What to cook with eggs — beyond scrambled

If you have a dozen eggs in the fridge, you already have the makings of a good ten dishes — and scrambled eggs are only the start. Eggs cook fast, pair with almost anything you have on hand, and give a result in 10-20 minutes. Below are eight tried-and-true home ideas, from a hearty omelette to a fragrant shakshuka.

Every dish here is simple, with no rare ingredients and no fussy techniques. Reach for any of them when you want something warm and real and time is short — most fit into a single pan, so there is not much to wash up afterward.

1. Veggie omelette

Beat 2-3 eggs with a fork, add a spoonful of milk or water for fluffiness, and pour them into a hot pan where you have already softened diced tomato, pepper and a little onion. Cover for a couple of minutes — the omelette turns tender and slightly wobbly inside, while the vegetables lend it juiciness. It tastes mild, with the gentle sweetness of cooked pepper and the freshness of tomato. The whole thing takes about 10 minutes.

2. Baked eggs in the oven

Crack the eggs into small ramekins, or straight into pockets in a skillet of sauteed vegetables, season, and bake for 8-10 minutes at 180°C. The white sets firm and even, while the yolk stays creamy if you do not overdo it. A little grated cheese on top melts into a golden cap. This is a dish you can serve right in its dish, with toasted bread for dipping.

3. Frittata

A frittata is a thick Italian omelette baked together with its filling. Saute potato, onion or yesterday's leftover vegetables, pour in the beaten eggs, and finish first on the stove and then a few minutes under a lid or in the oven. Inside it comes out dense and filling, with a pronounced flavour from the filling, while the edges turn appetisingly golden. A portion for two takes about 15-20 minutes, and it is equally good warm or cold.

4. Poached eggs

Bring water almost to a boil, add a spoonful of vinegar, make a gentle swirl with a spoon, and carefully slide in a shelled egg. In 3-4 minutes the white wraps the yolk in a tender pouch, leaving a runny, creamy centre. Lift the poached egg onto a piece of toast or a plate of greens — when you cut into it, the yolk spreads like a golden sauce. It looks impressive, though the technique is simple and you will have it down by the second try.

5. Shakshuka

In a pan, simmer onion, pepper and tomatoes with spices into a thick, fragrant sauce, then make wells in it and crack the eggs straight in. Cover for 5-7 minutes, until the whites set and the yolks stay flowing. Shakshuka is served right from the pan, with pieces of bread dipped into the spicy tomato sauce. It is a filling, expressive dish that works just as well for breakfast as for dinner.

6. Egg crepes

Whisk a few eggs with a spoonful of flour and some milk into a thin batter and fry slim crepes on a lightly greased pan, about a minute per side. They come out elastic, with a delicate egg flavour, and they are easy to roll up around any filling — cheese, herbs or sauteed mushrooms. You can also slice them into strips and drop them into soup or broth. A whole batch is ready in about ten minutes.

7. Egg salad

Hard-boil the eggs (8-9 minutes after the water boils), cool them, dice them, and mix with fresh cucumber, spring onion and a spoonful of sour cream or yogurt. You get a fresh, crunchy salad with a creamy dressing, where the yolk gives the dish a soft thickness. Add some boiled potato and it becomes a full portion for lunch. It comes together in 5 minutes if the eggs are boiled ahead.

8. Scotch eggs (simplified)

Soft-boil the eggs, wrap each one in a thin layer of minced meat or skinned sausage, roll in breadcrumbs and bake for about 15 minutes instead of deep-frying. Outside, a golden, crunchy crust forms, while a soft egg with a still slightly moist yolk hides inside. It is a filling snack that is handy to take along or to serve cut in half. The oven version is easier to make than the classic one.

Why eggs are such a handy ingredient

Eggs are an almost universal starting point: they are nearly always at home, they keep for a long time, and they turn into a finished dish faster than most other ingredients. From a single carton you can make a hearty breakfast, a light dinner or a snack for the table — you just change the technique and what you add alongside. They take to any vegetables, cheese, herbs or last night's leftovers beautifully, so there is nothing you need to buy specially.

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