Creative Ways to Cook with black egg – Recipes You Haven’t Tried
Shake up your routine with these unexpected yet delicious black egg recipes — fun, easy, and full of flavour.
Recipes with black egg
Japchae is a popular Korean savory and slightly sweet dish of stir-fried glass noodles and vegetables.
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Chiffon cake (also called "crazy cake" 😂) is a must-practice basic skill for cake beginners! Lay a solid foundation, and you can easily make all kinds of cakes in the future~ The key to its softness is to beat the egg white into a fine foam, and rely on air to support the fluffy volume of the cake. Add enough corn oil and eggs, the taste is soft and moist, and the texture is fluffy. No wonder it is a classic with super high popularity! This time, I specially added black sesame powder, which is fragrant for ten miles, and the fragrance is directly confusing 😋~
Super refreshing yet flavourful rolls made by Vietnamese rice paper. With a little tweak of ingredients to include all my favourite foods in one bite!
A warm, toasted bagel filled with creamy scrambled eggs, melted cheese, butter, and cream cheese. This comforting breakfast comes together in minutes with the help of an air fryer.
Avocado, scrambled eggs, and bread for breakfast provide rich nutrition and enhance satiety: balanced nutrition allows people to maintain a good working and learning state in the morning, less likely to feel hungry and tired, and greet the new day in a better state.
Potatoes are a nutritious food, containing mineral compounds, proteins, vitamins, minerals, dietary fiber, etc. Adding eggs, dried shrimps, chopped green onions, etc. to fry is a crispy and delicious delicacy😋
This is an aromatic and flavourful rice bowl with a homemade sauce that is definitely worth a try!
This steamed egg delivers a pudding-like softness from a mixture of egg and broth, enriched with slices of century egg, drizzled with hot oil and soy sauce, and sprinkled with fresh scallions—ready in minutes.
A snack of hard-boiled eggs cracked and steeped in tea, soy, sugar and spices until their shells turn marbled and the whites and yolks absorb a rich, savory-sweet flavor. Best after several hours or, ideally, overnight.