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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
15/01/2026
Before social media made viral foods a thing, countries were already flexing unique egg preparations that would impress tourists IRL (before they could break the internet). From Thailand's son-in-law eggs (yes, really) with its dark, albeit funny, backstory, to South Korea's volcanic gyeran jjim that puffs up like the ego of a highshot male lead in a K-drama, these egg dishes are anything but basic.
While you’ve been perfecting your scrambled eggs technique, the rest of the world has been taking eggs to levels you could barely e’gg’spect. From deep-fried eggs wrapped in curry-spiced ragù to translucent amber eggs that look straight out of a fantasy novel, these dishes are proof that culinary creativity knows no bounds when it comes to preserving, serving and impressing. Read on towards the end for an UNESCO heritage-stamped egg dish!
Locally known as Pi Dan, century eggs may look like a museum relic, but they are actually edible. Century eggs are made with duck eggs that are preserved in alkaline clay for weeks. They emerge with translucent amber whites and creamy jade-green yolks. In Chinese culture, they symbolise longevity and prosperity, with their gold-and-jade colouring representing good fortune. The pine-flower patterns (considered marks of quality) sometimes develop on premium eggs like Songhua eggs. Dating back to the Ming Dynasty, this dish was born to preserve surplus eggs but became a delicacy later.
Perhaps the most unique one on this list, and not for the weak of stomach, is the Philippine balut – a fertilised duck egg incubated for 16-18 days, boiled, and eaten straight from the shell – embryo and all. While Western media loves portraying it as extreme eating, for Filipinos, it’s pure comfort food. Introduced by Chinese traders in the 1500s, balut became deeply embedded in Filipino identity, especially after World War II, when it became a source of affordable protein during scarcity. Men traditionally eat it as an aphrodisiac, while expectant mothers consume it believing it ensures safer pregnancies.
Spain’s tortilla de manzana is a type of apple omelette, made with Reineta apples (or Golden Delicious apples) with eggs, sugar, and butter. Unlike savoury Spanish tortillas, this sweet version emerged as a way to showcase the region's famous apple harvest, with the omelette often using cinnamon or apple brandy. The apples are sautéed until golden and tender, then go into the whisked eggs to produce a custardy omelette. Think of it as Spain’s answer to apple pie, but eggier and more elegant.
The name means son-in-law, and this alone deserves an exciting explanation – one that Thai folklore delivers. Legend says mothers-in-law served this dish as a warning to misbehaving sons-in-law – implying their ‘eggs’ would be next on the chopping block if they didn't shape up. Dark humour aside, this dish features deep-fried hard-boiled eggs, drizzled with a sweet-sour-salty tamarind sauce and topped with crispy shallots and chillies. The result is a textural masterpiece balancing richness, tang, and crunch. The dish remains a Thai restaurant staple and serves as a reminder that sometimes the best revenge is served sweet, sour, and delicious.
Trust the French to serve haute cuisine even with eggs or oeufs, which are baked in this case. The term cocette refers to the baking bit of this breakfast dish, and also the vessels which tend to have handles on them. Oeufs cocotte (eggs in a pot) might also be prepared in greased separate pots or ramekins, with butter and cream. Once baked, they develop firm whites and runny yolks. The flavourings might be added before or after cracking the eggs into the vessel. You can put anything from chopped mushrooms, asparagus, ham, cheese, or even truffles in them. Popular since the 19th century and often served at Easter celebrations, oeufs cocotte reflect French emphasis on individual presentation and the ritual of a leisurely meal.
This is a broad term for Iranian dishes that refer to thick omelettes, with Ancient Persian roots, which are almost similar to a frittata. To prepare kuku, herbs or vegetables are washed, finely chopped or grated, seasoned with salt and spices, and combined with eggs. The mixture is cooked in a well-oiled pan over gentle heat until set, then flipped or briefly baked to ensure even cooking. Found across Iran in both everyday meals and festive occasions, kuku is especially popular for light dinners and picnics. The best-known version, kuku sabzi, features finely chopped herbs such as parsley, cilantro, dill, and chives mixed with eggs, turmeric, walnuts, and sometimes barberries.
This dish is simply South Korean steamed eggs, which achieve the impossible – making eggs taste like clouds. Locally, it’s called gyeran jjim (계란찜), which transforms whisked eggs and water into a silky custard with a pudding-like texture, traditionally cooked in earthenware ttukbaegi pots. The eggs puff up into a volcanic cone shape, earning it the nickname ‘volcano eggs’, with steam dramatically released when served. Seasoned simply with salted shrimp or fish sauce and topped with scallions and sesame seeds, it's comfort food incarnate, often served as banchan (side dish) at Korean BBQ restaurants or as baby food at home.
Born from wartime frugality and possibly inspired by British soldiers' scotch eggs during World War I, the eierbal is Groningen's deep-fried egg dish. Unlike its meat-wrapped British cousin, eierbal wraps soft-boiled eggs in meat ragù, which might be flavoured with curry powder. This combination is then coated in breadcrumbs and deep-fried, resembling those delectable Bengali egg chops. What started as Depression-era resourcefulness (using soaked old bread as a coating) evolved into such cultural significance that UNESCO added it to the Intangible Cultural Heritage inventory in 2017. Today, every Groningen snack bar has its own secret recipe, and locals passionately debate which makes the best version.
Sometimes called egg flower soup, this Chinese staple is made with beaten egg added to hot chicken broth, creating strands that resemble flower petals floating on water. The technique dates back centuries, likely to the Song or Ming Dynasty, born from the simple act of cracking eggs into boiling liquid – a practice that transcended continents (similar to Italian stracciatella or Greek avgolemono). In Chinese culture, these egg ribbons symbolise long life. There are local regional variations, with northerners preferring watery broths, southerners adding cornstarch for a thick soup and modern recipes calling for the addition of tomatoes, tofu, or corn.
The ultimate ‘lazy lunch’ across Latin America, arroz con huevo was once dismissively called ‘comida de pobre’ (poor people's food). Today, it's loved across all socioeconomic classes as the Latin American answer to the convenient Japanese ramen. White rice topped with a fried egg (yolk preferably runny for mixing) represents practical comfort – the kind college students survive on and busy parents whip up on hectic evenings. But pair it with fried plantains, avocado slices, and tomato-onion curtido, and suddenly you've got a feast. Caribbean versions lean on plantains; Cuban iterations might add black beans, while some prefer ketchup (controversial, but kids approve).
Whether symbolising immortality, warning wayward sons-in-law, or simply satisfying late-night student hunger pangs, eggs are the talking point for many cultures worldwide. Each preparation reflects its homeland’s values – Chinese longevity, Filipino resilience, French elegance, Persian renewal, and Latin American resourcefulness. Time to add a few more dishes to your menu!
