The humble egg has been a source of nutrition and sustenance since caveman days. These high-protein breakfast staples are also one of the few items found on the menu in almost every corner of the planet. However, just because everyone eats them, doesn’t mean that every egg dish makes sense. Surfing the net, we found dozens of crazy egg recipes that make no sense at all, inducing horrified cries of “Why would you do that?” from the people with whom we shared our discoveries.
Having said that, one persons “crazy” is another persons “perfectly logical” so, in the name of investigative research, we decided to take a crack (pun intended) at some of the more unusual recipes we found that still sounded appetizing. That meant we could exclude items such as the late night, street food delicacy balut, popular in the Phillippines. These hard-boiled duck eggs, complete with embryos are consumed by first peeling a small hole in the shell and membrane and knocking back the warm, gamey amniotic fluid. Then the egg is seasoned with salt and vinegar, peeled and the embryonic duck is eaten. For us, this counts as “makes no sense,” but we couldn’t quite bring ourselves to put it on the “appetizing” category.
So, here are the delicacies that ticked both boxes - egg recipes that both tickled our sense of wonder, and with which we’d like to tickle our taste buds. Enjoy.
24 Mac And Cheese Scotch Eggs
The traditional Scotch egg is made by encasing a hardboiled egg in sausage meat, rolling it into a ball, coating the ball in breadcrumbs and dropping it in a pot of hot oil to fry. This tasty treat can be eaten warm, straight from the fryer, or, more commonly as a cold snack.
These “egg-centric” nuggets have been around for centuries and have remained relatively unchanged, until now that is.
We found this quirky take on the Scottish classic which uses everyone's favorite childhood meal instead of sausage meat. These mac and cheese Scotch eggs look like a tasty hot snack, but I don’t imagine they would work too well as a cold lunch.
23 Doro Wat
A stew so spicy that it is a wonder that anyone survives the first spoonful, this dish native to Ethiopia is a chicken and egg stew with attitude.
The dish is flavored with a spice blend called Berbere which contains; coriander, cumin, fenugreek, cardamom pods, allspice berries, black peppercorns, cloves, red chili, paprika, nutmeg, cinnamon, turmeric, and ginger. On top of that, there is Niter Kibbeh, a clarified butter made with all of the same spices, PLUS, besobela, a sacred basil-like herb. The eggs in the dish are hard-boiled, peeled and pricked all over to ensure they soak up as much spice as possible while stewing slowly in the broth.
22 Sweet And Salty Scrambled Eggs
Not all crazy egg recipes are traditional. Professional and home cooks alike are continually coming up with ways to crack open an egg and turn it into something new and hopefully tasty. Case in point is this sweet and salty scrambled eggs recipe we found on a site by a Toronto vegetarian food blogger.
Who knew that a combo of roasted walnuts, chopped dates, and cheddar cheese stirred into your slowly scrambled eggs could be a thing? It’s a super tasty variation that mixes the creaminess of the egg with the crunch of the nuts and the saltiness of the cheese to create a moreish egg recipe that is sure to become a classic.
Shakshuka is generally considered to be a traditional breakfast dish from Israel. However, it is also eaten across North Africa where it is popular in Morocco, Tunisia, Algeria, and Yemen.
The recipe calls for onions, peppers, and tomatoes to be fried in an aromatic blend of garlic, bay leaves, cumin, jalapeno, and smoked paprika. You then create four wells in the thick sauce and crack an egg into each one. Cook until the whites begin to set, then place it under the grill, whipping it back out again before the yolks are set.
20 Texas Baked Egg Biscuits
If you’d like a plateful of home-cooked eggy goodness, without the need to make everything from scratch, why not try these Texas Baked Egg Biscuits?
All you need to do is open up a tube of biscuit dough, line a muffin cup with one slice of dough and crack an egg into the snug well you have made. Then sprinkle on some bacon bits and tuck the egg into its bed with another layer of dough. Whack the whole thing in the oven for 15 minutes and you’ll be rewarded with a biscuit filled with ooey gooey breakfast bliss.
19 Yemas de San Leandro
Back to Spain for our next recipe. Specifically, to the nuns of Convento de San Leandro in the back streets of Seville. These cloistered ladies have been making and selling one item since the 13th century: Yemas de San Leandro.
A simple mixture of egg yolks, sugar, and lemon juice, these pieces of gastronomic history have been an additional source of income, sold without ever coming face to face with the outside world. When you enter the convent courtyard, you’ll see a wooden turntable set into a door at face height. Choose your items from the menu, lay down your money, rotate the disc and wait. In a few moments, the wooden plate will turn again, and a box of sweet delights will be yours.
