Best Squid Egg Dishes? 10 Easy Recipes to Make at Home

Egg squid is a type of squid rich in nutrients with a characteristic fatty and sweet taste that makes anyone who has ever tasted it hard to forget. With crunchy meat and buttery squid eggs combined with various ingredients, it can be processed into many attractive delicious dishes. If you are wondering what to cook with egg squid, let’s explore with Ola Squid these suggestions for dishes that are both easy to make and irresistibly delicious right at home in the article below!

Delicious dishes made from egg squid

Egg squid fried with fish sauce

If you are looking for a dish that is both simple and rich in sea flavor, egg squid fried with fish sauce is definitely an option not to be missed. Each plump egg squid, after being lightly marinated with spices and then fried to a golden crisp, emits an attractive aroma as soon as it touches the pan.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced chili
• 1 teaspoon seasoning powder
• 1 tablespoon cornstarch or crispy frying flour
• Cooking oil

Instructions

• Wash the squid with diluted salt water and drain. Keep the eggs inside intact and do not peel the skin. Lightly score 2–3 lines on the body of the squid to absorb the spices better.
• Put the squid in a bowl, lightly sprinkle with cornstarch/crispy frying flour, and shake well to create a thin coating.
• Heat the oil, drop the squid in, and fry over medium heat for about 5–7 minutes until golden and crispy. Remove and drain the oil.
• Sauté the garlic and chili until fragrant. Add 2 tablespoons of fish sauce + 1 tablespoon of sugar + 2 tablespoons of filtered water. Simmer over low heat until thickened.
• Add the fried squid to the pan of fish sauce sauce and toss quickly. When the sauce is evenly coated around the squid, turn off the heat.
• The squid has a beautiful amber color, a harmonious salty-sweet taste, crispy on the outside, and fatty with eggs on the inside. Serve hot with white rice or as a snack for gatherings.

Egg squid steamed with beer

Egg squid steamed with beer is a dish that brings an unforgettable characteristic flavor, subtly combining the natural sweetness of fresh squid with the aroma of beer, lemongrass, and ginger. When the pot lid is opened, the hot steam spreads, carrying the gentle scent of lemongrass and a slight spiciness of ginger.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 1 can of beer (330ml)
• 3-4 stalks of lemongrass, crushed and cut into segments
• 5 slices of ginger
• A few lime leaves (optional)
• 1/2 teaspoon salt
• A little pepper
• Fish sauce, lime, chili (to make dipping sauce)

How to make egg squid steamed with beer:

• Wash the squid with diluted salt water and drain. Keep the eggs inside to achieve natural richness. You can remove the eyes and mouth of the squid if you want a cleaner taste.
• Place lemongrass, ginger, and lime leaves at the bottom of the pot. This is the layer that creates the aroma and prevents the squid from sticking directly to the bottom. Lightly sprinkle salt on the lemongrass and ginger to help the scent last longer.
• Pour 1 can of beer into the pot; no need to submerge the squid (only use the steam). When the beer starts to boil, put the squid in and close the lid tightly.
• Steam for 8-10 minutes over medium heat until the squid is just cooked and not tough.
• Avoid steaming for too long because egg squid easily shrinks and loses water.

Preparing the dipping sauce:

• Mix 2 tablespoons of fish sauce + 1 tablespoon of lime juice + 1 tablespoon of sugar + minced garlic and chili.
• Alternatively, dipping in lime salt and pepper is also very suitable.

Completing the dish:

• When cooked, the squid has a natural translucent white to slightly pink color, with a characteristic aroma from beer, lemongrass, and ginger.
• The eggs inside are soft and fatty, blending with the sweetness of the squid meat to create a very “addictive” feeling.

Egg squid stir-fried with celery and garlic

Egg squid stir-fried with celery and garlic is a nutrient-rich dish, suitable for family meals, bringing a feeling that is both familiar and novel. The harmonious combination between fresh, sweet egg squid and crunchy, cool vegetables like celery, baby corn, and carrots creates a colorful dish that is both beautiful and nutritious.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 1 bunch of celery
• 1 onion
• 5–6 cloves of minced garlic
• 1 tablespoon cooking oil
• 1 tablespoon fish sauce
• 1/2 teaspoon seasoning powder
• 1/3 teaspoon pepper
• 1/2 teaspoon sugar
• A little chili (optional)

Detailed instructions for egg squid stir-fried with celery and garlic:

• Wash the egg squid with diluted salt water to reduce the fishy smell.
• Drain completely before stir-frying so the squid doesn’t release too much water. Keep the eggs and do not remove the skin so the dish retains its richness and sweetness.
• Wash celery and cut into 4-5 cm segments.
• Cut the onion into wedges to keep it crunchy when stir-fried.
• Slice the chili into strips to add color to the dish.
• Heat the oil and sauté the minced garlic until lightly golden. Add the squid and stir quickly over high heat for 2-3 minutes. Season with fish sauce, seasoning powder, sugar, and pepper.
• When the squid starts to curl and the eggs change color, reduce to medium heat. Add the onion first and stir for 1 minute. Add celery and stir for another 1-2 minutes until the vegetables are cooked but still crunchy.
• Taste again to balance the salty, sweet, and aromatic flavors.
• Turn off the heat and sprinkle with a little pepper to increase the aroma.
• The completed dish has a sweet and crunchy squid taste, fatty eggs, blended with the characteristic aroma of garlic and celery.

Egg squid steamed with onion and ginger

What is delicious to make with egg squid? You can choose to make egg squid steamed with onion and ginger, which is quick yet full of attraction. The harmonious combination of familiar ingredients like ginger, onion, carrot, celery, and green onion not only awakens the flavor but also makes the dish more appealing.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 1 ginger root, shredded
• 5–6 stalks of green onion
• 1 shallot
• 1 chili (optional)
• 1 teaspoon salt
• 1 teaspoon seasoning powder
• 1/2 teaspoon pepper
• 1 teaspoon white wine (to deodorize)
• A little sesame oil to increase the aroma

How to make egg squid steamed with ginger and onion:

• Wash the squid with diluted salt water or white wine to reduce the natural fishy smell. Do not peel the squid skin to keep it crunchy, and keep the eggs intact so the steamed dish achieves its characteristic richness. Drain completely before steaming.
• Cut the ginger into long strips to help spread the scent better during steaming. Cut green onions into 4–5 cm segments. Thinly slice the shallot. Slice the chili to increase aroma and color.
• Mix the squid with salt, seasoning powder, pepper, and white wine. Marinate for 10 minutes to absorb flavor without overshadowing the natural scent of the squid.
• Place shallots, ginger, and half of the green onions at the bottom of the plate or steamer.
• Place the squid on top, spreading the remaining ginger and onions.
• Steam for 8–10 minutes over high heat to keep the squid crunchy and not tough.
• Do not steam for too long as egg squid will lose its richness and the eggs will easily become dry.
• When the squid is cooked, turn off the heat and drizzle 1–2 drops of sesame oil on top.
• The dish is fragrant, the squid meat is crunchy and sweet, the eggs are fatty, and the scent of ginger and onion is harmonious.

Butter-fried egg squid

Butter-fried egg squid is one of the delicious dishes from egg squid that you can refer to. Just hearing the name already evokes a fatty and fragrant feeling. The smell of hot butter blended with the sweet sea scent of fresh squid brings an attractive flavor that makes everyone enjoy it from the first taste.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 40g unsalted butter
• 2 tablespoons crispy frying flour
• 1 tablespoon cornstarch
• 1 chicken egg
• 1/2 teaspoon salt
• 1 teaspoon seasoning powder
• 1/2 teaspoon pepper
• 1 teaspoon minced garlic
• Cooking oil for frying

How to make butter-fried egg squid

• Wash the squid with diluted salt water, gently avoiding breaking the eggs.
• Drain completely before breading. Keep the squid skin so that when fried it achieves crispiness and a beautiful color.
• Mix the squid with salt, seasoning powder, and pepper. Leave for about 10 minutes to absorb the spices.
• Beat the egg in a small bowl.
• Mix crispy frying flour with cornstarch in a 2:1 ratio to create a thin but long-lasting crunchy coating. Roll each squid through the egg, then coat evenly with flour.
• Heat oil at medium heat (about 160-170°C). Drop the squid in and fry until the coating turns golden and crispy, about 3-5 minutes. Remove and drain the oil.
• Avoid frying for too long so as not to dry out the squid and lose the richness of the eggs.
• Put the butter in a pan, let it melt over low heat. Add minced garlic and sauté until fragrant and golden.
• Toss all the fried squid into the pan quickly so the butter layer covers them evenly. Lightly season again with a little pepper or salt if necessary. Butter-fried egg squid is golden, fragrant, with just the right richness without being greasy.
• This dish is best served hot, dipped with chili sauce or mayonnaise.

