easy egg recipe

The recipe I&#039;m showing you today is so simple! It&#039;s gyeranbap, or egg rice, a healthy and flavorful light meal you can make in no time at all. It&#039;s basically a fried egg and crispy rice, with some soy sauce, sesame oil, and gim (roasted seaweed). This is my upgraded version of a dish all Koreans...

Egg rice (Gyeranbap: 계란밥)

rice

seaweed paper (gim), crushed

cooking oil

sesame seeds

soy sauce

sesame oil

Prepare the rice

Use both hands to form the rice into a ball, then shape it into 3 to 4 inch wide disc, like a hamburger patty. Heat up a skillet over medium high heat. Add 2 teaspoon cooking oil. Put the rice on the skillet and cook for a few minutes until the bottom turns crispy. Turn it over and cook it for a few more minutes until both sides are nice and crispy. Spread the crushed seaweed on a large serving plate. Add the rice to the center of the seaweed.

Prepare the egg

Heat up the pan again. Drizzle 1 teaspoon cooking oil in the pan and swirl it around a bit. Crack the egg into the pan and cook for 1 minute until the white turns opaque. Turn it over with a spatula and cook for 30 seconds to 1 minute until you can pick it up on the spatula without breaking the yolk.

Put it together

Remove the egg from the heat and put it on top of the rice. Sprinkle sesame seeds and drizzle soy sauce and sesame oil over top to your taste. Serve it with kimchi or any vegetable dish. When you eat it, break the yolk into the rice with your spoon, and mix it in!

The recipe I&#039;m showing you today is so simple! It&#039;s gyeranbap, or egg rice, a healthy and flavorful light meal you can make in no time at all. It&#039;s basically a fried egg and crispy rice, with some soy sauce, sesame oil, and gim (roasted seaweed). This is my upgraded version of a dish all Koreans know well. I used to make for myself as a busy student on the go, running out the door to school even before my family had breakfast. That classic gyeranbap was just hot rice, a raw egg, and soy sauce. Mixing it all together half-cooked the egg and it totally covered the rice. It was warm and savory and delicious! This version recreates that taste but the rice is slightly fried and crunchy and the egg is fried, too. You can use a sunny side up egg or over easy, but that runny yolk is very important! Mix it in with the rice, seaweed, soy sauce and sesame oil and enjoy. You can make this if you&#039;re in a rush, or make it on the weekend and enjoy it on the patio. This recipe serves one but you can easily multiply it to serve as many as you want, just make sure everybody has their own plate to enjoy it on. Ingredients. Serves 1 1 cup warm cooked rice. 1 large egg. 1 sheet of toasted seaweed paper (gim), crushed. 1 tablespoon cooking oil. 1 teaspoon toasted sesame seeds soy sauce. toasted sesame oil Directions. Prepare the rice Use both hands to form the rice into a ball, then shape it into 3 to 4 inch wide disc, like a hamburger patty. Heat up a skillet over medium high heat. Add 2 teaspoon cooking oil. Put the rice on the skillet and cook for a few minutes until the bottom turns crispy. Turn it over and cook it for a few more minutes until both sides are nice and crispy. Spread the crushed seaweed on a large serving plate. Add the rice to the center of the seaweed. Prepare the egg Heat up the pan again. Drizzle 1 teaspoon cooking oil in the pan and swirl it around a bit. Crack the egg into the pan and cook for 1 minute until the white turns opaque. Turn it over with a spatula and cook for 30 seconds to 1 minute until you can pick it up on the spatula without breaking the yolk. Put it together Remove the egg from the heat and put it on top of the rice. Sprinkle sesame seeds and drizzle soy sauce and sesame oil over top to your taste. Serve it with kimchi or any vegetable dish. When you eat it, break the yolk into the rice with your spoon, and mix it in!

Salsa verde eggs is an easy breakfast recipe that takes less than 15 minutes start to finish. Warm corn tortillas topped with eggs cooked in salsa verde just until the whites are set. Add some crumbled cheese, sliced avocado and cilantro and you get a beautiful and delicious breakfast for one.

Salsa Verde Eggs

salsa verde (homemade

eggs

salt and pepper

corn tortillas, warmed (see note)

avocado,

feta cheese

cilantro

In a 8-inch non-stick skillet, bring the salsa verde to a simmer. Crack the eggs into the simmering salsa. Cover the skillet with a lid and cook the eggs until the whites are set, but the yolks are still runny. This should take less than five minutes.

Season the eggs with salt and pepper. Slide the eggs and salsa out of the skillet onto the warmed tortillas. Garnish with sliced avocado, feta cheese, and chopped cilantro.

This made a delicious, simple dinner for two.. 

Being old folks we often have breakfast for dinner.. :O)

I tried your recipe, but cooked it in a saucepan to have more sauce. I placed the cooked eggs over tortilla chips and then poured the hot green sauce over the eggs and chips, topped with chopped green onion.  Really good and filling. I never thought about cooking eggs in sauce, very smart.  I  cooked my eggs until the yokes were medium. Perfect and delicious.  Thank you so much.

I was looking for an alternative to a cheese omelet for lunch on Ash Wednesday.  I used the Herdez roasted Salsa Verde and poached three eggs.  Served over toasted and buttered rye with slices of provolone and finished with fresh parmesan cheese and a few dollops of prepared guacamole.  I will definitely make this meal again.  Thanks for the inspiration April!

Poached eggs? Greek yoghurt? Beautiful browned Paprika butter? This simple recipe has got it all. A quick meal that can be eaten at any point of the day.

Paprika Butter Eggs

Garlic Cloves

Butter

Tbsp Schwartz Paprika

Lemon

Greek Yoghurt

Eggs

Thick Slices of Sourdough

Bunch of Dill (25 grams)

Sumac, Optional

Thinly slice the garlic. Melt the butter in a small pan and cook whilst swirling for around 8 mins, until the milk solids have browned and it smells nutty and looks a bit foamy. Add the sliced garlic and paprika, then remove from the heat.

Heat a frying pan over a medium heat and halve the lemon. Add it face down to the hot pan and cook for 3-4 mins until charred and sticky. Once it's cool enough to handle, squeeze the juice into the yoghurt and season well with salt and pepper.

Heat a small pot of water and make a small whirlpool using a utensil. Sieve the eggs to remove the wispy bits and then tip into the middle of the vortex. Reduce the heat and cook for 5 min until the whites have set but the yolks still runny. In the meantime, slice and toast the sourdough and top with the lemony yoghurt. Top each slice with two poached eggs, drizzle with garlicky brown butter, and garnish with dill and a pinch of sumac, if you like.

Top 3 easy egg recipe recipes from across the web

The most viewed easy egg recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Egg rice (Gyeranbap: 계란밥)

Salsa Verde Eggs

Paprika Butter Eggs

Top 3 easy egg recipe recipes from across the web

The most viewed easy egg recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Egg rice (Gyeranbap: 계란밥)

Salsa Verde Eggs

Paprika Butter Eggs

The most viewed easy egg recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine