Eggs can take so many forms, from eggs Benedict to frittatas. Even omelet styles diverge—the French prefer a pale, creamy rolled version while Americans opt for a slightly browned omelet that gets folded in half. One thing the world can agree on? Eggs are one of the best breakfast foods around. They mix well with other ingredients and have the power to fuel you until lunch (and possibly beyond). Use Food & Wine’s guide to discover egg-focused recipes from some of the best chefs around the world.

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Soft Scrambled Eggs with Ham and Truffles

Light and fluffy, these eggs are gently seasoned and generously perfumed by fresh black truffles. For the perfect creamy, tender bite, pull the eggs off of the heat before they set; they will continue to cook after they leave the stove.
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Shortcut Shakshuka for Two

“Shakshuka is a dish made from eggs poached in a tomato-onion sauce. I use ready-to-go marinara for a quick, flavorful shortcut. Spinach adds fiber and bulks up the salty sauce.” For a green twist on this dish, as featured on Mad Genius LIVE, substitute green salsa or enchilada sauce for the marinara sauce, and garnish with cilantro and avocado slices. Slideshow: More Egg Recipes
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Turkish Eggs

We never thought to serve yogurt any other way than straight from the fridge, but that all changed after trying Nigella Lawson’s Turkish Eggs from her latest cookbook, At My Table. She gently warms the yogurt over simmering water until light and silky. The yogurt cradles poached eggs and a pool of browned butter laced with Aleppo pepper.    Slideshow: More Egg Recipes
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Cooking in a water bath, just like crème brûlée, makes these Japanese custards set yet incredibly silky. These chawanmushi from Eric Wolfinger are infused with umami-rich dashi and soy. They make a beautiful first course with a drizzle of Yuzu Ponzu and a garnish of fresh crab or uni.   Slideshow: More Japanese Recipes
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Fried Egg Arepas

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra crispy while cooking the egg until just set. Slideshow: More Fried Egg Recipes
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Deviled Egg Toast

This twist on deviled eggs is Chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Robbins usually tops her crostini with bottarga or tuna roe, but recommends truffles or even hot sauce, too. Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing Slideshow: More Toast Recipes
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More Eggs

Za’atar Baked Eggs

I’ve been lucky enough to spend the past 20 years working in food media, following the brightest restaurant talents, traveling in search of great food, and eating alongside some of the world’s best chefs. In my role as special projects director at Food & Wine and as a judge on Bravo’s Top Chef, I’ve eaten my way through more tasting menus, late-night small plates, and street-food stalls than I’d like to admit. But, of course, that's the side of my life everyone who knows anything about me already knows. What most people probably don’t realize is, long before I sat at the Top Chef Judges’ Table, I was a cook. In fact, cooking is in my blood. When I was growing up in Toronto, my mom was a cooking instructor and food writer. She made our kitchen a teaching space and filled our fridge with exotic-seeming ingredients. The happy times I spent with her there helped make the kitchen a place where I’ve always found comfort and exhilaration. In my teens, I spent a summer on a kibbutz in Israel working in my first professional kitchen. I was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za’atar. It never fails to conjure happy memories of that magical time—and you’ll find the recipe below. My love of the kitchen drew me to New York City after college, first as a culinary student, then as a line cook. It's also what motivated me, once I left restaurant life, to seek out jobs that kept me connected to cooking. I did research and recipe testing for a food writer, managed events and PR for a chef, and then landed at Food & Wine, while also taking a seat at the Judges’ Table when Top Chef began in 2006. I'd like to think of my role as that of chef translator, helping to make dishes, techniques, and flavors accessible to home cooks. Among the most meaningful moments in my career so far have been opportunities to learn from chefs and food experts I've befriended. Lessons these mentors have shared can be found throughout my new cookbook—my first—Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, a collection of dishes I love making for family and friends. My hope is the book will encourage people to embark on their own cooking and eating adventures. You can also find recipes I’ve created especially for Food & Wine here at F&W Cooks, and in each issue of the magazine, in my column, “At My Table.”
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Fried Eggs with Jamón and Caviar

These incredible eggs are slowly fried in olive oil until they’re soft and creamy, then served draped over crisp, salty french fries. As if that’s not enough, they’re topped with briny caviar and slices of excellent jamón ibérico. Slideshow: More Fried Egg Recipes
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Brock Eggs

At The Pig Brockenhurst in England, chef James Golding plays on classic Scotch eggs with his Brock Eggs, made by encasing little quail eggs in a tasty ham mixture, then deep-frying them. Slideshow: More Egg Recipes