Food
‘My favourite way to eat eggs is…’: From our favourite foodies
by Sarah Alcock
It's Fry-day and it's World Egg Day! To celebrate the wonderful, versatile, protein-packed ingredient, we asked a few top chefs and foodies for their eggspert suggestions on how to serve up the humble egg.
Maunika Gowardhan, Indian chef and food writer
My favourite is definitely a masala omelette for breakfast with turmeric, chilli and coriander – delicious!
![Masala-Omelette-32-700x467.jpg](/uploads/media/960x/08/3018-Masala-Omelette-32-700x467.jpg?v=1-0)
Emma Franklin, assistant food editor
I just love them boiled and sprinkled with salt. And for a special treat the eggs should be diddy and the salt, celery.
![QUAIL_108581_560_730_8ac8f80de8fac8d052c39c36e2e142ea.jpg](/uploads/media/960x/09/3019-QUAIL_108581_560_730_8ac8f80de8fac8d052c39c36e2e142ea.jpg?v=1-0)
Tamsin Burnett-Hall, managing food editor
My recipe for scrambled eggs with feta!
![ScrambledEggsFetaSpinach560_f7d87ff9db78396e108f7ec708bcfd67.jpg](/uploads/media/960x/00/3020-ScrambledEggsFetaSpinach560_f7d87ff9db78396e108f7ec708bcfd67.jpg?v=1-0)
Felicity Cloake, food writer
Retro they may be, but you can't beat a spicy devilled egg...
![4a3460d6-12e6-4350-bbb5-cd3e6a18cf76-2060x1236.jpeg](/uploads/media/960x/01/3021-4a3460d6-12e6-4350-bbb5-cd3e6a18cf76-2060x1236.jpg?v=1-0)
Billy and Jack, MasterChef finalists
Ham, fried Burford Brown egg and triple cooked wedges with truffle sauce. Or sourdough pain perdu (posh eggy bread!) with date, treacle and rum syrup.
![Truffle-egg.jpg](/uploads/media/960x/02/3022-Truffle-egg.jpg?v=1-0)
Dan Doherty, executive chef at Duck and Waffle
I'm obsessed with eggs, good eggs, that is - they are totally worth the extra price. I love boiled eggs and soldiers or a decadent baked egg in wild mushroom cream with cheese and truffle.
![Screen_Shot_2016-10-14_at_12.00.55.png](/uploads/media/960x/03/3023-Screen_Shot_2016-10-14_at_12.00.55.png?v=1-0)
Leah Hyslop, food director
It's a bit retro but I love a soft-boiled duck egg with tender British asparagus for dipping – it's my idea of heaven.