36 ways to cook an egg

In an extract from Mediterranea: Life-perfected Recipes from Grandmothers of the Mediterranean, Anastasia Miari shares a time-honoured recipe for flavour-filled eggs from Turkey

Translated as ‘rancher’s eggs’, this is a simple breakfast traditionally eaten by farmers in the Mexican countryside

Romilly Newman turns up the heat on summer salads.

A scrambled egg recipe that will ensure they are perfect every time, from Masterchef finalist Tim Anderson.

A speedy and nutritious take on a traditional soup from Quick & Easy Vietnamese by Uyen Luu

A recipe for a delicious marinated egg from The Gourmand's Egg

The perfect simple and delicious solo supper – showcasing spring and summer's best ingredients

In his new book ‘Good Eggs’, Ed Smith offers up a novel take on a breakfast sandwich

This Indian breakfast is from Ed Smith's new cookbook, ‘Good Eggs’

Thai dipping sauce and crunchy rice make this dish from ‘Good Eggs’ by Ed Smith a big winner

This frittata is full of colour and flavour

Rowley Leigh's devilled eggs are perfect for kicking off any occasion

Yiayiya Despina says that the women in her Greek village call this ‘the lazy man’s dish’, on account of how easy it is to whip up.  

Poached eggs sit on a bed of thick, creamy, garlicky yoghurt before being drizzled with warm chilli butter 

This smoky eggs in purgatory recipe from Mark Diacono's cookbook Spice: a cook’s companion is a smasher of a breakfast, but works for easy lunches and dinners too. 

The chef-owners of Moro restaurant, Sam and Sam Clark, share fuss-free recipes infused with their signature Moorish flavours

This recipe from Skye McAlpine's 'A Table For Friends' might sound strange in its combination of mint and cheese, but it really works

Our food editor reinvigorates the classic dish of egg fried rice, proving just how well it has stood the test of time

How to make kedgeree, by our food editor Blanche Vaughan. "I know kedgeree is traditionally eaten at breakfast, but I like to increase the chilli and serve this for an easy supper or light lunch. The purée of split peas coats the rice and keeps the mixture saucy – more like a dhal."

A savoury campfire sharing breakfast that only requires one pan