Top 20 Ways to Cook Delicious Egg Dishes

Ingredients:

• Eggs
• Mayonnaise, mustard, salt, pepper

Instructions:

• Boil the eggs until fully cooked, then peel them. Next, use a sharp knife to cut the eggs in half lengthwise.
• Separate the egg yolks and place them in a large bowl. Add mayonnaise, mustard, salt, and pepper to the egg yolks and mix well.
• Transfer the seasoned egg yolks into a piping bag and squeeze them into each egg white half.
• Finally, sprinkle some paprika on top and optionally add some fresh herbs for extra flavor and color.

Ingredients:

• 4 duck eggs
• 8 tablespoons soy sauce
• 1 chili pepper
• A handful of scallions
• 4 tablespoons cooking oil
• A pinch of common seasoning (sugar/MSG/ground pepper)

Instructions:

• Heat a skillet over medium heat. Add 4 tablespoons of cooking oil and wait until it's hot. Crack the duck eggs one by one into the skillet and fry them sunny side up. Once the egg whites at the bottom are set, flip them onto a plate.
• Rinse the scallions, cut them into sections, and divide the white and green parts. In the same skillet with a little remaining oil, heat it up again. Add the white parts of the scallions to sauté until fragrant.
• Next, add 8 tablespoons of soy sauce, 2 tablespoons of sugar, and 1/2 teaspoon of MSG to the skillet. Bring to a simmer for 2 - 3 minutes over low heat. Then, return the fried eggs to the skillet, turn the heat to medium, sprinkle the green parts of the scallions on top, cover with a lid, and cook for about 3 - 5 minutes until the egg yolks are slightly set.
• Finally, when the eggs are cooked to your liking, sprinkle some ground pepper and finely chopped fresh chili on top, and it's ready to serve.

Ingredients:

• 1 tablespoon (about 15g) butter
• 2 eggs
• Salt and pepper (to taste)

Instructions:

• Heat 1 tablespoon (about 15g) butter in a cast iron or non-stick skillet over low heat. Tilt the skillet to evenly spread the butter over the surface.
• Gently crack 1 egg into the skillet, ensuring the yolk remains intact.
• Crack another egg into the skillet, ensuring that the two egg whites do not touch each other.
• Cover the skillet with a lid and cook the eggs for an additional 2-3 minutes. Covering the skillet can shorten the cooking time and ensure that the egg whites become firm while the yolks remain runny. After 2 minutes, uncover and check to ensure the surface of the egg whites is cooked. If the eggs are not cooked to your liking, continue covering and cooking for an additional 30-60 seconds.
• Transfer the eggs to a plate and season with salt and pepper. Carefully tilt the skillet 45 degrees next to the plate and observe as the eggs slide off the skillet. To easily control, push against each egg with a spoon and slide onto the plate. Add a little salt and pepper to taste, then enjoy.

Ingredients:

• 5 eggs
• A few curry leaves, 1 tomato
• 1 onion, 1 lemongrass, 2 chilies
• 1 tamarind, 1 ginger
• Some grated coconut
• Seasonings: Seasoning powder, turmeric powder, chili powder, curry powder, cooking oil

Instructions:

• Grate the dried coconut into a bowl, pour warm water over it, let it sit for 5-10 minutes, then squeeze out the coconut milk. Peel and chop the ginger and garlic. Blend the tomato.
• Boil the eggs until cooked, then peel. Fry them briefly and gently prick each egg with a toothpick. This simple step helps the eggs absorb the flavors better when cooked with the curry sauce.
• Heat some cooking oil in a pan, then add the lemongrass, ginger, garlic, chilies, and curry leaves until fragrant. When you smell the aroma and the color changes to golden brown, add the blended tomato and stir.
• Add 1/2 tablespoon chili powder, 1/2 tablespoon curry powder, and 1/3 tablespoon turmeric powder, then stir. Add tamarind water and coconut milk.
• Finally, add the eggs and cook for about 10 minutes. Serve and enjoy.

