99 Ways to Cook an Egg
Inspired by ChefK's guest post. This ought to get you started, but you could literally cook your way around the world with eggs, a dish every day of the year, and never repeat the exact same ingredients. Eggs are near infinite in their ability to bind, blend, coat, and hold flavors. Sweet, savory, they are so, so much more than breakfast.
Hardboiled (15-20 minutes)
Medium (5-10 minutes)
Softboiled (3-4 minutes)
Curried Eggs
Tea Eggs or Soy Eggs
Hammond Eggs
Egg Salad
Egg Tetrazzini
Over Easy
Fried Hard
Over Medium
Sunny-side Up
Eggs au Beurre Noir
Frog in the Hole
Toad in the Hole
Scrambled Eggs
Cloud Eggs
Baked Eggs
Shirred Eggs
Shirred Eggs and Ham
Eggs Mornay
Eggs Florentine
Eggs in Potato Nests
Eggs in Tomato Cups
Omelette
Cheese Omelette
Ham Omelette
Omelet Fines Herbes
Baked Omelet
Puffy Omelette
Omurice
Quiche Lorraine
Poached Eggs
Poached Eggs in Red Wine
Poached Eggs in Soup
Spanish Eggs
Eggs Sur Le Plat
Scotch Eggs
Eggs Benedict
Cheese Custard
Creole Eggs
Egg Casserole
Cheese Egg Float
Cheese Pudding
Dutch Bunny (Old Time Egg Pancake)
Yorkshire Pudding
Souffle
Asparagus Souffle
Chocolate Souffle
Vanilla Souffle
Eggs Goldenrod
French Toast
Eggs a la King
Eggs Fu Yung (Foo Young, various spellings)
Egg Timbales
Egg Drop Soup
Creamed Deviled Eggs
Eggnog (oh, I know, not cooked, usually)
Creme Brulee
Floating Island
Custard Pie
Custard Soufffle
Chocolate Pots de Creme
Zabaglione
Coffee Custard
Angel Food Cake (1 dozen egg whites. This is mostly egg!)
Ham Kedgeree
Eggs au Gratin
Nicoise Salad
Piperade
Coin Purse Eggs
Iron Pot Eggs
Steamed Gold-And-Silver Eggs
Huevos Revueltos con Totopos
Huevos Revueltos con Chorizo
Huevos Rancheros
Higaditos
Enchiladas Sencillas
Whipped Cream Omelet
Sweet (or Jelly) Omelet
Three Pepper Tagine with Eggs
Kefta Tagine with Eggs
Bowl full of meringues, so pretty and nomnomnomnom...
So many eggs... but why not? They are cheap, easy, and far more versatile than my list above. The variations are nigh on infinite. I had to choose to include some, leave some out, but... you have a good start to your eggy adventure!
Cookbooks used for reference:
Meta Given's Modern Encyclopedia of Cooking (1957 edition)
Fannie Farmer Boston Cooking School Cookbook (1959 edition)
Miss Parloa's New Cook Book (1880 edition)
The International Cookbook (1929 edition)
McCall's CookBook (1963 edition)
The Thousand Recipe Chinese Cookbook (1994 ed, orig 1966)
Tagines & Couscous by Ghillie Basan
The Art of German Cooking and Baking (1944 edition)
The Cuisines of Mexico by Diana Kennedy
Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck