The Most Eggcellent List

By: Emma Geiger and Lincoln Owsley 

Hate them or love them, almost everyone eats eggs, they are a part of most people’s daily diet. This list should serve as a way to eggs-plain to anyone that needs ideas for cooking eggs, certain ways to try. 

1. Eggs Benedict- We’re not going to yolk around with number one: a firm poached egg with a runny center topped with a creamy Hollandaise sauce, a delightful way to spend an afternoon with eggs. 

2. Soft boiled eggs- Too many people egg-nore this method. A boiled egg with a slightly runny center is perfect as side or by themselves. 

3. Omelets- While omelets can be a little egg-stra, they are worth it for a yummy meal; with its yummy fillings it’s perfect for any time of day. 

4. Scrambled- Instead of scrambling your mind with other foods, try scrambled eggs!  

5. Over Medium- Over Medium can be hard to master, but when done correctly your egg-spectations will be raised for the next time you have eggs; the perfect amount of runniness in an egg- it’s the best form of a pan-fried egg!   

6. Over Easy- While not egg-sactly the same as over medium, they’re pretty similar, just with a runnier yolk. 

7. Over Hard- These are like over medium and over easy they are just cooked all the way through and are an egg-sulting egg dish.  

8. Sunnyside up- This is an egg-semlpary and unique method to enjoy your eggs; a pan-fried egg, but the yolk stays completely intact. 

9. Hard Boiled- These are a perfect fast to-go meal, perfect to go with an egg-spresso; a fully boiled egg with a pinch of salt and pepper is decadent.  

10. Poached- Poaching eggs can be egg-scrutiating, but the result is amazing; an egg boiled without the shell, creating a perfect firm outside and runny center- perfection! 

11. Coddled- While coddled isn’t the most egg-citing way to eat eggs, and trying new things can be egg-citing.  

12. Basted- Basting your eggs has to be one of the most eggs-travaent ways to prepare eggs; kind of like basting a turkey or a steak, the egg is cooked in a similar way. 

13. Frittatas- This eggs-quisit dish perfect for any occasion. Frittatas are egg-cencially omelets but open faced instead of folded over. 

14. Shakshuka- This is an egg-thnic dish, an Iraqi delicacy and a very eggs-uberant way of making eggs is sure to be delicious. It is traditionally baked eggs with tomatoes and onions, eaten with chai and toast.  

15. Quiche- Could be an eggs-hilarating meal or party dish. Typically, little egg cupcakes that are baked with fillings. 

16. Fried- It is no eggs-ageration when I say, fried eggs are amazing. Their versatility makes them a great topping or dish by themselves. 

17. Eggs in a basket- You may have an egg-stisential crisis while making this dish but it is worth it for the end result. A piece of toast is cut with a circle in the middle and the egg is then fried within the piece. 

18. Deviled eggs- Making deviled eggs can be an egg-sausting process but makes a great side or party dish. Boiled eggs that have been de-yolked and replaced with a filling using the yolks. 

19. Shirred- Shirred eggs are a bit of an egg-sotic form of egg to eat. These eggs are baked in a dish to have a perfect runny center, usually to be eaten with sliced toast. 

20. Souffles- Souffles are a very egg-centric way to enjoy eggs, but they are amazing. Another baked egg dish, a light and fluffly cake that is sweetened and usually eaten as a dessert. 

21. Baked- It would be in-egg-scusable to not mention baked eggs on a list about ways to have eggs.  

22. Sun baked egg- It’s a great idea when you’re bored to hatch a plan to cook eggs outside in the hot summers here in Arizona. The name is pretty self-explanatory- leave an egg in the sun. 

23. Pickled- Don’t be a dill. Pickle your eggs. 

24. Whole/raw- Eating eggs whole/raw is a very egg-streamist way to do it, although it may be hard for many to stomach. A whole egg, shell and all. 

25. Microwaved- Eating microwaved eggs isn’t all it’s cracked up to be. They may be egg-spedient but are one of the worst ways to cook eggs due to the consistency and their tendency to eggs-plode while cooking.