10 Daily Egg Recipes Inspired by Global Cooking

Eggs are one of the most versatile ingredients found in kitchens worldwide. From fluffy Japanese omelets to spicy Middle Eastern dishes, different cultures have developed their own ways to prepare this simple protein. These global egg recipes will help you discover versatile flavors and cooking techniques that can easily fit into your daily meal routine.

1. Japanese Tamagoyaki

This rolled omelet from Japan requires patience but delivers results. Beat 4 eggs with 2 tablespoons sugar, 1 tablespoon soy sauce, and 1 teaspoon mirin in a bowl. Heat 1 teaspoon oil in a rectangular pan over medium heat. Pour one-third of the egg mixture, tilting the pan to spread evenly. When the bottom sets but the top remains slightly wet, roll it toward you using a spatula. Push the rolled omelet to the far end of the pan. Add more oil and pour another third of the mixture, lifting the cooked roll to let the new mixture flow underneath. Repeat the rolling process twice more until all egg mixture is used.

2. Turkish Menemen

Turkish home cooks have mastered this comforting scrambled egg dish that bursts with Mediterranean flavors. Start by heating 2 tablespoons olive oil in a heavy-bottomed pan over medium heat. Add 1 diced onion and cook for 3 minutes until softened. Add 2 diced tomatoes and 1 chopped green pepper, cooking for 5 minutes until vegetables break down. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Crack 4 eggs directly into the pan and gently scramble them with the vegetables using a wooden spoon. Cook for 2-3 minutes until eggs are just set but still creamy. Serve warm with bread for dipping.

3. Indian Egg Bhurji

Street vendors across India serve this spiced scrambled egg dish that changes ordinary eggs into something tasty. Heat 2 tablespoons oil in a pan and add 1 teaspoon cumin seeds, letting them sizzle for 30 seconds. Add 1 diced onion, 2 minced garlic cloves, and 1 chopped green chili. Cook for 4 minutes until onions turn golden. Add 1 diced tomato, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Beat 5 eggs with 1/2 teaspoon salt and pour into the pan. Scramble gently for 3-4 minutes until eggs are cooked but still moist. Garnish with fresh cilantro and serve with bread or rice.

4. Middle Eastern Shakshuka

This North African dish has become a brunch favorite worldwide for a reason. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 1 diced onion and 1 diced red bell pepper, cooking for 5 minutes until softened. Add 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant. Add one 400ml can of crushed tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10 minutes until sauce thickens. Make 4 wells in the sauce and crack an egg into each well. Cover and cook for 8-10 minutes until egg whites are set but yolks remain runny.

5. Korean Gyeranjjim

Korean families often serve this steamed egg dish alongside their main meals. Beat 6 eggs thoroughly in a bowl with 120ml water or chicken stock, 1 teaspoon salt, and 1/2 teaspoon white pepper. Add 2 chopped scallions and 1 tablespoon tiny shrimp or diced vegetables if desired. Pour the mixture into a heat-proof bowl or traditional stone bowl. Cover tightly with aluminum foil. Steam in a steamer basket over boiling water for 15-20 minutes, or bake in a water bath at 180°C (350°F) for 25 minutes. The eggs should be fluffy and set but still slightly jiggly in the center. Garnish with additional scallions and serve immediately while hot.

6. Mexican Huevos Rancheros

Mexican ranch workers traditionally ate this hearty breakfast to fuel their long days. Warm 4 corn tortillas in a dry skillet over medium heat for 30 seconds per side, then keep warm wrapped in a clean kitchen towel. For the salsa, heat 1 tablespoon oil in a saucepan. Add 2 diced tomatoes, 1/4 diced onion, 1 minced jalapeño, and 2 minced garlic cloves. Cook for 8 minutes until thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon cumin. Fry 4 eggs sunny-side up in oil until whites are set but yolks remain runny. Place eggs on tortillas, top with warm salsa, and garnish with cilantro. Serve with refried beans on the side.

7. French Oeufs en Meurette

Burgundy region cooks developed this elegant dish that turns simple poached eggs into restaurant-quality fare. Heat 2 tablespoons butter in a saucepan over medium heat. Add 2 diced shallots and cook for 3 minutes until softened. Add 250ml beef or vegetable stock, 2 tablespoons tomato paste, 1 bay leaf, and 1/2 teaspoon thyme. Simmer for 10 minutes until reduced by half. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Poach 4 eggs in simmering water with 1 tablespoon lemon juice for 3-4 minutes until whites are set. Toast 4 bread slices and place on plates. Top each with a poached egg and generous spoonfuls of the rich sauce. Serve while hot.

8. Thai Kai Jeow

Thai street food vendors master this puffy omelet that puffs up like a balloon when cooked properly. Beat 3 eggs with 1 tablespoon fish sauce and 1/2 teaspoon white pepper in a bowl until well combined. Heat 3 tablespoons vegetable oil in a wok or deep pan over high heat until smoking hot. The oil should be deep enough to partially submerge the omelet. Pour the egg mixture into the hot oil all at once. The eggs will puff up immediately and bubble vigorously. Use a spatula to fold the omelet in half after 1-2 minutes when the bottom is golden brown. Cook for another 30 seconds, then remove and drain on paper towels. Serve over jasmine rice with chili sauce.

9. Spanish Tortilla Española

Spanish home cooks have improved this thick potato omelet that serves as both meal and snack. Slice 4 medium potatoes very thinly using a mandoline or sharp knife. Heat 200ml olive oil in a non-stick pan over medium heat. Add potatoes and 1 diced onion to the oil. Cook slowly for 15-20 minutes, stirring occasionally, until potatoes are tender but not browned. Drain the potatoes and onions, reserving the oil. Beat 6 eggs with 1 teaspoon salt in a large bowl. Add the cooked potatoes and onions, mixing gently. Heat 2 tablespoons of the reserved oil in the same pan. Pour in the egg mixture and cook for 5 minutes until the bottom sets, then flip and cook 3 more minutes.

10. Chinese Tea Eggs

Chinese tea houses have served these marbled eggs for centuries as a flavorful snack. Place 8 eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove eggs and gently crack the shells all over using the back of a spoon, making a web-like pattern. Return eggs to the pot and add 1 liter water, 3 tablespoons soy sauce, 2 tablespoons dark soy sauce, 2 star anise, 1 cinnamon stick, and 2 tablespoons black tea leaves. Simmer for 2 hours, adding more water if needed. The longer they cook, the deeper the flavor becomes. Remove from heat and let eggs cool in the liquid for best results. Peel carefully to reveal the beautiful marbled pattern around the egg shell.