When you’re done in the kitchen, it’s going to be an egg-celent meal!
Eggs are considered a staple food in many countries and with different cultures come different ways of cooking this humble ingredient! Since we can’t physically explore the world now, let our taste buds do the traveling as we explore the world through these yummy egg recipes!
Video by: Kimono Mom
A popular dish amongst both children and adults, this egg custard dish can literally be enjoyed during any time of the day. This will be a big hit in your household, especially if you have children around!
Photo by: Ron Dollete
- A piece of Kelp
- A handful of Katsuobushi (Dried-bonito shavings)
- Eggs : Dashi → １:３
- 2 Teaspoon of soy sauce
- A little salt
- Shitake mushroom
- Japanese parsley
- Soak a piece of Kelp in a ¾ full pot of water for 20mins
- Place the pot on high heat and let water boil, remove the kelp just before the water boils
- Place a handful of bonito flakes into the boiling water, turn off the heat as soon as you put it in
- Let it sit for 1min, then filter out the bonito flakes from the dashi
- Mix the egg together with the dashi in a ratio of 1:3 (Egg : Dashi)
- Season mixture with 2 tablespoons of soya sauce and a pinch of salt
- Put chicken and mushrooms into a bowl and place the egg mixture in last
- Put the mixture in a steamer on high heat, after boiling, let it simmer for 13mins
Video by: ochikeron
This humble breakfast dish may look simple to the eye, but boy does it pack a punch! Savour the rich umami from the combination of dashi and egg. Tamagoyaki can be eaten by itself or as a side dish, together with a bowl of rice and hot miso soup.
- 3 Eggs
- 2 Tablespoons of Yamaki Kappo Shiro Dashi (White Dashi)
- 2 Tablespoons of water
- Beat eggs in a bowl, add the seasonings and mix well.
- Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface.
- Cook until half done, roll up the egg, and move it to one end.
- Pour in another thin layer of egg mixture and let it flow under the rolled egg also.
- Cook until half done and again roll up the egg.
- Repeat this until all the mixture is gone.
- Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape.
- Allow it to cool and cut it into bite-sized pieces.
3. Ttukbaegi Gyeranjjim (Fluffy Korean Eggs)
Video by: Maangchi
When done right, this savoury dish is bound to make you go ‘Jjang!’. Simple, delicious and cheap to make, the Koreans are really the best at making comfort food!
Photo by: stu_spivack
- 4 Eggs
- Chicken broth
- Green onions
- Fish sauce
- Add 1½ cups of chicken broth to a 3 cup earthenware bowl or pot. Boil over medium high heat
- Add 3 cracked eggs and 1 egg yolk to a bowl.
- Add 1 tablespoon of fish sauce and 2 tablespoons of chopped green onion to the eggs. Beat well.
- When the chicken broth starts boiling, lower the heat to a simmer.
- Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds.
- Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu.
- Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tablespoon of chopped green onion over top.
4. Mayak Eggs (Korean Marinated Eggs)
Video by: Seonkyoung Longest
Probably the easiest recipe to make on this list, simply soft-boil an egg, and let it marinate in the sauce mixture. You can prepare the eggs in the evening and enjoy it the following day as a snack!
- 6 Eggs, room temperature
- 2 Tablespoons of salt
- 1 Tablespoons of white vinegar
- 1/2 Cup soy sauce
- 1/2 Cup water
- 1/2 Cup rice syrup, corn syrup, sugar or honey
- 3 Garlic cloves, chopped
- 3 to 4 Green onions, chopped
- 1 Green chili, chopped (optional)
- 1 Red chili, chopped (optional)
- 1 Tablespoons of sesame seeds
5. Tomato Egg
Video by: Strictly Dumpling
Sweet, silky and with just a tinge of sourness, Tomato Egg is probably one of the most popular side dishes in Singapore. Just look at every cai png store when it’s halfway through lunch time! And with this recipe, you’ll be able to enjoy this treat whenever you like.
Photo by: Laurel F
- 4 Eggs
- 3 Tomatoes
- 2-3 Tablespoons of salt
- 1-2 Tablespoons of sugar
- 1 Scallion
- Cooking oil
- Chop up Scallion and cut the tomatoes in wedges
- Crack eggs into bowl and whisk
- Heat up 2 tablespoons of cooking oil on med/high heat
- Scramble eggs just until no liquid remains, then take out eggs and set aside
- Clean pan and heat another 2 tbs oil
- Throw in scallions for 10 seconds, then add the tomatoes
- Add salt and sugar then cover pan and let it cook for 2 min
- Add in eggs, break eggs apart among tomatoes, make sure all the eggs are covered in the juice
- Cook for 30 seconds, garnish with uncooked scallions and serve
Video by: Home Cooking Adventure
Although we can’t enjoy our brunch at cafes now, we can always do it at home! Impress your family or loved ones with this popular all-day breakfast dish. This fuss free dish is simple to prepare, especially when you’re feeling lazy but still want a decadent meal.
Photo by: cyclonebill
- 1 Tablespoon of olive oil
- 1 Medium onion, diced
- 2 Cloves garlic, minced
- 1 Medium red bell pepper, chopped
- 2 Cans (400g each) diced tomatoes
- 2 Tablespoon (30g) of tomato paste
- 1 Tablespoon of chili powder
- 1 Tablespoon of ground cumin
- 1 Tablespoon of paprika
- Chili flakes, to taste
- 1 Tablespoon of sugar
- Salt and freshly ground black pepper
- 6 Eggs
- Fresh parsley/cilantro for garnish
- Heat olive oil in a frying pan over medium heat. Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
- Add red bell pepper and continue to cook for 5-7mins over medium heat until softened
- Stir in tomato paste and diced tomatoes and add all the spices and sugar.
- Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce.
- Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
- Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan.
- Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
- Garnish with fresh parsley or cilantro and serve with crusty bread or pita
7. French Omelette
Video by: Jamie Oliver
Light, airy and it even melts in your mouth! If you’re looking for the best, there’s nothing that shouts cultured food more than French Cuisine. One of the simpler dishes to make within this cuisine, 10 minutes is all you need to whip yourself a delicious egg meal.
Photo by: thebittenword.com
- 3 Eggs
- Olive oil
- Crack 3 eggs into a bowl and whisk vigorously, make sure that enough air goes into the egg mixture
- Keep whisking until mixture thickens to the consistency of mouse
- Season with salt and pepper and a drop of olive oil
- Heat a splash of olive on medium heat
- Pour the egg mixture into the pan and keep it on low to medium heat
- Add butter after 4-5 mins
- As the omelette starts solidifying, check the base to see if it has become crispy
- Remove from heat and let it rest for 5mins
- Put back on high heat for 30sec and fold the omelette
8. Scotch Egg
Video by: Gordon Ramsay
Perfect for anytime of the day, this popular English staple combines a runny half boiled egg with spicy mince meat for a one-two flavour punch. As said by Gordon Ramsay himself, feel free to experiment with this recipe and add your own twist to it, perhaps using Chinese sausage?
Photo by: Sebastian Coman Photography
- Ground sausage meat
- Grated apple
- Bread crumbs
- Vegetable oil
- Boil eggs for 4mins
- Grate apple
- Set-up egg wash station (egg wash, flour, bread crumbs)
- Mix ground sausage meat and apple together in a bowl
- Remove shell from half-boiled egg
- Take a handful of the sausage mixture and flatten it on your palm
- Place the egg in the middle of the flattened sausage mixture and spread the sausage over the egg
- Place covered egg on flour and gently roll it around, making sure that there's flour on the sausage
- Repeat the above steps for the egg wash and bread crumbs
- Lower the coated egg into a pan of hot vegetable oil for 10-12mins
9. Tortilla De Patatas (Spanish Omelette)
Video by: Spanish Cooking
It may look like a giant pizza or pie, but this is actually an omelette! Stuffed with potatoes and onions, this creamy egg dish is good as a meal itself! If you’re feeling adventurous, try adding some other garnishes like cheese or bacon!
Photo by: Andy / Andrew Fogg
- 3 Potato
- 1 Onion
- 3 Eggs
- Peel and slice potatoes and onions into small pieces that are equal in thickness
- Crack and whisk 3 eggs
- Heat a large amount of olive oil in a pan
- When oil is smoking, fry the potatoes and onions on high heat for about 4-5mins
- Season with salt, cover and let it rest on medium heat for 10-15mins
- Remove the cover and fry for another 2-3mins on high heat
- Remove the potato and onion mixture from the fire and mix with egg
- Heat a spoon of olive oil in a pan
- Pour mixture of egg, potato and onion into pan and continuously stir it for 4-5min on high heat
- Flip it over after 5-6mins
- Cook for another 3-4mins on the other side
10. Egg Masala
Video by: Spice Eats
A familiar sight if you’re a fan of having prata for supper, this unassuming egg that’s usually found together with your Biryani or Nasi Padang meals is one umami producing dish! Packed with spices and aromas, this egg dish would definitely curb your craving for supper at your local prata shop.
Photo by: Andrea Nguyen
- 4 Boiled eggs
- 2 Fried onions
- 1.5 Tablespoon of ginger garlic paste
- 1 Tomato
- 4 Tablespoon of whisked curd/yogurt
- 3 Green cardamom
- 2 Cinnamon
- 3 Cloves
- 1 Tablespoon of red chilli powder
- 1 Tablespoon of coriander powder
- ½ Tablespoon of cumin powder
- ½ Tablespoon of garam masala powder
- ½ Tablespoon of Kasuri Methi (Dry Fenugreek Leaves)
- ¾ Tablespoon of salt
- 2 Tablespoon of refined oil
- Boil the eggs, shell and cut into halves.
- Fry the sliced onions until golden. Let them cool and coarse grind in a blender.
- Chop the tomatoes and whisk the curd/yogurt till smooth.
- Dry roast the fenugreek leaves and crush it with your hand once cooled.
- Heat 2 tablespoons of oil in a pan and add the whole garam masala. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
- Add the chopped tomatoes and ½ tablespoon of salt. Cook on medium heat for 2 mins and add the red chilli powder, coriander powder and cumin powder.
- Mix and cook on low heat for 2-3 mins.
- Switch off heat or keep heat to minimum and add the whisked yogurt. Keep stirring for a minute and then switch the heat back. Keep stirring and cooking on low heat for another 2-3 mins till the yogurt is cooked and oil separates.
- Add the crushed fried onions, mix well and cook on low heat for 2 mins till oil separates.
- Add the garam masala powder, mix and cook for a minute.
- Add 150 ml of water and simmer for around 2mins.
- Add the fried egg halves yellow side down and cook on low heat for 2 mins.
- Flip the halves using a spoon and sprinkle and cook for 2 more mins.
- Sprinkle the Kasuri Methi powder on top.
- Mix gently and simmer for around 2 mins till done.
- You may add little water and salt for seasoning if required.