Egg dishes

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]) is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.

Eggs Benedict is a traditional American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon – or sometimes bacon – a poached egg, and hollandaise sauce.

Kerak telor (English: Egg crust) is a Betawi traditional spicy omelette dish in Indonesian cuisine.

Quiche (/ˈkiːʃ/ KEESH) is a savoury, open-faced pastry crust with a filling of savoury custard with one or more of cheese, meat, seafood or vegetables.

Pudding is a kind of food that can be either a dessert or a savory dish.

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta.

A Scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried.

Avgolemono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

Zabaione (Italian pronunciation: [dzabaˈjoːne]; written also sabayon, zabajone or zabaglione [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine).

Biryani (pronounced [bɪr.jaːniː]), also known as biriyani or biriani, is an Indian mixed rice dish with its origins among the Muslims of the Indian subcontinent.

Meringue (/məˈræŋ/, mə-RANG; French pronunciation: ​[məʁɛ̃ɡ]) is a type of dessert, often associated with French, Swiss, and Italian cuisine, made from whipped egg whites (or aquafaba) and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar.

Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española or tortilla de patatas.

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.

French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Spanish toast, is a dish made of bread soaked in milk, then in beaten eggs and then fried, a variation from the traditional spanish dessert called "Torrija".

Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked.

Egg roll is a term used for many different foods around the world.

Banitsa (Bulgarian: баница, also transliterated as banica and banitza) is a traditional Bulgarian food in the börek family prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven.

In cuisine, an omelette or omelet is a dish made from beaten eggs quickly fried with butter or oil in a frying pan (without stirring as in scrambled egg).

Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top.

The egg tart or egg custard tart (commonly romanized as dàn tǎ (Mandarin), dan that or dan tat) is a kind of custard tart found in Hong Kong, Portugal, England, and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.

Kogel mogel, gogl-mogl, gogel-mogel, gogol-mogol (Russian: Гоголь-моголь), gogli-mogli, or gogle-mogle (Yiddish: גאָגל-מאָגל‎) is an egg-based homemade dessert popular in Central and Eastern Europe, as well as in Caucasus.

A soufflé (French: [su.fle]) is a baked egg-based dish which originated in early eighteenth century France.

Kuku also spelled as Kookoo (Persian: کوکو‎‎, Azerbaijani: Kükü) is an egg based Iranian dish.

Chigirtma, (Azerbaijani: Çığırtma)is an egg dish from the Azerbaijan among both Azerbaijanis people.

Thong yip (Thai: ทองหยิบ, pronounced [tʰɔ̄ːŋ jìp]), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts.

Gibanica (Serbian Cyrillic: Гибаница, [ˈɡibanit͡sa]) is a traditional pastry dish from Serbia popular all over the Balkans.

Telur pindang or pindang eggs are hard boiled eggs common in Indonesia and Malaysia, boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf and other spices.

Oeufs en meurette are a traditional dish from Burgundian cuisine based on poached eggs and meurette sauce or bourguignon sauce.

Papo de anjo or papo-de-anjo , roughly translated as "angel's double chin", is a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.

Gyeranppang is a warm snack sold throughout Korea.

Thong ek (Thai: ทองเอก, pronounced [tʰɔ̄ːŋ ʔèːk]), also known as "Wheat Flour Dumplings with Egg Yolks ", is one of the nine auspicious traditional Thai desserts.

Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice, in thin fried egg or omelette.

Funšterc (egg omelette or coalminer's sun) is Slovenian national dish also known as knapovsko sonce (coalminer's sun) or knapovska torta (coalminer's cake) or "šmorn".

Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, or picnic eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

Egg salad is part of a tradition of salads involving protein mixed with seasonings in the form of herbs, spices, and other foods, and bound with mayonnaise.

A bacon, egg and cheese sandwich is a breakfast sandwich, originally from England, but also popular in the United States, particularly in New York, made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted.

Gyeran jjim is a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish (banchan).

Tamagoyaki (卵焼き or 玉子焼き, literally "grilled egg", also called tamago or dashimaki) is a type of Japanese omelette, which is made by rolling together several layers of cooked egg.

Caramelized Pork and Eggs (Vietnamese: Thịt Kho Tàu, literally translated as Braised Meat in Light Sauce) is a Vietnamese traditional food consisting of marinated pork and boiled eggs braised in coconut juice.

Bolo de Arroz is a Portuguese rice muffin, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau and countries with significant Portuguese immigrant populations, such as Canada, Australia, Luxembourg, the United States, and France, among others.

Salzburger Nockerl (Soizburga Noggal in the Austro-Bavarian dialect) is a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.

Egg in the basket—also known by many other names— is an egg fried in a hole of a slice of bread.

Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], "rancher's eggs", "mexican chili") is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.

Olivier salad (Russian: салат Оливье Salat Olivye) is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America.

Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water.

Chawanmushi (茶碗蒸し,Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish found in Japan.

Pastel de nata (Portuguese pronunciation: [pɐʃˈtɛɫ dɨ ˈnatɐ]; plural: pastéis de nata), is a Portuguese egg tart pastry, common in Portugal, the Lusosphere countries and regions (which include Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, Malacca and Macau, introducing them later in Mainland China), and countries with significant Portuguese immigrant populations, such as Canada, Australia, Luxembourg, the United States, and France, among others.

Stracciatella (Italian pronunciation: [strattʃaˈtɛlla]; in Italian, a diminutive of straccia ("rag" or "shred") meaning "a little shred") is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring.

Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋; pinyin: fānqié chǎo dàn / xīhóngshì chǎo jīdàn, Yale: fāan kèh cháau dáan / sāi hùhng chíh cháau gāi daahn) is a common dish in China.

Changua (milk soup with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá.

The Rafanata is an egg-based dish from the Italian region of Basilicata, particularly widespread in the province of Matera.

Zarangollo is a common dish in the Murcian countryside in Spain.

Baghala ghatogh or baghali ghatogh (in Persian: باقلا قاتوق) is an Iranian dish (especially the north of Iran) made with Baghalas (Rashti faba beans), dill, and Eggs.

Ovos Moles de Aveiro ("soft eggs from Aveiro", literally) is a local delicacy from Aveiro District, Portugal, made of egg yolks and sugar.

A crespéou (French: [kʁεs.pe.u]) is a savory Provençal cake made up of omelettes with herbs and vegetables stacked in layers.

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.

Egg drop soup (traditional: 蛋花湯; pinyin: dànhuātāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth.

An egg sandwich is a sandwich with some kind of egg filling.

Nasi tumpang is rice dish that origin from Kelantan, Malaysia.

Tomato and egg soup (Chinese: 番茄蛋汤) is a dish from China consisting mainly of tomato and egg.

Arroz a la cubana (Spanish pronunciation: [aˈroθ a la kuˈβana]) (Cuban-style rice) or arroz cubano is a dish mostly eaten in many Spanish-speaking countries.

Chinese steamed eggs or water egg is a traditional Chinese dish found all over China.

Eggs Neptune is a layered breakfast or brunch dish consisting of a split English muffin, crab meat, poached eggs, and hollandaise sauce.

Ham and egg bun is a type of Hong Kong pastry.

Huevos motuleños (pronounced: [ˈweβoz motuˈleɲos]) is a breakfast food which originated in the town of Motul (Yucatán).

An Indian omelette is a version of the omelette found in Indian cuisine.

Scotch woodcock is a savoury consisting of creamy, softly scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish.