Recipes with egg

483 recipes. Page 1 of 21

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Akashiyaki (Soft Egg-Dashi Octopus Dumplings)

Soft rounds of egg-rich batter, each holding a piece of boiled octopus, are dipped into clear dashi, warm or cold, in this specialty of Akashi in Hyogo. The batter uses refined wheat starch alongside flour, and because that starch stays tender when heated and the batter is heavy with egg and dashi, the result is far softer and moister than takoyaki. Locals long called it tamagoyaki. One story traces it to egg yolks left over from making Akashi-dama, imitation coral ornaments that used the whites, cooked with octopus caught just offshore.

Prep 20min Cook 25min 4 servings

Baking Easy

Almond Biscotti

Shaped into a flat log, baked once, sliced on the diagonal, and baked again at a lower temperature, these Tuscan cookies earn their name, which means twice-cooked. The second bake dries them until they are hard rather than merely crisp, a style long associated with Prato. Whole almonds give each slice a toasty crunch, and lemon zest and vanilla scent the dough. Dunked in espresso or vin santo, the outside softens while the center holds firm.

Prep 15min Cook 45min 24 servings

Side dishes Easy

Korean Rolled Omelette (Layered Vegetable Egg Roll)

Slice this Korean omelette roll and you get yellow rings flecked with carrot and scallion, built from thin sheets of egg rolled up one over another, which leaves the layers soft. It sits in lunchboxes and on the everyday rice table, and a splash of milk keeps it tender even after it cools. Most failures come from the pan: too hot and the outside browns, too cool and the layers refuse to stick together.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 8min 2 servings

Rice Hard

Amami Keihan Chicken Broth Rice

A modest scoop of rice gets its toppings arranged to taste: shredded chicken, thin egg strips, simmered shiitake, green beans, miso-pickled papaya, scallion, citrus peel, and nori. Hot chicken-bone broth is then poured over generously, and the bowl is eaten lightly, almost like soup. On Amami, the earliest form resembled seasoned chicken rice, and the custom of pouring broth over it spread in the Showa era and became standard. The bones simmer with ginger for an hour, and the tenderloin is poached in that same broth, which ties the meat and the soup together.

Prep 40min Cook 90min 4 servings

Stir-fry Medium

Goya Champuru (Bitter Melon and Island Tofu Stir-Fry)

No champuru goes without firm Okinawan island tofu. Here it is torn into large pieces and browned first; thin slices of goya get a short stir-fry and a coating of egg, and then boiled pork belly and the tofu go back in. It started as summer home cooking and is now on Okinawan tables all year.

🏠 Everyday

Prep 20min Cook 40min 4 servings

Street food Easy

Korean Bacon Egg Toast (Buttery Griddle Bacon Egg Street Sandwich)

Bacon, bread and eggs all cook one after another in the same pan, and the bread, toasted in butter, comes out crisp enough to seem almost fried. A tablespoon of ketchup is spread thinly to the edges and the sugar scattered evenly to keep the sweetness from piling up in one bite. Shredded cabbage tucked in adds crunch and bulk.

⚡ 20-Minute Recipes

Prep 5min Cook 10min 1 serving

Desserts Hard

Bomboloni (Italian Cream-Filled Deep-Fried Yeast Doughnuts)

An enriched dough of bread flour, milk, egg, and butter fries into a thin, crisp shell around a soft, airy crumb. The dough stays a little tacky after kneading; working in extra flour to tame it is the usual way to end up with a heavy, bready center.

Prep 35min Cook 20min 4 servings

Soups Medium

Avgolemono Soup (Greek Egg-Lemon Chicken Rice Soup)

Rice and chicken breast cook in the stock first, then eggs beaten with lemon juice turn the broth thick and tart. Hot stock is whisked into the eggs a ladle at a time to warm them, and once they are in the pot the soup never comes back to a boil.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Pancakes Easy

Korean Mushroom Pancake (Crispy Shiitake and King Oyster Jeon)

King oyster and shiitake mushrooms go into the same pan together. The batter is only a thin coat, so once fried, the mushrooms' aroma and chewy grain come through ahead of any taste of flour.

Prep 15min Cook 10min 2 servings

Stews Easy

Korean Dried Pollack Stew

Dried pollack strips, tofu and eggs make up nearly the whole list. The pollack toasts in sesame oil for two or three minutes, until it smells nutty, and only then does the water go in. The broth stays clear, but that toasting keeps it from tasting thin. Beaten egg poured into the boiling broth spreads into fine threads.

Prep 30min Cook 25min 2 servings

Steamed Easy

Korean Braised Tofu and Egg

A few shallow cuts in each boiled egg let the soy sauce get past the slick white, which turns brown in the pot. The tofu and eggs keep for about five days in the fridge, and they are better after a day or two, once the seasoning has gone deeper.

🍱 Lunchbox

Prep 10min Cook 20min 2 servings

Noodles Medium

Korean Andong Guksi (Clear Beef Broth Celebration Noodles)

Packaged wheat noodles, cooked separately and laid in a clear broth of brisket and beef bones, make this a home version rather than a re-creation of traditional geonjin guksu, whose noodles are kneaded with soybean flour. The broth is not meant to turn milky and gelatinous like a long-boiled bone stock; about 70 minutes of gentle simmering, or longer if the brisket is still tough, is enough. Soaking, blanching, and boiling the noodles add time on top of that. Each bowl is topped with shredded brisket, zucchini, and separate strips of yolk and white omelet.