Egg squid stir-fried with pineapple

When mentioning delicious dishes from egg squid, stir-fried egg squid with pineapple is always a choice for many families because of its harmonious sweet and sour taste and eye-catching colors. The combination of fresh, crunchy egg squid and yellow pineapple brings a dish that is both rich and light, extremely suitable for rice.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 1/2 pineapple, medium ripe
• 1 onion
• 1 bell pepper (red or green)
• 1 tablespoon minced garlic
• 1 tablespoon cooking oil
• 1/2 teaspoon salt
• 1 teaspoon seasoning powder
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1 tablespoon fish sauce
• A handful of green onions, cut into segments

Detailed instructions for egg squid stir-fried with pineapple:

• Wash the squid with diluted salt water, gently to avoid breaking the eggs. Drain completely. If the squid is large, you can lightly score a few lines on the body to absorb the spices faster.
• Peel the pineapple, remove eyes, and cut into bite-sized pieces (do not cut too small so it doesn’t get mushy when stir-fried).
• Cut the onion into wedges. Slice the bell pepper into strips or squares. Cut green onions into 3–4 cm segments.
• Heat cooking oil, add garlic, and sauté until fragrant. Add all the egg squid and stir-fry over high heat for 2–3 minutes.
• When the squid is lightly curled and firm, season with salt, fish sauce, and seasoning powder. Continue to stir gently so the squid absorbs the spices.
• Add pineapple first, stir well for about 1 minute for the pineapple to release its natural sweet and sour flavor. Add onion and bell pepper, stir for another 2–3 minutes. Add sugar to balance the taste, and finally sprinkle with pepper.
• Turn off the heat and add green onions to create aroma.

Crispy fried egg squid

If you are a fan of fragrant fried dishes, crispy fried egg squid will surely be a choice you find hard to resist. The dish brings a salty taste mixed with the buttery, soft, and sweet taste of egg squid along with a golden, crunchy outer shell that melts in your mouth as soon as you bite.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 150g crispy frying flour
• 100g cornstarch or wheat flour
• 2 chicken eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon fish sauce
• 1 teaspoon minced garlic
• Cooking oil (about 400–500ml for deep frying)
• Chili sauce or mayonnaise to serve

How to make crispy fried egg squid

• Wash the squid gently with diluted salt water to keep the eggs inside intact. Drain very well so that oil does not splash when frying. You can score a few lines on the body for better seasoning absorption.
• Put the squid in a bowl, add salt, fish sauce, pepper, and minced garlic. Mix well and marinate for 15 minutes to let the squid absorb the flavor, making the eggs inside richer.
• Beat the eggs in a separate bowl.
• Mix crispy frying flour and cornstarch in a 1:1 ratio to create a long-lasting crunch and beautiful color. Roll each squid through the egg, then roll evenly through the flour mixture, covering from head to body.
• Heat the oil pan to medium temperature (about 160–170°C). Drop each squid in, do not put too many to avoid sticking and lowering the oil temperature.
• Fry for 5–7 minutes until the flour layer is golden and crispy. Remove and drain oil or place on absorbent paper.
• Arrange squid on a plate, serve with chili sauce or mayonnaise to enhance the flavor.

A standard crispy fried egg squid dish must have a golden, crispy but not hard coating, while the squid inside remains soft and sweet and the eggs maintain their natural buttery texture.

Egg squid grilled with sate

Egg squid grilled with sate is an attractive dish with a rich, moderately spicy flavor and aroma from lemongrass and finely minced shallots. Before grilling, the egg squid is carefully marinated with seasoning powder, MSG, chili powder, and oyster sauce to let the spices absorb evenly, while increasing the eye-catching color.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 2 tablespoons sate (adjust to spicy level)
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground pepper
• 1 tablespoon minced garlic
• 1 tablespoon cooking oil
• 1 teaspoon honey (helps the squid color beautifully and smell more fragrant)

How to make grilled squid with sate:

