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My perfect morning starts with a cup of coffee, toast, and two soft-boiled eggs<\/a>. There\u2019s something so wonderful about the contrast of creamy, silky yolks and crispy sourdough (the coffee\u2019s just there to wake me up). And when I finally start dinner after a long day, a last-minute fried egg<\/a> atop saut\u00e9ed greens and pasta makes for a speedy, satisfying meal.<\/p>\n Yes, eggs can do it all.<\/strong> Whether you\u2019re a fan of crispy quiches<\/a>, bite-size devils<\/a>, or fluffy clouds<\/a>, eggs are there for you, ready and waiting to fill you up from sunrise to sunset.<\/p>\n To celebrate the incredible, edible egg, I’ve combed through Food52’s recipe box for the most cooked, most favorited egg recipes ever<\/strong>. All of these eggscellent (sorry) recipes have hundreds of fans and thousands of likes. There are plenty more where they came from\u2014but these are 52 of the very best, our community’s absolute favorites.<\/p>\n Our most popular egg recipe of all time (and one of our 10 most popular ever<\/em>), these soy sauce eggs are sure to win you over\u2014that is, if they haven’t already.<\/p>\n Cooking a frittata low and slow yields a texture that’s far superior (think: custardy, creamy, and lightly browned on top) to the faster-cooking ones you might find out there.<\/p>\n Kind of like eggs in the basket, only with bagels.<\/p>\n Breakfast meets dinner in the pantry-friendly pasta you’ll want to make over and over again.<\/p>\n This riff on shakshuka brings jalape\u00f1o and Sriracha to the party for a bit of extra heat.<\/p>\n Our favorite thing to dunk, swirl, and dip in this creamy-cheesy wonder is a hunk of crusty bread, though we’ve been known to dive right in with our forks every now and then.<\/p>\n The secret to these super-popular deviled eggs, with a kick? Greek yogurt and a sprinkle of spices.<\/p>\n Greek yogurt again, for the win!<\/p>\n Ultra-creamy scrambled eggs in not just under a minute, but under 30 seconds? Yeah, we’ll call that magic.<\/p>\n One reviewer wrote, \u201cI tried this recipe last night and it worked like a dream.\u201d Now it’s your turn to give it a go!<\/p>\n This vegetarian-friendly recipe combines two breakfast classics we already know and love to make something that is, we dare say, even better.<\/p>\n The addition of smoky chorizo, hearty chickpeas, and spinach would make this frittata an excellent option for dinner, as well as breakfast or brunch.<\/p>\n You can eat this classic Spanish tortilla warm from the oven, but it also tastes just as good the next day for lunch or a snack.<\/p>\n Butter\u2014not mayo\u2014is the base for this Georgian egg salad that also calls on walnuts, sage, garlic, lime, and adzhika (a Georgian hot pepper relish).<\/p>\n This recipe has tons of glowing reviews, with many calling it \u201ca favorite\u201d and others who say it’s simply \u201cperfect.\u201d<\/p>\n A back-pocket meal you can pull together in 10 minutes and five ingredients, any time of day or night.<\/p>\n This is community member Aliwaks’<\/a> pantry special: \u201cIt uses things that I always have on hand and is a great end-of-a-crappy-day meal. It’s simple and satisfying and adaptable.\u201d We’re sold.<\/p>\n If you already like egg salad, you’ll love this. If you think you’re not a fan, this is the one to change your mind.<\/p>\n Everything you could possibly want for breakfast (think: scrambled eggs, ham, maple syrup, and more) all in one muffin.<\/p>\n A ridiculously delicious recipe that combines three of our all-time favorite things: cheese, eggs, and bread.<\/p>\n Speaking of our favorite things, grilled cheese and a fried egg makes an A+ combination.<\/p>\n This is the Egg Shop<\/a>‘s signature version of a bacon, egg, and cheese sandwich, and it is simply the best.<\/p>\n If you’ve never had chilaquiles before, make this recipe the one you try first.<\/p>\n The only thing you need to make this much-loved egg curry complete: Meera Sodha’s basmati rice<\/a>.<\/p>\n Keep a stack of buttered toast handy for these savory-meets-sweet poached eggs.