9 Various Dishes made from Eggs, Cheap and Make you addicted

No Whether it’s just chicken or beef, you can make various dishes from eggs as an alternative as an ingredient in everyday food preparations. Starting from being fried, steamed, sauteed, to combined with other food ingredients.

For those of you who want to add a healthy and addictive meal to your home menu, try the following various egg dishes. By using ingredients that are cheap and easy to obtain, it will definitely make it easier for you to make various dishes from eggs that are delicious and addictive.

1. Meat Egg Team

Materials:

Minced beef – 125 grams

Eggs, beaten – 1 egg

Garlic, finely chopped – 1 clove

Soy sauce – 1 tsp

Sesame oil – 1 tsp

Granulated sugar – 1/4 tsp

Ground pepper – 1/4 tsp

Salt – 1/4 tsp

Water – 100 ml

Distribution:

Cayenne pepper – 6 pieces

Spring onions, finely sliced ​​– 1 stem

Garlic, fried minced – 1 tbsp

How to make:

1. Heat a steamer or steamer pan. Set aside.
2. In a container, mix all the ingredients using a fork until smooth.
3. Pour the mixture into a heat-resistant container such as a baking sheet, Pyrex, or aluminum bowl.
4. Steam the mixture until half cooked. Add sprinkles on top. Steam again until cooked. Lift.
5. Ready to be served warm.

2. Egg Roll Korea

Materials:

Eggs – 4 pieces

Carrots, cut into small cubes – 1 piece

Spinach leaves, sliced ​​– 1 handful

Tomatoes, remove seeds and cut into small cubes – 1/2 fruit

Spring onions, finely sliced ​​– 1 stalk

Salt – 1 tsp

Ground pepper – 1/2 tsp

Butter – enough

How to make:

1. Beat the eggs.
2. Add carrots, spinach, tomatoes and spring onions. Add salt and pepper. Beat again until smooth.
3. Heat the butter on a flat non-stick frying pan, over medium heat.
4. Pour in ¼ of the beaten egg and spread evenly until the entire surface of the pan is flat. Cook until half cooked. When half cooked and the top of the egg is still wet, roll the egg to one side of the pan (leaving the other half empty).
5. Pour ¼ of the eggs back into the empty part of the flat pan. Roll it back to one side when the dough is half cooked.
6. Repeat the steps above until all the dough is used up.
7. When finished, compact the egg roll by pressing it slightly on each side. Lift.
8. Cut into pieces according to taste and ready to serve.

Tips

1. Don’t add too much egg filling so it doesn’t look full.
2. Do the rolling process quickly so that the final egg product remains soft, not dry and hard.

3. Pontianak Egg Rice

Materials:

Eggs – 2 pieces

Soy sauce – 1 tbsp

Sweet soy sauce – 1 tbsp

Ground pepper – 1/4 tsp

Water – 2 tbsp

Garlic, finely chopped – 2 cloves

Spring onions, coarsely sliced ​​– 2 sprigs

Cooking oil – 5 tbsp

White rice – 1 plate

How to make:

1. In a bowl, mix water, soy sauce, sweet soy sauce, ground pepper and garlic, mix well.
2. Sauté the onion for a while with cooking oil until fragrant, then add the egg. Let it sit until the egg whites are cooked.
3. Pour the soy sauce and garlic mixture over the eggs, a little at a time. Pour the soy sauce over the eggs until it is absorbed and the eggs are cooked. The level of doneness of the eggs can be adjusted according to taste.
4. Pour over warm rice, ready to serve.

