Ajitsuke tamago is a traditional dish consisting of soft-boiled eggs that have been soaked in mirin and soy sauce. The egg yolks should be custardy if properly prepared, and the eggs are eaten as a snack, a part of bento, or more commonly, enjoyed as a ramen topping.

The eggs are boiled for a few minutes so that the yolk remains runny, and they are then chilled and soaked (overnight or for a few days) in a combination of water, mirin, and soy sauce. This is the basic preparation, and some cooks might add their own secret ingredients to the marinade to make the eggs more flavorful.

Tortang talong is a simple Filipino dish made with a combination of roasted eggplants and lightly beaten eggs. Whole eggplants are dipped into the egg mixture and are then shortly pan-fried until the entire dish starts to resemble a crispy omelet.

This versatile delicacy is easily adapted with additional ingredients such as ground meat and vegetables, and it is traditionally served accompanied by steamed rice and tomato or banana ketchup. Inexpensive and quickly prepared, tortang talong can be enjoyed at any time of day as a hearty breakfast, lunch, or dinner.

Ispanaklı yumurta is a traditional dish that's quick, filling, and healthy. It's made with a combination of eggs, spinach, onions, olive oil, red pepper flakes, and garlic. The onions and garlic are sautéed in olive oil, followed by the spinach and red pepper flakes.

The eggs are then added to the pan, and the combination is left to simmer until the egg whites set. This dish is served piping hot, either on its own, or with crusty bread and a glass of yogurt on the side.

Menemen is a traditional spread consisting of tomatoes, eggs, peppers, and various spices. There are many version of menemen, so it can also contain garlic, cheese, spinach, sausage pieces, or onions (when menemen is served as a main dish). It is usually sold at breakfast or brunch places in Turkey, and most restaurants serve it in metal pans, with a big basket filled with bread as an accompaniment.

Most people don’t use forks, as they opt for bread as the utensil of choice, scooping up this flavorful spread in the process.

Delicately flavored soy eggs are a simple and versatile Chinese invention. Boiled and peeled eggs are submerged in the soy sauce mixture and left for a couple of hours until the salty flavors penetrate, infuse, and color the outer layer of the egg.

The simplest marinade includes a combination of soy sauce, spices and other ingredients that might include typical and authentic ingredients such as scallions, sliced ginger, chili peppers, or garlic. The marinade can be boiled or simply mixed, and eggs should not be left in it for too long, as the flavors would become overpowering. 

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.

Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. 

Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce, mushrooms, tofu, ginko nut, or steamed shrimp.

It is believed that the dish originated in Kyoto and Osaka during the Kansei period, later spreading to Edo and Nagasaki. Chawanmushi can be served hot, warm, or cold, and can be garnished with carrot shavings, Japanese parsley, or even more seafood. 

Oyster omelette originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people - Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of small oysters added to a mixture of potato starch and egg batter.

Depending on the region, cooks will sometimes add a dash of spicy chili sauce mixed with lime juice to intensify the taste of the whole dish. The city of Tainan in Taiwan is even unofficially called the snack city, especially because it offers one of the best oyster omelettes in the region - unsurprisingly so, because its coastal location ensures that it is never in lack of fresh oysters. 

Kaygana is a popular Turkish egg-based dish that can be found in numerous variations across the country. The basic version is typically prepared with just a few ingredients: eggs, flour, salt, and milk. The ingredients are mixed into a batter which is then fried in butter, and the final result is something between an omelet and a pancake.

Kaygana is often enriched with ingredients such as peppers, feta cheese, tomatoes, bacon, anchovies, eggplants, green onions, mushrooms, and even honey for the sweet versions. It is recommended to serve the dish warm, ideally with bread and a beverage of choice.