Al Gyeran Jjim
(Steamed Eggs With Salted Pollack Roe) from “Korean Home Cooking” by Sohui Kim with Rachel Wharton(Abrams).
(Smooshed Potato and Egg) from “Bottom of the Pot” by Naz Deravian (Flatiron Books).
Deviled Egg Salad Sandwiches
From “Carla Hall’s Soul Food” by Carla Hall with Genevieve Ko(Harper Wave).
Flatbread Pastries Stuffed With Egg
From “Ethiopia” by Yohanis Gebreyesus (Kyle Books).
Naem Khua Kap Khai
(Fermented Pork Stir-Fried with Egg) from “The Food of Northern Thailand” by Austin Bush(Clarkson Potter).
Creamed Spinach With Fried Egg
From “The German Cookbook” by Alfons Schuhbeck(Phaidon).
India By Way of California
Egg Salad With Toasted Coriander
From “Seasons” by Nik Sharma(Chronicle Books).