Ingredients:

• 12 eggs
• 6 slices of bacon
• 1 head of cauliflower
• 200g Cheddar cheese (or any preferred cheese)
• 120ml fresh milk
• A pinch of pepper

Instructions:

• Cut the bacon into small pieces, about the size of a fingertip. Rinse the cauliflower and cut into bite-sized pieces. Crack the eggs into a bowl. Add 200g of shredded Cheddar cheese, 120ml of fresh milk, and a teaspoon of pepper, then beat well.
• To partially cook the cauliflower, soak it in a bowl of water and microwave on high for about 3 minutes. Heat a pan, fry the bacon until golden and crispy. Drain excess fat when done.
• Add the egg and cauliflower mixture to the bacon in the pan. Mix well until the bottom starts to cook.

Ingredients:

• 1 potato (peeled and sliced)
• 1 onion (diced)
• 5 eggs
• A pinch of salt or seasoning
• 10g chopped parsley
• A little olive oil

Instructions:

• Crack the eggs into a bowl and beat well.
• Heat some olive oil in a pan (a bit more oil is recommended), add the diced onion and a pinch of salt, cook for about 1 to 2 minutes. Then add the sliced potatoes and continue cooking for another 1 to 2 minutes. Let it simmer on low heat for 15 minutes, then remove and drain excess oil. Next, add the onion and potatoes to the beaten eggs and mix well.
• Heat some oil until boiling and evenly fry both sides until golden, but not for too long to avoid burning the eggs.

Ingredients:

• 5 chicken eggs
• 4 tablespoons fish sauce
• 10 grams spring onion
• 1/2 chili pepper
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon ground pepper
• 2 tablespoons vegetable oil

Instructions:

• Clean all the ingredients. Add 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Use a whisk to beat the mixture until the eggs become foamy. Beat evenly until the eggs are foamy to make them soft and smooth when eaten.
• Heat a pan on low heat, add 1 tablespoon of vegetable oil, wait for the oil to heat up, then add the eggs. Sprinkle some chopped spring onion and chili pepper on top of the eggs to make the dish look more appealing. Cover the pan and cook for about 3 minutes, then turn off the heat and let it sit for 1 minute before opening the lid. This method helps the eggs cook evenly on both sides. Then, transfer the eggs to a cutting board and use a knife to cut them into equal triangular shapes.

Ingredients:

• 2 eggs (chicken or duck eggs as preferred)
• 1 tomato
• 2 shallots
• 1 spring onion
• 1 teaspoon fish sauce
• 1/2 tablespoon vegetable oil
• A pinch of common spices (salt/seasoning salt/pepper)

Instructions:

• Crack the eggs into a bowl and add 1 teaspoon of fish sauce, 1 teaspoon of seasoning salt, and beat the eggs until well mixed. Wash and slice the tomato. Peel and slice the shallots. Wash and chop the spring onion.
• Heat a pot over medium heat, add 1/2 tablespoon of vegetable oil, and sauté the shallots until fragrant. Then, add the tomato and sauté for about 2 minutes until the tomato is soft. Next, add 1 liter of water, 1 teaspoon of salt, 1 tablespoon of seasoning salt, cover with a lid, and bring to a boil. Once boiling, slowly pour in the beaten eggs while gently stirring to prevent the eggs from sinking to the bottom. Let the soup boil again, season to taste, ladle into bowls, garnish with chopped spring onion and ground pepper, and serve.

Ingredients:

• 40g smoked ham
• 3 eggs
• 5 baby tomatoes
• 25g onion (about 1/2 onion)
• A pinch of parsley
• 1 teaspoon minced garlic
• 1/2 green chili pepper (large)
• 4 pieces of 20cm Tortilla bread
• 15g butter
• 8 slices cheddar cheese
• 1 tablespoon mayonnaise
• 3 tablespoons condensed milk
• 4 tablespoons fresh milk
• A dash of hot sauce, salt/pepper to taste

Instructions:

