Everything You Need To Know About The Incredible, Edible Egg: Recipes, Hacks, Nutrition, And More

Lean protein, healthy fats, and disease fighting lutein make eggs one of America's healthiest obsessions. The average American eats roughly 250 eggs per year, (79 billion eggs are produced in the U.S. each year according to the USDA). This staggering egg consumption is made less surprising when you consider how versatile this powerful protein is. Perfect for breakfast, lunch, or dinner, the incredible, edible egg can be fried, poached, hard-boiled, deviled, shirred, coddled, or scrambled, lending itself to thousands of recipes. 

With so many different ways to prepare eggs, we have rounded up 25 of our favorite egg recipes to help you celebrate the incredible, edible egg any time you like.

Serving scrambled eggs in an egg shell doesn't have to be viewed as some fancy presentation. It's an easy way to spice up your meal and put the otherwise wasted egg shells to use. — David Burke

For the Amuse-Bouche Scrambled Eggs recipe, click here.

Bacon and eggs aren't just for breakfast. This savory ramen soup is perfect for a quick weeknight meal. — Sidney Harrison

For the Bacon and Egg Ramen recipe, click here.

Serving a hungry crowd? These loaded breakfast tots will totally hit the spot. Plus, you'll look like a master of the kitchen at your brunch. — Lauren Gordon

For the Bacon, Egg, and Cheese Breakfast Totchos recipe, click here.

Here is an easy California omelette recipe featuring the best ingredient in the food kingdom (in my humble opinion) the avocado! This recipe can serve of course as a foundation for other creative omelette creations (choose your cheese of choice and other vegetables are welcome to join the avocado in the omelette and can be added simultaneously, like fresh tomato, herbs, spices, breakfast meats). — Mr. Avocado

For the California Omelette recipe, click here.

Deviled eggs make a great appetizer at parties and potlucks. Lisa Gorman, Director of St. Joseph Health Wellness Center, says, "Eggs are a great source of protein; they can help you feel full and can prevent your insulin levels from spiking," making them a great choice if you've eaten a lot of sugary items recently. — Lisa Gorman

For the Classic Deviled Eggs recipe, click here.

For years, I've prepared this filling egg casserole, which is delicious for brunch, in my slow-cooker. It's an unusual recipe for this appliance but is welcomed wherever I serve it. Folks always go back for seconds. — Janet Sliter

For the Crock-Pot Egg and Broccoli Casserole recipe, click here.

The egg drop soup served at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China, is mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai, but slightly thickened with cornstarch. It's eggy, soothing, and utterly comforting, especially on a cold day. — Bee Yinn Low

For the Egg Drop Soup recipe, click here.

Using potato bread makes this recipe — the bread gets that perfect golden-brown crispy, making it ideal for mopping up that nice, runny yolk. — Maryse Chevriere

For the Egg in a Hole recipe, click here.

This Mexican breakfast classic is everything you want from a morning greasy treat with plenty of chipotle flavor and heat from the chili powder.

For the Eggcellent Huevos Rancheros recipe, click here.

Along with pancakes, waffles, French toast, omelettes, and eggs Benedict, eggs Florentine is an iconic brunch time staple. This recipe is perfect for serving a crowd on a lazy Sunday morning since there's enough sauce for eight people. — Blake Faure

For the Eggs Florentine With Hollandaise Sauce recipe, click here.

This one pan breakfast/dinner/brinner dish is so rich in taste and hearty in texture, especially with the perfect wingman piece of soft ciabatta or an uber-crunchy bialy. With a still-simmering sauce and the never failing flavor of egg yolk, take one dip and you'll be sold, I promise. — Francesca Borgognone

For the Eggs in Purgatory recipe, click here.

Looking for a new way to spice up brunch? Try this Garlicky Broccoli Rabe Toast topped with delicious eggs. — Andy Boy

For the Garlicky Broccoli Rabe Toast With Poached Egg recipe, click here.

Baked in individual ramekins, these personal portions of baked eggs are a brilliant weekend breakfast. — Hannah Hoskins

For the Individual Baked Eggs recipe, click here.

