34 Easy Egg Recipes You’ll Want To Make on Repeat

Americans eat a lot of eggs. It’s estimated that in 2023, Americans ate an average of 281 eggs, and that number is expected to keep growing. So, here’s a round-up of recipes that pay homage to the humble egg.

From simple scrambled eggs to the fabulous eggs Benedict, retro deviled eggs to Korean steamed eggs (in the microwave, no less!), you’re bound to find new techniques for old standbys right alongside recipes you may never have even heard of in this list.

Remember to read the helpful tips and tricks from our contributors and editors.

“Eggs Benedict is also great made with slices of smoked salmon in place of the bacon. If you are in or around New Jersey, try it with Taylor ham.” —Elise Bauer, Simply Recipes Founder

“When you make deviled eggs, you need hard cooked eggs that are easy to peel! We’ve found the best way to make easy-to-peel hard boiled eggs is not to boil them, but to steam them. The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel.” —Elise

“The very best pan for scrambling eggs is a non-stick skillet because the eggs will slide easily without sticking to the pan. You can also use a cast-iron pan as long as it’s well-seasoned.” —Summer Miller, Simply Recipes Senior Editor

“One of the keys to this recipe is preheating the sheet pan. Once it’s preheated, take it out of the oven, working quickly to drizzle it with olive oil generously before adding the eggs.” —Sarah Epperson, Simply Recipes Contributor

“Planning ahead when it comes to cooking isn’t always the easiest, but if you can think slightly ahead and pull your eggs out of the fridge even 15 minutes before starting this process, you’ll be rewarded with perfectly fluffy and moist egg bites. Using cold eggs won’t be the end of the world, but in my testing I found that using room-temperature eggs yielded a lighter result, whereas cold eggs resulted in a slightly denser texture.” —Ross Yoder, Simply Recipes Contributor

“This 5-ingredient gyeran jjim cooked in the microwave is one to add to your weeknight dinner roster. Best of all, you can whip it up in a matter of minutes.” —Joy Cho, Simply Recipes Contributor

“Store-bought refried beans work great if you don’t have time to make them from scratch—the Original Recipe Refried Beans from Isadora are my go-to.” —Esteban Castillo, Simply Recipes Contributor

“Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Some people also find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. If desired, add either or both of these ingredients as the water begins to boil.” —Elise

“Whipping egg whites can be tricky! Be sure to start with a large, nonreactive (glass or metal) bowl that is spotlessly clean and be sure to separate the eggs completely. Even the smallest amount of yolk will keep your whites from whipping up properly.” —Elise

“While traditionally served at breakfast, menemen is a versatile dish that can also be eaten for lunch or dinner.” —Mersedeh Prewer, Simply Recipes Contributor

“If you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste.” —Lisa Lin, Simply Recipes Contributor

“Channel your inner elegant French cook and don’t overstuff the omelette! You should have enough filling to make the omelette tasty, but not so much that it’s bursting and spilling out of the eggs. With practice, you will be able to eyeball how much to put in the omelette.” —Sally Vargas, Simply Recipes Contributor

“The eggs can be eaten after marinating for 4 hours, but I prefer them at the 8-hour mark when they’ve absorbed a good amount of flavor and color. The longer you marinate them, the flavors of ginger and garlic become bolder, the egg whites get rubberier, and the texture of the yolk gets creamier and firmer. It’s not a bad thing, just different. The eggs may get too salty after 24 hours.” —Vivian Jo, Simply Recipes Contributor

“I prefer to use whole canned tomatoes rather than diced ones for this sauce, especially San Marzano tomatoes. They are usually bathed in a thick puree and break down easily when you crush them. Here you are looking for a thick sauce with a soft texture and whole tomatoes will get you there.” —Sally

“I did find that the pickling liquid needs to have vinegar diluted with water. Straight vinegar is just too acidic. I like adding sugar because it helps balance the acidity of the vinegar and I like a slightly sweet pickle.” —Elise

“Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate.” —Elise

“Use frozen spinach or bags of triple-washed baby spinach, which are almost as convenient.” —Coco Morante, Simply Recipes Contributor

“In this recipe I use large flour tortillas like these, you can just use the best ones available in your market. You could also substitute corn or whole wheat tortillas if that’s your preference. Corn tortillas are usually smaller than the large flour ones, so you will just have to eyeball the amount of filling and cheese you use.” —Sally

“Although avocado has a habit of browning fast, there is enough lemon juice and acidity in the filling to allow you to make these eggs up to 24 hours in advance. Just make the filling and keep it in a sealed plastic bag to prevent air exposure. Pipe the eggs right before you serve them!” —Irvin Lin, Simply Recipes Contributor

“The trick to grating your eggs is to wait until they are completely cold before grating them, but even then it was incredibly messy.” —Brooke Schuldt, Simply Recipes Associate Social Director

“Some people like refried beans with their huevos rancheros. Just spread some warmed refried beans over the tortillas before adding the egg and salsa.” —Elise

“Once the eggs have formed tiny clumps but before they are completely set, take the pan off the heat. You want soft and slightly runny eggs, not well-done eggs.” —Sally

“You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoon of water, plus salt to taste.” —Frank Tiu, Simply Recipes Contributor

“The best way to avoid a soggy egg salad sandwich? Make your sandwich by laying a piece of lettuce over the toast, adding the egg salad, layering another piece of lettuce, and topping with the bread. The lettuce helps keep the bread from absorbing liquid from the egg salad.” —Elise

“When you purchase fish sauce, look at the ingredients. To ensure that you have great-tasting fish sauce, the ingredient list should only include fish and salt. My favorite brands include Red Boat and Golden Boy.” —Lany Phlong, Simply Recipes Contributor

“Fry them in batches in a pot of oil heated to 350°F for 8 minutes. Be very careful when adding the eggs to the oil. They are heavy and will splash oil if you drop them in. I like to use a slotted spoon to help lower them one by one. Don’t crowd your frying pot. Fry in batches of 2 to 3 eggs so the oil stays hot.” —Nick

“The cornstarch is key to this endeavor. It not only thickens up the soup just enough to give it body, but it also helps keep the eggs silky and tender. Don’t skip it! (FYI, you can add a little extra cornstarch if you’d like a thicker soup.)” —Irvin

“Feel free to substitute the shrimp with a protein of your choice. Pre-cook the protein since egg foo young just takes a few minutes to fry on each side, but not enough time to cook raw meat without burning the omelet. Toss in other thinly sliced, quick-cooking veggies like finely shredded carrot or cabbage.” —Frank

“Mexican chorizo is raw; Spanish chorizo is not. You can’t sub the Spanish kind for the Mexican kind here.” —Elise

“Tamagoyaki is a rolled egg omelet, slightly sweetened with sugar and seasoned with soy sauce, mirin, and dashi. Tamago means “egg” and yaki means “grill” in Japanese.” —Irvin

“You can assemble it ahead of time or throw it together right before serving. It’s a great way to use up some leftover ham.” —Jasmine Smith, Simply Recipes Recipe Developer

“Goat cheese adds a lovely tang to the frittata. If you don’t have any on hand, you can easily use jack, cheddar, mozzarella, or Gruyere. Just add a little squeeze of lemon juice for some acidity.” —Elise

“If you make these in full size muffin tins, up the baking time to 30 minutes.” —Elise

“Quiche is very forgiving, and this crustless version is no exception. You can make it ahead, refrigerate it for up to three days, or freeze it for up to one month.” —Sally