18 Delicious Asian Egg Recipes for Every Occasion

Are you ready to transform your meals with the versatile and beloved egg? From the bustling streets of Tokyo to the vibrant markets of Bangkok, Asian cuisine offers endless inspiration for egg dishes that are perfect for any occasion. Whether you’re whipping up a quick dinner, craving comfort food, or exploring new flavors, these 18 delicious recipes will take your taste buds on an unforgettable journey. Let’s dive in!

Japanese Tamagoyaki (Rolled Omelette)

Gather around for a simple yet elegant Japanese classic that’s perfect for breakfast or as a side. Tamagoyaki, a sweet and savory rolled omelette, is a staple in bento boxes across Japan.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1 tbsp granulated sugar
• 1 tsp soy sauce
• 1 tsp mirin
• 1/2 tsp salt
• 1 tbsp clarified butter

Instructions

1. In a bowl, whisk together the lightly beaten eggs, granulated sugar, soy sauce, mirin, and salt until fully combined.
2. Heat a rectangular tamagoyaki pan over medium heat (350°F) and brush with clarified butter.
3. Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Tip: Tilt the pan to spread the mixture evenly.
4. Once the edges start to set, gently roll the omelette from one side to the other using chopsticks or a spatula.
5. Push the rolled omelette to the far side of the pan, brush the pan with more clarified butter, and pour another thin layer of egg mixture, lifting the rolled omelette slightly to let the new layer flow underneath.
6. Repeat the rolling process until all the egg mixture is used, ensuring each layer is cooked through but still moist. Tip: Keep the heat medium to prevent browning.
7. Transfer the rolled omelette to a bamboo mat and shape it into a tight roll. Let it rest for 2 minutes before slicing. Tip: Use a sharp, wet knife for clean slices.

Fluffy and slightly sweet, Tamagoyaki offers a delicate texture that’s irresistible. Serve it warm with a sprinkle of shredded nori or alongside steamed rice for a comforting meal.

Chinese Tea Eggs

Just when you thought hard-boiled eggs couldn’t get more interesting, Chinese Tea Eggs come along. These marbled beauties are steeped in a fragrant tea blend, offering a unique twist on a breakfast staple.

Ingredients

• 6 pasture-raised eggs
• 2 cups water
• 2 tbsp loose-leaf black tea
• 1 tbsp Sichuan peppercorns
• 1 star anise
• 1 cinnamon stick
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp granulated sugar

Instructions

1. Place eggs in a single layer in a saucepan. Cover with 2 cups water.
2. Bring to a boil over high heat, then reduce to a simmer for 10 minutes.
3. Remove eggs with a slotted spoon. Reserve cooking water.
4. Gently crack eggshells all over with the back of a spoon, keeping shells intact.
5. Return eggs to the saucepan with reserved water.
6. Add black tea, Sichuan peppercorns, star anise, cinnamon stick, light soy sauce, dark soy sauce, and sugar.
7. Simmer on low heat for 1 hour, ensuring eggs are fully submerged.
8. Turn off heat. Let eggs steep in the tea mixture for at least 4 hours, preferably overnight.
9. Peel eggs to reveal the marbled pattern before serving.

Layers of flavor make these eggs a standout. The tea-infused whites are tender, while the yolks remain creamy. Serve sliced on a bed of jasmine rice for a simple yet elegant presentation.

Korean Gyeran Mari (Rolled Omelette with Vegetables)

Zesty and vibrant, Korean Gyeran Mari is a simple yet flavorful dish that brings a touch of elegance to any meal. Perfect for breakfast or as a side, its rolled layers reveal a colorful mix of vegetables.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1/4 cup finely diced carrots
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced scallions
• 1 tbsp clarified butter
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) and add clarified butter, swirling to coat.
2. Pour half of the lightly beaten eggs into the skillet, tilting to spread evenly.
3. Sprinkle half of the diced carrots, red bell pepper, scallions, salt, and black pepper over the eggs.
4. Once the edges start to set, gently roll the omelette from one side to the other, using a spatula.
5. Push the rolled omelette to one side of the skillet and pour the remaining eggs, spreading them out.
6. Add the remaining vegetables and seasonings, then roll the first omelette over the new layer.
7. Cook for another 2 minutes, ensuring the center is fully set but still moist.
8. Transfer to a cutting board, let rest for 1 minute, then slice into 1-inch pieces.

