I'm an eggs-over-easy girl myself. But the rest of Illinois disagrees!
Eggs aren’t just breakfast staples that are full of protein, they’re an absolute way of life! OK, that might be a bit dramatic, but almost everyone has eggs on the weekly grocery list. And with all of the amazing egg recipes out there, it can be hard to choose your favorite. Trust me when I say there are recipes for every single egg in your fridge right now. It’s true!
But have you ever wondered about the most popular egg recipes in each state? Well, no more searching—we’ve got it all right here!
How Each State Likes Their Eggs
Via Pantryandlarder.com
Based on the chart by Pantry & Larder, there are five main ways Americans enjoy their eggs:
Boiled eggs: 17 states
Fried eggs: 10 states
Omelet: 9 states
Poached eggs: 10 states
Scrambled eggs: 5 states
The most popular egg overall is the boiled egg, with 17 states claiming it as their favorite. Weirdly enough, they’re almost all in the north except for Texas. That includes my home state of Illinois, too. Poached eggs came in a strong second place with 10 states to their name (including DC). Plus, they’re easier to make than ever when you learn how to make a poached egg in the air fryer. I really thought scrambled eggs were going to be higher up on the list, but sadly they came in last with just five states.
Fried eggs are beloved in the southeast, but it seems that poached eggs and omelets like to spread the love around. While I don’t make have all the time, the best egg breakfast I ever had was an eggs Benedict with hollandaise sauce. I’ll never forget it.
How Every State Prefers Boiled Eggs
Via Pantryandlarder.com
There are a handful of ways to boil eggs, but the two methods we’re seeing here are hard and soft-boiled.
Hard-boiled eggs: 30 states
Soft-boiled eggs: 21 states
Hard-boiled eggs take the favorite by a large margin! And, as we mentioned earlier, there seems to be a clear divide between the northeast and southwest states. For the most part, you’ll find that northern states favor hard-boiled eggs while southern and western states seem to prefer soft-boiled.
Not every region is the same, though. Oklahoma, Mississippi, Alabama, South Carolina and Florida are part of the hard-boiled team while Massachusetts, Connecticut, Rhode Island, New Jersey, DC and Maryland are team soft-boiled.
Growing up in Chicago, I had hard-boiled eggs all the time as a kid. They’re still some of my favorite snacks today! But it wasn’t until I was much older that I even realized there was such a thing as soft-boiled eggs. I can’t deny my northern roots, though. You can even make Instant Pot hard-boiled eggs!
Fried eggs come in many shapes and forms, but we’re focusing on four main styles for this breakdown:
Over-easy eggs: 25 states
Over-medium eggs: 16 states
Over-well eggs: 1 state
Sunny-side-up eggs: 9 states
Over-easy eggs take this round with half the country behind them. That’s incredible! Over-medium eggs are next with 16 states. It can be difficult to fry an egg the exact way you want, but all you need is practice. Sometimes they’re too crispy on the bottom, or they’re too hard in the middle. Over-easy eggs should be flipped with a runny center. Over-medium eggs should be flipped with a semi-runny center.
Florida is the lone wolf with its favorite fried egg recipe being over-well eggs. That means the egg is flipped and the yolk is completely hard. (That’s how I used to make them when I first started learning to cook my own eggs.)
The west coast prefers an over-medium egg while the north leans toward an over-easy egg. My mom always made over-easy eggs growing up, and I came to love them quite a bit. I’ll have a sunny-side up egg every once in a while, too. They’re fantastic when you cook them in a ring of bell pepper…trust me!
Italian Baked Eggs & SausageThis isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. —Shelly Bevington-Fisher, Hermiston, Oregon
Scotch EggsA crispy coating made with cornflakes and pork sausage dresses up this Scotch egg recipe. They're fabulous hot out of the oven. Or enjoy them cold for a snack. —Dorothy Smith, El Dorado, Arkansas
Cheddar-Butternut Squash ClafoutisI came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. —Joseph A. Sciascia, San Mateo, California
Open-Faced Frico Egg SandwichThe layer of melted and crisped cheese—the frico—is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York
Spinach-Egg Breakfast PizzasI like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Sausage and Eggs over Cheddar-Parmesan GritsThese creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. —Debbie Glasscock, Conway, Arkansas
Cheesy Breakfast Egg RollsWhether you have to run out the door in the morning or you take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg and sausage mixture can be made the night before, so in the morning, just roll, fry and go! —Anne Ormond, Dover, New Hampshire
Poached Egg Buddha BowlsI love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Mushroom & Spinach Eggs BenedictThere are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi
Yankee RancherosAfter my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas
Vegetable, Steak and EggsLow-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Linguine with Fried Eggs and GarlicThis recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. —E. Gelesky, Bala Cynwyd, Pennsylvania
Bacon 'n' Egg GravyMy husband, Ron, created this wonderful bacon gravy. It's home-style and old-fashioned. Sometimes we ladle the gravy over homemade biscuits. Served with fruit salad, it's a great breakfast. —Terry Bray, Winter Haven, Florida
Pressure-Cooker Eggs in PurgatoryTomatoes and red pepper flakes add spicy zing to these saucy eggs. Serve them with toasted bread or sauteed polenta rounds for an unforgettable morning meal. —Nick Iverson, Milwaukee, Wisconsin
Denver Omelet SaladI love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Easter Egg BreadI've made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia
Red Pepper Cornmeal SouffleI use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California
Shiitake and Manchego ScrambleThis savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey
Bacon Egg CupsThese adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. —Carol Forcum, Marion, Illinois
Open-Faced Prosciutto and Egg SandwichWe love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri
Dilled Salmon Omelets with Creme FraicheThis is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont
Italian Cloud EggsDrop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Breakfast BurgerMy husband is big on eggs and bacon, so I wanted to merge his breakfast favorites with a grilled burger for an over-the-top treat. Topping it with my homemade blackberry jam sealed the deal. —Tina Janssen, Walworth, Wisconsin
Corn Cakes with Poached EggsThese easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
Mushroom and Brown Rice Hash with Poached EggsI made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia
Egg-Topped Avocado ToastWe always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Fiesta Scrambled EggsI love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
Cheeseburger Omelet SlidersA cheeseburger inside an omelet? Yes, please! This fun twist on two breakfast and dinner faves is easy to assemble and delicious any time of day. —Denise LaRoche, Hudson, New Hampshire
Ham & Brie StrataThere's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. —Elisabeth Larsen, Pleasant Grove, Utah
Sweet Potato and Egg SkilletI try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. I created this recipe with the purpose of feeding my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Mission Viejo, California
Mexican Rice with Poached EggsThis Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Mushroom-Avocado Eggs on ToastTwo of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
Hash Brown Nests with Portobellos and EggsHash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
Spiral Omelet SupremeThis roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK.
—Debbie Morris, Hamilton, Ohio
Slow-Cooker Chorizo Breakfast CasseroleMy kids ask for this hearty slow-cook casserole for breakfast and dinner. I’ve served it with white country gravy or salsa. It’s delightful either way. —Cindy Pruitt, Grove, Oklahoma
Fiesta Egg & Potato BoatsOn a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
Tex-Mex Breakfast HaystacksI love haystacks and wanted to make a fun Tex-Mex recipe for my family. Adding panko crumbs and cheese to the hash browns before cooking gives them a wonderful golden brown color and crisp texture. —Donna-Marie Ryan, Topsfield, Massachusetts
German Potato OmeletThis is an old German dish that all of us kids enjoyed when we were growing up. With a side of toast and jam, this flavorful omelet is sure to make your family as happy as it made all of us. —Katherine Stallwood, Richland, Washington
Ham & Egg PocketsRefrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Creamy Pesto 'n Bacon Eggs BenedictOne of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Chorizo & Grits Breakfast BowlsWhile growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
ShakshukaShakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Make-Ahead Eggs Benedict Toast CupsWhen I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
Chorizo and Eggs RancheroFor a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
Having always wanted a career in writing, Melany couldn't have found a better place than Taste of Home to begin. When she's not scribbling in her notebook or working at her computer, she can be found experimenting with new recipes or relaxing with a book and her cats.
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