)|dish]] made from beaten (but not further stirred while cooking) eggs quickly cooked with [[butter]] or [[Cooking oil|oil]], in a [[frying pan]], sometimes folded around a filling such as [[cheese]], [[vegetable]]s, [[meat]] (often [[ham]]), or some combination of the above.
|-
| [[Onsen tamago]]<ref>{{cite web|url=http://japanvisitor.blogspot.com/2010/01/onsen-tamago.html |title=Onsen Tamago &#124; Japan Blog - Tokyo Osaka Nagoya Kyoto |publisher=Japanvisitor.blogspot.com |date=2010-01-13 |access-date=2013-10-25}}</ref>
| [[File:Onsen tamago at minshuku Korakuen, Nagano by Blue Lotus.jpg|127px]]
| Plain
| [[Japan]]
| "Hot-spring eggs", traditional Japanese boiled eggs (''tamago'') slow-cooked in the water of hot springs (''onsen'').
|-
| [[Omelette surprise]]<ref>[https://books.google.com/books?id=pRds3Nz05ekC&pg=PA2 Just Me Cookin Cakes - Dawn Marie Schrandt - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
|
| A dessert similar to a [[baked Alaska]], consisting of a sponge cake covered with ice cream and a layer of beaten egg whites and browned in an oven.
|-
| [[Ovos Moles de Aveiro]]
| [[File:Ovos moles.jpg|127px]]
| Sweet
| [[Portugal]]<ref name="CR943">{{cite web|title=Commission Regulation (EC) N.º 510/2006|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2008:184:0042:0045:EN:PDF|author=European Commission|author-link=European Commission|access-date=14 December 2012|date=22 July 2008|publisher=Official Journal of the European Union|location=Brussels, Belgium}}</ref>
| A Portuguese pastry with a filling of egg yolks, sugar, and occasionally chocolate encased within a shell-shaped rice paper or wheat flour casing. Designated a product with [[Protected Geographical Indication]] by the European Union.
|-
|Œufs en gelée
|
|Savory
|France
|Poached eggs encapsulated within [[aspic]].<ref>{{cite book|title=Mastering The Art Of French Cooking| year=1964| first1=Simone| last1=Beck| first2=Louisette| last2=Bertholle| first3=Julia| last3=Child| publisher=Alfred A. Knopf| location=New York|page=547}}</ref>
|-
| [[Ovos moles de papaia]]
| [[File:Ovos moles.jpg|127px]]
| Sweet
| [[Mozambique]]
| An egg yolk and [[papaya]] pudding.<ref>[https://books.google.com/books?id=spY3ct9PBxEC&pg=PA391 Passion of a Foodie - An International Kitchen Companion - Heidemarie Vos - <!-- Bot generated title -->]</ref>
|-
|[[Oyakodon]]
|[[File:Oyakodon 005.jpg|127px]]
|Sweet and Savory
|[[Japan]]
|A rice bowl dish of Japanese origin that consists of a soy sauce based broth and uses both the chicken and the egg for toppings, and tastes sweet and salty. Its name, "Oyakodon" means "parent and child" which is to refer to the use of chicken (parent) and egg (child) in the recipe.
|-
|[[Oyster omelette]]
|[[File:TWOysterOmeletRichy.jpg|127px]]
|Savory
|[[China]], [[Taiwan]]
|A dish of [[Hokkien cuisine|Hokkien]] and [[Teochew cuisine|Teochew]] origin that is renowned for its savory flavor in its native [[Chaoshan]] and [[Minnan region]], along with [[Taiwan]] and many parts of Southeast Asia such as the [[Philippines]], [[Thailand]], [[Malaysia]] and [[Singapore]] due to the influence of the [[Hokkien people|Hokkien]] and [[Teochew people|Teochew]] diaspora. Variations of the dish exist in some southern regions of China.
|-
| [[Panagyurishte-style eggs]]
|[[File:Panagyurishte-style eggs.jpg|127px]]
| Savory
| [[Bulgaria]]
| Poached eggs on a bed of yogurt and [[sirene]], seasoned with butter and paprika.
|-
| [[Pastel de nata|Pasteis de nata]]
| [[File:MargaretCafe PasteisDeNata.JPG|127px]]
| Sweet
| [[Portugal]]
| A Portuguese egg custard tart pastry, optionally dusted with cinnamon.
|-
| [[Pastel de Tentúgal]]
| [[File:PastelTentugal2.JPG|127px]]
| Sweet
| [[Portugal]]
|
|-
| [[Pavlova (food)|Pavlova]]
| [[File:Pavlova dessert.JPG|127px]]

| Sweet
| [[Australia]], [[New Zealand]]
| A cake-shaped block of baked meringue, typically topped with fruit and whipped cream.
|-
| [[Pickled egg]]
| [[File:Pickledeggs.jpg|127px]]
| Savory
|
|Typically [[hard boiled egg]]s that are [[Curing (food preservation)|cured]] in [[vinegar]] or [[brine]]. Although they originated from the need to preserve food rather than a desire to create a delicacy, pickled eggs are today a popular snack or [[hors d'œuvre]] in pubs, bars and taverns.
|-
| [[Poached egg]]
| [[File:Poached eggs with moccha salt.jpg|127px]]
| Plain
|
| An egg that has been cooked by [[poaching (cooking)|poaching]], in [[simmering]] liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over [[simmering]] water, using a special pan called an "egg-poacher".
|-
| [[Queijada]]
| [[File:Queijadas aus Vila Franca do Campo, Azoren 2016 03.JPG|127px]]

| Savory or Sweet
| [[Portugal]]
|
|-
|[[Quiche]]
|[[File:Quiche with carmelized onions.jpg|127px]]
|Savory
|France
|[[Quiche]] has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat, or seafood.
|-
| [[Quindim]]
| [[File:Quindim.jpg|127px]]
| Sweet
| [[Brazil]]
| A baked [[dessert]], made chiefly from [[sugar]], [[egg yolk]]s, and ground [[coconut]].
|-
| [[Rafanata]]
| [[File:Rafanata.jpg|127px]]
| Savory
| [[Italy]]
| A type of [[frittata]] made with eggs, horseradish, and pecorino cheese.<ref>Joe Famularo, ''Crazy for Italian Food'', Xlibris Corporation, 2013, p. 68</ref>{{Self-published inline|certain=yes|date=December 2017}} Variations may include boiled potatoes and sausage.
|-
|[[Refried eggs]]
|
|Savory
|[[United States]]
|Sliced hard-boiled eggs, refried with or without extra vegetables.
|-
| [[Salted duck egg]]
| [[File:Salty egg.JPG|127px]]
| Savory
| [[China]]
| A Chinese dish that consists of a duck egg pickled in salt water brine. When cooked, it develops a unique flavor and consistency; the whites are saltier, and the yolk has a creamy texture.
|-
| [[Scalloped eggs]]<ref>[https://archive.org/details/lunchhouratscho00educgoog/page/n57 <!-- pg=54 --> The Lunch Hour at School - Katharine A. Fisher - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Savory
| [[United States]]
|
|-
| [[Scotch egg]]
| [[File:Scotch Eggs.jpg|127px]]
| Savory
| United Kingdom
| A hard-boiled egg wrapped in sausage meat, coated in bread crumbs, and baked or deep-fried.
|-
| [[Scotch woodcock]]
| [[File:Scotch woodcock brit-wiki.jpg|127px]]
| Savory
| [[United Kingdom]]
| Scrambled eggs on toast topped with anchovy<ref>{{cite web | last=Eats | first=Serious | title=British Bites: Scotch Woodcock (Creamy Scrambled Eggs on Toast with Anchovies) | website=[[Serious Eats]] | date=April 17, 2013 | url=http://www.seriouseats.com/2013/04/british-bites-spatch-woodcock.html | access-date=September 16, 2015}}</ref>
|-
| [[Scrambled eggs]]
| [[File:Scrambled eggs-01.jpg|127px]]
| Plain
|
| A dish made from beaten [[egg white]]s and [[Egg yolk|yolks]] of (usually [[chicken egg]]s). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they [[coagulate]].
