8 Amazing Egg Recipes - Aaron and Claire (2024)

Hello from Seoul! Some of you worried about our health because we’ve consumed a lot of instant food recently. Thus, let me use some healthy ingredient, egg. 🙂

#1 SOY SAUCE EGG RICE (Gyeran Bap)

Ingredients:

• 1 tbsp neutral-tasting oil
• 1 egg
• Salt and pepper, to taste
• 1 cup (210g) hot cooked rice
• 1 tsp soy sauce, plus more if needed
• 1 tbsp unsalted butter (or 1 tsp toasted sesame oil)
• 1 sliced green onion

Instructions:

1. In a pan, add the oil. Once it’s heated, crack an egg. Reduce the heat to low for the soft texture. Add a pinch of salt and pepper. Make a sunny-side-up egg because the egg yolk will become a sauce for the rice. If you have a lid, cover with a lid to make it easy.

2. Put some rice in a serving bowl. Top with the fried egg. Add the soy sauce and butter. Garnish with sliced green onion. Mix everything together and enjoy!

#2 EGG BREAD (Gyeran Ppang)

Ingredients:

• 1 slice cooked bacon
• 2 dinner rolls
• 1 slice American cheese
• 2 eggs
• Salt and pepper, to taste
• Parsley flakes, to garnish

Instructions:

1. Take out the inside of dinner rolls with a fork.

2. Put some cheese, cooked bacon, and eggs in the dinner rolls. Pop the egg yolk with a fork. Season with salt and pepper. Sprinkle on some parsley flakes. Pop it in a microwave

3. To prevent the bread from being dry, put some water in the microwave. Microwave it for 2 minutes and 30 seconds. (You could also pop it in the oven at 180℃ (355℉) for 15 minutes.)

#3 STEAMED EGGS

Ingredients:

• 1 egg
• 200ml water
• 1 tsp Korean beef stock powder (dasida) (or concentrated chicken stock, chicken bouillon powder)

Instructions:

1. In a bowl, beat the egg. Add the water and Korean beef stock powder. Stir together. Optionally, strain the egg mixture with a strainer for a better texture. Cover with plastic wrap.

2. On the bottom of the wok, place chopsticks and add some water. (This will work like a steamer basket.) Place the bowl on the chopsticks and cover with a lid. Boil it for 15 minutes.

#4 GOLDEN FRIED RICE

Ingredients:

• 1 cup (210g) cooked rice
• 2 eggs
• 1 green onion
• 1 slice uncooked bacon (optional)
• 1 tbsp neutral-tasting oil
• 1/2 tsp concentrated chicken stock (or oyster sauce, soy sauce, salt, etc.)
• Handful of microgreens (optional)
• Kewpie mayonnaise (optional), to drizzle

Instructions:

1. In a bowl, add the rice and egg yolks. Mix together.

2. Thinly slice the green onion. Slice the bacon (if using) into thin strips.

3. In a wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add the green onion. Saute for 30 seconds or until fragrant. Add the bacon. Give it a few stirs.

4. Add the rice and chicken stock to season. Stir-fry it until most of the liquid has evaporated. Place on a serving plate. Top with microgreens (if using). Drizzle with mayonnaise (if using). Enjoy!

#5 EGG SALAD SANDWICHES

Ingredients:

• 3 eggs
• 4 tbsp kewpie mayonnaise
• 1 tbsp whole grain mustard
• Salt and pepper, to taste
• Pickled cucumber (optional)
• 3 dinner rolls

Instructions:

1. Bring a pot of water to a boil. Lower in the eggs and boil for 12 minutes. Put them in cold water for 1 to 2 minutes.

2. In a mixing bowl, mash the eggs. Add the mayonnaise, whole grain mustard, salt and pepper to taste, and some pickled cucumber (if using). Mix together.

3. Add a generous amount of filling in the dinner rolls. Enjoy!

#6 KOREAN PANCAKES with eggs

Ingredients:

• 1/4 yellow onion
• 1/3 carrot
• 2 green onions
• 1 slice uncooked bacon (or ham)
• 2 eggs
• Salt and pepper, to taste
• 1/2 tbsp concentrated chicken stock
• 1 cup (210g) cooked rice
• 1 tbsp neutral-tasting oil, plus more if needed
• 1 sliced mild red chili (optional), for color

Instructions:

1. Finely chop the onion and carrot. Thinly slice the green onions and bacon. Put them in a mixing bowl.

2. To the mixing bowl, crack the eggs. Season with salt and pepper. Add the chicken stock and cooked rice. Mix together.

3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add some mixture to the pan. Place some sliced chilies (if using) on top. Once the bottom turns golden brown, flip and cook the other side. Enjoy!

#7 KOREAN PANCAKES with eggs & potatoes

Ingredients:

• 1 Yukon Gold potato
• 1/2 yellow onion
• 1/3 carrot
• 1 slice uncooked bacon (optional)
• 2 tbsp Korean pancake mix (or all-purpose flour, salt and pepper to taste)
• 1 tbsp water
• 1 tbsp neutral-tasting oil
• 2-4 eggs
• Salt and pepper, to taste

Instructions:

1. Thinly slice the potato, onion, carrot and bacon (if using). Put them in a mixing bowl. Add the Korean pancake mix and water. Mix together.

2. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it’s heated, add some vegetable mixture. Spread it out and make it thin. Once the potato turns golden brown, add some eggs on top. Cover with a lid and cook to your desired doneness. Transfer to a serving plate. Season with salt and pepper. Enjoy!

#8 JEONG TTOTTI

Ingredients:

• 1/8 yellow onion
• 1 tbsp neutral-tasting oil
• 1 egg
• 1 slice uncooked bacon
• Salt and pepper, to taste
• Generous pinch of sugar
• 1 slice American cheese
• 1 tbsp (14g) unsalted butter
• 1 tortilla
• Kewpie mayonnaise or sriracha, to serve

Instructions:

1. Thinly slice the onion.

2. In a pan, heat the oil (1 tbsp) over medium-high heat. Crack an egg. Add 1 slice bacon.

3. Break the egg yolk. Add salt and pepper to taste. Sprinkle on a generous pinch of sugar. On the egg, place the onion, cooked bacon and cheese.

4. Add the butter around it. Cover with a tortilla and cook until nicely browned. Flip and fold. Enjoy with your favorite sauce.

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