Eggs for Everyone

Back when I lived alone, before I was married, I ate eggs for dinner several nights a week — usually scrambled, sometimes poached, always salted to the nines. It was with my happiest habits for one.

That time is long gone, but the eggs remain: I eat them nearly every day in one form or novel, for breakfast, lunch or dinner. They are cuisine-crossing, genre-hopping staples, as reliably delicious a food as exists on this earth.

And so I’m enamored of our newest special portion devoted to eggs, in print in The New York Times this weekend and online now, with 24 recipes and an essay by our own Eric Kim. In capable of that delicious project, I’ve got five eggs-for-dinner ideas for you under. (It could’ve been 50; I really love eggs.)

Also Read: How to Make Indian Butter Chicken