No matter you're going to gym or not, you probably eat egg every other day or once in a week or month because of its benefits for our body.
Egg is consider as a superfood because of the complete amino acid profile and that makes him best for every kind of meal.
You can eat egg in any meal like dinner, before bad or in pre workout but the thing is you should know the proper recipe about that meal with egg.
There are tones of egg recipes available over the internet but today I'll tell you about the top egg recipes that people ate everyday.
There are a reason why people eat those egg recipes literally everyday without tired. one of them could be easy and simple to make.
Before jumping into the actual egg recipes, I would like to tell the benefits of adding egg in your diet and nutrients and nutrition label. So you will know the mineral and vitamins which comes with egg.
If you're familiare with egg benefits, You can go ahead and check out your favourite egg recipe is included in this list or not?
Benefits of Adding Egg in The Diet
I don't want to talk about benefits for this whole article, that's why I just listed out the benefits of egg for your body below.
- It helps you to strong muscle as it's a source of lean protein
- It increase your Brain Health
- Good Energy Production
- Strong your immune system
- Lower the risk of heart disease
- Help with Eyesight
- Weight-loss and maintenance
- Skin benefits
- Raise Good Cholesterol
Nutrition
list of all nutrients found in eggs:
- vitamin A (6% of RDA)
- vitamin B-2 (15% of RDA)
- vitamin B-12 (9% of RDA)
- vitamin B-5 (7% of RDA)
- vitamin D
- vitamin E
- biotin
- choline
- folic acid
- iodine
- iron
- lutein and zeaxanthin
- phosphorus (9% of RDA)
- protein
- selenium (22% of RDA)
One thing you should know about that egg can be cooked by various way and everytime nutrition value will somewhat different.
Top Egg Recipes That You Loved
#1 Classic Omelette
Ingredients(1 Serving)
- 3 eggs
- 1 tablespoon butter
- spinach, cooked, optional
- tomato, chopped, optional
- mushroom, sliced and sautéed, optional
- cheese, optional
- nira chives, chopped, optional
Preparation
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
#2 simple poached egg and avocado toast
Ingredients
- 2 eggs
- 2 slices whole grain bread
- 1/3 avocado (usually I cut it in half but don’t use all of it. okay fine maybe I do.)
- 2 tablespoons shaved Parmesan cheese
- salt and pepper for topping
- fresh herbs (parsley, thyme, or basil) for topping
- quartered heirloom tomatoes for serving
Preparation
- Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom.
- When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
- While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water.
- Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast.
- Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
Ingredients
- 1 red onion, chopped
- 1 bell pepper, chopped
- 2 tablespoons olive oil, plus more
- for serving kosher salt and black pepper
- 8 large eggs, beaten
- 3 ounces Cheddar, grated (about 3/4 cup)
- 1 cup halved cherry tomatoes
- 1/3 cup finely chopped flat-leaf parsley leaves
- crusty bread, for serving
Preparation
- Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until very tender, 12 to 14 minutes.
- Add the eggs and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Add the Cheddar and cook, stirring, until just melted, 1 to 2 minutes more.
- Remove from heat and stir in the tomatoes and parsley.
- Drizzle the bread with oil and serve alongside the eggs.
Ingredients
- 12 Medium Eggs
- 6 tbsp yogurt
- 2 tbsp Mustard
- 2 tbsp chopped parsley
- For the Salmon eggs
- 50g Smoked salmon
- spring of fresh dill
- for the chorizo crumb eggs
- 25g chorizo, skin removed and finely chopped
Preparation
- Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways.
- Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
- For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
- For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool.
- Keep chilled until ready to serve. Will keep in the fridge for up to one day.
#5 Omelette pancakes with tomato & pepper sauce
Ingredients
- 4 large Eggs
- Handful basil leaves
- For the sauce
- 2 tsp rapeseed oil
- 1 yellow pepper
- 2 garlic cloves
- 1 tbsp cider vinegar
- 400g can chopped tomatoes
- wholemeal bread or salad leaves
Preparation
- First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them.
- Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water.
- Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
- Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.
- Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs.
- Roll up onto warm plates, spoon over the sauce and scatter with the basil.
- Serve with bread or a salad on the side.