Delightfully tender with a slight crispness from the vegetables, this omelette pairs beautifully with a drizzle of soy sauce or a side of kimchi. For an extra touch, garnish with sesame seeds or additional scallions before serving.

Thai Kai Jeow (Thai Omelette)

You’ve likely craved a quick, flavorful meal that doesn’t skimp on taste or texture. Thai Kai Jeow, a crispy yet fluffy omelette, is your answer.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1/4 cup vegetable oil
• 1/4 cup minced shallots
• 1/4 cup chopped cilantro

Instructions

1. In a bowl, combine lightly beaten pasture-raised eggs, fish sauce, and oyster sauce. Whisk until fully incorporated.
2. Heat vegetable oil in a non-stick skillet over medium-high heat until it shimmers, about 350°F.
3. Add minced shallots to the skillet. Sauté for 30 seconds until translucent.
4. Pour the egg mixture into the skillet. Immediately tilt the pan to spread the eggs evenly.
5. Cook for 2 minutes until the edges are crispy and the bottom is golden brown.
6. Flip the omelette carefully. Cook for another 2 minutes until the other side is equally crispy.
7. Transfer to a plate. Garnish with chopped cilantro.

Crispy on the outside and tender inside, this omelette pairs perfectly with jasmine rice. For an extra kick, serve with a side of spicy Sriracha sauce.

Filipino Tortang Talong (Eggplant Omelette)

This Filipino Tortang Talong (Eggplant Omelette) is a simple yet flavorful dish that’s perfect for any meal of the day. Tender roasted eggplant meets fluffy eggs for a satisfying bite.

Ingredients

• 2 medium Asian eggplants
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp virgin coconut oil

Instructions

1. Preheat oven to 400°F. Pierce eggplants with a fork and roast on a baking sheet for 25 minutes until skin is charred and flesh is tender.
2. Let eggplants cool slightly, then peel off the skin and flatten the flesh with a fork, keeping the stem intact.
3. In a bowl, combine beaten eggs, onion, garlic, salt, and pepper. Mix well.
4. Heat coconut oil in a non-stick skillet over medium heat until shimmering.
5. Dip each flattened eggplant into the egg mixture, ensuring it’s fully coated.
6. Carefully transfer the eggplant to the skillet. Spoon any remaining egg mixture over the top.
7. Cook for 3-4 minutes until the bottom is golden brown. Flip and cook for another 3 minutes.
8. Transfer to a plate lined with paper towels to drain excess oil.

Lightly crispy on the outside and creamy inside, this omelette pairs wonderfully with a side of steamed rice and a drizzle of banana ketchup for an authentic touch.

Vietnamese Trứng Chiên (Fried Eggs with Fish Sauce)

Simple yet bursting with umami, Vietnamese Trứng Chiên transforms everyday eggs into a savory delight with just a few pantry staples.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp water
• 2 tbsp clarified butter
• 1 scallion, thinly sliced

Instructions

1. In a small bowl, whisk together fish sauce, sugar, and water until sugar dissolves completely.
2. Heat clarified butter in a non-stick skillet over medium heat until it shimmers but does not smoke.
3. Pour beaten eggs into the skillet, tilting to spread evenly. Cook undisturbed for 30 seconds.
4. Drizzle half of the fish sauce mixture over the eggs. Use a spatula to fold eggs gently, creating soft folds. Tip: Avoid over-stirring to maintain fluffy texture.
5. Cook for another 30 seconds, then drizzle remaining sauce. Fold once more.
6. Sprinkle scallions over eggs. Cook for an additional 15 seconds, then remove from heat. Tip: Scallions add a fresh crunch; add them last to preserve their color and texture.
7. Transfer to a plate immediately to prevent overcooking. Tip: Serve hot for the best flavor and texture.