|-
| [[Shirred eggs]]
| [[File:Oeufs cocotte provencale.jpg|127px]]
| Plain
|
| A dish in which eggs are baked in a flat-bottomed dish; the name originates from the type of dish traditionally used to bake the eggs, although they are also known as baked eggs. An alternative cooking method is to crack the eggs into individual [[ramekin]]s and cook them in a [[Bain-marie|water bath]], creating the [[French cuisine|French]] dish eggs.
|-
| [[Shakshouka]]
| [[File:Shakshuka 011.jpg|127px]]
| Savory
|[[Middle East]]
|Poached eggs cooked in tomato and paprika sauce, seasoned with harisa, cumin and salt. Might be served with cheese.
|-
|[[Silog (dish)|Silog]]
|[[File:Tapsilog in saudi arabia.jpg|127px]]
|Savory
|[[Philippines]]
|A class of Filipino breakfast dishes containing ''[[sinangag]]'' (fried rice) and ''[[egg|itlog]]'' (egg), served with various meat dishes, such as [[tapa (Filipino cuisine)|tapa]], [[longganisa]] or [[ham]].
|-
| [[Smoked egg]]
| [[File:Smoked eggs - close-up view.jpg|127px]]
| Savory
| [[China]]<ref>{{ cite news | newspaper = [[Financial Times]] | date = July 3, 2010 | title = Restaurant review: Fu 1088, Shanghai | author = Fuchsia Dunlop }}</ref>
| Can be prepared with [[hard boiled egg]]s that are then smoked,<ref>[https://books.google.com/books?id=J1mZL49w1ywC&pg=PA145 Home Book of Smoke Cooking: Meat, Fish and Game - Jack Sleight, Raymond Hull<!-- Bot generated title -->]. p. 145.</ref><ref>[https://books.google.com/books?id=-iDEUpR7AiEC&pg=PA126 Don Holm's Book of Food Drying, Pickling and Smoke Curing - Don Holm, Myrtle Holm<!-- Bot generated title -->]. p. 126.</ref> or by smoking uncooked eggs in their shells.<ref>[https://books.google.com/books?id=oGuVASQBpN8C&pg=PA367 Fire It Up: 400 Recipes for Grilling Everything - David Joachim, Andrew Schloss<!-- Bot generated title -->]. p. 367.</ref>
|-
| [[Soufflé]]
| [[File:Soufflé.JPG|127px]]
| Savory or Sweet
| [[France]]
| A baked egg-based dish originating in France in the early eighteenth century, combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.
|-
| [[Spanish omelette]]
| [[File:Spanish omelette.jpg|127px]]
| Savory
| [[Spain]]
| A dish consisting of a thick [[egg (food)|egg]] [[omelette]] made with [[potato]]es and sometimes onions, and fried in olive oil; it is also known as [[tortilla de patatas]] or Spanish tortilla.<ref name="authentic">[http://www.todoexpertos.com/categorias/sociedad-y-cultura/gastronomia/respuestas/246458/tortilla-de-patata Purist recipe, only potato, onion, oil] {{in lang|es}}</ref>
|-
|[[Stracciatella (soup)]]
|[[File:Straciatella - bowl.JPG|127px]]
|Savory
|[[Italy]]
|Soup made from thin strands of beaten egg mixture in a meat broth.
|-
| [[Stratta (food)|Stratta]]
| [[File:Breakfast strata (cropped).jpg|127px]]
| Savory
| United States
|The most common modern variant is a [[brunch]] dish, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables.
