The Best Ways to Prepare Eggs Around the World, From France to Japan

Posted on July 9, 2020 by Leslie Wu

Eggs are a must-stock ingredient in many kitchens around the world. Often used as a building block to construct both sweet and savoury dishes, eggs are a powerhouse protein that are the perfect foundation for a variety of international flavours. Here are 15 ways that chefs around the world fry, poach, scramble or otherwise cook this excellent ingredient.

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Nasi Lemak (Malaysia)

Those who like to mix flavours at the table will love this <a href="https://www.foodnetwork.ca/recipe/malaysian-style-chicken-curry-with-scented-basmati-rice/17204/" rel="noopener noreferrer" target="_blank">Malaysian</a> dish, where each bite is different depending on your tastes: crispy fried anchovies, peanuts and slightly spicy sambal laced with tamarind. All served with coconut rice and a hard boiled egg. Cooling cucumbers add a fresh contrast on the side.
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Tea Eggs (Taiwan)

Cracking the shells of hardboiled eggs and steeping them in a sweet/salty soy and five-spice mix results in a pretty pattern (tip: the more you crack the shell, the more intricate the network of lines criss-crossing the outside of the egg will be). These snacks are enjoyed throughout China and Taiwan — and are customizable to different spices or sizes. Try them with quail eggs for a pint-sized appetizer nibble. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/taiwanese-tea-eggs/22498/" rel="noopener noreferrer" target="_blank">Taiwanese Eggs</a>
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Moo Palo (Pork With Eggs) (Thailand)

Craving some gravy for your <a href="https://www.foodnetwork.ca/everyday-cooking/photos/genius-ways-leftover-egg-whites/#!angel-food-cake" rel="noopener noreferrer" target="_blank">eggs</a>? This Thai dish builds on the soy-based liquid used in tea eggs, but adds cilantro, fish sauce and tender pork belly for a braised dinner with substance. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/stewed-pork-with-eggs-in-soy-sauce-moo-palo/10186/" rel="noopener noreferrer" target="_blank">Moo Palo</a>
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Cocotte Eggs (France)

Coddled soft eggs baked in ramekins with crème fraîche is a quintessentially French dish. Top with whatever suits your fancy to add a bit of heft for a light meal — cheese, smoked fish or even a few truffle shavings for a special occasion — and shower with chives or other herbs for a vibrant finish. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/cocotte-eggs/8354/" rel="noopener noreferrer" target="_blank">Laura Calder’s Cocotte Eggs</a>
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Eggs Bhurji (India)

In certain regions of India, eggs are a staple that span different meal times. This subtly spicy scrambled dish (anda bhurji) incorporates chopped green chilis, ripe tomatoes, golden turmeric and a small pinch of chili powder for a better than average breakfast or even an afternoon snack. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/eggs-bhurji/16601/" rel="noopener noreferrer" target="_blank">Eggs Bhurji</a>
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Ham Hock Cheese and Egg Pie (England)

The Brits do love their pies — and all flaky, delicious pastries are sold in shops and made with love for dinner tables throughout the country. <a href="https://www.foodnetwork.ca/comfort-food/photos/british-dishes-recipes-for-winter/" rel="noopener noreferrer" target="_blank">British</a> pies sometimes contain a whole hard boiled egg, which makes for a hearty slice for lunch or dinner. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/ham-hock-cheese-and-egg-pie/12587/" rel="noopener noreferrer" target="_blank">Ham Hock Cheese and Egg Pie</a>
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Matzo Brei and Kugel (Israel/United States)

Whether in crunchy-soft clouds of matzo brei or lusciously creamy kugel, eggs can be key players in both traditional and American versions of Jewish cuisine. These updated versions bring in mushrooms, thyme and even Swiss chard to add earthiness and vegetal undertones. Get the recipe for <a href="https://www.foodnetwork.ca/gourmet-cooking/blog/individual-matzo-brei-with-mushroom-and-thyme-from-the-hot-plate/5515/" rel="noopener noreferrer" target="_blank">Individual Matzo Brei With Mushroom and Thyme</a> and <a href="https://www.foodnetwork.ca/recipe/chard-and-caramelized-shallot-noodle-kugel/19405/" rel="noopener noreferrer" target="_blank">Chard and Caramelized Shallot Noodle Kugel</a>
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Shakshuka (North Africa, Israel and the Middle East)

Although many countries claim ownership of various versions of this poached egg in tomato dish, Alton Brown places the origins of shakshuka in Casablanca. Wherever its origin, this versatile and easy meal is popular for its endless variety and versatility. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/alton-browns-shakshuka/22931/" rel="noopener noreferrer" target="_blank">Alton Brown's Shakshuka</a>
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Spanish Tortilla (Spain)

At pintxos bars around Spain, sturdy layered potato and onion omelettes are served to hungry diners. This egg dish is ideal for mid or late night snacking, served bite-sized or as one big plate. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/tortilla-spanish-potato-and-onion-omelette/10508/" rel="noopener noreferrer" target="_blank">Spanish Tortilla</a>
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Omurice (Japan)

Your reference for this <a href="https://www.foodnetwork.ca/global-eats/photos/japanese-inspired-recipes/" rel="noopener noreferrer" target="_blank">Japanese dish</a> may be the classic film Tampopo or that viral video where a chef slides a pillowy omelette onto fried rice, then slices it open to spill its glorious contents in a dramatic flourish. The rich egg curds and the fluffy rice make for a satisfying dish — and whatever your opinions of ketchup and eggs, it is a traditional combination here (substitute a brown gravy if you must).
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Spaghetti Carbonara (Italy)

You may not see the eggs in this <a href="https://www.foodnetwork.ca/comfort-food/photos/italian-recipes-better-than-takeout/" rel="noopener noreferrer" target="_blank">Italian</a> pasta dish (in fact, if cooked correctly, the dish should contain no trace of cooked egg bits), but the basis for the silky smooth sauce coating each strand lies in the richness of egg yolk. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/spaghetti-alla-carbonara/19479/" rel="noopener noreferrer" target="_blank">Spaghetti Alla Carbonara</a>
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Huevos Rancheros and Chilaquiles (Mexico)

Although the black bean and egg combination of huevos rancheros is a famous Mexican favourite, the mixed flavours and textures of chilaquiles are also very popular. Fried tortillas and a variety of toppings, including a fried egg, make this dish a perfect brunch (or in the case of the nacho version here, a great snack). Get the recipe for <a href="https://www.foodnetwork.ca/recipe/huevos-rancheros/8939/" rel="noopener noreferrer" target="_blank">Huevos Rancheros</a> and <a href="https://www.foodnetwork.ca/recipe/chilaquiles/15293/" rel="noopener noreferrer" target="_blank">Chilaquiles</a>
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Bibimbap (Korea)

The sound of rice sizzling against a warmed stone pot is only improved by the sight of the streaky yolk of an egg slowly ribboning through the steaming dish. Julienned vegetables and a quick pickled cucumber adds crunch — and a healthy hit of sriracha or sambal oelek brings up the heat. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/korean-vegetable-bibimbop/13840/" rel="noopener noreferrer" target="_blank">Korean Vegetable Bibimbop</a>
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Khachapuri (Georgia)

If bread, cheese and eggs are your idea of a perfect take on comfort food (and really, it’s hard to argue against it), this Georgian dish will fit the bill. You can vary the toppings depending on what you have on hand — this easy version uses kale, mozzarella, feta, garlic, lemon and dill for a flavourful and moderately healthy pizza alternative. Get the recipe for <a href="https://www.foodnetwork.ca/comfort-food/blog/how-to-make-khachapuri/" rel="noopener noreferrer" target="_blank">Khachapuri</a>
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Dan Tat (Egg Tarts) (Hong Kong/China)

Sometimes (and erroneously) lumped in with the Portuguese egg tart called pastel de nata, the <a href="https://www.foodnetwork.ca/comfort-food/photos/chinese-takeout-recipes-to-make-at-home/#!chinese-tofu-sweet-sour-tofu" rel="noopener noreferrer" target="_blank">Chinese</a> version sports a satiny smooth filling with none of the former’s characteristic charring on top. Flaky and crumbly pastry encases the custard with a tender shell, making for a delicate treat. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/chinese-custard-tarts/3334/" rel="noopener noreferrer" target="_blank">Chinese Custard Tarts</a>
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