Eggs are powerhouse foods that can really help start the day right. They contain protein and amino acids that make them great breakfast items. Aside from breakfast, eggs can also be eaten at any time of the day or be included in both lunch and dinner.

The problem is that we are usually stuck with the usual scrambled or sunny side up way of serving our eggs that we often disregard them as food for lunch or dinner.

The following 4 ways to cook your eggs are fairly creative and enough to start the ball rolling for more egg-citing recipes that can be eaten at any time of the day! And for those of you that are bored, you can even purchase an egg cooker and let it do the work for you.

• Steamed Eggs

Lightly beat 4 medium eggs in a medium-size bowl with about half a teaspoon of salt. Eggs should have a silky, fluffy consistency. Add about a cup of water and stir lightly until there are no more air bubbles. Prepare a large pot with some water for steaming, about medium heat for a soft boil. Divide the mixture into 3 or 4 ramekins and place them in the softly simmering pot. Close the lid and let the mixture sit for 4-5 mins. Add toppings when eggs appear opaque. Toppings can be anything from cheese, veggies, and spices. Steam for another 5 minutes and enjoy!

• Cloud Eggs

Separate the whites from the yolk. Put the yolk aside and hand beat the white briskly to make it a bit foamy. Line a metal ring with butter and place on a medium heated pan. Carefully place the whipped egg white in the ring (about halfway) and make a well. Gently place the yolk in the well and cover with remaining egg white. Keep in mind that the white will expand so there is no need to fill the ring up to the brim. All this is done while the pan is on medium heat, adjust the heat so the initial egg white won’t burn. Flip as soon as you are finished with the remaining egg white. Scrape the side of the metal ring to prevent the egg white from sticking. Remove from heat and place on open face bread.

• Soy Sauce Boiled Eggs

Boil the eggs the way you want them or boil for 6 minutes and 45 seconds. After which you can dip the boiled eggs (peel and all!) in an ice bath to prevent them from growing dark exteriors when peeled. Peel the eggs in the ice bath and they submerged them in the soy sauce mixture. Submersion can be at least 2 hours or at the most 6 hours.

• Cured Egg Yolks

This easy as pie recipe can be used when you have yolks leftover from a different recipe. Carefully combine salt and sugar in a bowl (about 2 cups each) and then spread over an 8×8 pan. Make a well (do not expose the bottom of the pan) about two inches apart on the salt and sugar recipe. Place yolks in the depression and cover with remaining salt and sugar mixture. Cover with plastic clings wrap and chill in the refrigerator for 4 days. After 4 days, brush off salt and sugar mixture from the semi-solid yolks and rinse gently. Dry with paper towels. Place yolks on a rack in a preheated oven (150 degrees) and leave for 2 hours. Let cool before grating and using as garnish.