Prep 25min Cook 90min 4 servings

Pasta Hard

Bulgogi Meatball Tomato Spaghetti

Ground beef seasoned like bulgogi, with soy sauce, sugar, and garlic, simmers in a tomato sauce, where the sweet-salty soy meets the acidity of the tomatoes. Searing the meatballs first leaves a browned crust that melts into the sauce and deepens it. Breadcrumbs and egg hold moisture, so the meatballs stay tender through the simmer instead of drying out.

Prep 25min Cook 30min 4 servings

Salads Easy

Chef Salad

Ham, turkey, cheddar, hard-boiled eggs, and cherry tomatoes go onto a bed of romaine in neat, separate rows, enough protein to make the chef salad an American main course rather than a side. The honey mustard dressing waits on the side, so the lettuce stays crisp to the last bite.

🥗 Lighter Meals

Prep 15min Cook 10min 2 servings

Western Medium

Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)

Small beef meatballs are browned only on the outside, then finish cooking in an onion and tomato sauce with a little paprika. The sauce tastes fuller after a day, so it can be made ahead and served with bread or rice.

Prep 20min Cook 30min 4 servings

Asian Medium

Cha Gio (Southern Vietnamese Crispy Rice Paper Spring Rolls)

Rice paper rather than a wheat wrapper sets these southern Vietnamese rolls apart: it fries into a thin, blistered shell that shatters more sharply than a Chinese egg roll. Rolling tension matters, since a loose roll bursts in the oil and an overly tight one squeezes the pork and glass noodle filling into a hard core. In the south, families gather around Tet to roll them by the hundreds.

Prep 30min Cook 20min 4 servings

Baking Easy

Almond Croissant

Croissants split, filled with almond cream, spread with a little more on top, and pressed with sliced almonds return to the oven for a second bake. Slightly stale croissants work well: French bakeries first made these to rescue day-old stock. Paris bakeries now make them on purpose with freshly baked croissants too. As they bake, the cream melts into a moist, marzipan-like filling, the almonds turn golden and crisp, and the bottoms go a little sticky.

Prep 20min Cook 15min 6 servings

Side dishes Medium

Korean Soy-braised Beef (Tender Shredded Brisket in Soy Glaze)

Lean, straight-grained eye of round pulls apart into neat shreds after simmering, and those shreds stay chewy under the soy glaze. The boiled eggs wait until the braising liquid has dropped by half; added earlier, only their outsides turn salty. Seasoning keeps moving into the meat as it cools, so the heat comes off before the broth tastes too salty, and it spends a day in the fridge before serving.

🏠 Everyday 🍱 Lunchbox

Prep 15min Cook 60min 4 servings

Rice Hard

Arancini (Crispy Sicilian Risotto Balls with Melted Cheese)

Cut one open and the mozzarella in the center stretches out of a crisp, amber breadcrumb shell. The risotto is used cold, mixed with Parmesan and worked until the grains cling together, which lets it close around the cheese without cracking.

Prep 25min Cook 25min 4 servings

Stir-fry Medium

Kottu Roti (Sri Lankan Shredded Flatbread Stir-Fry with Egg)

At Sri Lankan street stalls, kottu is made by chopping roti on a griddle with two metal blades, clattering away; at home a knife and a single pan do the job. The bread soaks up curry powder and soy sauce among cabbage, carrot and egg, and only its edges turn a little crisp.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Street food Easy

Bite-Sized Mini Hot Dogs

Vienna sausages coated in pancake-mix batter and pressed breadcrumbs fry up into hot dogs small enough for one bite. A 30-second blanch strips surface fat from the sausages so the batter grips instead of sliding.

Prep 15min Cook 15min 4 servings

Desserts Easy

Fukuregashi Brown Sugar Steamed Cake

Baking soda and vinegar react in the batter and push this thick brown sugar cake high in its cloth-lined colander. In Kagoshima it is also called soda-gashi or fukurakan for that soda rise. It grew out of the Satsuma domain's Edo-period control of sugarcane and brown sugar, and was once eaten at harvest festivals and as a snack during farm work. Warm from the steamer it is fluffy; once cool it turns chewy.

Prep 20min Cook 40min 8 servings

Soups Easy

Korean Garlic Chive Egg Soup

Beaten egg is poured in a circle from the edge of the pot and left unstirred for thirty seconds, so it sets into soft ribbons in the barely moving broth. Because the soup never comes to a hard boil, the even 1.5 cm tofu cubes keep their corners too.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 10min 2 servings

Pancakes Easy

Korean Chive Shrimp Jeon (Crispy Chive and Shrimp Pancake)

There is more shrimp than chives here, 200 g of it, and it is chopped coarsely with a knife so every bite still has some snap. Two eggs in the batter hold all that shrimp together when the pancake is flipped.

Prep 20min Cook 12min 2 servings