egg recipe

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup, for other noodle and rice dishes or even as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Soy-Marinated Ramen Eggs

eggs

tBsp white vinegar

garlic

ginger

tBsp brown sugar

soy sauce

mirin sauce (optional)

water

Carefully prick the large end of the eggs with a needle or an egg piercer.  This will allow the air to escape the shell to give you a smooth, rounded end to your egg.

Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious. 

Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

First, slice 3 pieces of ginger and chop or smash the garlic. **

Heat up the soy sauce and mirin sauce together with the sugar, garlic and ginger. Keep on the heat for a couple minutes until the sugar dissolves and the mixture caramelises a bit.

Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic. ***

Carefully peel the eggs. To have a perfect egg white surface, gently tap the egg against a hard surface to break the shell in multiple spots and they'll be easier to peel. 

Transfer the eggs to a glass container and cover them with the soy sauce mixture. Marinate for a minimum of 3 hours ( This can be done at room temperature, although any longer then I'd transfer them to the fridge).

In as little as 3 hours, you get marinated, slightly coloured eggs with a runny gooey yolk. You can then either remove the eggs and store them in the fridge for up to 4 days. Alternatively, leave the eggs in the marinade in the fridge.These are now ready to add to your favourite dishes or eat as a snack. I love to enjoy them with a warming bowl of ramen.

As soon as 6 minutes are over, place the eggs in ice water ( an ice bath) for 4-5 minutes. Alternatively, you can run cold water over them for a minute or two ( until the eggs are completely cooled down). This is crucial to stop the cooking process and keep the egg yolk creamy. To Prepare The Marinade:

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Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup and as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Simple Soy-Marinated Ramen Eggs

This healthy breakfast burrito recipe is easy and delicious! Filled with eggs, cheese, avocado and vegetables this easy and healthy savory breakfast will keep you full for many hours.

Healthy Breakfast Burrito Recipe

jalapeno,

tbsp cream cheese

tomato paste

garlic (optional)

spinach (washed)

avocado, large

scallion, thinly sliced

mozzarella cheese

olive oil

sausage (optional)

Scramble the eggs lightly in a non-stick pan. 

Mix the tomato paste, 1 tsp olive oil,...

Mix the tomato paste, 1 tsp olive oil, the cream cheese and garlic (optional) to form a creamy spread. Spread this over the tortilla. If desired cook a sausage as well. Tip: wipe the pan clean, so that you can use it to toast the burrito.

Put all the rest of the ingredients in...

Put all the rest of the ingredients in the tortilla, except olive oil and wrap the burrito.

Toast on the folded side first at medium...

Toast on the folded side first at medium high heat with olive oil, so that the ends “seal”. Do this until golden brown, flip and toast on the other side as well.

Transfer to a cutting board and slice carefully...

Transfer to a cutting board and slice carefully in the middle. Serve immediately!

Classic deviled eggs are not only an irresistible and easy appetizer, they are also perfect for healthy snacking!

Deviled Eggs

mayonnaise

yellow mustard

white vinegar

salt

pepper

paprika

Boil eggs

Place the eggs in simmering water and cook for 14 minutes. Remove the eggs with a slotted spoon and immediately place them in an ice water bath for at least 5 minutes to stop the cooking and to make them easier to peel.

Peel eggs

Peel the shells from the eggs, rinse and then cut each egg in half, lengthwise. Place the egg white on a plate and place the eggs yolks into a bowl.

Mix filling

Mash the egg yolks with a fork to break them up and then add the mayo, mustard, vinegar salt and pepper. Mix until smooth and creamy.

Fill

Fill each egg white half with the egg yolk mixture and sprinkle with paprika. Refrigerate until ready to serve. Keep leftovers in the fridge in a closed container for up to 3 days.

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Deviled Eggs are a classic recipe that is the perfect party appetizer for the holidays or anytime of the year! It's made with just a few simple ingredients that everyone loves!

