Cheap Egg Recipes for Dinner When the Budget Is Tight

It is Wednesday, the fridge is half empty, and payday is still four days away. You have a box of eggs, some sad vegetables and a bag of rice, and you want something that feels like dinner rather than a snack. Cheap egg recipes are the answer I reach for most often, because a dozen eggs turns odds and ends into a proper meal for around 1 dollar a plate.

Even after the price spikes of the last few years, a large egg usually costs 25 to 40 cents, which is still one of the cheapest sources of protein in the store. The problem is that most people only know three ways to cook them. Here are the recipes and techniques I rely on when the grocery budget is tight.

Why eggs stretch a grocery budget so well

Two eggs give you about 12 grams of protein for well under a dollar. Compare that with chicken breast at 4 to 5 dollars a pound or ground beef at 5 to 6, and the gap is obvious. Eggs also keep for three to five weeks in the fridge, so you rarely throw them away, and they cook in minutes, which saves on energy as well.

The real value, though, is that eggs bind leftovers together. Half an onion, a handful of spinach, the end of a block of cheese and last night's potatoes are not a meal on their own. Add four eggs and they become one.

Five cheap egg recipes that work as dinner

1. Fridge-clearing frittata

Serves 4, about 4 dollars total. Soften one sliced onion in a tablespoon of oil in an oven-safe skillet for 8 minutes. Add 2 to 3 cups of whatever cooked vegetables or potatoes you have. Beat 8 eggs with a splash of milk, half a teaspoon of salt and a handful of grated cheese, pour it over, and cook on low for 6 minutes until the edges set. Finish under the broiler for 3 to 4 minutes. Serve warm with a simple salad or toast. Leftover wedges make a good packed lunch the next day.

2. Egg fried rice

Serves 2, about 2 dollars. This is the best use for cold leftover rice. Scramble 3 eggs in a very hot pan and set aside. Fry 3 cups of cold rice in oil for 4 minutes, pressing it flat so it crisps. Add frozen peas, a sliced scallion and 2 tablespoons of soy sauce, then fold the eggs back in. Fresh rice turns gummy, so plan to cook extra rice the night before.

3. Shakshuka with canned tomatoes

Serves 2 to 3, about 3 dollars. Cook a chopped onion and pepper with 2 cloves of garlic, a teaspoon each of cumin and paprika, then add a 28 ounce can of crushed tomatoes. Simmer for 10 minutes until thick. Make 5 or 6 wells, crack an egg into each, cover, and cook on low for 6 to 8 minutes until the whites set but the yolks still move. Mop it up with bread.

4. Egg and potato hash

Serves 2, about 2 dollars. Dice 2 medium potatoes into half-inch cubes and fry them in oil over medium heat for 15 minutes, turning occasionally, until crisp. Add onion and any leftover greens for the last 3 minutes. Push the hash aside, fry 4 eggs in the gaps, and finish with hot sauce.

5. Savory egg pancakes

Serves 2, under 2 dollars. Whisk 3 eggs with 4 tablespoons of flour, half a cup of water and a pinch of salt. Stir in shredded cabbage or carrot and sliced scallion. Fry thin pancakes in a lightly oiled pan for 2 minutes per side. Dip them in soy sauce with a little vinegar. Cabbage costs well under a dollar a pound, so this is the cheapest dinner on the list.

Cost per serving at a glance

Prices below are rough United States supermarket figures from this autumn, using store-brand eggs at about 3.50 dollars a dozen.

Your numbers will move with local prices, but the pattern holds: eggs plus a cheap starch plus a vegetable lands close to a dollar a plate.

Buying eggs without overpaying

Most of the savings happen at the shelf, not the stove.

• Buy the 18 pack. Per egg it is usually 10 to 15 percent cheaper than a dozen, and you will use them.
• Medium eggs are fine. Recipes above work with any size. Medium eggs are often 30 to 50 cents cheaper per dozen than large.
• Check the sell-by date. Pick the box with the latest date, and open it to check for cracks before it goes in your cart.
• Store them in the main part of the fridge, not the door, where the temperature swings every time you open it.

The "eggs for every meal" plan is a mistake

A lot of frugal advice says to lean on eggs for breakfast, lunch and dinner when money is short. I think that backfires. People get sick of them within a week, then spend money on takeout to escape. It also means relying on one ingredient whose price can jump 50 percent in a month, as it did during recent bird flu outbreaks.

A better approach is to plan two or three egg dinners a week and fill the other nights with other cheap proteins such as beans and lentils. Our list of cheap lentil recipes that taste like a proper dinner pairs well here, as do one pot pasta dinners on nights you want something different. Rotating keeps both your budget and your appetite steady. If you are cooking for several people, the planning steps in feeding a family on a tight weekly grocery budget show how to fit these meals into a full week.

Frequently asked questions

What is the cheapest meal you can make with eggs?

Savory egg pancakes with cabbage or a simple egg fried rice usually come in under a dollar a serving. Both use ingredients that are cheap year round. They also use up leftovers, which saves money you would otherwise throw away.

How many eggs per person for dinner?

Two to three eggs per person is a filling portion when served with a starch such as rice, potatoes or bread. For a frittata, plan on 8 eggs for four people. If the meal has lots of vegetables or beans, two eggs each is usually enough.

Can you meal prep egg dishes for the week?

Yes, frittatas and egg muffins keep well in the fridge for three to four days in a sealed container. Reheat them gently in the microwave for 45 to 60 seconds. Fried eggs and soft scrambled eggs do not reheat well, so cook those fresh.