Heat ghee in a pan over high heat

Add green chilies and onions, cook until softened

Add ginger-garlic paste and cook until raw smell is gone

Add turmeric and red chili powder, toast spices in ghee

Add tomatoes and let acid deglaze the pan

Crack eggs directly into the pan and scramble

Add salt when eggs are almost set

Finish with chaat masala and cilantro

Serve with buttered pav bread

For French style: melt butter in a saucepan

Break eggs and add black pepper and sea salt

Cook eggs over low heat, stirring constantly with spatula then whisk

Stop cooking when eggs reach desired consistency

Add creme fraiche to stop cooking and add creaminess

Garnish with chives and serve with buttered sourdough

For American style: melt butter in a skillet

Add milk to eggs and whisk

Cook over medium heat, pushing eggs toward center as they set

Cook for about 2 minutes until soft and fluffy

Serve with bacon, toast, and coffee

For Algerian omelette frit: melt butter in a pan

Add thin-cut French fries and keep scrambling at low temperature

Add eggs and continue scrambling to keep them soft

Add fries with cumin and parsley

Serve with harissa mayo

For Korean kan chim: prepare bain-marie with hot water

Mix eggs, anchovy stock, and salty shrimp in a bowl

Pour mixture into ceramic bowl and place in bain-marie

Cook until egg mixture puffs up and sets

Garnish with sesame oil, seaweed powder, black pepper, and scallions

For Nigerian egg sauce: heat oil in a pan

Add onions and habanero peppers, cook until fragrant

Add cherry tomatoes and red bell pepper

Let everything simmer together

Add eggs and scramble until cooked

For Chinese tomato and egg: heat wok and add oil

Add whisked eggs with white pepper and cooking wine

Push eggs around to fry bottom side, then remove

Add white part of scallion and garlic to wok

Add finely chopped tomatoes to make sauce

Add tomato chunks and cook until slightly soft

Add salt, sugar, and MSG

Return eggs to wok and add scallions and sesame oil

Serve over rice

For Japanese soboro gohan: mix eggs with milk, sake, and sugar

Melt butter in a pan over low heat

Pour egg mixture and stir constantly to create soft curdles

Remove from heat occasionally to retain silky texture

Season ground chicken with ginger, soy, mirin, sugar, and vinegar

Cook chicken separately until done

Arrange eggs and chicken on rice and garnish

For Brazilian farafa: melt butter in a pan

Add onions and garlic, saute until color changes

Add eggs and salt, scramble until creamy

Add roasted cassava flour and black pepper

Serve with picana beef and scallions

For Indonesian telur padang: heat oil in a pan for deep frying

Add garlic powder and chicken bullion to eggs

Add Asian shallots, scallions, and sliced chili

Sprinkle salt and fry until slightly crispy

Pour hot oil over top for even cooking

Serve with rice and sweet soy sauce

For Georgian ghee butter eggs: heat ghee in a pan

Add chopped tomatoes and fresh herbs (cilantro, parsley, dill, opal basil)

Add onions and salt

Add eggs and cook until delicate and soft

Sprinkle with fresh herbs and serve with bread

For Colombian huevos pericos: melt butter in a non-stick pan

Add onions and white part of scallions

Add tomatoes and make sofrito

Season with salt and pepper

Add eggs and keep moving, maintaining soft creamy texture

Serve on arepa corn bread with avocado, cilantro, and scallions

For Turkish menemen: heat olive oil in a pan over medium heat

Add onions, peppers, and crushed pepper

Add oregano and salt

Add eggs and keep stirring until perfect texture is reached

Serve with bread

For Ukrainian scrambled eggs: heat oil in a pan

Add sliced kielbasa and cook

Pour eggs over kielbasa and scramble

Garnish with fresh dill

Serve as a traditional Ukrainian breakfast