#6 Bacon & Egg Breakfast Muffins
Ingredients
- Flavouring
- 4 oz / 120 g bacon chopped (I used lean bacon)
- 1/2 cup scallions / shallots chopped
- 1 cup grated cheddar cheese or any other flavoured melting cheese
- Dry Ingredients
- 1 1/4 cups plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Wet Ingredients
- 1/2 cup milk + 1/2 tsp white vinegar OR 1/2 cup buttermilk
- 1/2 tsp salt
- 1/2 cup sour cream or plain yoghurt full fat
- 2 tbsp vegetable oil or melted butter
- 1 egg
- Muffin
- 4 eggs
- 1 tbsp melted butter optional, for brushing
Preparation
- Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). (Note 3)
- Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
- Place Dry Ingredients in a bowl and mix to combine.
- Whisk Wet Ingredients in a separate bowl.
- Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.
- Fold in Flavourings, including cooked bacon..
- Place 3 tbsp of the batter into 4 muffin tin holes. Bang the tin to flatten the batter.
- Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. (Note 1)
- Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.
- Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
- Best served warm.
#7 Tangy Bacon Egg Salad (For Keto Lovers)
Ingredients
- 5 large eggs, hard boiled
- ¼ cup mayonnaise
- 3 slices bacon
- 2 tablespoons rendered bacon fat
- ¼ medium red onion
- 2 teaspoons Dijon mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Preparation
- Slice up your bacon into thin slices and add them to a pan on medium heat.
- Let the bacon cook on medium heat. It takes longer than if you are to fry it fast, but in my opinion it comes out better.
- While the bacon is cooking, slice up your 1/4 red onion.
- Keep letting it cook, we want it extra crispy. It will add great texture to the egg salad.
- The bacon looks done! Nice and crisp.
- Take out your bacon, keeping as much of the drippings in the pan as possible. Rest your bacon on paper towels to cool off and get extra crispy.
- You should have some hard boiled eggs previous made. Add your bacon drippings to them. Please excuse my disastrously peeled eggs here, I had used a different method of boiling eggs than what I had posted and they turned out pretty terrible.
- Add your chopped red onion, 1/4 cup of mayonnaise, and 2 tbsp. dijon mustard to the eggs.
- Mix the eggs up well, smashing them until desired consistency.
- Add your cayenne pepper and black pepper to the egg salad and mix it well.
- Finally, add your bacon to the mix and fold it in gently. We want to keep the texture of the bacon chunky and crispy.
- Serve it up, enjoy!
#8 Bulgur and Greens Mini Quiches
Ingredients
- 2/3 cup water
- 1/3 cup uncooked bulgur
- 2 tablespoons canola oil
- 2/3 cup chopped onion
- 4 cups lightly packed chopped stemmed curly kale (4 oz.)
- 2 tablespoons water Cooking spray
- 1 cup whole milk
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 3 ounces (3/4 cup) crumbled feta cheese
#9 Deviled Eggs, Purgatory Edition
Ingredients
- For the eggs
- 12 extra large eggs
- 3 tablespoons mayonnaise
- 3 tablespoons Non Fat Greek yogurt
- 1 tablespoon Dijon mustard
- Suggested toppings
- Truffle salt (my favorite)
- Smoked pimenton
- Chopped olives
- Ras al hanout
- A dab of tomato paste
- Pesto
- Marinated mushrooms
- Grated Parmesan
- Sweet pickle relish
- Preserved lemon
Preparation
- Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once the water is rolling, turn off the heat, cover, and let sit for thirteen minutes.
- Remove the eggs to a bowl of ice water, allow to cool, and peel. Slice the eggs in half, wiping down your knife with a damp towel between cuts.
- Remove the egg yolks to a bowl and mix with the mayonnaise, yogurt, and mustard.
- Combine with a fork (if you want the filling perfectly creamy, you can do this in a food processor).
- Spoon the filling into a plastic baggie, snip off a corner, and pipe into the egg whites.
- Be generous! Arrange on a platter and top with truffle salt, your favorite spice mixture, smoked Spanish paprika, chopped olives, or whatever your heart desires.
#10 Hard Boiled Egg
Ingredients
- Number of Egg you want to eat
Preparation
- If you want to eat hard boiled egg, you don't have to do much like above mentioned egg recipes.
- Just Boiled the number of eggs you want to eat and you're good to go.
Take Home Message
I hope you like top 10 egg recipes that are eat by millions everyday and you may found your favourite egg recipe in the list. If not? let me know which one is that in the comment.
There are tones of egg recipes you can make from the internet or by yourself but these egg recipes are just best because of its nutrition and taste.
If you make any one of above egg recipe, let me know how's your experience with the recipes.