<\/p>\n These dreamy Scotch eggs \u201cuse the genius idea of potsticker filling as a wrapper, and it uses not just any potsticker filling, but a super special filling that’s used in my family’s beloved potsticker recipe,\u201d writes Molly Yeh.<\/p>\n A splash of wine vinegar takes classic fried eggs over the top (in all the right ways).<\/p>\n This bright-green asparagus dish would make a lovely complement to roast chicken, pork chops, or fish, but the soft-boiled eggs and bread crumbs also make it filling enough for dinner on its own.<\/p>\n A few words that pop up in the comments section of this recipe: excellent; delicious; beautiful; and many other compliments.<\/p>\n The only fresh ingredient you need for this super-easy and satisfying soup is scallions, for garnish\u2014if you don’t have them, consider topping it with sesame oil or chili pepper.<\/p>\n \u201cJust as with any other egg salad, this is no time to shy away from mayo,\u201d says food and travel writer Nikkitha Bakshani.<\/p>\n This recipe takes eggy carbonara a step further and transforms it into a deliciously decadent frittata with spaghetti and pancetta. It\u2019s done in under an hour, only requires a few ingredients, and best of all, it somehow tastes even better the next day.<\/p>\n Somewhere between a frittata and a savory bread pudding, this strata takes all your favorite components of a breakfast sandwich (bacon, cheese, bread) and bakes them together in one skillet. Easy, comforting, and hearty; ideal for brunch or dinner.<\/p>\n Eric Kim\u2019s \u201ctamagoyaki\u2013inspired\u201d eggs marry the technique of French soft scrambles and the flavors of Japanese tamago nigiri. Together, they make for a supremely comforting egg dish, especially when served over fresh, steaming rice and with salty, toasted seaweed, as Kim suggests.<\/p>\n A brilliant technique for fried eggs where you pair eggs with heavily-seasoned, preferably homemade breadcrumbs. Serve over a gorgeous frisee salad and some thick-cut bacon for an ideal brunch.<\/p>\n A simple swap of potato chips for regular potatoes makes this infamous recipe so brilliant. Rather than slow-frying potatoes and onions for Tortilla Espa\u00f1ola, chef Ferran Adri\u00e0 calls for already-crispy potato chips; they meld seamlessly into the omelet for a fast, flavorful shortcut.<\/p>\n As Carla Lalli Music writes, \u201cI’d serve this breakfast for dinner any night.\u201d And having made it, I can safely say I\u2019d happily eat this breakfast for dinner any night.<\/p>\n This Genius Recipe had me sold from just the title. Swapping fried eggs for boiled in egg salad cuts down time and amps up texture. I like to mix in some chopped finely chopped pickles or kimchi for an extra kick.<\/p>\n These all-star fried eggs have been a staple in the home of Food52’s Resident Genius Kristen Miglore for over 16 years\u2014the recipe was adapted from her husband Mike’s technique. The secret to their staying power? Extra-crispy edges and runny yolks.<\/p>\n A beloved Filipino dish featuring roasted, flattened eggplant, a crispy egg coating, and saut\u00e9ed pork seasoned with garlic, onion, and oyster sauce.<\/p>\n A foolproof, hands-off way to make eggs for a big group\u2014full stop.<\/p>\n These contest-winning baked eggs are a luxurious way to start any day, but we especially love them for a Sunday brunch with lots of freshly brewed coffee.<\/p>\n A foolproof way to deviled egg, complete with mayo, Dijon, cayenne, and freshly chopped herbs\u2014plus, a touch of butter for added creamy smoothness.<\/p>\n \u201cI love this recipe\u2014it\u2019s so simple, and baking it at 300\u00b0F means that your eggs turn out tender and silky rather than rubbery,\u201d said one review of many about this brilliant, crowd-friendly dish.<\/p>\n \u201cThis egg recipe might not just change how you think about cooking eggs,\u201d says Kristen, \u201cbut most other ingredients, too.\u201d Don’t believe her? Try ’em out for yourself.<\/p>\n This sandwich may be simple, but it’s a great vehicle for learning how to make Hong Kong-style scrambled eggs\u2014a 10-second technique that calls for whipping eggs with a bit of potato starch, oil, milk and salt, then gently folding the layers over each other, according to chef Lucas Sin.