Tired of your way to cook eggs? In the occasion of World Egg Day, we’ve asked some of our Eatwith hosts around the world to share their traditional egg recipes so that you can spice up your meal.
“An egg is always an adventure; the next one may be different.”Oscar Wilde
From Shakshuka with poached eggs that simmer on a bed of tomato sauce and veggies to the century egg that is preserved in salt, lime and ash for several weeks before consuming, eggs are one of the most versatile ingredients in any pantry and it’s no wonder that there are countless ways of preparing an egg from around the globe. Here are some international eggs recipes to give your taste buds a tour of the world without ever leaving the house!
1. Cheese Egg Soufflé Recipe from Host Odile in Paris, France
From Shakshuka with poached eggs that simmer on a bed of tomato sauce and veggies
For 4 serves
- 100g grated Emmental cheese
- 50g grated Parmesan cheese
- 5 eggs
- 50g butter
- 50g flour
- 400g milk
- Salt, pepper, nutmeg
- Butter the molds and sprinkle with grated cheese. Rotate to ensure the butter is evenly coated and allow the cheese to adhere to all the buttered surfaces. Chill for at least 10 minutes.
- Meanwhile, melt the butter in a saucepan. Add flour at one time and stir constantly with a spatula, cooking over medium heat for about 3 minutes.
- At the same time, heat the milk until the boiling stage. Pour the boiling milk into the saucepan with butter and flour little by little until thickened. Each time, stir vigorously until well blended. Add salt, pepper and nutmeg. Remove from heat. There you will have the Bechamel sauce.
- Separate the egg whites and yolks. Beat one egg yolk into the Bechamel one at a time, until well incorporated. Chill. Then add the grated cheese to the Bechamel. Your soufflé base is now ready!
- In a large bowl, beat the egg whites on low speed, and increase the speed gradually. Make sure not to over beat them.
- Gently stir the white eggs into the soufflé base. Then fill souffle molds. Chill.
- Place on the middle-back rack of a preheated oven 200° (400F). Once in, turn down to 180° (350F). Bake for 30 minutes. Do not open the oven door until the end.
- Serve at once. Enjoy!
2. Quail bacon & pea scotch egg recipe from Host Fergus in London, United Kingdom.
- 500g kg smoked back bacon
- 300g white onion diced
- 30g garlic
- 125g brown sugar
- 30ml soy sauce
- 50ml apple cider vinegar
- 125g chopped dates
- 50ml white wine
Wasabi Pea Mix
- 100g peas
- 10g breadcrumbs
- 1 egg
- Wasabi to taste
- Salt and pepper
- Remaining egg
- Panko breadcrumbs
- Flour (any type)
- Vegetable oil (or any suitable for deep frying)
First, make the bacon Jam:
- Oven bake bacon at 160 until crispy all over, pour bacon fat out into the pan.
- Dice onion and saute slowly in a pan until beginning to caramelise.
- Dice bacon, add to the pan with sugar, garlic, vinegar, soy sauce, dates and white wine.
- Leave to simmer on low heat until thick jam like consistency.
Next make the Wasabi pea mix:
- Cook peas then mash them or use a stick blender to create a rough mixture.
- Add breadcrumbs, wasabi and just enough whisked egg to bind the picture without making it too wet.
Creating the Scotch egg:
- Add quails eggs to ready boiling water for exactly two minutes, then shock with ice water and peel.
- Spoon a layer of warm bacon jam onto cling film and form a circle 8-10cm in diameter with the back of a spoon.
- Place qualis egg in the middle of the circle and pick up the cling film to form the bacon jam around the quails egg.
- Leave to cool and let the bacon jam set
- Once set, repeat with wasabi pea mix.
- Roll the ball in flour, then egg making sure it is totally covered before coating with breadcrumbs.
- Deep fry the egg in hot oil, around 175 degrees, until golden brown, then finish off in a hot oven for 5 minutes.
- Serve on the bed of a rocket and enjoy!
Join Host Fergus’s Modern Global Fusion 8-course Taster Menu here.