• Wash the squid gently with diluted salt water to avoid breaking the egg sacs. Drain the squid thoroughly before marinating so the spices stick better. With large squid, you can score 2–3 diagonal lines for fast absorption.
• Mix sate, oyster sauce, fish sauce, sugar, pepper, minced garlic, and honey in a small bowl. Stir well to combine the mixture into a moderate paste. The balanced spicy, salty, and sweet flavor will help the grilled dish become richer.
• Put the squid in a large bowl, pour all the sauce over it. Use gloved hands to mix well so the squid absorbs spices from inside out. Marinate for at least 20–30 minutes so the squid is well-infused; it will be much more fragrant when grilled.
• Heat a charcoal grill, oven, or air fryer to 180°C. For charcoal: place the squid on the rack and grill for 10–12 minutes, turning evenly to avoid burning the edges.
• With oven/air fryer: grill for 12–15 minutes at 180°C, brushing with a little extra marinade so the squid doesn’t dry out.
• The squid is cooked when it turns a beautiful orange-yellow color with a light spicy aroma.
• Arrange squid on a plate, sprinkle with a little extra pepper if desired. Serve with cucumber, Vietnamese coriander (rau ram), and chili lime salt for a complete flavor.

See more: What is delicious to make with dried squid? Top 15 attractive dishes from dried squid

Egg squid grilled with salt and chili

If you love grilled dishes, you should not miss egg squid grilled with salt and chili. The dish carries a characteristic pungent flavor from sate, minced chili, and fragrant garlic, absorbed into each squid, creating a harmony between the spiciness, aroma, and natural fatty sweetness of the squid eggs.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 1.5 tablespoons ground red chili salt
• 1 teaspoon chili powder (adjust according to spicy preference)
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon ground pepper
• 1 tablespoon minced garlic
• 1 teaspoon cooking oil
• 1/2 teaspoon honey (helps color beautifully and keep softness)

How to make egg squid grilled with salt and chili

• Wash the squid gently with diluted salt water, avoiding breaking the eggs inside. Drain the squid thoroughly before marinating so the chili salt sticks evenly. You can score a few lines on the body of the squid to help the spices penetrate deeper.
• In a bowl, mix chili salt, chili powder, oyster sauce, fish sauce, sugar, pepper, and minced garlic. Add honey and cooking oil to create a sheen, helping the squid not to dry out when grilled. Stir well so the mixture becomes a paste with an attractive reddish-orange color.
• Put the squid in a bowl, pour the entire salt and chili sauce mixture over it. Use your hands to mix so each squid is evenly coated from inside out. Marinate for a minimum of 20–30 minutes for the squid to “take” the spices; it will be richer when grilled.
• Preheat the grill or charcoal stove first. If grilling with charcoal: place the squid on the rack, grill for 10–12 minutes, turn both sides evenly and brush with extra sauce.
• If using an air fryer/oven: grill at 180°C for 12–14 minutes, adding one more sauce brush halfway through. The squid is cooked when it turns a dark reddish-orange, slightly charred on the edges and emits a characteristic aroma.

Squid grilled with salt and chili is best when eaten hot, dipped in lime salt or chili sauce. The standard dish must be spicy on the tip of the tongue but not harsh, with a harmony of saltiness and sweetness and the squid eggs inside still soft and fatty. It is very suitable for those who like flavorful grilled food and want to find what is delicious to make with egg squid.

Egg squid simmered in tamarind sauce

Egg squid simmered in tamarind sauce is a delicious, flavorful dish that is extremely good with rice for family meals. The dish possesses a balanced sweet and sour taste from the thick tamarind sauce, combined with garlic and finely minced chili for a light spiciness, creating a shiny sauce that covers the outside of each egg squid.

Ingredients (2–3 servings)

• 500g fresh egg squid
• 3 tablespoons tamarind juice (pressed tamarind mixed with 3-4 tablespoons warm water)
• 2 tablespoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1–2 minced chilies
• 1 teaspoon pepper
• 1 tablespoon cooking oil

How to make egg squid simmered in tamarind sauce

• Wash the squid with diluted salt water and drain completely. Keep the head and eggs, and do not peel the skin so the squid doesn’t fall apart when simmered.
• Heat the oil, add the squid and lightly fry for 2–3 minutes. Turn evenly until the squid is slightly firm, then remove. This step helps the squid keep its internal juices, making it flavorful but not mushy when simmered.
• Put tamarind juice, sugar, fish sauce, oyster sauce, minced chili, and a little pepper in a bowl. Stir until the mixture is well dissolved, having a harmonious sour – sweet – salty taste.
• Sauté garlic and shallots until fragrant, then add the fried squid and stir gently. Pour the tamarind sauce mixture into the pan over medium heat. Simmer for 10–12 minutes, turning evenly so the squid absorbs the sauce. When the sauce thickens, sticks to the squid body, and has a beautiful reddish-brown color, it’s done.
• Sprinkle with ground pepper to increase the aroma. The standard dish will have a gentle sourness, sweet aftertaste, light spiciness, and the squid eggs will be fatty and soft but not dry.