4. Stir-Fried Egg Tofu

Materials:

White tofu, diced – 5 pieces

Eggs, beaten – 2 eggs

Garlic, finely chopped – 2 cloves

Shallots, thinly sliced ​​– 3 pieces

Curly red chilies, cut obliquely – 3 pieces

Ginger, bruised – 2 cm

Onions, coarsely chopped – 1 stick

Salt – 1/2 tsp

Granulated sugar – 1/2 tsp

Ground pepper – 1/4 tsp

Soy sauce – 1 tsp

Cooking oil – 3 tbsp

Water – 50 ml

How to make:

1. Heat cooking oil, saute the shallots and garlic until fragrant. Add ginger and red chilies, stir until wilted then set aside on the edge of the pan.
2. Add the eggs, stir until scrambled, stir again with the sautéed chili onions.
3. Add the white tofu, stir gently so it doesn’t crumble. Add a little water, season with salt, sugar, pepper and soy sauce. Stir until smooth and cook until boiling, adjust the taste.
4. Add the spring onions just before the heat is turned off, stir briefly. Turn off the heat then lift and serve.

Tips

Cook the scrambled eggs until they are completely cooked so that the food doesn’t taste fishy.

5. Salted Egg Pepes

Materials:

Salted eggs, raw – 4 eggs

Garlic, sliced ​​– 2 cloves

Shallots, sliced ​​– 4 pieces

Large red chilies, sliced ​​obliquely – 2 pieces

Red bird’s eye chilies, sliced ​​obliquely – 2 pieces

Green tomatoes, thinly sliced ​​– 2 pieces

Bay leaves – 4 pieces

Lime leaves, remove the leaf bones – 4 pieces

Lemongrass, take the white part then slice it obliquely – 2 stalks

Galangal, cut thinly into 8 pieces – 4 cm

Onions, sliced ​​diagonally – 1 stick

Instant coconut milk – 1 pack (65 ml)

Salt – 1/2 tsp

Sugar – 1/8 tsp

Pepper – 1/4 tsp

Banana leaves, for wrapping – to taste

A toothpick, to pin – just enough

How to make:

1. In a container, mix the coconut milk with sliced ​​garlic, shallots, red chilies, cayenne pepper, spring onions, salt, sugar and pepper. Mix well then divide into 4 parts.
2. Crack each salted egg into a container (do not mix).
3. Take 2 banana leaves and stack them. Arrange a bay leaf, lime leaves, a few slices of lemongrass, galangal and tomatoes. Put 1 part of the coconut milk mixture and sliced ​​spices. Fold the banana leaf to leave an opening to insert the salted egg. Add the salted egg, fold the banana leaves, and secure with toothpicks. Repeat this step until all the ingredients are used up.
4. Steam the pepes for 45 minutes until cooked. Lift.
5. Ready to be served.

Tips

1. Soften the banana leaves first by passing them over a stove flame or placing them on the lid of a steaming pan / steamer that is being heated, until the color of the leaves changes. This is done so that the banana leaves are weak and do not tear easily when used to wrap them.
2. If you are worried about leaks, you can coat/cover the banana leaves with pieces of heat-resistant plastic.

6. Egg Omelet

Materials:

Chicken eggs – 2 pieces

Onions, roughly chopped – 2 tbsp

Paprika, cut into cubes – 2 tbsp

Tomato. cut into squares – 2 tbsp

Champignon mushrooms, thinly sliced ​​– 2 pieces

Sausages, thinly sliced ​​– 2 pieces

Mozzarella or cheddar cheese, cut into cubes – 1 tbsp

Cheddar cheese, grated – 1 tbsp

Liquid milk – 3 tbsp

Salt – 1/2 tsp

Pepper – 1/4 tsp

Margarine, for frying – 2 tbsp

How to make:

1. In a bowl, beat the eggs with grated cheese, liquid milk, salt and pepper until smooth. Set aside.
2. Heat margarine. Saute onions, peppers, mushrooms and sausage. Cook until the onions are fragrant and the mushrooms are cooked. Evenly distribute the ingredients throughout the pan. Reduce heat.
3. Pour in the beaten eggs and cook until half cooked.
4. Add the tomatoes and cheese cubes. Fold the omelette into a semicircle. Cover the pan briefly and cook until the cheese melts. Lift.
5. Ready to be served.

Tips

Omelettes can be created with fillings according to taste, such as smoked meat, shredded chicken and spinach.

