Ingredient

Eggs Recipes

Browse 60 recipes with eggs on GetCookMatch.

60 recipes

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Black Forest Cake (Schwarzwälder Kirschtorte)

🇩🇪GermanyAdvanced

Sweet Dishes

Black Forest Cake (Schwarzwälder Kirschtorte)

Three layers of light chocolate sponge cake brushed with Kirschwasser, filled with thickened sour cherry compote and softly whipped cream, then covered in cream and finished with chocolate shavings and whole cherries. The German legal definition of Schwarzwälder Kirschtorte requires the kirsch flavor to be clearly noticeable — the spirit is not decorative, it is structural to the flavor. The sponge is an egg-separated génoise: egg whites whipped to stiff peaks and folded in last, keeping the crumb light despite the cocoa. The assembled cake should rest overnight in the fridge; it tastes significantly better the next day.

150 min520 kcal10 serves

🌿Vegetarian

★4.6

🇻🇳VietnamAdvanced

Meat Dishes

Cơm Tấm (Vietnamese Broken Rice)

Saigon's signature plate: broken rice — the fractured grains discarded during milling, now prized — topped with a lemongrass and fish sauce-marinated pork chop grilled until caramelized, a sunny-side-up fried egg, cool sliced cucumber and tomato, pickled carrot and daikon, and a drizzle of hot scallion oil. Served with nước chấm on the side, spooned over the plate as you eat. Broken rice absorbs the fish sauce dipping sauce more readily than whole grains and has a slightly firmer, more interesting texture. In Saigon this plate is eaten at any hour — a food stall with a 'Cơm Tấm' sign is open from before dawn until after midnight. 'Saigon people eat cơm tấm like Hanoi people eat phở.'

60 min560 kcal4 serves

🌾Gluten-free💪High protein

★4.6

Japanese Cheesecake (Cotton Soufflé Cheesecake)

🇯🇵JapanAdvanced

Sweet Dishes

Japanese Cheesecake (Cotton Soufflé Cheesecake)

A cloud-light hybrid of cheesecake and soufflé: cream cheese melted into a smooth batter, egg whites whipped to soft peaks and folded in, baked in a water bath at low temperature. The result jiggles when you shake the tin. Not sweet in the American sense — lightly tangy from cream cheese with a breath of lemon. First created at the Plaza Hotel in Osaka. Best warm from the oven for the jiggle, or chilled overnight when it becomes denser and creamier.

100 min260 kcal8 serves

🌿Vegetarian

★4.7

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom, considered the best bite in the dish. Considered the national dish of Jeonju, the city in South Korea's Jeolla province regarded as bibimbap's birthplace.

60 min570 kcal4 serves

🌶️Spicy💪High protein

★4.8

🇰🇷KoreaMedium

Soups

Sundubu Jjigae (Korean Soft Tofu Stew)

One of Korea's three great jjigae alongside kimchi jjigae and doenjang jjigae: silky uncurdled soft tofu (sundubu) spooned in large chunks into a fiery gochugaru-and-anchovy broth with kimchi, pork belly, zucchini, and mushrooms. An egg is cracked into the boiling pot at the table — the residual heat soft-sets it. The stew arrives bubbling in a clay pot (ttukbaegi), surrounded by rice and banchan. Jjigae means stew in Korean; sundubu means extra-soft tofu. The tofu gives no flavor of its own — it is a soft, silent canvas that absorbs the intensely seasoned broth and contrasts its silkiness against the spice and the chew of pork and vegetables.

35 min280 kcal4 serves

🌶️Spicy

★4.9

Cinnamon Rolls with Cream Cheese Frosting

🇺🇸USAAdvanced

Flour and Confectionery Products

Cinnamon Rolls with Cream Cheese Frosting

Bakery-style cinnamon rolls: a pillowy, enriched dough made with the tangzhong technique — a Japanese method of cooking a small portion of flour and milk into a paste before adding it to the dough — which allows the dough to hold far more moisture than normal, producing rolls that stay cloud-soft for days rather than going stale by evening. The filling is brown sugar, cinnamon, and butter that melts into gooey caramelized layers during baking. The crowning cream cheese frosting is spread over warm rolls so it partially melts into the swirls. These are the rolls that end arguments about what to bring to brunch.

210 min520 kcal12 serves

🌿Vegetarian

★4.8

🇫🇷FranceMedium

Sweet Dishes

Crêpe Suzette

Crêpe Suzette is the most theatrical dessert in the French classical repertoire: paper-thin crêpes folded into quarters and bathed in a sauce of caramelized sugar, fresh orange juice, orange zest, and butter, finished with Grand Marnier poured into the pan and set alight at the table. The blue flames burn for 15 to 20 seconds, cooking off the alcohol while leaving the deep orange-liqueur flavor in the sauce. The dish was invented, by accident or by design, in Monte Carlo in 1895 — legend credits Henri Charpentier, a 14-year-old assistant waiter who accidentally ignited the sauce while preparing it for the Prince of Wales. The Prince, enchanted by both the flames and the result, named the dish after Suzette, a young woman at the table. Whether or not the story is true, the dish has remained the definitive French dessert-as-performance for over a century.

60 min380 kcal4 serves

🌿Vegetarian

★4.4

🇫🇷FranceAdvanced

Flour and Confectionery Products

Brioche

Brioche is the defining bread of French viennoiserie — a category that sits between bread and pastry. It is an enriched dough: plain flour combined with a quantity of butter (typically 40 to 50% of the flour weight), eggs, sugar, and a small amount of milk, kneaded until the butter is fully emulsified into the dough structure. The result is a loaf with a paper-thin, deeply burnished mahogany crust that shatters when touched, and an interior crumb that is yellow from egg yolks, feather-soft, and faintly sweet — closer to a very light cake than to bread. The technique demands patience: the butter is added cold and slowly after the dough has already developed gluten strength, and the dough rests overnight in the refrigerator so that the fats firm up and the fermentation develops flavor. Brioche is eaten for breakfast in France spread with jam, used as the base for French toast, bread pudding, and croque monsieur, or sliced and toasted to serve with foie gras.

1440 min340 kcal12 serves

🌿Vegetarian

★4.4

🇮🇱IsraelAdvanced

Flour and Confectionery Products

Challah (Braided Jewish Egg Bread)

Challah (חַלָּה, pronounced HA-lah) is the braided, egg-enriched bread of Jewish tradition, placed on the Shabbat table every Friday at sundown and baked for the major Jewish holidays. The word originally referred to the portion of dough consecrated as a priestly offering — a ritual still observed by many Jewish bakers before baking. As a bread, challah is remarkable: egg yolks give the crumb a warm golden hue; oil makes it tender and keeps it pareve (neutral — neither meat nor dairy, so it can be served at any Shabbat meal regardless of what is being eaten); honey provides a gentle sweetness. The defining ritual is the braiding — three strands at minimum, six at maximum — which is said to represent love, peace, and truth. For Rosh Hashanah (the Jewish New Year) challah is baked as a round spiral to symbolise the continuity of the annual cycle. The crust, glazed twice with egg wash, bakes to a deep, shining mahogany.

210 min290 kcal12 serves

🌿Vegetarian

★4.7

🇺🇸USAMedium

Flour and Confectionery Products

Southern Cornbread (Cast Iron Skillet)

Southern cornbread is the defining quick bread of the American South — a flat, dense, crumble-textured bread made from stone-ground yellow or white cornmeal, buttermilk, and a little flour, baked in a pre-heated, well-seasoned cast-iron skillet slicked with bacon grease or butter. The screaming-hot skillet is the entire technique: the moment batter hits the hot fat, the outside layer of batter seizes and begins to fry, forming the characteristic crackling, dark-gold crust that no baking tin can replicate. The interior is tender, slightly tangy from buttermilk, and dense without being heavy. True Southern cornbread is not sweet — the North-South cornbread debate, still prosecuted with great passion across the United States, centers on sugar: Southern tradition holds that sugar has no place in cornbread. This recipe takes no position, but notes the matter in the FAQ.

35 min230 kcal8 serves

🌿Vegetarian

★4.6

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Bibim Guksu (Korean Spicy Cold Noodles)

Bibim guksu is the Korean summer dish that takes fifteen minutes and requires almost no cooking. Thin wheat noodles, shocked in ice water until they bounce back against your teeth, coated in a gochujang sauce that is simultaneously hot, sour, sweet, and faintly fermented. Topped with kimchi, cucumber, and a soft-boiled egg. The word bibim means mixed — everything goes in the bowl and you toss it with your hands.

15 min380 kcal2 serves

🌶️Spicy⚡Quick💪High protein

★4.5

Apple Kugel (Jewish Baked Apple Casserole)

🇮🇱IsraelAdvanced

Sweet Dishes

Apple Kugel (Jewish Baked Apple Casserole)

Kugel is a Jewish baked casserole that sits somewhere between a cake and a pudding. This sweet apple version is built on a poured batter — oil, eggs, flour — that goes over layered apple slices and bakes until the bottom caramelises and the top turns golden. Denser than a charlotte, more forgiving than a tart. Traditional on Shabbat and holiday tables, pareve, and genuinely better the next day.

65 min310 kcal8 serves

🌿Vegetarian

★4.9

Ingredients

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flour egg milk butter garlic plain flour onion sugar lemon chicken breadcrumbs wheat flour