Kwek kwek is a traditional snack in the Philippines made from quail eggs that are fried in a unique batter of flour, cornstarch, and annatto powder, which gives the eggs their unusual orange color. The fried morsels are served with a spicy and sour sauce and are a staple for local street vendors. Kwek kwek is a type of “tokneneng” — a category of street food that includes boiled chicken or duck eggs.

Aussies took an American classic — the cheeseburger — and made it even better. A “burger with the lot” is a sandwich piled high with a beef patty, cheese, tomato, beetroot, onions, lettuce, bacon, and most importantly, an egg. Sometimes, especially during the summer, a pineapple slice is also added.

Originated in the Ottoman Empire, today brik is commonly found in Tunisia, but you’ll also see variations in neighboring Algeria, where it's called borek. The triangular pocket is fashioned from paper-thin sheets of filo dough called Malsouka. A whole egg is tucked inside, held in place by a flavorsome and well-seasoned tuna, parsley, harissa and potato mixture. Ideally, the egg should still be runny when you bite into the golden, crisp pastry.

Don't worry, the Ugandan “rolex” isn't as pricey as it sounds — it's a classic street food in the East African nation that consists of a flat omelet rolled inside a chapati (flatbread) and stuffed with vegetables such as chopped tomatoes, shredded cabbage, and diced onion. Street vendors originally called the dish "rolled eggs," which sounded like "Rolex" to some visitors, and gradually the name stuck.

Loco moco is a Hawaiian comfort food that was invented around the end of World War II. It was influenced by similar dishes in Asian countries. The dish consists of a heaping pile of white rice topped with ground hamburger or a patty, a fried egg or two, and a generous helping of brown gravy. Other toppings include ketchup, hot sauce, or soy sauce. The eccentric dish got its name from the Portuguese and Hawaiian pidgin word for “crazy,” which is “loco.”

Zabaglione is a scrumptious, boozy dessert from Italy that uses just three simple ingredients: raw egg yolks, sugar, and wine. It’s cooked slowly over a double boiler, whipping the eggs and sugar together with a sweet fortified wine, typically Marsala. Pour the light custard creation into champagne or sorbet glass and serve it warm with berries.

Egg coffee ("cà phê trúng”) is the signature drink of Hanoi, Vietnam. Although it conjures up an image of scrambled eggs in coffee, the drink is a sweet delight, served with rich Vietnamese coffee topped by a meringue-y egg white foam swimming on the surface. Cafe Giang claims the coffee as its own invention, although it’s served both hot and cold all over the city.

Mooncakes are a traditional treat during China’s Mid-Autumn Festival, which typically falls in September or October. It is a small cake made with flour and golden syrup (for its golden color) and is typically filled with rich lotus paste and taro coconut. Traditional mooncakes also feature a salted duck egg yolk in their center, meant to represent the centerpiece of the festival: a full moon.

This savory steamed egg custard from Japan makes a tasty hot appetizer with a silky texture that is similar to flan. “Chawan” refers to the traditional rice bowl or tea cup in which the dish is served, while “mushi” translates to steamed. The eggs take on their flavor from the blend of soy sauce, mirin (a tangy rice wine similar to sake), and dashi.

Crunchy and flaky on the outside, soft and custardy on the inside, pastel de nata are a signature Portuguese dessert. The egg custard tart is made using a dough called massa folhada, which is similar to puff pastry. The dough is hand pressed into individual pastel de nata pans that are baked in 800-degree ovens to produce the famously flaky layers and brûléed finish on top of each tart.

The French soufflé was popularized in 1814 when chef Marie-Antoine Carême published the cookbook “Le Pâtissier Royal Parisien.” Today, soufflés come in a range of flavors, from sweet to savory, but their bases are always egg whites, which makes for a fluffy texture as the eggs expand while being cooked. The name of the dish means “to inflate.”

While it’s up for debate which chef invented eggs Benedict, the dish originated in New York City during the late 1800s. Both competing theories posit the dish was named after a particular restaurant goer. One story is that chef Charles Ranhofer of Delmonico’s Restaurant made it for a regular, Mrs. LeGrand Benedict. The other theory is that it was invented in 1894 at the Waldorf Hotel for a gentleman named Lemuel Benedict.

Now a staple in American Southern cooking, deviled eggs have been around for centuries. The ancient Romans were the first to eat boiled eggs with spices, which is likely what inspired early deviled egg recipes in the Middle Ages. In the 13th century, Andalusia, Spain, was the first to create a recipe for hollowed-out hard-boiled eggs, whose yolks were mixed with spices and other ingredients, and stuffed back into the egg.

The literal translation of this popular dish is “rancher’s eggs” or “country-style eggs," because huevos rancheros originated as a hearty breakfast for ranch hands in Mexico. It is made with fried corn tortillas topped with refried beans, fried eggs, and ranchero salsa. Sometimes, extra toppings such as chorizo or avocado are added.

Scotch eggs don’t actually come from Scotland. This tasty treat — an egg wrapped in sausage meat and breadcrumbs — is thought to have originated in mid-18th century England as a traveler’s snack for the wealthy (a more discreet version of a hard-boiled egg). Originally called "Scotties," the eggs were covered in a creamy fish paste that was later replaced by sausage.

Shakshuka (which loosely translates to "all mixed up") has exploded in popularity, even well outside the Middle East and North Africa, where the dish has been a staple for centuries. Poached eggs sit atop a hearty sauce composed of tomatoes, onion, garlic, peppers and olive oil. The addition of spices like cumin, paprika, cayenne pepper, and nutmeg adds a layered complexity of flavors.

Egg drop soup is typically made with chicken broth. Once the broth is hot enough, eggs are “dropped” into the soup and whisked to form clusters as they cook. Other common ingredients include tofu, scallions, sesame oil, peas, and mushrooms. This soup is so popular that it is found in Chinese restaurants around the world, where it is often served as an appetizer.

The name “frittata” comes from the Italian word for “fried,” which is “friggere.” This dish features beaten eggs mixed with cheese, herbs, vegetables, spices, and sometimes meat. The mixture is poured into a pan, fried, then finished in an oven or broiler for a slightly crisped texture. It is served cut into wedges, similar to a quiche (sans pie crust), and can be found all over Italy.

Quiche is a mainstay of French cuisine, served at breakfast, brunch, or lunch. It's made of egg custard (eggs, milk or cream, and seasoning) baked into a pie crust. Quiche often features at least one type of cheese and usually some vegetables or meat. Quiche Lorraine, one of the most popular recipes, includes caramelized onions, bacon, and Gruyère cheese.

The flour and corn tortillas that originated in Mexico and Central America have little in common with the Spanish tortilla beyond their round shape. In Spain, a “tortilla” is a frittata-like dish of eggs and potatoes, often referred to as a Spanish omelet. Many consider it to be Spain’s unofficial national dish. It can be served any time of day — for breakfast, as a snack, or as part of tapas.