• Thoroughly wash the tomatoes and finely chop them. Peel and mince the garlic. Wash and slice the green chili peppers into small rounds. Cut the smoked ham into 3 portions, each about the length of a small finger, with each piece about 2 finger-widths wide.
• Combine the chopped tomatoes, green chili peppers, and minced garlic in a bowl. Add a pinch of salt and pepper, then mix well until the ingredients are evenly distributed.
• In a separate bowl, mix 3 tablespoons of condensed milk and 1 tablespoon of mayonnaise until well combined.
• Beat the 3 eggs with 4 tablespoons of fresh milk and a pinch of salt until well blended. Heat a pan, add 15g of butter, and wait for it to melt completely. Then, pour in the beaten eggs. When the eggs start to set around the edges, begin stirring gently. Once the eggs are softly set, turn off the heat and transfer them to a plate.
• Heat a pan over medium heat and add a little cooking oil. When the oil is hot, add the smoked ham to the pan. Cook the ham until it is firm, slightly shrunken, and evenly golden.
• Place the Tortilla bread on the pan to warm it up. Then, spread a little hot sauce on the bread. Next, spread 2 teaspoons of the mixed vegetable mixture, a few slices of the cooked smoked ham, the scrambled eggs, 1 tablespoon of the mixed mayonnaise sauce, and finally, 2 slices of cheddar cheese on top. Roll the burrito tightly by hand and place it on the pan to heat for about 1 minute. When the burrito turns a deep golden color, it is done.

A must-have winter treat, homemade eggnog is easier than you think. Skip the store-bought cartons and make it yourself with milk, cream, sugar, egg yolks, nutmeg, and a few other ingredients. You can spike it with a bit of bourbon or brandy for the adults, but that's optional.

Ingredients:

• 4 eggs
• 500ml fresh milk
• 250ml heavy cream
• 125g sugar
• 2 cinnamon sticks
• 5g ground cinnamon
• 5g ground nutmeg
• 5ml vanilla extract
• 30ml rum (optional)
• Cinnamon powder, cinnamon stick (for garnish)

Instructions:

• First, separate the egg yolks and whites.
• Beat the egg yolks until smooth, then add sugar and continue beating until the mixture is creamy and the yolks turn pale yellow.
• Pour milk into a saucepan, add crushed cinnamon sticks and ground cinnamon, and heat until just below boiling, then remove from heat.
• Gradually pour a small amount of milk into the egg yolks while whisking continuously. Once all the milk is added to the yolks, pour the mixture back into the saucepan and return to the heat.
• Heat the mixture until it reaches 80°C, then remove from heat and strain through a sieve to remove any solids. Add the cream and stir well.
• Add 30ml of rum if desired. If serving to children, you can skip this step. To make the eggnog frothy, beat the egg whites until stiff peaks form, then gently fold them into the milk mixture.
• Let the mixture cool slightly, then pour into glasses, sprinkle with ground cinnamon on top, and garnish with a cinnamon stick for a festive touch.

Ingredients:

• 2 eggs (duck eggs can be used as a substitute)
• 50g ground pork
• 3 sprigs of spring onion
• 1 teaspoon fish sauce
• 2 teaspoons vegetable oil
• A pinch of seasoning (sugar/MSG/salt/pepper)

Instructions:

• Wash and chop the spring onion, separating the white and green parts. In a bowl, crack 2 eggs and add: 1 teaspoon of fish sauce, 1/2 teaspoon of MSG, chopped spring onion, then beat until well combined. In another bowl, mix the ground pork with: 1/2 teaspoon of sugar, 1/2 teaspoon of MSG, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and chopped white parts of the spring onion. Marinate for 10 minutes.
• Once the pork is marinated, heat a pan over medium heat and add 1 teaspoon of vegetable oil. When the oil is hot, add the marinated pork and stir-fry for about 2 minutes until cooked. Turn off the heat and transfer the pork to the bowl of beaten eggs, stirring to combine evenly.
• Add 1 teaspoon of vegetable oil to the pan, then pour the egg and pork mixture into the pan. Cook over medium heat for about 3 minutes until both sides of the egg are golden brown.

Ingredients:

• 12 eggs
• 1 tablespoon honey
• 1 tablespoon fish sauce
• 1 teaspoon black pepper
• 1/2 teaspoon sugar

Instructions:

• Wash the eggs and poke a small hole on the top using a skewer, then stir the inside with a small stick and pour the eggs into a bowl.
• Add to the bowl of eggs 1 teaspoon of black pepper, 1/2 teaspoon of sugar, 1 tablespoon of fish sauce, 1 tablespoon of honey, then stir the eggs to dissolve the seasoning.
• Use a sieve to strain the egg mixture, stirring well on the sieve to filter out any remaining egg residue. Then pour the eggs into a small pouring jug, and pour the egg mixture into the prepared eggshells.
• Place a steaming rack over a pot of boiling water, then place the filled eggshells on the rack, cover with a lid, and steam for 10 minutes. Preheat the oven to about 200°C, then place the eggs in the oven. While baking, remember to turn the eggs occasionally for about 5 minutes or until the eggs are evenly golden brown.

