7 Recipes You Never Knew You Could Make with Eggs

I love eggs. They are so versatile and delicious, especially if you’re getting them straight from your own hens like we are. And in springtime the hens start ramping up production, so it good to have lots of different recipes to choose from.

Below are seven different ways you can enjoy your eggs. Of course, there are many more, but I hope that this will be a good start!

1. Korean Street Food EGG Bread | Gyeran-ppang 계란빵

Now, I haven’t been to South Korea yet, but I LOVE Korean street food videos. Everything looks so rich and fresh and scrumptious. And one recipe which utilizes eggs, which I absolutely adore is gyeran-ppang.

What are Gyeran-ppang?

Gyeran-ppang are little, fluffy oval pucks of bread topped with egg. Variations include American cheese and bacon, and one with a hard boiled egg inside. 

In Korea, the breads are baked in special cylindrical-shaped ovens which use a combination of gas and steam, but since I don’t have a special oven dedicated to making gyeran-ppang, and I doubt you do either, I simply use a countertop oven with a convection setting at 375℉.

I got my recipe from Maangchi. You can follow along with me as I make it and taste it below:

2. Japanese Konbini-style Egg Salad Sandwich

Now everyone has had at least one egg salad sandwich at some point in their lives, so of course, you’ve probably always known you could make one, but you may never have had a Japanese-style egg salad sandwich — and if not, you for sure don’t know what you’re missing!

The late, great Anthony Bourdain himself was flabbergasted by “the unnatural, inexplicable deliciousness of the Lawson’s egg salad sandwich.” And delicious they are.

And like all egg salads, this one is simple to prepare. The magic ingredient, I think, is the Japanese-style mayo which is tangier and sweeter than what you might be used to. Luckily, you can now find it worldwide, with brands such as Kewpie readily available, or you could even make it yourself!

The other ingredient that you may not be putting in your regular egg salad is a pinch of sugar in addition to the regular salt and pepper that is normally used. Oh, and the bread! It HAS to be the fluffiest, softest white bread you can find!

You can follow along with me in the video below:

3. Scandanavian Egg Coffee

Well this “recipe” is actually a process of brewing a cup of coffee using an egg. So it does contain an egg, but that egg is more for clarifying the coffee than consumption.

So this technique was brought over by Scandinavian immigrants to the U.S., and it’s still popular in the midwest in parts of Minnesota and Michigan.

All you’re going to need to make this is a cup and a half of ground coffee and one egg, which will yield six cups of coffee. And you don’t need to use fancy coffee — the stuff that comes in the big tubs should be just fine.

Crack your egg into a bowl and throw the shell in there with it. Crazy I know, but trust me! Then mush that all together with a fork before adding your ground coffee.

Mix the egg/egg shell coffee into a paste, helping it along with a little splash of water. You’ll know it’s fully incorporated when it looks like brownie batter.

Now you’re going to bring a couple cups of water to a boil and add your brownie-like batter, letting it simmer for several minutes until you start to see chunks of coffee forming.

After that, you’re going to reduce the heat and add some ice cold water which will make all the floaty bits sink to the bottom.

Now it’s time to pour yourself a cup of coffee.

The resulting cup a joe will be a lot lighter than a normal cup of coffee — it should take on an amber hue.

How Does it Taste?

Well, first of all, it is very, very smooth. It’s still full-bodied, and full of coffee flavor, but the bitterness has definitely diminished — by a lot! But the process doesn’t remove any of the coffee flavor: it still tastes roasted and nutty, slightly chocolaty even.

Additionally, there’s a nice change in the mouthfeel: not necessarily creamy, but there is more body, more of a slippery feeling on your tongue.

I highly recommend trying this — at least once in your life! You can watch me making and tasting the Scandanavian coffee below:

4. Nagaimo (Slimy Yam) & Raw Egg Japanese Noodles | Tororo Soba

Nagaimo is a tuber that when grated has a lovely, slimy, foamy texture. We’re going to use it as a topping for a dish of cold soba noodles called tororo soba. And in addition to the nagaimo, we’re going to top the dish with a raw egg, accompanied by a homemade dashi sauce.