18 Egg Coffee from Vietnam
Forget your fancy cold brews or the latest trends for coffee on tap, what you need is eggs in your coffee. Yes, you heard that right, eggs. Created in Vietnam in response to milk shortages during the war, Egg Coffee from Vietnam has evolved from a stop-gap measure to a fully-fledged national passion.
While your coffee is brewing, take two egg yolks and whip them up with three tablespoons of sweetened condensed milk until the mixture looks like cake batter. When the java is ready, add two tablespoons to the egg and milk batter and mix it further, for around 30 seconds. Pour the eggy liquid on top of two-thirds of a cup of coffee and enjoy.
Omurice is an example of Japanese cuisine that developed as a type of Western/Japanese fusion in the last century.
Fired rice is cooked with chicken and vegetables, tossed in tomato ketchup and scooped into a ball on the plate. This dollop of grain and goodies is then draped in a thick omelet which is also topped with tomato sauce.
Omurice has become a popular dish in diners across the country and has even begun to sprout regional variations such as the omutako made with taco rice in Okinawa, the southernmost area of Japan.
16 Green Eggs and Ham Sushi
As part of the 50th anniversary of the Dr. Seuss book “Green Eggs And Ham” chefs and amateur foodies around the world created untold numbers of recipes using the famous title ingredients.
The trouble with most of the recipes was that the green eggs were achieved by adding copious amounts of food coloring. This resulted in some strange looking dishes that were more evocative of the contents of a child's nose than the contents of a child's book. Thankfully this Green Eggs And Ham Sushi manages to be green, hammy, and crazy while still being tasty.
15 Pumpkin Bacon Grits Poached Eggs
You don’t have to be from the Southern US to enjoy grits, although it is said that 75% of grits are sold in an area stretching from Texas to Louisiana. Not to mention the fact that Georgia declared the lye-soaked corn dish to be its official prepared food in 2002.
If you want to experience grits and eggs, you could do worse than to try this inventive egg recipe we found on safeeggs.com - Pumpkin Bacon Grits Poached Egg.
14 Huesos de Santo
November 1st is All Saints Day and in many, predominately Catholic countries around the world, it is a national holiday. It's a time to visit and maintain the graves of loved ones who have passed on, leave them flowers or gifts, light candles and celebrate their lives.
In Spain, it is also the time to eat Huesos de Santo, which translates as “Bones of Saints.” These yummy treats are made of marzipan sheets rolled into tubes and filled with a thick paste of egg yolks and sugar to represent bone marrow.
13 Lampreia de Ovos
In Portugal, the Lampreia de Ovos, or “Lamprey of eggs” is a beloved traditional Christmas treat. A giant dessert made with sugar, almonds, and 50 egg yolks, this recipe was created by nuns at a local convent.
It is said that the nuns used egg whites to keep their habits stiff and white and as a consequence, they were left with a surplus of yolks. When explorers returned from the Americas in the 1500s, loaded down with sugar cane, the ladies of the convent created this delicious eggy confection.
12 Korea-Style Steamed Eggs (Gyeran Jjim)
You’ve eaten eggs fried or poached, you’ve eaten them boiled or scrambled, but have you had them steamed? Across China, Korea, and Japan, steamed eggs are eaten in much the same way as folks eat omelets in the western hemisphere.
For the Korea-style version, you whisk up your egg, or eggs, with some water and a little something salty such as fish sauce. Then you place your bowl of egg in a hot water bath and steam it, with the lid on the pot, until the egg is set. The result is a delicious silky custard. You can add anything to the mix, just like you would with an omelet, or enjoy it the classic way.
11 Arepa Filled with Egg (Arepa de Huevo)
In Columbia, the arepa is a favorite street food, enjoyed by people looking for a delicious snack on the go. A basic arepa is a round, unleavened flatbread made traditionally with soaked ground kernels of maize but more frequently today with maize meal. This bread can be baked, grilled, boiled, steamed, or, in the case of the Arepas de Huevo, fried.
Small balls of dough are first fired then set aside until cool enough to touch. Then you use a sharp knife to slice them open, making them into little pockets. Break an egg into the pocket and plug the hole with another piece of dough. Now fry your egg filled treat for about four minutes and voila, you have the best fried egg sandwich in the world, all wrapped in one easy-to-hold package.
10 Kwek Kwek
Kwek Kwek is a street food from the Philippines traditionally enjoyed during an activity known as ‘tusok-tusok’ which means to prick, pierce, poke. A group of friends or family will gather around a vendor, who will have a huge wok full of hot oil and a variety of foods from which you can choose. Once you have picked out what you want, it is thrown in, cooked in among everyone else's food and tipped out onto a tray when ready. You take your skewer and stab your chosen morsels to claim them as your own.
Kwek Kwek is one of the bites you can choose and is simply a quail's egg coated in a basic batter, dyed orange, just because. It is the social aspect of tusok-tusok that makes this dish so appealing.
Many people have at least one Scandinavian country on their “I would love to visit” list, but when we saw these Easter eggs from Finland, the frozen state was bumped to the top.
Nothing crazy about Easter eggs in general of course but these favorite confections are limited edition; handmade treats. Workers drill small holes in the eggs, blow out the contents, fill the shell with a Nutella-like substance and plug the hole with a sugar and pea protein mix. Outwardly they appear to be hard-boiled eggs in their natural chalky cloak, but when you peel back the shell, you’ll discover chocolate nougat hiding inside.
This rolled sweet omelet dish is a favorite breakfast in Japan where it is also eaten cold in bento box style lunches, as a side dish, and as a sushi filling.
It is made in individual rectangular shaped pans in which you cook thin sheets of a sweet egg mixture, rolling them and building up layers until you have what resembles a squared off, eggy Swiss roll. The batter is made with eggs and either sugar or soy sauce, depending on whether you want sweet or savory.
7 Poqui Poqui
This funny-sounding dish earned its name when large numbers of Filipinos migrated to Hawaii to plant pineapples. In Hawaii the word “poki” means “to mash” or “to cut up,” and that's precisely what you do with the eggplant, egg, tomato, and fish sauce in this meal.
Grilled eggplants are peeled and chopped then fried off with garlic, tomatoes, and onion. One everything is softened you stir in the egg and cook until it is almost set. The dish looks decidedly like vomit, but we are told it tastes incredible.
6 Khai Jiao
When we came across this egg dish, our first thought was “how on earth do you come up with that recipe?”
The tasty morsels that are labeled as the Thai style omelet called Khai Jiao are only really like an omelet in as much as it is made with whisked eggs. In this case, though, the egg is combined with lime juice, Thai fish sauce, and cornstarch. The ingredients are mixed to form a smooth batter which is then poured, from as high as you can manage it, into a pot of smoking hot oil. The result is a crispy on the outside, gooey on the inside delight.
5 Stuffed Eggs In Shells from Poland
This party pleaser from Poland makes the crazy recipe list because of the skills and patience needed for the preparation. It begins easily enough with boiling the eggs until the yolks are hard, but then the trouble starts.
You have to carefully cut the egg in half but while keeping the two sides of the shell intact. Then you scoop out the yolk, mashing it with mayonnaise before scooping the white from the shell and chopping and mixing it into the yolk mix.
Now trim up the edges of the shell, restuff with the egg mix, dunk the flat surface in breadcrumbs and fry face-down in butter until golden brown and voila you have stuffed eggs Poland-style.
4 Kerala Coconut Egg Curry
An egg is not usually the first thing that comes to mind when you think of items to cook in a delicious curry. However, although this might seem to be a somewhat off-the-wall ingredient, Kerala coconut egg curry is a favorite, protein-packed staple in South East Asia.
Made with all of the spices you would expect to find in a curry; cumin, ginger, garlic, curry leaves, mustard seeds, coriander, cumin, chili, and turmeric, the sauce also contains coconut milk, tomatoes, and grated coconut.
3 Cauliflower And Raisin Kuku
Eggs, cauliflower, and raisins aren’t ingredients you would usually see together, and that is why this version of the Kuku, also spelled KooKoo, from Persia, has made it onto our list.
The cauliflower is fried with onions, and the result is crushed with a potato masher until it is a rough puree. The puree is then combined with whisked eggs and raisins and poured into a greased dish and baked for around 30 minutes.
You can cut yourself off a slice and eat it hot and toasty or enjoy it cold as a tasty lunchbox addition or mid-afternoon snack.
2 Microwave Egg Oatmeal
Although they are both eaten as breakfast foods, that doesn’t mean that eggs and oatmeal should ever collide and be served in the same dish. Until now.
Throw ⅓ of a cup of rolled oats, ½ a cup of full cream milk, one egg, and a ¼ cup of soft fruits into a bowl and mix them together. Nuke it all in the microwave until it reaches the consistency you prefer. The longer you cook it, the thicker it will be. Find the recipe here.
1 Ovos Moles de Aveiro
And so we end our eggy adventure where we began, back in Portugal with Ovos Moles de Aveiro, which translates as “soft eggs from Aveiro.” So extraordinary are these sweet treats that they have been given protected geographical indication by the European Union, meaning that anyone who reproduces them outside of Aveiro cannot use the name.
Eggs from local hens which are fed a specially grown corn to ensure the yolks are extra yellow are mixed with copious amounts of sugar and heated over a log fed fire. The mix is stirred continuously for over an hour. The mix cools for 24 hours and is used to fill sea-shell shaped communion wafers, then sold in local stores. If you wanna try your hand at a version of them, find a recipe here.