Recipes with egg

483 recipes. Page 14 of 21

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Korean Shrimp Jeon (Egg-Battered Pan-Fried Shrimp Pancake)

Butterflied flat along the belly, the shrimp cook evenly and hold a thin flour-and-egg coat better than whole ones would. The trap with saeu-jeon is color: the coating turns pale gold and the surface turns pink well before the thickest shrimp are opaque at the center. Translucent flesh in the middle means more time in the pan, while firm, opaque shrimp should come out right away so they do not toughen. Lemon wedges on the side add a bright finish.

Prep 15min Cook 10min 2 servings

Western Medium

Rhode Island Clam Cakes

Unlike a breadcrumb-bound crab cake, these fritters get their body from a batter that puffs as it fries, with chopped clam scattered through the crumb. Canned cooked clams skip purging and steaming, but the drained meat and the liquid are measured separately; tipping in the whole can thins the batter until the fritters spread flat. Large pieces of clam poke out of the batter and scorch in the oil, so everything is chopped small. The first fritter, cut open, shows whether the rest need more time or a cooler pot.

Prep 15min Cook 25min 4 servings

Baking Medium

Carrot Cake with Cream Cheese Frosting

Made with vegetable oil rather than butter, this cake stays soft even straight out of the fridge. Finely grated carrot gives off moisture as it bakes and keeps the crumb moist, alongside cinnamon, nutmeg and coarsely chopped walnuts. A tangy cream cheese frosting goes on top.

Prep 25min Cook 40min 10 servings

Rice Medium

Korean Omelette Rice (Ketchup Fried Rice in Egg Wrap)

Ketchup rice, fried in butter with ham, vegetables and peas, is folded inside an egg still moist in the middle, using the curve of the pan. Cut into, the half-set egg runs over the rice, and the peas show up as flecks of green.

Prep 10min Cook 15min 2 servings

Pancakes Easy

Korean Shiitake Tofu Pancake

Chopped shiitake, crumbled tofu, carrot and scallion go into one batter, which is spooned into small, flat rounds. Chopping the mushrooms a little coarser gives them more chew. A sauce of soy, vinegar and sesame seeds goes on the side.

Prep 20min Cook 14min 2 servings

Western Medium

Rote Bete Knödel (Austrian Beet Bread Dumplings)

Beets blended with milk turn these Austrian bread dumplings a vivid red. Stale bread cubes soak up the beet milk, eggs, and Parmesan for 15 minutes so the mixture binds; flour then firms it enough to hold a round shape. Served warm, they take well to melted butter and more grated Parmesan.

Prep 20min Cook 20min 3 servings

Baking Medium

Castella Cake (Japanese Honey Egg Sponge Cake)

Portuguese missionaries brought this sponge to Nagasaki in the 16th century, and Japan turned it into a cake of its own. There is no baking powder: the rise comes entirely from eggs whipped for a long time, which gives a fine, even crumb that springs back slowly when pressed.

Prep 20min Cook 45min 4 servings

Rice Easy

Korean Snack Bar Omelet Rice

Korean snack bars serve omelet rice in its plainest form: ketchup fried rice with ham, onion and carrot, wrapped in thin egg and topped with more ketchup. The ketchup and Worcestershire sauce bubble at the edge of the pan before being stirred into the rice. Turned out onto the plate, it takes the familiar oval shape.

Prep 15min Cook 18min 2 servings

Pancakes Medium

Korean Beef and Mushroom Pancake

Four shiitake, finely chopped, go into the ground beef, and the mushroom's grain turns up in every mouthful of meat.

Prep 20min Cook 15min 2 servings

Western Easy

Salisbury Steak

Beef patties bound with milk-soaked breadcrumbs finish cooking in a mushroom and onion gravy, which separates Salisbury steak from a plain hamburger steak. The gravy starts in the same pan the patties were seared in, on top of the browned bits they leave behind. Breadcrumbs soaked in milk hold moisture, and the patties stay tender even after simmering in the sauce.

Prep 20min Cook 25min 4 servings

Baking Medium

Challah Bread (Jewish Braided Egg Enriched Bread)

Eggs and oil make this braided Jewish bread yellow inside with a soft, tight crumb, and the egg wash gives it a glossy deep-gold crust. Challah is the bread of the Sabbath and holiday table, and day-old leftovers make excellent French toast because the tight crumb soaks up custard evenly.

Prep 120min Cook 35min 8 servings

Rice Hard

Oshinuki-Zushi (Kagawa Pressed Sushi with Spring Toppings)

From late April through June, when Spanish mackerel entered the Seto Inland Sea and broad beans ripened, farming families in Sanuki made this pressed sushi for Haruio, a spring gathering where relatives shared fish, food, and sake. The mackerel on top must be sold for raw consumption, because the vinegar cure does not kill parasites or pathogens.

Prep 90min Cook 60min 12 servings

Pancakes Easy

Korean Crown Daisy Pancake

Heat makes crown daisy smell stronger rather than weaker, and its bitter, grassy scent rises straight through the thin batter. A little potato starch in the batter keeps the pancake crisp for a good while after it cools. It is cut into pieces and served with a soy-vinegar dip.

⚡ 20-Minute Recipes

Prep 10min Cook 10min 2 servings

Western Medium

Scotch Egg

Cut in half, a Scotch egg shows three layers: crisp breadcrumbs, salty sausage meat, and a soft yolk at the center. Dijon mustard worked into the sausage meat seasons the layer that wraps the egg. The egg goes into cold water right after boiling, since the yolk would otherwise keep cooking while the sausage still needs time in the oil. It works warm or cold, for brunch, a picnic, or a snack.

Prep 20min Cook 20min 4 servings

Baking Easy

Chess Pie

Sugar, butter and eggs make up nearly all of the filling in this Southern pie, yet the oven turns them into two textures: a thin, crackly top over a dense, caramel-tasting custard. As it cools the center firms to an almost fudge-like density, and it comes to the table at room temperature with a little unsweetened whipped cream.

Prep 20min Cook 45min 8 servings

Rice Easy

Chicken and Egg Rice Bowl

Chicken thigh and onion simmer in nothing more than water, soy sauce and mirin, with no dashi. The eggs are beaten only lightly, so streaks of white remain, and poured in two goes: the first half sets around the edges, the second stays soft and barely trembling, and the topping ends up marbled yellow and white. A little broth is left in the pan to soak into the rice underneath.

Prep 15min Cook 15min 2 servings

Pancakes Medium

Korean Meatball Jeon (Beef and Tofu Pan-Fried Meatball Patty)

Finely mashed tofu worked into the ground beef keeps these bite-size patties from turning dry. They belong on ancestral rite and holiday tables, and because they taste and feel much the same once cold, they also pack well in a lunch box.

🍱 Lunchbox

Prep 25min Cook 15min 4 servings

Western Medium

Shrimp Po' Boy

Fried shrimp tucked into a split, lightly warmed baguette, with a quick remoulade of chopped pickles and mayonnaise to cut the richness, make up this New Orleans sandwich. The sandwich is built and eaten right away, since covering fried shrimp traps steam and softens the crust.

Prep 20min Cook 15min 2 servings

Baking Easy

Chestnut Madeleines

Added in a lump, chestnut paste leaves dense streaks through the crumb, so it is loosened with a little milk first and then mixed evenly through the batter. Any bite of the moist center tastes of chestnut and honey. The batter is chilled before baking, and when it meets a hot oven the middle shoots up into the signature hump.

Prep 15min Cook 12min 4 servings

Rice Easy

Korean Scallion Shrimp Fried Rice

Most of the flavor here comes from the scallions. Thinly sliced and fried until their edges turn golden, they leave behind an oil that coats the shrimp and every grain of rice, so soy sauce and oyster sauce are all it needs.

Prep 12min Cook 10min 2 servings

Pancakes Easy

Korean Cabbage Tuna Jeon (Crispy Shredded Cabbage Tuna Pancake)

Shredded cabbage and drained tuna are bound with an egg batter and fried as several small, thin rounds instead of one large pancake. Small rounds lose moisture quickly: the rims crisp fast, and they are easier to turn.

Prep 12min Cook 10min 2 servings

Western Hard

Smoked Salmon Eggs Benedict

In this Benedict, smoked salmon takes the place of ham and brings its salty, smoky flavor between the toasted muffin, a poached egg, and hollandaise. The sauce is whisked from yolks and lemon juice over water that only steams, with warm melted butter added in a thin stream, and hotter water would set the yolks and break the sauce. The eggs poach in barely trembling water with a splash of vinegar, and 3 minutes 30 seconds leaves the whites set and the centers soft. Once cut, the yolk runs over the salmon and muffin as a second sauce. Since the eggs, sauce, and muffins all need to land at the same moment, melting the butter first and keeping it warm sets up the rest.

Prep 20min Cook 15min 2 servings

Baking Hard

Chestnut Mont Blanc Cupcakes

Chestnut paste folded with whipped cream is piped in thin strands over small butter cupcakes until each one looks like a tiny Mont Blanc. In Japan the Mont Blanc is closely tied to autumn, and the cupcake format makes it easy to serve one per person rather than cutting a whole cake.

Prep 35min Cook 22min 4 servings

Rice Easy

Korean Shrimp Gimbap (Plump Shrimp and Vegetable Seaweed Roll)

Large shrimp are split lengthwise before rolling, which packs the middle of every slice with pink shrimp. Egg strips, sauteed carrot and cucumber go in too, but nothing strongly seasoned, and it eats lighter than most gimbap.

Prep 20min Cook 10min 2 servings