|-
| [[Steak and eggs]]
| [[File:Wagyu rump steak and eggs - Jones the Grocer, Chadstone.jpg|127px]]
| Savory
|[[Australia]]
| Prepared with [[beefsteak]] and [[Egg (food)|eggs]]. Several variations exist.
|-
| [[Sweet omelette]]<ref>[https://books.google.com/books?id=MLhGAAAAMAAJ&pg=PA66 The Household Cyclopædia of Practical Receipts and Daily Wants ... - Alexander V. Hamilton - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
|
|
|-
| [[Tahu Telur]]<ref>[https://books.google.com/books?id=szk4ipiby8gC&pg=PA42 Masakan tahu dan tempe: lezat dan sehat alami - Lilly T. Erwin - <!-- Bot generated title -->]</ref><ref>[https://books.google.com/books?id=LsiTEd007vYC&pg=PA30 Resep Praktis & Lezat: Telur Padat Nutri - Yasa Boga - <!-- Bot generated title -->]</ref>
| [[File:Tahu telur in Banyuwangi.jpg|127px]]
| Savory
| [[Indonesia]]
| A dish consisting of half-cooked fried tofu and fried egg served with rice cake, some bean sprouts, and doused with shrimp paste and peanut sauce seasoning, topped with a sprinkling of crackers.
|-
| [[Takoyaki]]
| [[File:Takoyaki.jpg|127px]]
| Savory
| [[Japan]]
| A small piece of octopus encased in a round egg mix, developed from [[akashiyaki]].
|-
| [[Tamago kake gohan]]
| [[File:Tamagokake-gohan.JPG|127px]]

| Savory
| [[Japan]]
| Raw egg served on plain rice.
|-
| [[Tamagoyaki]]
| [[File:鳥焼き居酒屋 (39394233682).jpg|127px]]
| Savory
| [[Japan]]
| Made by rolling together several layers of cooked egg, sometimes with sugar, soy sauce, mirin, or other additives.
|-
| [[Tea egg]]
| [[File:Kinesiske teæg.JPG|127px]]
| Savory
| [[China]]
| A typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, as well as sauce or spices.
|-
| [[Telur gulung]]
| [[File:Sate telur gulung di alun-alun Nganjuk.jpg|127px]]
| Savory
| [[Indonesia]]
| An egg is fried and then rolled using a skewer which is usually made of bamboo.
|-
| [[Telur pindang]]
| [[File:Telur pindang.JPG|127px]]
| Savory
| [[Indonesia]]
| An egg boiled slowly in water mixed with salt, soy sauce, shallot skins, and teak leaf.
|-
| [[Tokneneng]]
| [[File:Fishball and Kwek-kwek, Capalonga (S. Ciencia) - Flickr.jpg|127px]]
| Savory
| [[Philippines]]
| A [[tempura]]-like [[Philippines|Filipino]] [[street food]] made by deep-frying orange batter covered hard-boiled chicken or duck eggs.<ref name="Kraig D 2013 p. 275">{{cite book | last=Kraig | first=B. | title=Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA275 | access-date=June 25, 2022 | page=275}}</ref>
|-
| [[Trouxas de ovos]]<ref>[https://books.google.com/books?id=1Dz0srxxDFoC&pg=PA35 Culinary Cultures of Europe: Identity, Diversity and Dialogue - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Portugal]]
|
|-
| [[Tajine|Tunisian tajine]]
| [[File:Tajine tunisien.JPG|127px]]
| Savory
| [[Tunisia]]
| A baked egg dish that has a ragout; a starch element is added and it is often served in squares.
|-
|[[Uovo sbattuto]]
| [[File:L'uovo Sbattuto con cafe.jpg|127px]]
|
| [[Italy]]
| A breakfast dish that is sometimes prepared as a drink.
