PICKLED

Denmark | The Danish Solæg egg is pickled and eaten with a number of spices, herbs, oils, hot chili sauce, vinegar and mustard, followed by a shot of aquavit.
China | The Century Egg is illustriously black, having been preserved for several weeks or month. The yolk is creamy and sulphury and the white becomes a dark jelly.

SCOTCH

UK | Claimed to have been invented by London’s Fortnum & Masons, a hard-boiled egg is wrapped in sausage meet, coated in bread crumbs and deep fried.

POACHED

Europe | Poached in water and vinegar, the yolk is soft and the white is hard.
Israel | Eggs poached in tomato sauce, which has its roots in Libya, is a recipe that is enjoyed any time of day.

BENEDICT

USA | Poached eggs, hollandaise sauce and bacon on top of two halved of an English muffin.

IN A POCKET

Make a hole in the centre of a slice of bread, put it in a skillet and crack an egg in it.

HUEVOS RANCHEROS

Mexico | Traditionally served as brunch in rural Mexican farms, fried eggs are served on corn tortillas with tomato-chilli sauce, refried beans, rice and avocado.

BAKED

Greece | Blending feta and tomatoes with baked eggs calls for an indulgence that the Bulgarians can be thanked for.

SCRAMBLED

Europe & USA | Mixed whole eggs gently fried while mixing.
India | The egg bhurji includes onions, green chilli, chopped ginger, turmeric powder and chopped tomatoes and eaten with a roti.
Philippines | Friend onions and beaten eggs are cooked together.
Turkey | Sucuk (beef sausage or dried cured beef) is cooked with eggs and tomato.

OMELETTE

France | A simple mixture of beaten eggs and fines herbes in a pan of butter.
Spain | A classic Spanish tortilla is a potato and egg omelette that’s baked.
Greece | A Spanakopita includes spinach, dill and feta.