With a perfect balance of salty, sweet, and umami, these eggs are irresistibly fluffy with a slight crisp edge. Enjoy them over steamed jasmine rice or wrapped in lettuce leaves for a light, flavorful meal.

Indian Egg Curry

Oftentimes, the simplest dishes bring the most comfort. Indian Egg Curry combines hard-boiled eggs with a rich, spiced tomato sauce for a hearty meal.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 2 tbsp clarified butter (ghee)
• 1 cup finely chopped yellow onion
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 cup chopped cilantro

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add chopped onion, sauté until golden brown, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add ground turmeric, cumin, coriander, and cayenne pepper, toast spices for 30 seconds.
5. Pour in crushed tomatoes, simmer for 5 minutes until thickened.
6. Reduce heat to low, add coconut milk and salt, stir to combine.
7. Gently add hard-boiled eggs, spoon sauce over to coat, simmer for 5 minutes.
8. Garnish with chopped cilantro before serving.

Fluffy eggs soak up the aromatic sauce, offering a creamy texture with a spicy kick. Serve over steamed basmati rice or with warm naan for dipping.

Singaporean Chai Tow Kway (Carrot Cake with Egg)

Just when you thought carrot cake couldn’t get any better, Singaporean Chai Tow Kway flips the script with its savory, eggy twist.

Ingredients

• 1 cup rice flour
• 1/4 cup wheat starch
• 1 1/2 cups water
• 1/2 tsp salt
• 2 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1 cup daikon radish, finely shredded
• 2 tbsp preserved radish, chopped
• 2 cloves garlic, minced
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 2 green onions, thinly sliced

Instructions

1. Combine rice flour, wheat starch, water, and salt in a bowl. Whisk until smooth.
2. Pour mixture into a greased 8-inch square pan. Steam over boiling water for 25 minutes until set.
3. Cool completely, then cut into 1-inch cubes.
4. Heat clarified butter in a non-stick skillet over medium-high heat. Add garlic and preserved radish. Sauté for 1 minute until fragrant.
5. Add daikon radish. Cook for 3 minutes until slightly softened.
6. Push ingredients to one side. Pour beaten eggs into the skillet. Scramble lightly for 1 minute.
7. Add rice cake cubes. Stir-fry for 2 minutes until edges are slightly crispy.
8. Season with soy sauce and white pepper. Toss to combine.
9. Garnish with green onions. Serve immediately.

Expect a delightful contrast of textures—soft, chewy rice cakes against the crisp edges and fluffy eggs. For a spicy kick, drizzle with sambal oelek before serving.

Malaysian Sambal Telur (Eggs in Spicy Sambal Sauce)

Perfect for spice lovers, this Malaysian Sambal Telur brings heat and heartiness to your table. Pasture-raised eggs swim in a fiery sambal sauce, a dish that’s as bold in flavor as it is simple to make.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 3 tbsp clarified butter
• 1 cup finely chopped red onion
• 4 garlic cloves, minced
• 2 tbsp sambal oelek
• 1 tsp tamarind paste
• 1 cup coconut milk
• 1 tsp palm sugar
• 1/2 tsp sea salt

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add finely chopped red onion and minced garlic. Sauté until translucent, 4-5 minutes, stirring frequently to prevent burning.
3. Stir in sambal oelek and tamarind paste. Cook for 1 minute to release flavors.
4. Pour in coconut milk, add palm sugar and sea salt. Bring to a gentle simmer, then reduce heat to low.
5. Add hard-boiled eggs to the sauce. Spoon sauce over eggs to coat evenly. Simmer uncovered for 10 minutes, allowing sauce to thicken slightly.
6. Remove from heat. Let stand for 5 minutes before serving to allow flavors to meld.

Generously saucy with a kick, the eggs absorb the sambal’s heat while the coconut milk rounds out the spice. Serve over steamed jasmine rice or with crusty bread to soak up every bit of the sauce.

Indonesian Telur Balado (Eggs in Chili Sauce)

Kickstart your culinary adventure with this fiery Indonesian classic, Telur Balado, where hard-boiled eggs meet a vibrant chili sauce. Perfect for spice lovers seeking a quick yet flavorful dish.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 5 red chilies, finely chopped
• 3 cloves garlic, minced
• 1 medium shallot, finely diced
• 2 tbsp coconut oil
• 1 tsp palm sugar, finely grated
• 1/2 cup water
• 1/2 tsp sea salt

Instructions

1. Heat coconut oil in a skillet over medium heat (350°F) until shimmering.
2. Add minced garlic and diced shallot, sauté until golden and fragrant, about 2 minutes.
3. Stir in chopped red chilies, cook for another 2 minutes to soften.
4. Incorporate palm sugar and sea salt, stirring until the sugar dissolves completely.
5. Pour in water, bring the mixture to a simmer, and let it reduce slightly, about 3 minutes.
6. Gently add the hard-boiled eggs, coating them evenly with the sauce. Simmer for 5 minutes to infuse flavors.
7. Tip: For a smoother sauce, blend the chili mixture before adding the eggs.
8. Tip: Adjust the heat level by varying the amount of chilies.
9. Tip: Serve immediately for the best texture, as the eggs absorb more sauce over time.

The eggs boast a creamy yolk contrast against the spicy, slightly sweet sauce. Try serving atop steamed jasmine rice for a hearty meal.

Japanese Onsen Tamago (Hot Spring Eggs)

Bold yet delicate, Japanese Onsen Tamago offers a silky texture that’s achieved through precise temperature control. This dish showcases the simplicity of eggs transformed into a luxurious treat.

Ingredients

– 4 large pasture-raised eggs
– 4 cups water
– 1 tbsp white vinegar
– 1 tsp sea salt

Instructions

1. Fill a large pot with 4 cups of water and bring to a gentle simmer over medium heat, maintaining a temperature of 150°F (65°C).
2. Add 1 tbsp white vinegar and 1 tsp sea salt to the water, stirring gently to dissolve.
3. Carefully lower 4 large pasture-raised eggs into the pot using a slotted spoon to prevent cracking.
4. Cover the pot and let the eggs cook for 40 minutes, ensuring the water temperature remains steady at 150°F (65°C).
5. After 40 minutes, remove the eggs with a slotted spoon and plunge them into an ice bath for 1 minute to stop the cooking process.
6. Gently crack each egg into a small bowl, allowing the silky yolk and white to slide out together.
Tip: Use a thermometer to monitor the water temperature closely for perfect consistency.
Tip: Fresh eggs yield the best results, as older eggs may not hold their shape as well.
Tip: Serve immediately for the ideal texture, as the eggs will continue to firm up over time.
Glistening with a custard-like texture, these eggs are a revelation when served over steamed rice or nestled in a warm broth. The yolk, rich and velvety, pairs beautifully with a sprinkle of flaky sea salt.

Chinese Steamed Egg with Minced Pork

Perfect for a quick, nutritious meal, Chinese Steamed Egg with Minced Pork combines silky textures with rich flavors in under 30 minutes.

Ingredients

• 4 pasture-raised eggs, lightly beaten
• 1 cup homemade chicken stock, cooled
• 1/2 tsp fine sea salt
• 1/4 tsp white pepper
• 1 tbsp Shaoxing wine
• 1/2 lb ground pork, 80% lean
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 scallion, finely chopped

Instructions

1. Preheat a steamer to 212°F over medium-high heat.
2. In a bowl, whisk together eggs, chicken stock, salt, and white pepper until fully incorporated.
3. Strain the egg mixture through a fine-mesh sieve into a heatproof dish to ensure a smooth texture.
4. Cover the dish with aluminum foil to prevent condensation droplets from falling into the eggs.
5. Place the dish in the steamer and cook for 12 minutes, or until the edges are set but the center is slightly wobbly.
6. While the eggs steam, heat a skillet over medium heat and cook the ground pork until no longer pink, about 5 minutes.
7. Add Shaoxing wine, soy sauce, and sesame oil to the pork, stirring to combine, then cook for an additional 2 minutes.
8. Remove the steamed eggs from the steamer and let rest for 2 minutes.
9. Top the steamed eggs with the minced pork mixture and garnish with scallions.

Just like that, you have a dish with a custard-like texture that melts in your mouth, complemented by the savory depth of the pork. Serve it with a side of jasmine rice for a complete meal.

Korean Gyeran Bbang (Egg Bread)

Dive into the simplicity and comfort of Korean Gyeran Bbang, a popular street food that combines fluffy bread with a soft-cooked egg center. Perfect for breakfast or a snack, this dish is surprisingly easy to make at home.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup whole milk, at room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 4 large pasture-raised eggs, for filling
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat oven to 350°F. Grease a muffin tin with clarified butter.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and salt.
3. Add milk, beaten egg, and melted butter to dry ingredients. Mix until just combined. Tip: Overmixing leads to dense bread.
4. Divide batter evenly among muffin cups, filling each halfway.
5. Crack an egg into each muffin cup over the batter. Tip: Ensure eggs are at room temperature for even cooking.
6. Bake for 15-18 minutes, until bread is golden and eggs are set but yolks remain slightly runny. Tip: Check doneness by gently shaking the tin; eggs should jiggle slightly.
7. Let cool for 5 minutes before removing from tin.

Zesty and satisfying, Gyeran Bbang offers a delightful contrast between the tender bread and creamy egg. Serve warm with a drizzle of honey or a sprinkle of flaky sea salt for an extra flavor dimension.

Thai Son-in-Law Eggs

Hard-boiled eggs get a Thai twist with this savory, slightly sweet, and tangy sauce. Perfect for impressing guests or spicing up your meal prep.

Ingredients

• 6 pasture-raised eggs, room temperature
• 1/4 cup tamarind paste
• 2 tbsp fish sauce
• 1/4 cup palm sugar, finely grated
• 1/4 cup water
• 2 tbsp vegetable oil
• 1/4 cup shallots, thinly sliced
• 2 red chilies, thinly sliced
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat.
2. Once boiling, remove from heat, cover, and let sit for 10 minutes for hard-boiled eggs.
3. Transfer eggs to an ice bath for 5 minutes to cool. Peel and set aside.
4. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and water until sugar dissolves.
5. Heat vegetable oil in a skillet over medium heat. Fry eggs until golden brown, about 2 minutes per side. Remove and set aside.
6. In the same skillet, sauté shallots and chilies until fragrant, about 1 minute. Pour in the sauce mixture and simmer until slightly thickened, 2-3 minutes.
7. Return eggs to the skillet, coating them in the sauce. Cook for another minute to heat through.
8. Garnish with cilantro leaves before serving.

Silky eggs with a crispy exterior soak up the rich, umami sauce. Serve atop steamed jasmine rice or with a side of crunchy cucumber slices for contrast.

Filipino Poqui Poqui (Eggplant and Egg Scramble)

Filipino Poqui Poqui is a rustic, flavorful dish that combines smoky eggplant with creamy scrambled eggs. Frying the eggplant until charred adds depth, while the eggs bring richness.

Ingredients

• 2 large eggplants, charred and peeled
• 4 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium tomato, diced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fish sauce

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Stir in diced tomato. Cook until softened, about 2 minutes.
4. Add charred and peeled eggplants. Mash lightly with a fork to break into chunks.
5. Season with sea salt and black pepper. Mix well.
6. Pour lightly beaten eggs over the eggplant mixture. Let sit for 30 seconds without stirring.
7. Gently fold eggs into the mixture with a spatula, cooking until just set, about 2 minutes.
8. Drizzle fish sauce over the top. Stir once more to combine.
9. Remove from heat. Serve immediately.