Ingredients:

• Eggs, as many as you desire

Instructions:

• Place the desired number of eggs in a pot of cold water (cover the eggs entirely with water).
• Bring to a boil and cover the pot.
• Turn off the heat, remove the pot from the stove, cover, and let sit for 10 to 12 minutes.
• Use a slotted spoon to transfer the eggs to a bowl of cold water until completely cooled.
• Store the perfectly boiled eggs in an airtight container in the refrigerator for up to a week, crack and peel before consuming.

Ingredients:

• All-purpose flour 180 grams
• Butter 125 grams
• Salt 1/2 teaspoon
• Cold water 10 ml
• Bacon 150 grams
• Onion 80 grams
• Leek 30 grams
• Whipping cream 120 grams
• Eggs 4
• Fresh milk (unsweetened) 55 ml
• Pepper 1/2 teaspoon
• Nutmeg 3 grams
• Parsley 5 grams

Instructions:

• Cut 150 grams of bacon, 80 grams of onion, and slice 30 grams of leek into small pieces. In a clean pan, without adding oil, sauté bacon, onion, and leek. Sauté for 5-7 minutes until the ingredients are cooked and the onions are translucent, then turn off the heat.
• Firstly, crack 4 eggs into a bowl, add 120 grams of whipping cream, 55 ml of unsweetened fresh milk, and 1/2 teaspoon of pepper, then beat until well combined. Next, add 3 grams of grated nutmeg and 5 grams of finely chopped parsley to the mixture and beat again.
• Place 180 grams of all-purpose flour, 125 grams of chopped butter, and 1/2 teaspoon of salt in a food processor, blend until well combined. Add 2 egg yolks and 10 ml of cold water, then continue to blend until the mixture is smooth. Remove the dough and knead it into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a thickness of 0.5 cm, place it in a tart mold, and refrigerate for 15 minutes.
• Poke the bottom of the dough in the mold with a fork to make small holes. Place a parchment paper on top and pour beans into the tart shell, then bake the tart crust for 10 minutes at 200°C. After baking for 10 minutes, remove the beans and continue baking for another 10 minutes.
• Spread the cooked bacon, onion, and leek mixture onto the tart crust. Sprinkle 100 grams of grated cheese on top, then pour the egg custard mixture over the cheese. Gently mix the ingredients with a fork to distribute evenly. Place the tart mold in the oven and bake for an additional 20 minutes at 170°C until the top of the quiche is lightly golden brown.

Ingredients:

• 8 to 10 eggs
• 2 tea bags
• 1 tablespoon dark soy sauce
• 1.5 tablespoons black vinegar
• 1 teaspoon pepper
• 1/2 tablespoon star anise
• 1 piece of ginger
• 3 – 4 bay leaves
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 2 pieces of Chinese star anise
• 1 cinnamon stick
• Water

Instructions:

• Boil the eggs in boiling water for 4 - 6 minutes (for soft-boiled eggs), or 8 minutes for fully cooked eggs.
• Make the tea mixture by boiling a pot of water, then turn off the heat and add tea bags, soy sauce, ginger, black vinegar, cinnamon stick, star anise, pepper, salt, and sugar. Stir well and simmer for about 10 minutes.
• Once the eggs are cooked, remove them and immerse them in cold water to cool. Lightly tap around the eggs with a metal spoon to crack the shells but do not peel them. Place all the eggs in the pot of tea mixture and let them sit overnight.
• After soaking, remove the eggs and let them dry. Store them in the refrigerator until ready to eat, then peel off the shells.