See more: How to make egg squid simmered in rich, irresistible fish sauce

Other unique dishes from egg squid

Egg squid is not only attractive in traditional dishes but is also an ideal ingredient for processing many unique dishes, rich in flavor and color. Below are suggestions for some unusual dishes made from egg squid:

Egg squid stuffed with bacon

The egg squid stuffed with bacon dish combines the soft sweetness of squid with the rich, pungent taste of bacon. The meat filling is seasoned just right, accompanied by the characteristic smoky scent, creating a perfect harmony when grilled or pan-seared.

When biting into a piece, the soft squid layer with fatty meat filling, blended with the characteristic scent of smoke, creates a feeling that is both new and familiar, suitable as a luxurious appetizer or main course in a cozy dinner.

Sour and spicy egg squid hotpot

Sour and spicy egg squid hotpot is a dish you can choose when the weather turns cold. The hotpot broth is simmered from bones and seafood, combined with the sourness of tamarind and the spiciness of chili, lemongrass, and garlic, creating a clear sour taste mixed with pungent spiciness that stimulates the taste buds. Fresh egg squid, when dropped into the hotpot, will cook quickly and retain its smooth softness and natural sweetness. This squid hotpot is simply prepared yet extremely attractive and delicious, making everyone fall in love with it.

Savoury pancakes with shrimp and egg squid

Savoury pancakes (banh xeo) with shrimp and egg squid is a delicious dish combining Central and Southern flavors with characteristic seafood ingredients. The crispy pancake layer is poured thinly, containing a harmony of fresh shrimp, fatty sweet egg squid along with bean sprouts and green onions. Banh xeo is usually rolled with raw vegetables and dipped in sweet and sour fish sauce, creating an unforgettable attractive flavor when enjoyed.

See more: Top 11+ places selling the best egg squid in Hanoi

Secrets for choosing and preparing fresh egg squid

Egg squid is a seafood favorite for many thanks to its natural sweet and fatty taste and characteristic crunchy texture. However, to have delicious plates of egg squid, the choosing and processing stages are equally important. Below are the secrets to help you choose fresh egg squid and handle it correctly before cooking.

How to choose egg squid

For the dish to achieve the best flavor, you need to pay attention right from the buying stage. Good egg squid is squid with full eggs inside, firm body, and natural sea scent. When choosing to buy, you can rely on the following signs:

• Fresh egg squid usually has shiny skin, with the head and body tightly attached. If you see the head easily detaching from the body, it may be squid that has been left for a long time or is spoiled.
• Good egg squid has a natural light pink or opaque white color, with clear eyes that are not cloudy.
• When picked up, fresh squid will have a slight elasticity, a firm body, not slimy or mushy, and no unpleasant fishy smell.

• You can use your hand to press lightly on the belly of the squid. If it feels firm and full of eggs inside, it’s good egg squid, whereas squid with few eggs or loose eggs is usually not as tasty and less fatty.
• Prioritize buying egg squid that is still alive or newly caught at seafood markets near the sea or places with reputable supply sources to ensure freshness.

How to prepare egg squid

After choosing fresh egg squid, correct processing helps remove the fishy smell while keeping the eggs and natural sweet taste of the squid. You can follow these steps:

• Initial washing and cleaning: Wash the squid under cold water to remove sand and external dirt.
• Removing internal organs: With egg squid, you should not separate the head from the body to avoid breaking the eggs. Just gently pull out the small ink sac inside, avoiding breaking it which causes blackening and bitter meat.
• Clean wash: Soak the squid in diluted salt water or white wine with a few ginger slices for 5 minutes to deodorize, then rinse with clean water and drain.

Above are suggestions for delicious dishes from egg squid that are simple and easy to make at home, while revealing how to choose and clean egg squid properly. Hopefully, this has helped you answer the question at the beginning “what to cook with egg squid” and to not miss out on much other useful information, don’t forget to visit olasquid.com to explore our premium dried squid products today!