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Get Cracking! Hot New Ways to Cook with Eggs

Get Cracking! Hot New Ways to Cook with Eggs


Photo courtesy of Once Upon a Cutting Board

Food trends and ways to try them come and go—some appealing (kale chips!) and some questionable (bacon ice cream?)—but none has been as easy or welcoming as incorporating the humble egg. Versatile, affordable and packed with protein, eggs have even been called nature’s perfect food.

Eggs will always be sensational scrambled and awesome in omelets, but chefs and food bloggers across the country are now cracking them on top of almost anything and everything. Keep breakfast classics in your rotation, but also give some of these new ideas a whirl.


Hard to improve upon the universal appeal of pizza, but here’s a tasty way to up the ante.

Born to run

A warm, over-easy egg dripping on top of a melted pizza pie maxes out the gooey goodness factor. Get inspired by One Hungry Mama’s Pizza with Egg. Take a cue from her combo and put your favorite egg-plus toppings on a pizza crust. There’s no right or wrong here. Delizioso!

Eye opener:

Pizza for breakfast isn’t just for the college crowd anymore. Start your day sunny-side up and top a pizza with bacon, tomato, mozzarella and fresh herbs, or whip up this Breakfast Pizza from Baking Glory.


Plop in an egg for an extra dash of protein and rich taste, and make that inner warmth last even longer.

Top it off

Soft-boil an egg and layer it upon the soup’s surface just before serving. Try it yourself with Tuscan Ribollita Soup from Blue Apron.

Double duty

Skip the middleman and poach your egg in the broth itself. When your soup is almost done cooking, simply crack an egg into it and let it cook a bit longer until the egg sets up. Someone say egg drop soup?

Submerge and scramble

Whisk an egg in a small bowl or Pyrex® 1 Cup Measuring Cup and pour it into hot soup while stirring. Nice touch…and more protein.


Hard-boiled slices are nothing new in a salad bowl, but the warmth and smooth texture of a poached or soft-boiled egg changes the entire landscape.


Add simple sophistication by topping a salad with a poached egg. Once the yoke breaks, it acts as an emulsifier and pulls the flavors together. Try Market Salad with Poached Egg from Cherry on My Sundae.


A softly boiled egg makes this light and simple salad seem like springtime on a plate. Taste it for yourself in Spring Salad with Asparagus, Feta and Soft-Boiled Eggs from Girl Farm Kitchen.


Tucked in their smooth shells, eggs beg for hands-on fun. Wobbly spinning and amateur juggling aside, get creative and play around with your food.

Experiments welcome

Crack one on a hamburger patty or pile of hash, or inside a grilled cheese sandwich as it cooks on the griddle. Try Grilled Cheese Egg In a Hole from The Cooking of Joy.

Omega-3 Overload

Serve up a double dose of Omega-3s with Eggs Baked In an Avocado from PopSugar. It not only looks like a piece of food art (love the contrast of the green, white and yellow), it’s also high in protein, high in fiber and low in sugar.

Trading places

Table your toast by swapping in and topping off a pancake or waffle.

Nesting instincts

Cuddle an egg in a pile of spaghetti—or spaghetti squash. Try Baked Eggs in Herbed Spaghetti Squash Nests from Lemony Thyme.

Hide ’n’ seek

Slip a hard-boiled egg in a mini meat loaf or into a serving of spoonbread. Never heard of spoonbread? You’re not alone. One Perfect Bite explains and shows you how to make Smothered Eggs in Spoonbread.

Great Scott!

Make a Scotch egg by wrapping a hard-boiled egg in ground sausage and bread crumbs before deep-frying. Here’s how from Chow…Breakfast Sausage and Cornflake Scotch Eggs Recipe.


Individually baked eggs prove that good things really do come in small packages, and preparing them is as easy as 1,2,3. Try these Oeufs en Cocottes (eggs baked in little dishes) from Wild Greens and Sardines.

Whether you prefer the whites, the yolks or the whole package, the term “good egg” is a compliment for a reason. Check online or at restaurants for more delicious ideas…we suspect you’ll find dozens!


If you had only two eggs, what would you make with them?

  1. Crack an egg or two into a buttered Pyrex Custard Cup or ramekin.
  2. Add a splash of heavy cream followed by your favorite other egg-pleasing ingredients—spinach, roasted red peppers, fresh herbs. You get it.
  3. Place custard cups or ramekins in your PYREX® EASY GRAB™ 3 QUART OBLONG BAKING DISH, fill halfway with water (or until it comes just below the edges of the cups) and bake at 400°F until eggs are set.