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 dish that’s savory and slightly sweet, made with Korean glass noodles stir-fried with vegetables. This version combines carrots, onion, spinach, mushrooms, and sliced dried black fungus, plus egg slices, all tossed in a soy sauce–oyster sauce blend with cooking wine and brown sugar, then finished with sesame oil and sesame seeds.
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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 😋~
Fluffy Sweet Potato Cheese Bread is a soft, enriched bread that hides a creamy sweet-potato filling and a generous layer of mozzarella in the centre. The dough is made with bread flour, egg, warm milk, yeast, sugar, salt, and melted unsalted butter for a tender, pillowy crumb. Inside, mashed sweet potatoes are seasoned with a pinch of salt and black pepper, then loosened with milk for a smoother, creamier texture before being spread into the middle and topped with mozzarella.
Crispy Apple Pie - So Delicious! Cut soft bread crust into fan shapes, fill with diced apples cooked to a perfect balance of sweet and tangy, fold in half and pinch the edges to form a triangle. Brush the surface with golden egg wash, sprinkle with black sesame seeds, and bake in an air fryer. The crust is crispy and fragrant, while the apple filling inside is sweet and soft. Every bite is incredibly satisfying.
Soft, sticky black rice blended with white glutinous rice creates a firm yet bouncy texture. The pan-fried luncheon meat is fragrant, the egg skin is soft and tender, and the creamy aroma of cheese, the sweetness of salad dressing, and the savory flavor of pork floss complement each other. The diverse flavors intertwine and blend in your mouth, and every bite reveals the freshness of the ingredients. It's simple yet deeply satisfying, a beautiful and delicious meal, and a favorite breakfast for the cheese lovers in my family.
Cheesy Beef Potato Bowl turns cooked potatoes into cozy “potato bowls,” filled with a savory ground-beef mixture (egg, shallots, garlic, salt, sugar, and black pepper), topped with mozzarella, then baked until hot and melty—finished with a sprinkle of green onions for a fresh bite.
Quick and easy dish—a must-have in Cantonese households: Three-Color Steamed Egg! The steamed egg custard is so tender it bouncy and juicy, the smooth, pale yellow custard coated with glossy black preserved egg and oily salted egg cubes. The three colors swirl softly in the spoon, and just looking at its plump, tender appearance is quintessentially "Cantonese"—light yet flavorful, with the aroma of eggs blending with a savory fragrance. Best of all, it only takes about 10 minutes to prepare, a quick and delicious dish that's easy to whip up in a Cantonese kitchen, homey and appetizing!
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.