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.

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. 

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.

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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.