So the nagaimo, or its cousin, the yamaimo can often be found at Asian supermakets like H Mart.

For the sauce, you’ll need some kombu, or edible kelp, some mirin (a Japanese rice wine for cooking) some sugar, and a packet of katsuobushi or shaved bonito flakes.

Otherwise, it’s really just boiling the soba noodles and letting them cool, then topping the dish with green onion and shredded nori.

How Does This Dish Taste?

Because the noodles are served cold, this is predominantly a summertime meal. Summers in Japan tend to be hot and humid, so this dish works wonderfully when you want something light and refreshing.

The sauce we made is full of that smoky bonito flavor which tastes of the ocean — a little bit sweet and salty and smoky all at once. Then we’ve got the wonderful textures of both the egg yolk and the nagaimo itself which is slimy and kind of thick and saucy and just delectable in your mouth.

And I know this dish might not be for everyone as it has both a slimy texture and a raw egg, but if you’re at all adventurous I highly recommend trying it. You can watch me whipping it up and tasting it below:

5. How to Eat a Century Egg

A century egg is an egg, often a duck egg, that has been cured with an alkaline mixture of mud until it congeals into a dark, very pungent-smelling condiment. Sounds delicious, no?

It actually is — if eaten properly.

Also known as pídàn in Chinese, you may have seen people trying them as-is on YouTube. That’s most definitely not how they are consumed.

Now there are dozens of different ways to enjoy century eggs, but growing up we most often had them in a Cantonese dish called jok, a kind of rice porridge known as congee in English.

You can find pídàn in most Asian supermarkets. The larger sized eggs will be duck eggs, but quail eggs are also often used.

You can watch me making my family’s jok with pídàn in the video below:

6. Egg Omelette Sandwich

Do you want Indian street food at home? Well, get out your griddle, a couple of slices of bread, an egg or two, and some spices, and you can have it!

For my recipe, in addition to learning some tips and tricks from a few Indian street food vendor videos on YouTube, here, here, and here, I also gained inspiration from Chetna Makan’s gorgeous book Chai, Chaat, Chutney: Street Foods Journey Through India, especially her Omelette Pav recipe.

So with this recipe, we’re basically making a thin omelette containing shallots, tomato, chili powder, curry powder, and garam masala. Before your omelette is completely cooked, you’re going to take your bread and dip it in the still moist egg batter and then flip it, so both sides of the bread get coated.

Once both sides of the bread are coated, you’re going to flip the whole thing, then flip it half again so that the omelette is inside both pieces of bread, forming a sandwich.

You can add a little extra garam masala on top to finish it off. And, of course, if you like cheese with your omelette, you can also add that in the earlier stage of cooking.

You can watch me making and tasting my Indian egg omelette sandwich here:

7. Fluffy 1-Egg Soufflé Pancakes

Fluffy souffle-style pancakes have been all the rage the last couple of years. The first recipe I attempted didn’t quite give me the results I was looking for — you can watch that video here — so I decided to try a second recipe that was a bit of a hybrid of a few different ones that I watched on YouTube.

What they all had in common, and what attracted me to them, is that they all used just one egg. You can watch those videos here, here, and here.

Now the secret to this recipe is whipping the egg white into a foam which you are going to stabilize with a few drops of lemon juice. Additionally, instead of all-purpose flour, this recipe calls for cake flour which has less gluten or protein in it which should result in a pancake with a lighter crumb.

These pancakes will taste eggier than, say, a buttermilk pancake, but in terms of texture, you get the lightness of a cloud bread, though certainly moister.

And you may have to play around with temperatures and times to get the perfect soufflé-style pancake. You want your flame hot enough to cook the pancake slowly, but not so hot that the bottom will burn.

You can watch my attemps at the soufflé-style pancake here:

All right lovelies, that’s it. Until next time, happy cooking!