Recipes with egg

483 recipes. Page 4 of 21

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Apple Turnover

Folded into triangles, these turnovers carry on a medieval European habit of baking fruit in pastry, and by the 17th century they were sold as hand-held snacks at French and English market stalls. The apples are cooked down in a pan first with butter, sugar and cinnamon, so they enter the oven already soft and jammy rather than raw and wet. Heat turns the moisture between the puff pastry layers into steam that pushes them apart, and the egg wash gives the top a lacquered, deep golden finish. The shattering crust is at its best in the first few minutes out of the oven.

Prep 20min Cook 22min 6 servings

Rice Easy

Bukeo Gyeran Juk

Every spoonful brings up strips of dried pollack and fine threads of egg along with the soft rice. The egg goes in last, once the rice and fish are cooked, drizzled thinly over the surface on the lowest heat and stirred only once. The savory flavor comes from the pollack itself, toasted in sesame oil with garlic, rather than from a stock.

Prep 15min Cook 25min 2 servings

Stir-fry Medium

Pu Pad Pong Curry (Thai Crab Stir-Fry with Egg and Curry Powder)

There is no coconut milk here. Eggs and evaporated milk make the sauce, and instead of a soupy curry you get soft, moist curds clinging to the crab. The curry note comes from mild curry powder rather than paste, along with nam prik pao and Chinese celery.

🏠 Everyday

Prep 15min Cook 10min 3 servings

Street food Medium

Korean Chocolate Custard Bungeoppang

Cocoa turns the batter dark brown in the mold, and a chocolate custard sits inside. Since the shell is dark from the start, its color says little about whether it is done. A skewer poked into the shell, away from the custard, settles it: no raw batter means it is ready.

Prep 20min Cook 18min 4 servings

Desserts Medium

Churros with Chocolate Sauce

In Europe it is common to have churros dipped in chocolate sauce for breakfast. Here the sauce is dark chocolate and milk in equal amounts, melted over a double boiler until it coats a spoon. Out of the oil, the star-shaped ridges split and crisp, while escaping steam leaves the center a little hollow and chewy.

Prep 20min Cook 20min 4 servings

Soups Easy

Korean Scallion Egg Soup (Quick Two-Ingredient Clear Broth)

Just scallions and eggs, ready in under ten minutes. The scallions do two jobs: the first batch simmers until soft, translucent and sweet, flavoring the broth, while the rest go in at the end for a sharp, fresh bite on top.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 10min 2 servings

Pancakes Easy

Korean Tuna & Perilla Leaf Fritters

Drained canned tuna and perilla leaves give these fritters more heft than a vegetable jeon but less than a fish one. The egg in the batter binds the tuna and gives a smooth surface, and the fritters hold up well cold in a lunchbox.

🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Noodles Easy

Korean Chicken Janchi Guksu

Poaching chicken breast directly in the anchovy stock gives the clear broth of janchi guksu, Korea's party noodle soup, an extra savory layer. A little sesame oil tossed through the shredded chicken makes the lean breast meat taste moist, while separate yellow and white egg-crepe strips, zucchini, and carrot add color. The recipe scales up easily, making it practical for feeding a crowd.

Prep 15min Cook 20min 2 servings

Western Medium

Chicken and Waffles

Crisp fried chicken thigh and a warm waffle share the plate, tied together with maple syrup so salty and sweet land in the same bite. Because the waffles are cooked first and held in a low oven, the chicken can go straight from the oil to the table.

Prep 25min Cook 25min 2 servings

Asian Easy

Japanese Shrimp with Mayo

Hong Kong-born chef Chou Yuanji came up with this in Japan by adding mayonnaise to a Cantonese shrimp dish, and it now shows up at Chinese restaurants, izakaya and in convenience-store bento. Shrimp in a thin egg-and-starch coating are fried, then rolled quickly through a sweetish sauce of mayonnaise, condensed milk and lemon juice.

🍱 Lunchbox

Prep 15min Cook 10min 2 servings

Baking Hard

Baba au Rhum (French Rum-Soaked Yeast Cake)

Rum leads the flavor here rather than hiding in the background: the baked cakes sit in a syrup made with 100ml of it until they are soaked through to the center. A dough rich in butter and eggs bakes into an open, porous crumb, and those pockets are what drink up the syrup. Fully soaked, each cake swells to nearly twice its size. Legend credits the Polish king Stanislaw with soaking a dry kugelhopf in rum; the idea traveled through Naples to Paris, where pastry cooks gave it the small cylindrical shape. Each bite squeezes warm syrup out of the crumb.

