An ideal scrambled egg dish has a soft and creamy consistency. The organic grain-fed egg is an excellent choice for this—and, broadly speaking, they're safer than conventional farm eggs to enjoy soft and lightly cooked.

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Thai eggs are great for pan-frying. The ratio of egg whites to yolk are almost 1:1, and the yolk tastes rich without any odd aftertaste.

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The popular tamago kake gohan, or Japanese-style rice with raw egg, is all about simplicity: a bowlful of hot steamed rice topped with fresh raw Japanese egg and a drizzle of soy sauce. Look for eggs that come from chickens fed predominantly with corn and cared for under strict health regulations.

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The Hubei egg’s orange yolk makes it a vivid ingredient in fried rice. Crack the egg into the wok and use a quick tossing and turning motion with a spatula allow the deep yellow egg mixture to set in the pan’s heat.

The essential topping for Eggs Benedict is best made with Spanish eggs, whose lighter egg flavour gives richness but less of a cloying feeling when enjoying with butter-rich Hollandaise sauce.

The silkie fowl egg has all the essential nutrients of a conventional chicken egg without the high cholesterol content. The silkie fowl egg is best enjoyed hard-boiled which retains the egg’s nutrients, although the egg has a slightly gamier taste compared to a chicken egg.

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