<\/p>\n The secret ingredient that gives these cooked-just-right eggs their golden hue: carrot juice, which lends a subtle, earthy sweetness to every bite.<\/p>\n Swapping in eggs for the more traditional chicken or goat in this biryani makes what is usually a special-occasion dish a bit more accessible and easy to pull together.<\/p>\n This traditional Taiwanese breakfast food is a thin crepe with an egg top, and features tons of variations\u2014like mixing in sesame oil and chopped scallions to the egg mixture or adding crumbled bacon on top of the egg. Whatever you do, don’t put too much in there so that you can roll it up easily and slice into bite-sized pieces.<\/p>\n Leave it to Carolina Gelen to give new life to a timeless classic. \u201cGrating yields an egg salad like any other,\u201d she says, with a light, airy texture and delicate wisps of egg white and yolk.<\/p>\n A simply perfect egg sandwich with a few condiment twists: honey mustard, chickpea mayo, and hot sauce for kick.<\/p>\n \u201cEggs and rice is one of those meals you know will be fine at worst, and euphoric at best,\u201d says recipe developer and food writer Rebecca Firkser. Luckily, this recipe definitely falls in the latter category. Bonus: It also happens to be a very budget-friendly combo.<\/p>\n 1. Momofuku Soy Sauce Eggs<\/a>
\n<\/h3>\n2. Andrew Feinberg’s Slow-Baked Broccoli Frittata<\/a>
\n<\/h3>\n3. Egg in a Bagel Hole<\/a>
\n<\/h3>\n4. Rhonda’s Spaghetti with Fried Eggs & Pangrattato for One<\/a>
\n<\/h3>\n5. Eggs in Spicy Minted Tomato Sauce<\/a>
\n<\/h3>\n6. Baked Eggs with Mushrooms & Gruyere<\/a>
\n<\/h3>\n7. Deviled Eggs, Purgatory Edition<\/a>
\n<\/h3>\n8. Julia Turshen’s Olive Oil-Fried Eggs with Yogurt & Lemon<\/a>
\n<\/h3>\n9. Lady & Pups’s Magic 15-Second Creamy Scrambled Eggs<\/a>
\n<\/h3>\n10. Thai-Style Omelet With Pork and Greens<\/a>
\n<\/h3>\n11. Avocado Toast Benedict<\/a>
\n<\/h3>\n12. Chickpea, Spinach & Chorizo Frittata<\/a>
\n<\/h3>\n13. Spanish Tortilla<\/a>
\n<\/h3>\n14. Aselila (Georgian Egg Salad with Walnuts & Sage)<\/a>
\n<\/h3>\n15. Moroccan Merguez Ragout with Poached Eggs<\/a>
\n<\/h3>\n16. Scrambled Egg Tacos with Avocado<\/a>
\n<\/h3>\n17. Bacon & Egg Ramen<\/a>
\n<\/h3>\n18. Nancy Silverton\u2019s Egg Salad With Bagna Cauda Toast<\/a>
\n<\/h3>\n19. Scrambled Egg Muffins<\/a>
\n<\/h3>\n20. Khachapuri (Georgian Cheese & Egg Bread)<\/a>
\n<\/h3>\n21. Grilled Cheese Egg in a Hole<\/a>
\n<\/h3>\n22. The Egg Shop B.E.C. (Bacon, Egg & Cheese)<\/a>
\n<\/h3>\n23. Red Chilaquiles with Fried Eggs<\/a>
\n<\/h3>\n24. Caramelized Onion, Coconut & Egg Curry<\/a>
\n<\/h3>\n25. Maple-Poached Eggs<\/a>
\n<\/h3>\n26. Scotch Eggs<\/a>
\n<\/h3>\n27. Roger Verg\u00e9’s Fried Eggs with Wine Vinegar<\/a>
\n<\/h3>\n28. Asparagus With Soft-Boiled Eggs & Anchovy Bread Crumbs<\/a>
\n<\/h3>\n29. Ham, Gruy\u00e8re & Caramelized Onion Galette with a Fried Egg<\/a>
\n<\/h3>\n30. 10-Minute Egg Drop Soup<\/a>
\n<\/h3>\n31. Japanese 7-Eleven Egg Salad Sandwich<\/a>
\n<\/h3>\n32. Spaghetti Carbonara Frittata<\/a>
\n<\/h3>\n33. Skillet Strata with Bacon, Cheddar, and Greens<\/a>
\n<\/h3>\n34. Soft-Scrambled Tamago<\/a>
\n<\/h3>\n35. Crispy Eggs Fried in Bread Crumbs<\/a>
\n<\/h3>\n36. Potato Chip Tortilla Espa\u00f1ola<\/a>
\n<\/h3>\n37. Carla Lalli Music\u2019s Omelet with Whipped Ricotta<\/a>
\n<\/h3>\n38. Fried Egg Salad<\/a>
\n<\/h3>\n39. Mike\u2019s Famous Fried Eggs<\/a>
\n<\/h3>\n40. Tortang Talong (Filipino Eggplant Omelet)<\/a>
\n<\/h3>\n41. Oven Scrambled Eggs<\/a>
\n<\/h3>\n42. Creamy Baked Eggs<\/a>
\n<\/h3>\n43. Virginia Willis’ Deviled Eggs<\/a>
\n<\/h3>\n44. Sheet Pan Eggs<\/a>
\n<\/h3>\n45. Caramelized Cream Eggs From Ideas in Food<\/a>
\n<\/h3>\n46. Hong Kong Egg Sandwich<\/a>
\n<\/h3>\n47. Golden Basted Eggs<\/a>
\n<\/h3>\n48. Ethereal Egg Biryani<\/a>
\n<\/h3>\n49. Dan Bing (Taiwanese Egg Crepe)<\/a>
\n<\/h3>\n50. Grated Egg Salad<\/a>
\n<\/h3>\n51. Egg & Cheese Katsu Sando From Malcolm Livingston<\/a>
\n<\/h3>\n52. Green Rice With Jammy Eggs<\/a>
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\nWhat’s your favorite egg recipe ever? Let us know in the comments below.<\/em>
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