|-
| [[Yemas de San Leandro]]<ref>[https://books.google.com/books?id=900snXp5psYC&pg=PA157 Spanish: Easy Recipes, Techniques, Ingredients - Murdoch Books - <!-- Bot generated title -->]</ref>
| <!--[[File:EXAMPLE|127px]] -->
| Sweet
| [[Spain]]
|
|-
|[[Zabaione]]
|[[File:Zabaione Italian dessert.jpg|alt=zabaione in a glass|127px]]
|Sweet
|Italy
|A dessert made from egg yolks, sugar and wine.
|-
|[[Zucchini Slice|Zucchini slice]]
|[[File:Zucchini Slice (cropped).jpg|127px]]
|Savory
|[[Australian cuisine|Australia]]
|A baked dish of eggs, cheese, and zucchini.<ref>{{Cite news |last=Clark |first=Melissa |author-link=Melissa Clark |date=15 July 2022 |title=Make the Most of Too Much Summer Squash With the Zucchini Slice |language=en-US |work=[[The New York Times]] |url=https://www.nytimes.com/2022/07/15/dining/zucchini-slice-recipe-australia-new-zealand.html |access-date=25 August 2022 |issn=0362-4331}}</ref>
|}

==Egg drinks==
<!-- PLEASE KEEP ENTRIES IN THIS LIST ALPHABETIZED. -->
{| class="wikitable sortable" width="100%"
! Name
! class="unsortable"| Image
! Flavor
! Origin
! class="unsortable"| Description
|-
|[[Bombardino]]
|[[File:Bombardino (6561397095).jpg|alt=Bombardino in a glass|127px]]
|Sweet
|[[Italy]]
|A hot drink made with egg liquor (Vov or Zabov) and rum or brandy, with optional whipped cream on top.
|-
|[[Cocktail]]
|[[File:Ramos Gin Fizz.jpg|127px]]
|Sweet
|[[United States]]
|Many cocktails have eggs as an ingredient. For example, [[Sour (cocktail)|sours]] and [[Fizz (cocktail)|fizzes]] (such as the pictured Ramos Gin Fizz) often include a raw egg white, and [[Flip (cocktail)|flips]] include a whole raw egg.
|-
|[[Egg coffee]]
|[[File:Cà phê trứng đá.jpg|127px]]
|Sweet
|[[Vietnam]]
|A Vietnamese drink traditionally prepared with egg yolks, sugar, [[condensed milk]] and [[robusta coffee]]
|-
|[[Eggnog]]
|[[File:Eggnog2.jpg|alt=eggnog in a glass|127px]]
|Sweet
|[[United States]]
|Sweetened dairy-based beverage traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.
|-
|[[Egg soda]]
|
|Sweet
|[[Vietnam]]
|A sweet drink made from egg yolk, sweetened condensed milk, and club soda
|-
|[[Rompope]]
|[[File:Rompope con Cafe.jpg|alt=Rompope with coffee|127px]]
|Sweet
|[[Mexico]]
|A drink made with eggs, milk, vanilla flavouring, and rum.
|-
|[[Tamagozake]]
|[[File:卵酒.png|127px]]
|
|[[Japan]]
|A drink consisting of heated [[sake]], sugar and a raw egg.
|-
|[[Teh talua]]
|[[File:Teh telur.jpg|127px]]
|Sweet
|[[Indonesia]]
| A drink consists of tea powder, raw egg, sugar, and citrus.
|-
|[[Uovo sbattuto]]
|[[File:L'uovo Sbattuto con cafe.jpg|127px]]
|Sweet
|[[Italy]]
|A sweet breakfast dish made of sugar and egg yolks that is often prepared as a coffee drink
|}

==See also==
{{Portal|Food|Lists}}
* [[Egg as food]]
* [[Egg substitutes]]
* [[List of egg topics]]
* [[List of brunch foods]]
* [[List of custard desserts]]

==References==
{{Reflist|30em}}

{{Eggs}}
{{Lists of prepared foods}}

{{DEFAULTSORT:Egg dishes}}
[[Category:Egg dishes|*]]
[[Category:Lists of foods by ingredient]]
[[Category:World cuisine]]
[[Category:Meat dishes]]