Classic Deviled Eggs

Baked eggs aren&#8217;t just for brunch. This Mediterranean-style recipe cooks eggs in spicy tomato sauce with courgettes and spinach to make a healthy, one-pot dinner.

Baked eggs in spicy tomato sauce

red onions

courgette

garlic cloves

tsp chilli flakes

sugar

cherry tomatoes

spinach

basil

To serve; 4 sourdough bread

Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large ovenproof sauté or frying pan with a lid, then fry the onions and courgette for 10 minutes.

Add the crushed garlic, chilli flakes, sugar and tinned tomatoes. Simmer for 8-10 minutes.

Stir in the spinach and fresh basil to wilt, then taste and season. Make 6 indentations in the tomato sauce using the back of a spoon, then crack in 6 eggs. Cover with a lid and bake in the oven for 4-5 minutes until the egg whites are set and the yolks done to your liking.

Toast the sourdough bread, then serve with the eggs, scattered with extra basil leaves and a squeeze of lemon juice.

Homemade Breakfast Hot Pockets are fast, easy and perfect for busy mornings. Fluffy scrambled eggs, crisp bacon and cheddar cheese are wrapped in flaky puff pastry and baked until golden. Freezer-friendly and easy to grab &#039;n go!

Homemade Breakfast Hot Pocket

unsalted butter

milk (any kind)

Salt and pepper (to taste)

(17.3 ounce) frozen puff pastry (thawed)

bacon (chopped)

cheddar cheese

Garlic powder for topping (if desired)

Preheat oven to 400°F. Line two large baking pans with parchment paper or lightly grease with cooking spray. Set aside.

Melt butter in a large skillet over medium heat.

In a medium bowl, whisk eggs, milk, salt and pepper. Pour into buttered skillet and cook until scrambled. Set aside.

Line your counter with a sheet of parchment paper; or lightly flour counter or other flat surface so puff pastry doesn&#039;t stick. Gently unroll both sheets of puff pastry and cut both rectangles into four squares (so you end up with 8 squares total). 

Evenly distribute scrambled eggs onto the bottom half of each sqaure, followed by chopped bacon, and shredded cheese. Fold the top part of each square over the filling and press down with a fork to crimp the edges shut. Lightly pierce the top of each pocket with a fork to let steam escape. Set aside.

In a small bowl, add egg and water. Gently whisk to combine. Brush tops of pockets with egg wash. Sprinkle garlic powder on top for extra flavor, if desired. Bake for 15-18 minutes, or until pockets are golden brown.

Packed with veggies, cheese and bacon, these Loaded Scrambled Eggs make for a hearty and delicious breakfast or brunch!

Loaded Scrambled Eggs

milk

butter

onion

chopped bell peppers

mushrooms

roma tomatoes (chopped)

chives

Whisk

In a large bowl, whisk together the eggs, milk, and salt. Set aside.

Cook

Heat the butter in a large skillet over medium heat. Once heated, add in the onion, bell peppers, mushroom, and a pinch of salt. Cook for a few minutes until softened. Stir in the tomatoes and bacon.

Scramble

Pour in the egg mixture. Gently scramble the eggs to your liking. Top with cheddar cheese and chives.

https://embed.mediavine.com/videos/i85PYEhpL

Packed with veggies, cheese and bacon, these Loaded Scrambled Eggs make for a hearty and delicious breakfast or brunch! Easy to make with just 5 mins prep and simple ingredients.

loaded scrambled eggs

Egg stuffed roasted tomatoes easily liven up your brunch game with a gorgeous pop of color and flavor. Not only is it pretty and delicious, but this simple dish is also a lighter breakfast you can enjoy any time.

Egg Stuffed Roasted Tomatoes

tomatoes

salt & black pepper (to taste)

chives (for garnish)

Parmesan cheese (for garnish)

Gently wash the tomatoes well, using your hands to &#039;scrub&#039; away and dirt or debris. Dry them with a paper towels.

Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.

Place the prepped tomato &#039;bowls&#039; onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.

Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt &amp; freshly cracked black pepper, to taste.

Bake the tomatoes at 400° for 8-10 minutes.

Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.

Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.

Season the stuffed tomatoes with salt &amp; pepper again, to taste.

Carefully transfer the hot tomatoes to serving plates, top with fresh chives &amp; a sprinkle of shredded Parmesan cheese, and enjoy!

The best deviled egg recipe, creamy, delicious, and bursting with flavor!  These are sure to be a hit at your next holiday party or family gathering.

Japanese Deviled Eggs

Hard Boiled Eggs

Whole Jalapeno

Stalk Green Onion

tbsp Kewpie Mayo

tsp Soy Sauce

tsp Yellow Mustard

tsp Rice Vinegar (can sub with distilled white vinegar)

Salt

Black Pepper

Gather all the ingredients.

Make 6 hard boiled eggs.  Here is the technique we use to make our eggs.

Next, thinly slice 12 slices of jalapeno, remove seeds and set aside.

Fine chop green onions and set aside.

Cut hard boiled eggs in half, remove egg yolk (the yellow portion) with either a spoon or your thumb and place into a mixing bowl.   Note - yoke should just fall out with minimal effort.

Add Kewpie Mayo, Soy Sauce, yellow mustard, Rice Vinegar, a sprinkle of salt &amp; pepper and mix all together with a fork. It&#39;s extremely important that each ingredient is measured out, otherwise, the texture will be off.  After mixing, you should have something that represents a potato salad texture.  If it&#39;s runny, you&#39;ll need to add more cooked egg yolk and if it&#39;s dry, you&#39;ll need to add more mayo.

Transfer egg mix into a ziplock bag.  Remove as much air as you can by twisting the bag to form a cone shape, seal, and then cut a small corner off the bottom of the ziplock bag.

Plate egg whites with concave portion facing upwards.

Squeeze yolk mix into the concave portion of the egg whites and top with jalapeno slices and green onions.

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While the term ‘Florentine’ can refer to a range of dishes from the Italian region of Tuscany, it more often refers to a recipe involving spinach. Eggs Florentine is the perfect breakfast if you’re looking for something that tastes indulgent, but still fits into a healthy marathon meal plan – eggs are full of protein, remember. The soft poached eggs – with a runny yolk, of course – and our creamy Hollandaise Sauce sit beautifully on a bed of silky spinach, all layered on top of crunchy ciabatta. All you need to finish this dish is a sprinkling of Parmesan cheese and warming nutmeg, which is perfect for cutting through eggs and cream.

Eggs Florentine

free range eggs

sachet Hollandaise Sauce

300 ml (½ pint) milk

g (1 oz) butter (optional)

ciabatta

Nutmeg Ground

tbsp Parmesan cheese

Schwartz Sea Salt and Black Pepper to season

step 1

Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes.

step 2

In a small saucepan, combine the Hollandaise Sauce Mix sachet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.

step 3

Meanwhile, griddle the ciabatta slices until lightly toasted. Then roughly shred the spinach and sauté in the olive oil for 2-3 minutes until wilted.

step 4

Serve the spinach and poached eggs on top of the ciabatta slices. Season and sprinkle a pinch of Ground Nutmeg and 1 tbs Parmesan cheese over each egg.

step 5

Drizzle over a little of the Hollandaise Sauce and serve immediately.

These Easy Breakfast Quesadillas are filled with fluffy, scrambled eggs, green peppers, bacon and cheddar cheeses, all enveloped between two crispy tortilla shells. It's an easy meal that's perfect for busy mornings!

Easy Breakfast Quesadillas

milk ((any kind))

Salt and pepper (,

green pepper (, diced)

unsalted butter (, divided)

bacon (, cooked, drained, and roughly chopped)

cheddar cheese (, divided)

tortilla shells

In a medium bowl, whisk eggs, milk, salt and pepper. Add green peppers and stir to combine (see note below). Set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to separate plate.

In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in middle of pan.

Top with 1/4 cup cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired.

Place second tortilla shell on top of egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells. Serve immediately.

Egg Waffles with Romesco and Goat Cheese! Light puffy scrambled eggs loaded with lots of cheese, veggies, bacon (if you want), romesco sauce, and any other toppings you can imagine. 

Egg Waffles with Romesco and Goat Cheese

bacon or pancetta or cooked sausage (optional)

shredded cheese

garlic powder

spinach, torn or cut into small pieces (optional)

goat cheese

peppers and garlic confit

avocado

romesco sauce (store-bought

hot sauce!

Mix the base ingredients together for your egg waffles. 

Pour about 1/2-3/4 cup onto a nonstick waffle maker (depending on the size of yours). I usually spray mine with cooking spray, but that isn&#8217;t always necessary if the nonstick is really good.

Place the cheese chunks on top and put the lid down. When the light goes off to signal that it&#8217;s done, check that the eggs are cooked, veggies are soft, and cheese is golden on top. Remove carefully to a plate. (Mine is usually golden with soft veggies in just 1-2 minutes, but if yours isn&#8217;t done yet, just flip it or give it another minute.)

Top with all your toppings! I like goat cheese and pepper and garlic confit, romesco, avocado, and chives, and lots of salt and pepper. My little girls like ketchup. We all win!

What a great way to use the many eggs and random ingredients I have in my fridge! I look forward to every Pinch of Yum recipe as I've yet to try one which was not delicious, and made it within a half hour of receiving the recipe. .

I just made them tonight for my girls and me, using a red bell pepper instead of spinach and grated potatoes. As a topping there was avocado left and herb cream cheese and what should I say? All gone and big smiles around the table. 
Thank you so much for the recipe and the inspiration. We absolutely love it.

This was so good! I doubled it and our family of four had enough for breakfast with toast. I’ll definitely make these again. Thanks!

I was skeptical but this was soooooo good.  Kept me full for hours too!

Top 22 egg recipe recipes from across the web

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

Top Tags

Soy-Marinated Ramen Eggs

Healthy Breakfast Burrito Recipe

Deviled Eggs

Baked eggs in spicy tomato sauce

Homemade Breakfast Hot Pocket

Loaded Scrambled Eggs

Egg Stuffed Roasted Tomatoes

Japanese Deviled Eggs

Eggs Florentine

Easy Breakfast Quesadillas

Egg Waffles with Romesco and Goat C...

Mini Bacon Quiches with Puff Pastry

Taiwanese Soy Marinated Eggs - Perf...

Easy Eggs Benedict

Easy No-Fail Hollandaise Sauce

Paprika Butter Eggs

Turkish Eggs With Spiced Butter & H...

Egg Waffles with Romesco and Goat C...

How to poach an egg

Dad's Scrambled Eggs With Chives: A...

Easy High Protein Copy Cat Starbuck...

French Omelette

Top 22 egg recipe recipes from across the web

The most viewed 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

Soy-Marinated Ramen Eggs

Healthy Breakfast Burrito Recipe

Deviled Eggs

Baked eggs in spicy tomato sauce

Homemade Breakfast Hot Pocket

Loaded Scrambled Eggs

Egg Stuffed Roasted Tomatoes

Japanese Deviled Eggs

Eggs Florentine

Easy Breakfast Quesadillas

Egg Waffles with Romesco and Goat C...

Mini Bacon Quiches with Puff Pastry

Taiwanese Soy Marinated Eggs - Perf...

Easy Eggs Benedict

Easy No-Fail Hollandaise Sauce

Paprika Butter Eggs

Turkish Eggs With Spiced Butter & H...

Egg Waffles with Romesco and Goat C...

How to poach an egg

Dad's Scrambled Eggs With Chives: A...

Easy High Protein Copy Cat Starbuck...

French Omelette

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