Just cooked, Poqui Poqui offers a smoky, savory flavor with a soft, slightly chunky texture. Pair it with steamed rice or crusty bread for a satisfying meal.

Vietnamese Trứng Nướng (Baked Eggs with Pork and Vermicelli)

Savory and satisfying, this Vietnamese Trứng Nướng combines creamy baked eggs with flavorful pork and delicate vermicelli for a dish that’s both comforting and elegant.

Ingredients

• 1 cup ground pork, preferably shoulder
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup thin rice vermicelli, soaked in warm water for 10 minutes and drained
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 tbsp shallot, finely minced
• 1 tbsp clarified butter
• 1/4 cup scallions, thinly sliced

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix ground pork with fish sauce, sugar, black pepper, and minced shallot until well combined.
3. Heat clarified butter in an oven-safe skillet over medium heat. Add pork mixture, cooking until no longer pink, about 5 minutes.
4. Spread cooked pork evenly in the skillet. Layer soaked vermicelli over the pork.
5. Pour lightly beaten eggs over the vermicelli, ensuring even coverage.
6. Bake in preheated oven for 15 minutes, or until eggs are set and slightly golden on top.
7. Garnish with sliced scallions before serving.

Unmistakably rich, the eggs meld beautifully with the savory pork and tender vermicelli. Serve straight from the skillet for a rustic presentation, or plate individually for a more refined approach.

Indian Anda Bhurji (Spicy Scrambled Eggs)

Spice up your morning routine with Indian Anda Bhurji, a fiery twist on scrambled eggs that’s packed with flavor and ready in minutes.

Ingredients

• 2 tbsp clarified butter
• 1/2 cup finely chopped yellow onion
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1/2 cup diced tomato
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup chopped fresh cilantro
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add finely chopped yellow onion. Sauté for 2 minutes until translucent.
3. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Mix in diced tomato, turmeric powder, red chili powder, and garam masala. Cook for 3 minutes until tomatoes soften.
5. Pour lightly beaten pasture-raised eggs into the skillet. Immediately reduce heat to low (250°F).
6. Gently scramble the eggs with a silicone spatula, folding continuously for 2 minutes until softly set.
7. Remove from heat. Fold in chopped fresh cilantro and salt (1/2 tsp).

This dish boasts a creamy texture with a bold, spicy kick. Serve wrapped in warm roti or atop toasted sourdough for a satisfying meal.

Singaporean Egg Prata (Egg Stuffed Flatbread)

Fluffy, crispy, and utterly satisfying, Singaporean Egg Prata is a street food gem that’s surprisingly easy to make at home.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 1 tbsp granulated sugar
• 1/2 cup warm water (110°F)
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp vegetable oil

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour, fine sea salt, and granulated sugar. Mix until uniform.
2. Gradually add warm water to the dry ingredients, kneading until a soft dough forms. Cover with a damp cloth and rest for 30 minutes at room temperature.
3. Divide the dough into 4 equal portions. Roll each into a ball, then flatten into a disc. Brush each disc with melted clarified butter.
4. Roll each disc into a thin sheet, then fold into a square. Repeat the rolling and folding process twice more for flaky layers.
5. Heat a non-stick skillet over medium heat (350°F). Add vegetable oil, then place one dough square in the skillet.
6. Pour 1/4 of the lightly beaten eggs and whole milk mixture onto the center of the dough. Fold the edges over the egg, sealing it inside.
7. Cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with remaining dough and egg mixture.
8. Serve immediately for the best texture. The exterior should be crispy, with a soft, eggy interior. Pair with curry or condensed milk for an authentic touch.

Offering a delightful contrast of textures, this Egg Prata is perfect for breakfast or a snack. Its rich, buttery layers and soft egg center make it a versatile dish that pairs well with both sweet and savory accompaniments.

Conclusion

Unleash a world of flavor with these 18 Delicious Asian Egg Recipes, perfect for any occasion! Whether you’re craving something quick or a dish to impress, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration on Pinterest and spread the joy of cooking!