Eggs are auspicious for the Chinese, and a popular food ingredient in many cuisines. But let’s talk about the most ‘exotic’ dish – Century Egg. Contrary to popular belief, Century Egg is not rotten, but well-preserved duck, chicken or quail eggs in a traditional mix of clay, salt, quicklime and rice hulls. The process gives it a dark green sheen and a hardened jelly-like texture that allows for longer storage – not up to a hundred years, of course; the name actually refers to longevity. Century Eggs are often enjoyed with pickled ginger, sesame oil and vinegar, minced garlic, chopped cilantro leaves, or in porridge with pork slices.

Another way to preserve eggs is by soaking them in brine or packing each in damp, salted charcoal. These salted eggs have tender whites and firm bright orange yolks, with a sharp, briny taste. Besides as a traditional dish for unexpected house guests, salted eggs are also a key ingredient in festive foods; such as the yolks in mooncakes that symbolizes the full moon, and in the glutinous rice dumplings for the Dragon Boat Festival.

Hard-boiled eggs represent new life, new beginnings and fertility. Red-coloured eggs are gifted to the family of newborns, as well as when a child reaches a month old, then again at 100 days old; and every subsequent birthday until puberty.

There’s also the tea-infused egg, which legend has it, was invented by an ancient novice’s wife who wanted to save her husband’s time on meals and tea-breaks during his studies, and so cooked eggs in tea. After the novice successfully became a scholar and moved to his Imperial posting, he opened a teahouse for his wife, and eventually, her recipe spread to all of China. True story or not, the tea-infused egg remains a savoury favourite today; and you too can make your own at home!

Koreans believe eggs are a nutritious food, and often enjoy them hard-boiled for breakfast, in lunchboxes or even as a quick snack. In ancient times, eggs were actually hard to come by for regular peasants, and as such were usually reserved for children and head of the family. This subtle expression of love, care and respect through cuisine is carried on today. But the most prized enjoyment of eggs for Koreans is probably the Maekbanseok-gyeran, or eggs baked on elvan stone; usually served at Korean saunas – similar to the Japanese Onsen Tamago, though with an entirely different taste. Eggs baked on elvan stone have a firm brownish-white and a dimmer yellow yolk, with a nutty, smoky flavour. Eggs cooked this way are believed to clear your body of harmful metals. You can also make this with a rice-cooker at home. Just put your eggs in 3 to 4 cups of water and a half spoon of salt, cook for about 50 minutes, and voila! Just be careful of the heat when you peel off the shell.

Domesticated chickens were introduced to Japan from China via Korea about 2500 years ago. But before the Edo Period in the 1600s-1800s, eggs were used for medicinal purposes or as sacred offerings. Even during the Edo times, eggs were a luxury food among nobles. Only until post-World War II, did eggs become a regular protein food source for the populace, and a household favourite since then.

Raw eggs mixed with steamed rice and a douse of soy sauce is a traditional breakfast dish called Tamago Kake Gohan. Sukiyaki dip sauce also mixes raw eggs. Some also love to crack a fresh one over their curry rice or enjoy it with Natto fermented soybeans.

For poached eggs, the Onsen Tamago is a special dish savoured at hot-springs; cooked in a suspended metal basket in the hot-spring waters and served with an umami bonito dashi sauce. Unlike regular poached eggs, however, Onsen Tamago is softer and runnier to taste. Curious? Try it at home without a hot-spring.

Finally, no true ramen dish is complete without the Nitamago egg. A unique soft-boiled egg marinated with Tsuyu soup base, cooking sake, soy sauce, mirin, pepper and ginger; then kept overnight in the fridge before serving. This gives the eggs a rich, sumptuous flavour that compliments your warm ramen perfectly.

Eggs are also enjoyed in Southeast Asia, each culture with its own yummy dishes such as the Thai Kai Grata omelette pancake. But few countries have special ways of cooking eggs across all local communities quite like Malaysia. Here, the multi-cultural landscape gives birth to a myriad of wholly unique dishes. From the golden egg-floss in butter prawns, the Pattaya fried rice wrapped in an omelette, the sweet egg Apam crepe, to poached eggs on bread for breakfast – the list is nearly endless.

However, one extra special egg dish is the Bunga Telur, a traditional Malay wedding gift for guests – hard-boiled egg wrapped in a decorative tight net and tied to a flower. During the wedding day ritual, intimate family guests bless the bride and groom with a sprinkle of rose water and potpourri; and in return, is gifted with a Bunga Telur; as a symbol of the newlywed’s shared joy, love, fertility and a celebration of their new life together.

The versatile, nutritious and auspicious egg is a wonder food of many flavours. Want more delicious ideas for your egg enjoyment? Check out our 10 handpicked Asian favourites!