3. Egg roll in two colors recipe from Host Dongdong in Shanghai, China.
- 3 eggs
- 2 ham sausages
- 20g spinach (or lettuce)
- 100g flour
- 2g salt
- 2g five-spice powder
- Chop the ham sausages into little pieces
- Blanch the spinach and squeeze the water, then also cut into little pieces.
- Gently separate the egg whites and yolks in two mixing containers.
- Add a splash of water, salt and flour to the egg whites, whisking and incorporating flour from around until lumps disappear. Then add the chopped sausages in and beat them up.
- At the same time, add a splash of water, salt, five-spice powder and flour to the egg yolks, whisking and incorporating flour from around until lumps disappear. And then add chopped spinach and mix well.
- Heat a frying pan and coat its bottom with a very thin layer of oil. As they become hot enough, turn heat to low. Pour a tablespoon of egg yolk batter into the center of the pan in one go.
- As soon as the batter hits the hot pan, tip it around to get the base evenly coated with batter.
- As the top side of the batter is set, take it out and place on the chopping board.
- Repeat the same process for the egg white batter. And put the egg white pancake right on top of the yolk pancake.
- Roll them up gently and section the egg rolls to your desired length. Serve hot with chili sauce, ketchup or any other sauces you prefer.
Book your seat at Host Dongdong’s dining table at this link.
4. Greek Avgolemono Soup recipe from Host Christina in Los Angeles, United States.
- 907 grams boneless skinless chicken thighs, cubed
- 2 quarts chicken broth
- 5 eggs
- 1/2 cup freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 2 teaspoons black pepper (more for garnish)
- 1/2 cup rice (long or short grain) or orzo
- 1 tablespoon flour
- Season chicken with 1 teaspoon each of salt and pepper
- In a large pot over medium high heat, brown chicken in olive oil for 5 to 10 minutes.
- Stir in rice and chicken broth.
- Bring to a boil and then turn down the heat to low/simmer and let the soup simmer for 20 minutes.
- While soup is simmering, blend eggs in a blender or with a hand mixer (or whisk by hand) until they are light and frothy.
- While the blender is still running, add in the lemon juice and flour. Then temper in the egg mixture by slowly adding 1 cup of the hot broth to the blender.
- Take the soup off the heat, and slowly fold in the egg-lemon sauce. Adjust seasonings (salt, pepper, lemon) to your taste and serve.
Not satisfied enough with the written recipe? No worries, book your online cooking class with Host Christina here and learn to make Avgolemono soup with a detailed step-by-step instruction.
5. Egg Benedict recipes from a former MasterChef contestant season 10 – Host Bri in Dallas, United States.
- 3 eggs
- 1 stick salted butter
- 1 lemon
- Accoutrements of choice (I used sliced avocado, smoked salmon, and micro cilantro)
- English Muffin
- Salt, Pepper, Paprika
For the egg:
- Simmer about 2 inches of water.
- Crack an egg into a small bowl and then gently pour it into the water.
- Let simmer for about 4 and a half minutes, then carefully set onto paper towel to drain and finish with a sprinkling of salt and pepper.
For the Hollandaise:
- Separate the yolks from the remaining two eggs and place in a metal bowl.
- Squeeze the juice from the lemon into the bowl and vigorously whisk until foamy (about 30 seconds).
- Melt the butter in a small saucepan.
- Boil some water in another pot.
- Place the metal bowl with the yolks and lemon juice over top of the boiling water and slowly pour in the melted butter (be careful as the metal bowl will get hot fast).
- As it starts to thicken you may take it off the heat to control the speed of the cook. The sauce is done once it is thick enough to coat the back of the spoon.
- Finish with a dash of paprika, salt, and pepper and gently stir it all together.
- Toast the english muffin and top it with your protein/accoutrements (I used avocado topped with smoked salmon).
- Lay the poached egg on top.
- Spoon the hollandaise over the egg.
- Finish with dash of paprika or microgreens.
Join Host Bri’s online cooking class to learn how to make the perfect egg benedict here.