1,541 fried egg recipes

Fried diamond twist cookies with egg yolk dough, deep-fried crisp and dusted with powdered sugar. Scandinavian rosettes-meets-krumkake pastry also known as chrusciki or rosettes in other traditions.

A rustic German egg dish: leftover cooked beef fried with golden onions and lightly beaten eggs. Serve with cranberries and a crisp green salad for a fast, satisfying meal.

Crispy fried chicken with a double-dredge of flour seasoned with garlic salt, paprika, and poultry seasoning. The wet egg batter holds onto the seasoned coating for a craggy, shatter-crisp crust.

Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Crab fritters with a featherlight batter lifted by whipped egg whites, deep fried golden and served with a curry mayonnaise dipping sauce made bright with chutney and orange.

Cantonese-style fried rice loaded with shrimp, char siu pork, chicken, peas, and eggs. Seasoned with soy sauce, oyster sauce, and optional shrimp paste for serious wok flavor.

Vegetarian haluski, the Polish comfort dish of buttery fried cabbage and onions tossed with wide egg noodles. Five ingredients, deeply savory, and on the table in about 30 minutes.

Fattigmands bakkelese are traditional Norwegian deep-fried pastry cookies with cardamom, citron, and lemon juice. Rich egg yolk dough rolled thin, cut into diamond shapes, and fried until golden and crisp.

Hootsla, a simple Mennonite egg bread dish of day-old bread cubes browned in butter then fried with eggs and milk. A rustic 4-ingredient breakfast or supper.

Deep-fried apple fritters with diced apples in a simple egg batter, served with a homemade maple-brown sugar syrup. Crispy outside, tender and fruity inside.

Soy-and-rice-wine marinated chicken stir-fried with egg noodles, snow peas, prosciutto, and scallions, finished with a drizzle of toasted sesame oil. Better than takeout, ready in an hour.

Foolproof frying batter with flour, cornstarch, baking powder, and water. No eggs needed. Crispy, light, and works on any vegetable, fish, or seafood.

European-style apple or cherry fritter doughnuts with kirsch-scented batter and folded egg whites for a light, airy crumb. Dropped by the spoonful and fried golden, dusted with sugar.

Scallops poached in white wine with mushrooms, thickened with egg yolks and served on butter-fried bread. A classic French-style seafood dish with a rich wine sauce.