10 Egg Recipes From Around The World To Make At Home

When you’re done in the kitchen, it’s going to be an egg-celent meal!

Japan

1. Chawanmushi

• A piece of Kelp
• A handful of Katsuobushi (Dried-bonito shavings)
• Eggs : Dashi → １:３
• 2 Teaspoon of soy sauce
• A little salt
• Chicken
• 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

2. Tamagoyaki

• 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.

South Korea

3. Ttukbaegi Gyeranjjim (Fluffy Korean Eggs)

• 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)

• 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

China

5. Tomato Egg

• 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 

Tunisia

6. Shakshuka

• 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

France

7. French Omelette

• 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

England

8. Scotch Egg

• Eggs
• Ground sausage meat
• Grated apple
• Flour 
• 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

Spain

9. Tortilla De Patatas (Spanish Omelette)

• 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

India

10. Egg Masala

• 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.

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