10 ways with eggs
Katerina Pavlakis 
Simple, nourishing, and endlessly adaptable
A friend said the other day that she wanted to eat more protein.
But she didn’t want fancy dinners.
She said she likes eggs.
I do too.
Eggs happen to be one of the easiest ways to add nourishment to a meal without turning it into a project.
They slot in. They adapt. They take flavour well. They forgive distraction. And they don’t require you to cook 'properly'.
When you don’t want anything 'fancy' but you still want to eat well, eggs fit the bill: they can be breakfast, lunch, dinner, and emergency.
Which is exactly why I love them.
So here are ten ways I use eggs in my own kitchen.
Not recipes. Just ideas you can bend, simplify, or take somewhere else entirely.
Because once you start seeing eggs as a flexible building block rather than a fixed dish, your options multiply.
1 Hard/soft boiled eggs
A great add-on. Make ahead, keep in the fridge, use as needed.
- Hard-boiled eggs in soups & curries
Broths, noodle soups, ramen-style bowls, any kind of curry sauce. - Hard-boiled eggs in salads or bowls
Grains, greens, leftover veg
2 Fried eggs
Adding a fried egg or two turns random 'bits' into a meal
- Fried eggs with pulses and/or veggies
Lentils, chickpeas, beans, dhal.
Greens, stir fries, roasted veg. - Fried eggs on toast (of course)
Also on rice, potatoes, noodles.
3 Scrambled eggs
Scramble your eggs with vegetables, cheese, smoked fish, and anything else you like.
Some of my fave flavour combos:
- tomato, courgette, feta cheese
- leeks, bacon, butter
4 Mixed through eggs
Add beaten eggs to your leftovers, fry quickly until just set.
- Egg-fried rice / noodles
Cooked rice or noodles with whatever veggies and bits you have around.
Flavour with soy sauce, peanut butter, lemon/lime and lots of herbs for that Asian street food vibe.
- Potato hash, bubble and squeak, Bauernfrühstück (German-style 'farmer's breakfast')
Leftover boiled or roasted potatoes, onions, greens, flavourings + egg scramble
5 Baked / poached eggs
Eggs cracked into a bed of sauce or veggies (shakshuka style, one of my favourite no-brainer meals).
Tomato sauce, sauteed greens, leftover bolognese or any kind of curry sauce all work great.
6 Steamed eggs
Yes, you read that correctly. I didn't know this was a thing either, until I stumbled upon Chinese-style steamed eggs.
A most wonderful way to cook eggs for a gentle comforting meal.
Beat the eggs, mix with water to keep them light, then just set over steaming water. Eat with rice, soy sauce and greens.
Or sweeten for a custardy dessert.
7 Eggs as a binder
Eggs as a 'cloak' and a binder for bakes, muffins and fritters.
- Frittata/Spanish tortilla: Mix eggs with cooked, grated or mashed veggies and cheese and bake until golden (here's a clip)
- Pasta bake: leftover pasta, any tasty bits, eggs, cheese - bake in an oven dish until set
- Sweet muffins: Mix eggs with mashed beans/mashed fruit/ground nuts + cocoa powder or choc chips. Bake in a muffin tray.
- Veggie fritters/falafels: Mix eggs with ground seeds or pulses + grated veggies, and form patties or veg balls, then fry or even better, bake them
8 Eggs as a filling
Eggs + cheese + bits in a tart or quiche or Greek style pita pie
Works with or without a crust.
Notice: a quiche without a crust is a frittata.
9 Eggs in a crust or dough
You can turn pretty much anything ground or mashed into a crust, cake or flatbread with the addition of eggs to hold together (and add nourishment!).
I love flatbreads made with mashed leftover veggies (here's a clip)
Or use linseeds + any other seeds + eggs for low-carb, high-fibre 'seed bark' crackers.
10 Eggs as a sauce
Egg yolk is a wonderful emulsifier.
- egg + oil = mayonnaise
- egg + butter = hollandaise
- egg + cheese = Carbonara sauce
- egg + lemon + liquid = Greek avgolemono (egg and lemon) sauce
- egg + milk/cream + sugar = custard
Phew, that was a lot!
And what's your favourite way with eggs?