7. Salted Egg Chicken

Materials:

Boneless chicken – 300 grams

Eggs, beaten – 1 egg

Salt – 1/2 tsp

Ground pepper – 1/4 tsp

Baluran:

All purpose wheat flour – 100 grams

Tapioca flour – 3 tbsp

Salt – 1/2 tsp

Ground pepper – 1/4 tsp

Salted Egg Sauce:

Salted egg yolks – 4 pieces

Large red chilies, sliced ​​obliquely – 2 pieces

Garlic, finely chopped – 3 cloves

Liquid milk – 200 ml

Curry leaves – 10 pieces

Ground pepper – 1/4 tsp

Salt – 1/4 tsp

How to make:

1. Wash the chicken clean then cut into small pieces. Season with salt and pepper. Add the beaten egg, mix well. Store in the refrigerator for at least 15 minutes.
2. Mix wheat flour, tapioca flour, salt and ground pepper. Stir well.
3. Toss the chicken in the flour mixture until evenly coated. Then fry until golden brown, drain.
4. Sauce: Puree the salted egg yolk, you can add a little water to make it easy to mash. Set aside.
5. Saute the garlic and chilies until fragrant. Add salted egg yolk, stir-fry briefly then add liquid milk, stir well.
6. Season with salt, pepper and curry leaves, mix well. Cook until the sauce thickens.
7. Once the sauce thickens, add the fried chicken, stir well until all the chicken is coated in the sauce.
8. Lift and serve.

8. Soy Sauce Eggs

Materials:

Chicken eggs, fried sunny side up – 6 eggs

Garlic, thinly sliced ​​– 4 cloves

Shallots, thinly sliced ​​– 4 pieces

Red chilies, sliced ​​obliquely – 2 pieces

Green chilies, sliced ​​obliquely – 2 pieces

Tomato, cut into cubes – 1 piece

Spring onions, finely sliced ​​– 1 stalk

Salt – 1/2 tsp

Ground pepper – 1/4 tsp

Oyster sauce – 2 tbsp

Sweet soy sauce – 4 tbsp

Water – 200 ml

Oil, for frying – 1 tbsp

How to make:

1. Heat the oil. Saute garlic, shallots, red chilies and green chilies until fragrant.
2. Pour in water. Season with salt, ground pepper, oyster sauce and sweet soy sauce. Stir well and cook until boiling.
3. Add the fried egg sunny side up. Stir gently and cook until the sauce thickens and reduces slightly. Correct the taste.
4. Add the spring onions just before turning off the heat.
5. Turn off the heat, the soy sauce eggs are ready to be served.

Tips

If you want it spicier, add cayenne pepper in the amount according to taste.

9. Padang Omelet

Materials:

Eggs – 3 pieces

Grated coconut, lightly toasted – 1 tbsp

Rice flour – 2 tbsp

Young turmeric leaves, thinly sliced ​​– 1 sheet

Spring onions, finely sliced ​​– 1 stem

Ground pepper – 1/4 tsp

Salt – 1/2 tsp

Ground spices:

Red chilies – 7 pieces

Shallots – 3 items

Garlic – 2 cloves

How to make:

1. Saute ground spices until fragrant. Then lift and put it in a bowl.
2. Mix ground spices, eggs, flour, roasted coconut, lime leaves, spring onions, turmeric leaves and ground pepper in a bowl. Stir until all ingredients are mixed evenly.
3. In a frying pan, heat the oil over high heat until really hot.
4. Add the egg mixture, reduce the stove heat, and let it cook.
5. Flip the eggs when they are half cooked and the bottom of the egg is firm when turned over. Cook until perfectly cooked. Lift.
6. Ready to be served.

Tips

1. Use duck eggs for denser and thicker results.
2. Do not stir the egg mixture until it is foamy. Just stir gently but until completely smooth so that the eggs don’t go flat when they cool.
3. Use quite a lot of oil to fry the eggs.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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