Let’s ‘egg-splore’: Raw egg dishes from around the world

Photo of egg swirling in a bowl
Eliana Marcu/Staff

Related Posts

The age-old question of how you like your eggs done is, well, ages old. Now, try asking how you like your eggs raw — that’s more interesting. Here’s a full course meal consisting of only raw egg dishes and drinks that will surely “egg-cite” all egg-lovers. Now that we have the egg pun out of the way, please take caution in consuming raw eggs, especially unpasteurized eggs, and complete ample research beforehand. 


Sherry flip

Adding raw eggs into drinks comes as no surprise given its added creaminess. For starter drinks, may I recommend the sherry flip. This cocktail hails its origins from its English hot beer and rum predecessor. The iced rendition includes one whole raw egg shaken with sherry and simple syrup and usually grated with nutmeg — slightly resembling a boozy eggnog. 

Vietnamese egg coffee

For a nonalcoholic beverage, the infamously caffeinated Vietnamese coffee takes on a creamy spin. Vietnamese egg coffee (Cà phê trung) combines condensed milk and egg yolk into a paste and is mixed with freshly brewed Vietnamese coffee. For the children, don’t be afraid of the surprisingly good concoction called Vietnamese egg soda (Soda sữa hột gà). Combine club soda with sweetened condensed milk and egg yolk, and vigorously stir until frothy. Add ice for better taste.


Yukhoe/Yukhwe (Korean Steak Tartare)

Yukhoe or Yukhwe (육회), also referred to as the Korean steak tartare, literally means any raw (‘yuk,’ 육) meat (‘hoe/hwe,’ 회) dish, but it usually refers to marinated raw beef served with a side of raw egg yolk for dipping. Double the raw foods into one dish.


If your stomach is not feeling up to eating that much raw food at once, natto (納豆) with rice may be fitting for you. Natto is fermented soybean that is usually served for breakfast or as a side dish. The outcome of the fermentation is a sticky, stringy and chewy texture with a pungent smell. Natto is typically served over rice, but sometimes, it can be topped with Japan’s egg pasteurization process, which allows for safe consumption.

Tamago kake gogan/Oyakudon

Japan’s pasteurized eggs are complimented to be so safe to eat that their dishes dominate the entrees. A simple tamago kake gohan (卵かけご飯), literally meaning egg and rice meal, consists of plain rice topped with a cracked whole raw egg and shoyu (醤油), a type of soy sauce. While this may already satisfy you, you can also add chicken and create oyakodon (親子丼). Oyakodon is a rice bowl dish with both chicken and egg, giving it the name “parent” and “child” donburi. Variations of oyakodon appear across Japan, but one version has cooked seasoned chicken and egg topped with scallions and raw egg yolk.


If looking to cut down on carbs, sukiyaki may be also be an entree option. Traditional sukiyaki (すき焼き) is a Japanese beef hot pot, a combination of thinly cut beef and vegetables in a boiling soy sauce broth that includes a beaten raw egg as the dipping sauce. 


Hope you left room for dessert. Choose between (or have both) the kogel mogel or chocolate mousse. And don’t forget to pair the sweets with Sri Lankan egg coffee with brandy (முட்டைக் கோப்பி).

Kogel mogel

Kogel mogel has origins from Jewish communities, though it generally refers to an Eastern and Central European sweet egg dessert. This creamy dessert combines raw egg yolks and sugar with flavorings such as honey, vanilla and rum or vodka, and it can be eaten at room temperature or chilled. Much like the sherry flip, people have noted its similarities to eggnog.

Chocolate mousse

Though its name doesn’t suggest it, chocolate mousse does contain raw eggs. The mousse is a simple combination of egg yolks combined with melted chocolate and then mixed into whipped, fluffy egg whites and heavy cream. 

Sri Lankan egg coffee

All good desserts need a drink to pair with them, and the Sri Lankan egg coffee completes the meal. An egg is beaten until very fluffy and then quickly stirred into sugared, hot black coffee with a shot of brandy to complete the drink. 

Now that you’ve finished this meal, you qualify as a connoisseur of dishes featuring raw eggs. Go out there “egg-splorer,” and share these “egg-cellent” foods and drinks with the world! 

Contact Emily Lui at [email protected].