12 Delicious Egg Recipes You'll Want to Post on Instagram Right Now
They're jammy, runny and oh-so-beautiful.
Earlier this year, @world_record_egg posted a photo of a brown-shell egg on a plain white background and asked followers to make it the most liked post on Instagram. More than 53 million likes later, the egg won the title, beating out reality star Kylie Jenner, who got 18 million likes for a snapshot of her newborn. The message is clear: Everyone loves a good egg — and a good egg photo. (Check out #yolkporn and you’ll see what we mean.) Food Network Kitchen created a dozen fun egg breakfasts so you can get in on the action and eat well while you’re at it!
Egg Clouds Separate 4 eggs; put all the whites in a medium bowl and put each yolk in separate small bowls. Add a large pinch of salt to the egg whites and beat with a mixer on low speed until stiff peaks form, 2 to 3 minutes. Dollop 4 large spoonfuls of the egg whites onto a parchment-lined baking sheet and make a well in the center of each. Bake the egg whites at 350˚ until firm and dry, about 6 minutes. Gently pour 1 yolk into each well. Continue to bake until the whites are just beginning to brown and the edges of the yolk are just set, 3 to 4 minutes. Sprinkle with flaky salt.
Italian Eggs in Purgatory Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a large skillet over medium heat until golden, 2 to 4 minutes. Add one 28-ounce can whole peeled tomatoes (crushed by hand) and 1/4 teaspoon each red pepper flakes and kosher salt. Simmer until thickened, 10 to 12 minutes; season with salt. Reduce the heat to medium low and make 4 wells in the sauce; crack an egg into each. Partially cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with parmesan, basil and more red pepper flakes.
Egg in a Squash Hole Slice an acorn squash into 1-inch-thick rings and remove the seeds. Rub with olive oil and season each ring with salt, pepper and 1/4 teaspoon each chili powder, cumin and ground coriander. Roast on a foil-lined baking sheet at 450˚ until just tender, 20 minutes. Crack 1 or 2 eggs into the center of each ring and season with salt. Continue to bake until the whites are set but the yolks are still runny, 5 to 10 minutes. Top with cilantro and salted pepitas.
Olive Oil Fried Egg Heat 1/2 inch of olive oil in a small skillet over medium-high heat until shimmering but not smoking. Crack in 1 egg (the egg white will immediately bubble up) and cook, spooning some of the hot oil over the yolk, until the white is set and starting to brown and crisp around the edges, 50 seconds to 1 minute. Serve on grilled bread and sprinkle with Spanish smoked paprika and flaky salt.
Smoked Salmon Toast with Jammy Eggs Bring a small saucepan of water to a boil. Add 1 egg, return to a simmer and cook for 6 1/2 minutes. Drain and run under cold water; peel and slice. Thinly slice 1 small shallot and toss with the juice of 1 lemon; let sit 15 minutes. Mix 1 ounce cream cheese with 1/2 teaspoon each dijon mustard and horseradish; spread on a slice of toasted pumpernickel bread and top with smoked salmon, some of the shallot mixture, the sliced egg, capers, parsley and dill.
Creamy Baked Eggs with Pesto Butter 4 small shallow baking dishes and sprinkle each with 1 tablespoon grated parmesan. Add 2 tablespoons heavy cream and 2 eggs to each and season with salt. Arrange the dishes in a large baking dish and pour hot water into the baking dish so that it goes halfway up the sides of the small dishes. Bake at 325˚ until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Top with pesto and red pepper flakes.
Turkish Poached Eggs with Yogurt Fill a deep skillet halfway with water; add 1 tablespoon white vinegar. Bring to a gentle simmer over medium-high heat. Crack in 2 eggs and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Warm 1/2 cup plain whole-milk Greek yogurt, 1 grated garlic clove and a pinch of salt in a heatproof bowl set over a pan of simmering water, stirring. Heat 1 tablespoon butter and 1 teaspoon olive oil in a small skillet over medium heat; add 1/2 teaspoon Aleppo pepper and cook 15 seconds. Top the warm yogurt with the poached eggs, butter mixture, more Aleppo pepper and chopped mint.
Frico Fried Egg Heat 1 teaspoon butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes, sprinkling 1/4 cup finely grated sharp cheddar around the edges of the egg during the last 1 minute. Season with salt and pepper.
Japanese Rolled Omelet Whisk 4 eggs with 1 teaspoon each soy sauce, mirin and toasted sesame oil and 2 sliced scallions. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the egg mixture and swirl the pan to coat; season with salt. Reduce the heat to medium low and cook until mostly set, 3 to 4 minutes. Top with a sheet of nori (dried seaweed) and gently press to soften. Roll up the omelet into a spiral and transfer to a cutting board. Let cool slightly. Slice crosswise into rounds. Sprinkle with toasted sesame seeds. Serve with soy sauce.
Double Egg Salad Sandwiches Bring a large saucepan of water to a boil. Add 5 eggs, return to a simmer and cook 8 minutes. Drain and run the eggs under cold water. Peel the eggs. Roughly chop 4 of them; cut the remaining 1 in half lengthwise. Mix 1/3 cup mayonnaise, 1 tablespoon chopped scallions, 2 teaspoons dijon mustard and 1/2 teaspoon salt. Mix in the chopped eggs. Spread the egg salad on 2 slices white sandwich bread (crusts removed); top each with an egg half (yolk-side up) and another bread slice. Cut the sandwiches in half.
Fried Egg Tostada Heat 1 tablespoon butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Top a tostada shell with shredded iceberg lettuce; season with salt and a squeeze of lime juice. Top with 1 to 2 tablespoons salsa and the fried egg. Drizzle with Sriracha and top with cilantro and crumbled Cotija cheese. Serve with a lime wedge.
Egg, Ham and Brie Crêpe Pocket Heat 1 teaspoon butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Arrange a crêpe in a large nonstick skillet and layer 2 ounces sliced brie, 3 thin slices Black Forest ham, 1 teaspoon dijonnaise and the fried egg in the center. Cook over medium heat for 30 seconds, then fold in the sides of the crêpe to form a square frame around the egg. Continue to cook until warmed through, 1 minute. Season with salt and top with frisée and chopped chives.
Photographs by Ralph Smith