Egg dishes

bread soaked in beaten eggs and then fried

salad dish

fresh eggs fried whole with minimal accompaniment

Nougat refers to a variety of similar confections made from a sweet paste whipped to a chewy or crunchy consistency.

Meringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped eggwhites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour, or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.

dish

thumb|Individual portion of shakshouka

A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb , which means to blow, breathe, inflate or puff.

developing poultry embryo boiled and eaten

egg that has been cooked by poaching

egg dish

hard-boiled eggs chopped and mixed with other ingredients

British dish of a soft-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried

Turkish tomato, fresh pepper and optional onion with egg.

Banitsa (Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak, where it is known as milina by Ukrainian Bulgarians; North Macedonia; and southeastern Serbia. In southeastern Serbia, it may also be known as gibanica. Banitsa is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven.

Gibanica (, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.

egg-based dish

Hawaiian dish

Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee

Francesinha ( meaning little French girl or little French woman) is a Portuguese sandwich, originally from Porto, made with layers of toasted bread and assorted hot meats such as roast, steak, wet-cured ham, linguiça, or chipolata over which sliced cheese is melted by the ladling of a near-boiling tomato-and-beer sauce called molho de francesinha. It is typically served with French fries.

Bobotie () is a South African dish consisting of spiced minced meat baked with an egg-based topping.

Brik ( ; ) or burek is the North African version of borek, a stuffed malsouka pastry which is commonly deep fried. The best-known version is the Tunisian egg brik, known as Brik à l'œuf; a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (). It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. It is also widespread in Eastern Algeria

genre of Persian food, made with egg as a binder and another ingredient

substantial British and Irish breakfast

mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia

typical meal popular in Colombian cuisine

Eastern European layered cold composed salad of cheese, eggs, canned fish, onion, and mayonnaise

thumb|250px|Çılbır with duck-fat sautéed Allium tricoccum|ramps Çılbır or Turkish Eggs is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).

dish

regional cuisine

egg-based soup typical of central Italy

rice dish

Eggah, or ijeh (, ʻEgga) is an egg-based dish in Arab cuisine that is similar to a frittata or a French omelette, but firmer, as it uses eggs to bind fillings like meat and vegetables.

egg-based dish from Taiwan

eggs that have been baked in a flat-bottomed dish

Vietnamese bun

Chigirtma () is an egg dish of Azerbaijani cuisine. The name chigirtma (çığırtma) means that it includes eggs. Chigirtma literally means in Azerbaijani “screaming”. It is believed that the dish is called so because of the sounds the meat (or vegetable) makes while cooking in hot oil.

egg dish

egg fried in a hole in a slice of bread

Chorrillana is a Chilean dish consisting of a plate of salted French fries topped with different types of sliced meat, sausages and other ingredients, most commonly scrambled or fried eggs, and caramelized onions. It is commonly served as a comfort food in bars.

Changua (milk broth 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. It also has a reputation as a hangover cure, being a popular late night meal.

egg dish

thumb|Finnish liver casserole Liver casserole (, ) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin. It is traditionally served with lingonberry jam.

northern Iranian dish made with fava beans, dill, and eggs

drink with a raw egg and sauce

thumb|The Holyoke Caudle Cup, silver c. 1690, by John Coney (silversmith)|John Coney, [[Fogg Art Museum]]

Strapatsada (Greek: στραπατσάδα) is a popular dish in many regions of Greece, especially the Ionian Islands, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. The dish is also known as kagianas, koskosela (in Cyclades) or menemeni.

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eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container

British savoury dish

Indonesian hard boiled eggs

Danbing (; Mandarin pronunciation ), also known as egg pancake or rolled egg crepe, is a Taiwanese breakfast dish. Different regions makes the dish differently, in most cases, the dough is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top of the dough. In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well as night market food stalls. They are also sold commercially in supermarkets, where the dough is frozen in plastic packaging, and egg is added as the dough is heated.

rice muffin from Portugal

southeast Asian dish

breakfast dish consisting of beefsteak and fried eggs

Eiernockerl (German, egg dumplings) is a simple, yet popular, Austrian dish of the Viennese cuisine.

traditional dish in Portugal and Brazil, consisting of a grilled, sometimes deep fried steak, with fried eggs on top

savoury pie

potato and egg casserole

Ugandan street food made by rolling eggs and vegetables In chapatti