Prep 90min Cook 20min 8 servings

Rice Medium

Chadol Doenjang Bibimbap

The seasoning comes from brisket stir-fried in doenjang, Korean fermented soybean paste, rather than from the usual chili paste. Let the slices sit untouched for about 30 seconds so the fat renders before the paste is added, then keep turning so the doenjang does not catch and burn.

Prep 15min Cook 15min 2 servings

Stir-fry Hard

Singapore Chili Crab (Singaporean Whole Mud Crab in Sweet Spicy Sauce)

Ketchup, chili sauce and sugar form the base, and sweet-tangy comes through before any heat. The sauce is thickened twice: first with starch slurry added a little at a time, then with a beaten egg trickled in around the edge of the wok for soft ribbons. Bread or rice goes on the side.

🏠 Everyday

Prep 25min Cook 25min 4 servings

Street food Medium

Korean Cream Cheese Hotdog

A skewered sausage gets a log of chilled cream cheese pressed alongside, then batter and breadcrumbs before frying. The batter has to cover the cheese right to the ends, and frozen cream cheese runs even less. Under the crumb shell, the cheese melts and comes through with the sausage in each bite.

Prep 15min Cook 10min 2 servings

Desserts Medium

Crêpe Cake

More than twenty thin crepes, each with a layer of cream, stack into a cake whose cut face shows fine, tight stripes. It needs only a frying pan, no oven, and it tastes of egg, butter and dairy more than the sugar and flour of a sponge. Press a fork in and the layers slide gently apart.

Prep 180min Cook 30min 10 servings

Soups Medium

Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)

Pacific saury is pounded in a mortar until sticky, mixed with miso, egg and sake, and shaped into balls that go into plain water first. The miso and fish in the balls turn that water into broth, and daikon, carrot and tofu follow.

🏠 Everyday

Prep 30min Cook 35min 6 servings

Pancakes Medium

Korean Pollock Jeon (Egg-Battered Pan-Fried Pollock)

The pollock jeon on Korean holiday tables is usually made from frozen fillets. Thawed pollock gives off more water than you would expect, and pressing it well with paper towels is what lets the egg coating stick.

Prep 20min Cook 15min 4 servings

Noodles Medium

Korean-Chinese Chicken Broth Noodles

Beaten egg poured in a thin stream turns into silky floating ribbons on a clear chicken broth, the signature look of this Korean-Chinese noodle soup. Tip it in all at once and it sets into large curds instead. Chicken breast pulled into fine threads tangles with the noodles rather than sitting apart in chunks, and seasoning stays light, just soy sauce and pepper with a few drops of sesame oil.

Prep 15min Cook 20min 2 servings

Western Medium

Chicken Cordon Bleu

Pounded chicken breast rolled around ham and Emmental, breaded and pan-fried in butter and oil, shows a ring of melted cheese in every slice. Tucking in any exposed cheese keeps it from leaking into the pan.

Prep 25min Cook 20min 2 servings

Asian Easy

Ebisu Egg and Soy Agar

Slice into it and fine ribbons of egg drift through amber agar. This Ishikawa holiday dish, seasoned with soy sauce and sugar, is nicknamed berobero for the way it slips around, and in Kanazawa and Noto it goes in the top tier of the New Year box next to herring roe and red-and-white fish cake. Its roots are traced to the egg agar of Edo-period cookbooks, from a time when eggs and sugar were scarce.

Prep 165min Cook 10min 5 servings

Baking Medium

Korean Chestnut Pie

Bite in and a whole cooked chestnut sits firm inside smooth chestnut paste. The paste is boiled chestnuts warmed with milk, light brown sugar and butter and then blended, and it goes between two squares of puff pastry along with the whole nut.

Prep 35min Cook 24min 6 servings

Rice Medium

Tuna Gimbap

Tuna gimbap is on nearly every Korean gimbap shop menu. Well-drained tuna mixed with mayonnaise runs down the center, surrounded by carrot, spinach, thin egg strips and danmuji, yellow pickled radish.

🍱 Lunchbox

Prep 20min Cook 10min 2 servings

Stir-fry Easy

Korean Tomato Dalgyal Bokkeum (Tomato Egg Stir-fry)

The eggs are cooked only about 70 percent of the way, set aside, and folded back in at the end, which keeps the curds soft. Tomatoes cut a little larger than bite size can release their juice without collapsing right away.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 10min Cook 7min 2 servings

Street food Easy

Tonkatsu Korean Style (Panko-Breaded Pork Cutlet with Sweet Sauce)

Pork loin is pounded to an even thickness, breaded and fried twice, then sliced over shredded cabbage that has been crisped in cold water. The sweet cutlet sauce is poured over the top just before eating.

Prep 20min Cook 15min 2 servings