Recipes with egg

483 recipes. Page 8 of 21

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Corned Beef Hash

Parboiling the diced potatoes for 5 minutes means the skillet only has one job left: crisping the outside. Wet potatoes steam rather than brown, so the steam has to escape fully before they hit the pan. Corned beef pulled apart along the grain seasons the potatoes as they fry together, and a pinch of paprika adds color. Once the onion and beef are in, the hash is pressed flat and left mostly unturned, which is what builds the firm crust on the bottom. A fried egg on top, yolk broken over the hash, finishes this brunch plate.

Prep 15min Cook 20min 2 servings

Asian Medium

Japanese Korokke (Crispy Panko Potato and Beef Croquette)

Mashed potato mixed with sauteed ground beef and onion gets shaped into ovals, coated in panko, and fried until golden. The crust shatters while the inside stays fluffy and potato-forward, plainer and heartier than cream-filled croquettes. Worcestershire or tonkatsu sauce goes on top, and in Japan butcher shops and delis sell them freshly fried to eat on the go. Fillings vary widely, from curry to crab cream to kabocha squash.

Prep 25min Cook 20min 4 servings

Baking Hard

Black Forest Cake

Cocoa sponge is layered with cherry compote and whipped cream, then coated thinly in cream and topped with grated dark chocolate. There is no butter in the sponge; it rises only on eggs and sugar whipped to about three times their volume.

Prep 35min Cook 30min 4 servings

Rice Easy

Gimbap-Style Rice Bowl

All the usual gimbap fillings land on a bowl of rice instead of being rolled in seaweed: thin egg strips, sauteed carrot, blanched spinach and torn imitation crab. There is no laver, pickled radish or fish cake here, so the seasoning lives in the rice itself, tossed with sesame oil and salt. Each topping keeps its own section until the bowl is mixed at the table.

Prep 20min Cook 10min 1 serving

Street food Easy

Korean Deep-Fried Egg (Battered Boiled Egg with Crispy Golden Shell)

A whole hard-boiled egg in a thin batter shell gives three layers in one bite: crisp coating, firm white, and a fully set yolk. Excess batter is shaken off before frying, or a heavy coat buries the egg's own flavor.

⚡ 20-Minute Recipes

Prep 10min Cook 8min 2 servings

Soups Easy

Korean Dried Pollock & Water Parsley Soup

This is the dried pollack soup Koreans often make the morning after drinking, with a handful of spring water dropwort (minari) added. Pollack strips toasted in sesame oil give the broth its base, beaten egg drifts through it in soft ribbons, and the grassy minari lightens the whole heavy bowl.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Pancakes Easy

Korean Pan-fried Zucchini Jeon

Korean zucchini sliced 0.5 cm thick and salted for five minutes gives up water and tastes sweeter for it. Fried yellow in its egg coat, it turns up on everyday dinner tables as well as on holiday ancestral-rite and guest spreads.

🎉 For Guests

Prep 10min Cook 12min 2 servings

Noodles Medium

Thai Soy Sauce Noodles (Wide Rice Noodles with Beef and Chinese Broccoli)

Charred edges and a dark, glossy coat of soy sauce, oyster sauce, and dark sugar are what set pad see ew apart from other noodle stir-fries. That char comes from the heat: in a pan that is not scorching, the sauce pools at the bottom, the noodles steam in it, and caramelization never happens. The sauce is mixed and the sugar dissolved before the pan heats, because once the noodles land there is time only for fast tossing. Gai lan, or Chinese broccoli, keeps its thick stems crisp and adds a slight bitterness that balances the sweet sauce. Eggs scrambled in the same pan catch between the noodles and add soft pockets of texture.

Prep 15min Cook 15min 2 servings

Western Medium

Crab Cake

The binder of mayonnaise, Dijon mustard, egg, and breadcrumbs is kept just strong enough to hold the crab together, so big lumps of meat still show in every bite. Lemon juice and parsley add freshness next to the sweet crabmeat. Every extra stir breaks down the crab, so the mixing stops with a few folds, the moment the mixture barely holds. Chilling the shaped patties for 30 minutes firms them up so they survive the flip. Fried in butter, they come out with a crisp shell and a warm, tender center.

Prep 20min Cook 10min 2 servings

Asian Medium

Lion's Head Meatballs (Chinese Braised Large Pork Meatballs with Cabbage)

Four fist-sized pork meatballs sit on a bed of napa cabbage and braise slowly in a light soy broth, staying moist and soft right to the surface instead of carrying a fried crust. The cabbage keeps the pork off the hot pot bottom and turns silky as it soaks up the meat juices.

Prep 25min Cook 35min 4 servings

Baking Easy

Black Rice Coconut Muffins

Black rice flour turns these muffins a deep purple and adds a toasty, nutty grain flavor that coconut then sweetens. Coconut milk and neutral oil stand in for dairy and butter, which keeps the crumb soft even after the muffins have cooled completely.

Prep 15min Cook 22min 4 servings

Rice Easy

Korean Egg Fried Rice (Quick Wok-Tossed Grain Bowl)

The rice has to hit the pan while the eggs are still soft and half set. Then each grain picks up a thin coat of egg, and what you get is evenly yellow fried rice rather than rice with lumps of scramble in it.