Ingredients:

• Fresh lettuce: 400 grams
• Tomatoes: 2 pieces
• Onion: 1/2 bulb
• Finely chopped chili: 3 pieces (optional)
• Minced garlic: 2 cloves
• Duck egg: 1 piece
• Cucumber: 1 piece
• Olive oil: 30 ml
• Vinegar: 3 tablespoons
• Granulated sugar: 1 tablespoon
• Salt: 1/2 teaspoon
• 1 tablespoon low-fat mayonnaise

Instructions:

• Wash and cut lettuce into 5 cm pieces. Rinse tomatoes and cut them into bite-sized wedges. Peel and slice the onion lengthwise. Wash and slice the cucumber into bite-sized pieces.
• Boil the duck egg in boiling water until fully cooked, about 12 - 16 minutes. Remove, immerse in cold water, and peel. Cut the egg into wedges or small pieces according to preference.
• Mix all ingredients (except eggs) and seasonings together in a bowl. Let the mixture sit for about 15 minutes to marinate.
• Arrange the mixed salad on a plate and top with eggs (to prevent breakage). Optionally, sprinkle with ground pepper, add mayonnaise dressing, and enjoy.

Poached eggs are perfect for toast, English muffins, sautéed greens, or grilled dishes, among others. You can also find various special pans and convenient products to help with poaching eggs. The most convenient tool is the Silicone Poach Pod.

Ingredients:

• 4 eggs

Instructions:

• Bring a large pot of water to a rolling boil.
• Carefully crack 4 eggs into the boiling water and cook for 1 minute.
• If the eggs begin to stick to the pan, separate them with a spoon.
• Poach for 3 to 5 minutes, to the desired doneness. Remove the eggs from the water using a slotted spoon.

Ingredients:

• 2 – 3 bitter melons
• 1 – 2 free-range eggs
• Seasonings: fish sauce, salt, cooking oil, pepper…

Instructions:

• Wash the bitter melons bought from the market, soak in salted water to remove bacteria, then remove the seeds. Cut the bitter melons into bite-sized pieces. It is recommended to cut them diagonally for a more attractive dish.
• Beat the eggs with a bit of sugar and fish sauce. Heat a clean pan on the stove, add a little cooking oil. Once the oil is hot, add finely chopped dried shallots and fry until golden brown. Add the bitter melons and stir-fry until cooked, season with some spices to taste. When the bitter melons are nearly cooked, add the beaten eggs and stir well. The eggs will cling to the bitter melons.
• Taste and adjust the seasoning to your liking. Transfer the dish to a plate and sprinkle with chopped spring onions and ground pepper for added appeal.

Ingredients:

• 200g tomatoes (100g large tomatoes and 100g cherry tomatoes)
• 1 onion
• 4 eggs (chicken or duck eggs)
• 10g shallots
• 20g spring onions
• 50ml water
• 10ml vegetable oil
• 10ml peanut oil
• 10g seasoning (fish sauce/sugar/chicken stock/pepper/chili sauce)

Instructions:

• Wash the tomatoes, onion, and spring onions. For the large tomatoes, remove the seeds and chop finely. Slice the onion, and finely chop the spring onions and shallots.
• Crack the eggs into a bowl and add the seasoning, including a bit of chicken stock, pepper, sugar, fish sauce, along with some sliced onions and chopped spring onions. Use chopsticks or an egg beater to mix the ingredients well.
• Heat 10ml of vegetable oil in a frying pan, sauté 5g of shallots and a bit of sliced onion until fragrant. Then add the egg mixture and fry until the eggs are slightly cooked (the surface of the eggs is still slightly moist). Turn off the heat.

To cook hollowed eggs, you use similar techniques to hard-boiled eggs but simply let the eggs sit in hot water for a shorter period of time. To eat this dish, you use a knife to cut off the top of the eggshell (or you can eat directly from the shell).

Ingredients:

• Chicken or duck eggs
• A spoon for scooping eggs
• A covered cooking pot
• A bowl of ice water for cooling eggs and easy peeling

Instructions:

• Prepare a large pot of water and add enough water to submerge the eggs. Place the eggs in the pot when the water is still cold.
• Boil the water and let it boil for 5-6 minutes to ensure the eggs are cooked but still have a runny yolk. While boiling, gently rotate the eggs with a spoon to center the yolk.
• Once cooked, remove the eggs and immediately immerse them in a bowl of ice water for about 2-3 minutes to facilitate peeling.