5 simple tips to get the most out of those precious eggs

With these strategies, eggs deliver even more taste in easy morning recipes.

In the egg bites of Naz Deravian, Cottage Cheese and grated cheese bulk on the eggs.Ghazalle Badiozamani for the DailyExpertNews. Food stylist: Barrett Washburne.

Published March 18, 2025Updated March 18, 2025

The prices of eggs continue to rise and while supermarkets are short, each box can feel like a precious raw material, especially at breakfast. And really, have eggs always been a gift in the morning? The wonderfully versatile combination of yolk and white provides comfort and food while preparing just a few minutes. Fortunately, the further stretching of eggs does not mean to water their taste. Instead, these strategies ensure that they are also more pleasant.

1. Scramble Eggs with everything.

Scrambled eggs with torn flatbread, red peppers and onions in a frying pan.

While many recipes for grown eggs tend to be simple, well, scrambled eggs, dishes such as Turkish men, Mexican Migas, Greek strapatsatha and Pakistani Aloo Anday start to sautate vegetables in the pan before the beaten eggs are poured. If you mainly have few eggs, just go to the quantities of everything else. For even more ballast in your breakfast, put that extra specific scrambling in a warm tortilla for a breakfast taco or breakfast burrito.

Recipes: MEREN (Turkish scrambled eggs with tomato) | Migas | Greek scrambled eggs Migas Breakfast Tacos | Breakfast Taco | Breakfast burrito

2. Bulk up egg bites with dairy products.

A close-up of egg muffins with bacon, spinach and red pepper on a marble surface.

Egg bites are a beloved coffee shop stand -By, and making them at home means that you can record another member of the Protein Pantheon: Dairy. Mixing a lot of cottage -cheese, along with a few generous handful of your favorite grated cheese, or a combination of milk and cheese, she helps them to bake downly instead of rubberish – and you will end with even more egg bites to freeze later.

Recipes: Cottage Cheese Egg Bites | Egg -muffins

3. Just add air for egg rolls.

Three English muffin breakfast sandwiches with egg, cheese and bacon on a white background.

If the opportunities were to your advantage and you happen to bring a windfall of eggs home, make sure they have an impact by transforming them into a tidy stack of egg sandwiches for freezing and away for your hurried future self. The brilliant plates from Ali Slagle make it easy to make a whole series of egg gasting eggs at the same time, and the eggs with a lot of cream in a blender aline to ensure that they bake to bake lightly (and helps them to stretch even further). Slip these soft pasties into a sandwich of eggs.

Recipes: Make-Ahead Breakfast Sandwiches | Sausage, egg and cheese sandwich | Kimchi, Sandwich Egg and Cheese | Ciabatta egg sandwich with tomato jam

4. Let stock and steam work.

Steamed egg in a speckled bowl, garnished with soy sauce and green onions, with a spoon that creates a snack out.

Eggs are usually appreciated for their wealth in the morning, but when they are brought with tasteful dashi or broth and carefully steamed into a wobbly custard, they are soothing and ethereal. And it only costs a modest number of eggs. In Eric Kim's streamlined microwave, the soft genre of steamed eggs such as Chinese Zheng Shui Dan, Japanese Chawanmushi and Korean Gyeran Jjim, the dish meets within a few minutes.

Recipes: Microwave-steamed eggs Chawan Mushi

5. Ships the proportions in frittatas skew.

A boiled frittata in a black cast -iron frying pan, with visible spinach, red peppers and white cheese.

If your eggs run low, but your drawer of the products overflows, a frittata is your friend. Follow the example of Mark Bittman and change the ratio of eggs to vegetables to get the most out of both: a generous hand with vegetables (and cooked sausage or bacon, if the mood strikes) offers valuable scaffolding, which delivers an impressively long frittata with a deeper, richer taste. The iconic Persian frittata, Kuku Sabzi, is the embodiment of this approach. Every two to three eggs in a frittata can be used for four to six cups of chopped or sliced raw or cooked vegetables – easily scaling up or down based on the current inventory in your refrigerator. Quiche (crustless or otherwise) and layers also work with the same strategy. Bonus: A wedge is just as satisfying for dinner as for breakfast.

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