1,577 fried egg recipes

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Nargisi puri, a stuffed Indian deep-fried bread with a spiced egg and potato filling. Crispy golden dough wrapped around a savory masala center, served with yogurt.

Anaheim or poblano peppers stuffed with herbed goat cheese, mozzarella, shallots, and fresh basil, then egg-dipped and fried golden. An elevated take on classic chiles rellenos.

Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.

Deep-fried asparagus spears coated in egg wash and bread crumbs, finished with freshly grated Romano cheese. Blanched first for a tender center with a crispy shell.

Homemade funnel cake with a simple batter of flour, egg, and milk fried golden in swirling patterns and dusted with powdered sugar. County fair flavor at home.

Stir-fried chicken shreds with bean sprouts, snow peas, and water chestnuts in a classic Chinese wok technique. Egg white velveting keeps the chicken silky and tender.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Pork and oyster egg roll filling with mushrooms, red pepper, scallions, and a drizzle of sesame oil. Stir-fried fast, loaded with umami, and ready to wrap.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.