By Risha Ganguly
One of the most commonly eaten dishes, boiled eggs can be consumed as they are, made into a salad or stuffed in a sandwich.
The bright yellow sun-like runny yolk and slightly crispy brown edges of the egg white make the perfect partner for a toast in breakfast.
Egg bhurji, the Indianized version of scrambled eggs, with makkhan-pao has been one of the most loved breakfast combinations.
They are often confused with sunny side up. Easy over eggs are cooked by flipping the egg to form a film over the yolk, unlike the former.
The classic, versatile, delicious omelette can be prepared in a minute, or made into an extravagant meal with veggies, meat and spices.
This method involves boiling an egg in water, but without its outer shell to create a soft, steamed consistency.
Eggs are fully cooked without flipping them at all. This is done by pouring hot butter or oil continuously on top of the yolk.