Back when I lived alone, before I got married, I ate eggs for dinner several nights a week – usually scrambled, sometimes poached, always 90% salted. It was among my happiest habits for one.
Those days are long gone, but eggs remain: I eat them almost every day in one form or another, for breakfast, lunch or dinner. It’s a staple that crosses cuisines and genres, as delicious and dependable a food as there is on this earth.
And so I’m in love with our special new egg section, in print in The New York Times this weekend and online now, featuring 24 recipes and an essay by our very own Eric Kim. In honor of this delicious project, I have five egg dinner ideas below. (It could have been 50; I really love eggs.)
There’s also still time to register for the virtual event I’m doing on Tuesday, May 17, with Tejal Rao, our Californian food critic (and author of The Veggie newsletter), and Samin Nosrat, the chef and writer. It’s all about vegetarian cooking in all its delicious forms, and it’s going to be really fun. Join us! And contact me anytime at email@example.com with your egg memories and requests.
1. Huevos Rancheros
Kay Chun’s version of this classic Mexican breakfast is zesty (from a simple homemade salsa), smoky (from the refried beans), and rich (from the egg yolk on top). It’s a combination for the ages and a very satisfying dinner.
See this recipe.
2. Pan-fried eggs and asparagus
Eggs pair well with most green vegetables, but asparagus is their best pairing. (It’s the orderly shine of spears combined with the sloppy richness of yolk. Opposites attract.) This frittata from Melissa Clark brings them together in one casserole for an easy meal.