⚡ 20-Minute Recipes

Prep 3min Cook 7min 1 serving

Street food Medium

Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)

Thin batter baked in a walnut-shaped mold wraps around sweet red bean paste and a toasted walnut half, leaving a lightly browned shell and a moist center. Toasting the walnuts at 160 degrees Celsius for 5 minutes beforehand gives the finished cakes a noticeably stronger nutty aroma. The snack began as a specialty of Cheonan in South Chungcheong Province and is now sold at highway rest stops and traditional markets across Korea.

Prep 25min Cook 20min 4 servings

Soups Hard

Royal Korean Hot Pot (Court-Style Beef & Tofu Banquet)

This royal court hot pot was once served in a special vessel with burning charcoal in its center; here an ordinary hot pot does the job. Meatballs of beef and tofu go in the middle, and shiitake, carrot and napa cabbage are arranged around them in separate sections. The egg never touches the broth. Yolk and white are fried into separate thin sheets, sliced, and laid on top in yellow and white strips.

🏠 Everyday

Prep 45min Cook 30min 4 servings

Pancakes Medium

Jelly Fry (Okara and Potato Fritters)

In Gyoda, Saitama, okara and skin-steamed potato are kneaded with carrot, onion, flour and egg, shaped into flat oval coins and fried with no breadcrumb coating. The jelly in the name has nothing to do with dessert; it is thought to have drifted from zeni fry, or coin fry, after the koban-like shape. A Gyoda teahouse owner who served in the Russo-Japanese War is said to have adapted it from a vegetable bun of northeastern China, and it was common by the late Meiji period. The hot fritters get a brief dip in a six-to-four blend of Worcestershire and chuno sauces.

Prep 30min Cook 55min 20 servings

Noodles Medium

Pad Thai

Tamarind, fish sauce, and sugar decide everything in pad thai: shift the ratio slightly and the dish leans sour, salty, or sweet. Firm tofu fried golden gives a nutty base, shrimp cook only until pink, and eggs are scrambled into thin ribbons in a cleared space in the pan. Bean sprouts and scallion go in for the last few seconds to stay crisp, with crushed peanuts and lime on the side.

Prep 20min Cook 15min 2 servings

Western Hard

Croquetas de Jamon (Crispy Ham Béchamel Bites)

Behind a thin crumb shell sits hot, creamy bechamel, carrying the salty flavor of finely chopped jamon. With a filling made mostly of butter, flour, and milk, the cured ham, though small in amount, carries the salt and aroma of every bite. In Spanish bars they come out as tapas, two or three to a small plate.

Prep 25min Cook 20min 4 servings

Asian Medium

Menchi Katsu (Japanese Deep-Fried Breaded Minced Meat Patty)

Under a thick coat of coarse panko is a mix of ground pork and beef much like a hamburger steak, and cutting in lets out the juices the crust held. In Tokyo, neighborhood butchers have long fried them every day for the display case, and eating one hot from the paper bag on the street is an old habit.

Prep 20min Cook 15min 3 servings

Baking Medium

Black Rice Cream Cheese Tart

Sifted black rice flour turns the cream cheese filling pale lilac and leaves a toasty grain flavor behind the tang of the cheese. Chilled and sliced, the lilac filling sits in a clean line against the shell.

Prep 30min Cook 32min 4 servings

Rice Easy

Korean Egg Porridge (Silky Sesame-Scented Rice Porridge)

Rice, egg and sesame oil are nearly all there is, so the flavor is gentle. Seasoning stays light, just soup soy sauce and salt, so nothing covers the sesame oil, and the egg sits in the porridge as soft, thin ribbons.

Prep 10min Cook 30min 2 servings

Street food Medium

Kimchi Octopus Balls (Korean-Style Takoyaki with Fermented Kimchi)

Each cup of the takoyaki pan gets octopus plus chopped kimchi and scallion. Sauce, mayonnaise, and bonito flakes still go on top as usual, but the kimchi comes through underneath, sour and hot.

Prep 18min Cook 15min 2 servings

Soups Easy

Sopa de Ajo (Spanish Roasted Garlic and Bread Soup)

Thinly sliced garlic warmed slowly in olive oil until pale gold sets the flavor of the pot. Pushed further, it turns bitter and the whole pot tastes of it. Day-old baguette soaks up the chicken stock and partly dissolves, thickening the broth without flour, while smoked paprika tints it red and adds a faint smoky note. Beaten egg poured in a thin stream sets into soft ribbons rather than curds.

🏠 Everyday

Prep 10min Cook 20min 2 servings

Pancakes Medium

Jianbing (Chinese Savory Breakfast Crepe)

On the streets of northern China this crepe is made every morning: thin batter spread on a griddle, an egg cracked over it and smeared across, then sweet bean sauce, chili sauce, cilantro and a crisp fried wonton sheet before it is folded into a rectangle to eat by hand. Mung bean flour in the batter, alongside the wheat, gives it a nutty flavor. The wonton sheet goes in just before eating to keep it crisp.

Prep 20min Cook 15min 2 servings

Noodles Easy

Pad Woon Sen (Thai Stir-Fried Glass Noodles with Shrimp and Egg)

Glass noodles drink up soy and oyster sauce fast, turning clear and glossy within a minute or two in a hot pan. With shrimp, cabbage, carrot, and egg, this Thai stir-fry comes together in a few minutes over high heat.

Prep 15min Cook 12min 2 servings