This crusty sandwich from the South of France tastes even better when you let it sit for a while so that the olive oil and red wine vinegar seep into the bread. You can use basil instead of dill, or experiment with adding anchovies, red onion, cucumber, or any other ingredients that call to you. — Emma Alpern

For the Pan Bagnat With Eggs, Tuna, and Dill recipe, click here.

Don't be intimidated by poached eggs. This recipe shows you how to perfectly poach them and has creative and flavorful sides that will be a total hit at your next brunch. — Lauren Gordon

For the Perfect Poached Eggs With Cheddar-Chive Grits and Crispy Ham recipe, click here.

If you can boil eggs, then you can make these delicious deviled eggs that combine spicy, pimento cheese and crunchy bacon into the traditional creamy egg yolk filling.

For the Pimento Cheese-Stuffed Deviled Eggs recipe, click here.

If you're looking for a unique breakfast dish, consider serving this creamy recipe. The salty, crispy bacon bites give this smooth and satisfying dish just the right amount of crunch. — Lauren Gordon

For the Pumpkin Bacon Grits With a Poached Egg recipe, click here.

Want to master the perfect French omelette? Let Julia Child be your guide with this recipe that will help you master the difficult technique.

For the Rolled Omelette (L'Omelette Roulée) recipe, click here.

This take on a sausage, egg, and cheese on roll (a staple in every NYC bodega) is reinterpreted by chef Dale Talde replacing the roll with fried rice.

For the Sausage, Egg and Cheese Fried Rice recipe, click here.

Make this breakfast treat your own by piling on the toppings — sour cream, salsa, sausage, bacon, avocado, and more — will make this recipe a morning favorite.

For the Scrambled Egg Burrito recipe, click here.

Shakshuka is usually thought of as an Israeli breakfast dish, but in fact is eaten widely in Morocco, Tunisia, Algeria, and Yemen too. The only slightly unusual ingredient is the smoked paprika, which gives the tomato sauce a wonderful smoky richness.

This version is quite spicy; if you prefer a milder dish, you can halve the quantities of jalapeño, pepper, and paprika. — Milton Crawford

For the Shakshuka recipe, click here.

I tried a new method for these scrambled eggs: Cracking the eggs directly into the pan and 'scrambling' them once they were over the heat, then cooking them slowly. The result? Thick, luscious, and creamy eggs without any added cheese. It seems a little scary to scramble them in the pan, but trust me, it's worth it (and there's one less dish to clean). Eat the spinach-tomato mixture on the side (as pictured) or feel free to combine it with the eggs. — Yasmin Fahr

For the Simple Scrambled Eggs With Spinach and Tomato recipe, click here.

I love how this grown-up egg salad is beautifully contained by the Scottish smoked salmon wrapper and sandwiched with pumpernickel on the top and bottom. Cold-smoked salmon makes an excellent substitute for the Scottish and is available in most supermarkets. Both of these are a good choice because of their mild fish flavor. Also note that no salt is needed, as the salmon already has plenty to share. These mini meals are remarkably adaptable, delicious for breakfast, lunch, or as part of a buffet. Serve with a green salad and a light dressing for a refreshingly complete meal.  — Hollis Wilder

For the Smoked Salmon-Egg Salad Sandwiches recipe, click here.

Eating spinach sometimes leaves a funny feeling in peoples' mouths, caused by the oxalic acid in the leaves. Nigel Slater, a British food writer I admire, calls it "furry teeth." Lemon juice can soften that effect and mellow its flavor. These crepes are a wonderful way to highlight many garden greens — kale, collards, chard — and are filled here with potatoes, too. I often add other ingredients to the filling, such as grains, peppers, fish, or meat. — Chef Michael Anthony

For the Spinach Egg Crepes recipe, click here.

While the dish's history is muddled, it doesn't take away from the fact that it's delicious. To make the perfect one, you have to remember the four components of the dish: the bread, the meat, the egg, and the sauce. As long as you follow the basic principles behind each of these, you can create any type of eggs Benedict you crave — just make sure it has hollandaise.  — Anne Dolce

For The Perfect Eggs Benedict recipe, click here.