Egg dish

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Egg dish with typical ingredients in Lower Austria

As egg dish (in Austria: scrambled eggs , french .: plat aux œufs ; Engl .: egg dish ) in the German-speaking courts are called, which mainly from chicken eggs are produced. Forms of preparation and flavors vary depending on the regional origin. In Austria , the term is usually understood to be scrambled eggs .

One restriction when serving is not to use silver dishes , as chemical processes turn black due to the formation of silver sulfide .

Preparation variants

Pancakes (French pannequets)

Omelets (French omelets)

Poached eggs (French Œufs pochés)

Boiled eggs

  • Eggs in a glass (French Œuf en verre)
  • Hard-boiled eggs (French Œufs durs)
  • Soft-boiled eggs (French Œufs a la coque)
  • Wax-boiled eggs (French Œufs mollets)
  • Stuffed eggs (French Œufs farcis)


  • Eggs cooked in the oven
    • Eggs in a bowl (French Œuf en cocottes)
    • Fried eggs (French: Œufs frits)
    • Shaped eggs (French Œufs moulés)
    • Egg pie / egg tart (French Bouchées aux œufs / Flan aux œufs)
    • Egg lard
  • Fried eggs
  • Desserts
  • With tomatoes


  • Richard Hering - Lexicon of the Kitchen, Giessen 1990

Web links

Commons : Egg dish  - collection of images, videos and audio files
Wiktionary: Egg dish  - explanations of meanings, word origins, synonyms, translations