14 Egg-Based Street Foods to Try in Other Countries
Street food culture around the world includes eggs in many simple and tasty forms. From crispy waffles in Hong Kong to filling omelets in Iran, eggs are often used as a basic ingredient in a variety of popular snacks. These easy-to-carry treats give travelers a nice way to try local flavors while enjoying familiar foods prepared in gentle, interesting ways. Eggs provide a comforting and versatile option that fits well with different tastes and preferences, making them a common favorite in street food scenes.
1. Egg Waffle (Hong Kong)
Hong Kong’s well-known gai daan jai turns a simple batter into light, brown spheres. Street vendors cook these snacks in molds that form clusters of soft, round bubbles. The outside becomes crisp while the inside remains tender. Some stands serve the basic version, while others offer toppings like fresh fruit or ice cream. The waffle’s bubble pattern makes it easy to pull apart and share. Affordable and easy to find, this handheld snack is a tasty way to begin exploring Hong Kong’s street markets.
2. Gyeran-ppang (South Korea)
Korean street vendors offer gyeran-ppang as a handy warmer on cold days. This oval-shaped bread holds a whole egg baked directly into the batter, making it a filling snack in one. The slightly sweet bread pairs well with the savory egg center. Vendors crack fresh eggs into the mix just before baking, allowing the yolk to stay a bit soft. Students and office workers often pick these up during winter. The mix of carbohydrates and protein helps maintain energy, while the warmth of the bread offers comfort against Seoul’s chilly weather.
3. Murtabak (Malaysia)
Malaysian murtabak highlights the technique of stretching dough until nearly transparent. Skilled cooks pull and fold it before adding a mix of beaten eggs and seasoned meat. Once filled, the dough is folded into a tidy rectangle and cooked on a flat griddle until browned on both sides. Each piece offers contrast between the crisp outer layers and the rich, savory center. Vendors often serve murtabak with a side of curry sauce and sliced onions. Though its roots trace back to Indian traders, murtabak has become a common offering at night markets throughout Malaysia.
4. Tokneneng (Philippines)
Filipino tokneneng turns ordinary hard-boiled eggs into eye-catching street snacks. The bright orange batter coating makes them easy to spot at food stalls across the Philippines. Vendors dip chicken or duck eggs in a seasoned flour mixture before deep-frying until crisp. The crunchy shell contrasts with the soft egg inside, offering an enjoyable mix of textures. Street food fans often dip tokneneng in tangy or mildly spicy sauces. These budget-friendly snacks typically cost less than a dollar each and offer a quick source of protein for commuters and students moving through Metro Manila.
5. Kwek Kwek (Philippines)
Kwek kwek is known as the smaller version of tokneneng, using quail eggs instead of chicken eggs. Filipino street vendors coat these tiny eggs in orange batter, then fry them until crisp. They’re often served on bamboo sticks, making them easy to enjoy while walking through busy markets. Each skewer usually holds three to four eggs—just enough to curb hunger between meals. The orange hue comes from annatto powder, which gives the batter a mild earthy taste. Kwek kwek is commonly sold alongside other fried street snacks, forming eye-catching displays that draw in passersby looking for something savory and quick.
6. Khai Jiao (Thailand)
Thai khai jiao breaks from typical omelet traditions with its deep-fried cooking style. Cooks pour beaten eggs into very hot oil, which makes the mixture puff and form crispy edges. The heat gives the dish a texture somewhere between an omelet and a fritter. Many vendors mix in minced chicken or chopped vegetables for added substance. Food stalls usually serve khai jiao over steamed rice with sweet chili sauce on the side. It offers a quick, filling option that costs just a few Thai baht and combines protein and carbohydrates in one plate.
7. Danbing (Taiwan)
Taiwanese breakfast culture often features danbing, a thin pancake paired with scrambled eggs. Street vendors spread batter across wide circular griddles to form delicate, flexible layers. Fresh eggs are scrambled directly onto the pancake, adding both structure and flavor. A thin layer of sauce follows before the entire roll is wrapped into a compact, handheld portion. Every morning, students and office workers gather at danbing stalls before heading off to start their day. The combination of starch and protein helps keep hunger at bay, while the low cost makes this meal a practical option throughout Taiwan’s busy urban areas.
8. Huevos Rancheros (Mexico)
Mexican street vendors offer huevos rancheros as a filling breakfast designed to keep workers energized through the morning. Two fried eggs rest on warm corn tortillas, smothered in a bold tomato-chili salsa. The plate often comes with refried beans and rice, making it a complete and balanced meal. Street versions are usually simpler than those found in restaurants, prioritizing flavor over appearance. Vendors often make the salsa fresh each day, using locally sourced chilies and tomatoes. The mix of soft yolks and spiced sauce ties the components together in a tasty way.
9. Kuku (Iran)
Iranian kuku turns simple eggs into a herb-forward dish packed with flavor. This thick omelet uses more greens than eggs, giving it a deep green color and fresh, earthy taste. Street vendors typically mix in parsley, cilantro, dill, and scallions. Some also include diced potatoes or seasonal vegetables for added layer and contrast in texture. Unlike thinner omelets, kuku is cooked gently until firm throughout, then sliced into portions for serving. It holds up well whether served warm or at room temperature, which makes it a dependable choice at food stalls and market stands across Iranian cities.
10. Chawanmushi (Japan)
Japanese chawanmushi brings out the potential of eggs through precise steaming. This savory custard blends beaten eggs with dashi broth, resulting in a smooth and tender consistency. Street vendors often include ingredients such as fish, mushrooms, and small cuts of chicken before gently steaming the mixture in individual cups. The controlled heat allows the custard to firm up without turning tough or drying out. Each portion is served warm in its own ceramic vessel, making it convenient to enjoy while on the go. The subtle flavor and silky texture reflect the careful methods often seen in Japanese cooking.
11. Egg Butter (Finland)
Finnish egg butter blends hard-boiled eggs with butter to make a rich, smooth spread. Street vendors mash the warm eggs, then fold in softened butter until the mixture is even. It is seasoned simply with salt, pepper, and fresh herbs like dill or chives. Some add a hint of mustard to bring subtle complexity. Typically served on thick slices of dark rye bread, this open-faced sandwich offers a protein-packed snack that provides energy during Finland’s long, cold winters, while the butter supplies important calories to help withstand chilly conditions.
12. Egg Foo Young (China)
Chinese egg foo young forms a thick, pancake-style omelet packed with fresh vegetables and sometimes meat or seafood. Vendors mix eggs with bean sprouts, mushrooms, and scallions, cooking the mixture on flat griddles. The omelet develops a golden surface while remaining tender inside. It’s typically served with a brown gravy made from soy sauce, stock, and cornstarch to thicken. Each serving offers a complete dish combining vegetables, protein, and sauce. The variety of textures from crispy edges to soft eggs and crunchy vegetables makes egg foo young a popular street food option across many cities in China.
13. Scotch Egg (United Kingdom)
British scotch eggs consist of hard-boiled eggs wrapped in seasoned sausage meat, coated with breadcrumbs, and deep-fried. Street vendors often prepare them in advance since they are enjoyable both warm and cold. The dish offers a mix of textures and flavors: the creamy egg yolk contrasts with the savory meat layer and the crunchy breadcrumb exterior. Traditional recipes use chicken or turkey sausage meat, making them suitable for a range of dietary choices. Across Britain, scotch eggs are common at street markets, providing a filling source of protein and energy for shoppers and tourists exploring local sights.
14. Century Egg Congee (China)
Chinese street vendors offer century egg congee as a comforting dish. This rice porridge features preserved eggs aged for weeks or months, resulting in brown, jelly like whites. The preserved eggs contribute a rich, cheese-like flavor to the mild rice base. Often, vendors top the congee with fresh scallions, ginger, and sometimes meat or seafood. Its smooth texture makes the dish easy to enjoy while navigating busy markets. Century egg congee provides gentle nutrition and is a common choice for breakfast or a night snack across urban areas in China urban places.