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What to eat in Asia? Top 67 Asian Egg Dishes

Last update: Fri Feb 14 2025
Top 67 Asian Egg Dishes
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01
Ajitsuke tamago
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Ajitsuke tamago is a traditional dish consisting of soft-boiled eggs that have been soaked in mirin and soy sauce. The egg yolks should be custardy if properly prepared, and the eggs are eaten as a snack, a part of bento, or more commonly, enjoyed as a ramen topping.


The eggs are boiled for a few minutes so that the yolk remains runny, and they are then chilled and soaked (overnight or for a few days) in a combination of water, mirin, and soy sauce. This is the basic preparation, and some cooks might add their own secret ingredients to the marinade to make the eggs more flavorful.

02
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MAIN INGREDIENTS

Tortang talong is a simple Filipino dish made with a combination of roasted eggplants and lightly beaten eggs. Whole eggplants are dipped into the egg mixture and are then shortly pan-fried until the entire dish starts to resemble a crispy omelet.


This versatile delicacy is easily adapted with additional ingredients such as ground meat and vegetables, and it is traditionally served accompanied by steamed rice and tomato or banana ketchup. Inexpensive and quickly prepared, tortang talong can be enjoyed at any time of day as a hearty breakfast, lunch, or dinner.

MOST ICONIC Tortang talong

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03
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Ispanaklı yumurta is a traditional dish that's quick, filling, and healthy. It's made with a combination of eggs, spinach, onions, olive oil, red pepper flakes, and garlic. The onions and garlic are sautéed in olive oil, followed by the spinach and red pepper flakes.


The eggs are then added to the pan, and the combination is left to simmer until the egg whites set. This dish is served piping hot, either on its own, or with crusty bread and a glass of yogurt on the side.

04

Appetizer

KYOTO, Japan
4.3
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Chawanmushi is a delicate custard-soup, its name meaning steamed in a tea cup. Each portion of the dish is ideally served in a small, lidded cup, either as an appetizer or as a part of a bigger meal. The custard usually consists of an egg mixture that can be flavored with numerous ingredients such as dashi (Japanese stock), soy sauce, mushrooms, tofu, ginko nut, or steamed shrimp.


It is believed that the dish originated in Kyoto and Osaka during the Kansei period, later spreading to Edo and Nagasaki. Chawanmushi can be served hot, warm, or cold, and can be garnished with carrot shavings, Japanese parsley, or even more seafood. 
VARIATIONS OF Chawanmushi

MOST ICONIC Chawanmushi

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05

Spread

İZMIR PROVINCE, Turkiye
4.3
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Menemen is a traditional spread consisting of tomatoes, eggs, peppers, and various spices. There are many version of menemen, so it can also contain garlic, cheese, spinach, sausage pieces, or onions (when menemen is served as a main dish). It is usually sold at breakfast or brunch places in Turkey, and most restaurants serve it in metal pans, with a big basket filled with bread as an accompaniment.


Most people don’t use forks, as they opt for bread as the utensil of choice, scooping up this flavorful spread in the process.

MOST ICONIC Menemen

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06
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Delicately flavored soy eggs are a simple and versatile Chinese invention. Boiled and peeled eggs are submerged in the soy sauce mixture and left for a couple of hours until the salty flavors penetrate, infuse, and color the outer layer of the egg.


The simplest marinade includes a combination of soy sauce, spices and other ingredients that might include typical and authentic ingredients such as scallions, sliced ginger, chili peppers, or garlic. The marinade can be boiled or simply mixed, and eggs should not be left in it for too long, as the flavors would become overpowering. 
07

Egg Dish

YEMEN and  7 more regions
4.3
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Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.


Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. 

MOST ICONIC Shakshouka

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08
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Kaygana is a popular Turkish egg-based dish that can be found in numerous variations across the country. The basic version is typically prepared with just a few ingredients: eggs, flour, salt, and milk. The ingredients are mixed into a batter which is then fried in butter, and the final result is something between an omelet and a pancake.


Kaygana is often enriched with ingredients such as peppers, feta cheese, tomatoes, bacon, anchovies, eggplants, green onions, mushrooms, and even honey for the sweet versions. It is recommended to serve the dish warm, ideally with bread and a beverage of choice.

09

Egg Dish

SOUTHERN INDIA, India
4.2
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Indian masala omelet is a traditional egg-based dish originating from South India. The dish is made with a combination of eggs, onions, green chili peppers, coriander, chili powder, and turmeric powder. The eggs are whisked with the other ingredients, and the mix is then cooked on both sides in a pan until the omelet becomes slightly crisp on the edges.


This spicy omelet is traditionally served for breakfast and it's recommended to eat it with pav (bread). If desired, it can be rolled in hot chapati flatbread. The dish is also often prepared and sold at street stalls in the area, and some vendors add ingredients such as tomatoes, coriander leaves, and cheese to the omelet.

10
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MAIN INGREDIENTS

Omurice is a short form of omelet and rice, the two essential ingredients of this Japanese fusion dish. The rice is usually pan-fried together with chicken and ketchup, then wrapped in a thin omelet sheet. Finally, the dish is generously covered with ketchup.


Occasionally, scrambled eggs can be put on top of the rice, and ketchup can be substituted with demi-glace sauce. Omurice is one of many Japanese dishes influenced by Western cooking techniques and ingredients. Although it has become a traditional Japanese dish, it is usually prepared at home or served in non-traditional Japanese restaurants. 

MOST ICONIC Omurice

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11
Rice Dish
TOKYO, Japan
4.1
12
Egg Dish
FUJIAN, China
4.1
13
14
15
16
17
Snack
ZHEJIANG, China
4.0
18
19
Egg Dish
WEST SUMATRA, Indonesia
4.0
20
21
22
Egg Dish
PHILIPPINES
3.9
23
24
25
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27
28
29
30
31
32
Egg Dish
SHANGHAI, China
3.6
33
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35
Egg Dish
JAKARTA, Indonesia
3.6
36
37
Appetizer
HUNAN, China
3.5
38
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42
Street Food
PHILIPPINES
2.7
43
44
Breakfast
UNITED ARAB EMIRATES
2.5
45
46
Egg Dish
ANDHRA PRADESH, India
n/a
47
Egg Dish
KERALA, India
n/a
48
49
50
51
52
Egg Dish
KYOTO PREFECTURE, Japan
n/a
53
54
55
Egg Dish
KYOTO PREFECTURE, Japan
n/a
56
57
58
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60
Egg Dish
ILOCOS, Philippines
n/a
61
Breakfast
AĞRI PROVINCE, Turkiye
n/a
62
63
64
65
66
67
Egg Dish
OKINAWA PREFECTURE, Japan
n/a

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 67 Asian Egg Dishes” list until February 14, 2025, 3,315 ratings were recorded, of which 2,178 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Asian Egg Dishes