12 recipes using eggs — Dim sum, Peking duck, kung pao chicken and the world's richest culinary heritage.
These 12 chinese eggs recipes are ready in about 36 minutes on average, with 180–520 kcal per serving, and 83% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Chinese cooking balances texture, heat and the harmony of flavours — fast wok work and slow braises drawn from a vast regional repertoire. When Chinese cooks work with eggs, they reach for soy sauce, ginger, garlic, spring onion, Shaoxing wine and sesame oil, and the techniques that come up most across these recipes are frying, stir-frying, simmering and boiling.
The kitchen's great multitasker — binder, leavener, emulsifier and a fast meal in their own right. In this collection it's most often cooked with sesame oil, soy sauce, scallions, cornstarch, cooked jasmine rice and garlic. The dishes here span chinese classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Crispy battered chicken in a bright, tangy sweet and sour sauce — the classic Chinese-American takeaway favourite made fresh at home. This easy sweet and sour chicken recipe is better than takeaway in 35 minutes.
Better-than-takeaway egg fried rice with wok hei — fluffy rice, scrambled egg, spring onions and soy sauce cooked over maximum heat. This 15-minute egg fried rice recipe is the perfect quick meal and the best way to use leftover rice.
Silky, ultra-smooth Cantonese rice porridge cooked low and slow until the grains dissolve completely into a comforting, nourishing base. Topped with ginger, spring onion, sesame oil and your choice of protein.
The essential Chinese fried rice — day-old jasmine rice stir-fried with eggs, spring onions, and a simple soy seasoning over extreme heat for proper wok hei.
Classic Chinese fried rice studded with shrimp, egg, char siu and peas, tossed hot and fast in a well-seasoned wok.
A tangy, peppery Chinese soup with tofu, mushrooms and egg ribbons, thickened lightly and finished with black vinegar and white pepper.
Soft scrambled eggs folded into a sweet-savory tomato sauce, one of the most beloved everyday dishes in Chinese home cooking.
Silky rice porridge simmered until creamy, topped with century egg and shredded pork, a comforting Cantonese breakfast classic.
A fluffy Chinese-style omelet packed with shrimp, bean sprouts, and scallion, pan-fried until golden and topped with a savory gravy.
Chewy glutinous rice cakes pan-fried until golden with a crisp exterior, sometimes wrapped around egg, a Lunar New Year favorite.
Wok-fried day-old rice with egg, char siu, shrimp and a hit of red chile for a quick weeknight dinner.
Wok-fried rice with shrimp, squid and scallop in a fragrant ginger-scallion sauce.
Fresher eggs sit flat with a domed yolk and sink in water; older ones float. Pasture-raised eggs tend to have deeper-coloured, richer yolks.
Room-temperature eggs whip to greater volume and are less likely to crack when boiled. Crack into a separate bowl first to catch shell and check freshness.
Soft-boiled: 6 minutes; jammy: 7–8; hard: 10–12. Scrambled eggs are best pulled off the heat while still slightly wet — they keep cooking.
A complete protein with all nine essential amino acids, plus choline, vitamin D and lutein — mostly in the yolk.
Most of these 12 Chinese eggs recipes are ready in around 36 minutes from start to finish. The quickest, Easy Egg Fried Rice Recipe — Chinese Takeaway at Home, takes about 15 minutes, while the slower-cooked dishes run up to 70 minutes.
Across this collection they range from about 180 to 520 kcal per serving, averaging 363 kcal — Suan La Tang (Chinese Hot and Sour Soup) is the lightest option at 180 kcal.
Easy Egg Fried Rice Recipe — Chinese Takeaway at Home is a great place to start — it's rated easy and comes together in about 15 minutes. 83% of the recipes here are beginner-friendly.
In these recipes, eggs is most often paired with sesame oil, soy sauce, scallions, cornstarch, cooked jasmine rice and garlic. Chinese kitchens also lean on soy sauce, ginger, garlic, spring onion, Shaoxing wine and sesame oil.
Soft-boiled: 6 minutes; jammy: 7–8; hard: 10–12. Scrambled eggs are best pulled off the heat while still slightly wet — they keep cooking.
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