Here’s how global cuisines play with the versatile ingredient

Eierkuchen A pancake that generally contains beaten eggs, green onions, and breadcrumbs. You can also prepare a sweet version of it and serve with maple syrup. Egg curry The preparation varies as you traverse from north to south of the country. Must-eats include Goan egg vindaloo (vinegar) and Chettinad curry (coconut). Shakshouka A dish made with poached eggs in a sauce of tomato, chili peppers, onions, and cumin. It is served with bread on the side and is a popular dinner choice. Menemen It is a popular breakfast item, made of scrambled eggs with tomatoes, chillies, and onions. Serve it in a skillet for a traditional touch. Ouefs en Cocotte A traditional breakfast, oeufs en cocotte translates to ‘eggs in a pot’, and is also known as coddled eggs. bottomed dish. Scotch Eggs The English like their eggs hardboiled, baked or deep-fried with a breadcrumb coating, and wrapped in sausage meat. We like ours runny in the middle. Avgolemono An egg sauce made with the yolk and lemon juice. Serve this comfort food with bread, rice or pasta. It can also be used to thicken a variety of soups. Kwek Kwek Hard-boiled quail eggs dipped in a a popular fried street food. It is served with a spiced vinegarbased dip or sweet gravy sauce. Century Egg (Pidan) The Chinese let eggs (duck, quail, or chicken) age until they’re briny by preserving them in salt, ash, quicklime, clay, and rice hulls. Doro Wat It is a slow-cooked chicken or beef/ lamb stew with eggs whole and hard-boiled as a garnish. It is often served with injera; a sourdough