Homemade Snacks Using Eggs

Why spend money on store-bought snacks filled with preservatives when you can create these irresistible treats right in your own kitchen? Using just eggs, flour, and a few pantry staples, these ten recipes prove that homemade is always better—tastier, healthier, and surprisingly simple. From crispy to fluffy, savory to sweet, there's something here for every craving. Let's get baking!

1. Baby Milk Buns (Soft & Fluffy)

These adorable little buns are so soft, sweet, and perfectly bite-sized that kids absolutely adore them. No oven required!

The Secret: A quick pan-fry instead of baking creates a golden crust while keeping the inside pillowy soft.

How to Make Them: In a bowl, combine 300g flour, 3 eggs, 3g yeast, and 30g sugar. Mix until shaggy, then add a spoonful of oil and knead into a smooth dough. Don't let it rest! Roll directly into a large rectangle, cut into thin strips, then into small cube-like pieces. Cover and let rise for 20 minutes. Heat a dry pan (no oil!) and fry the little buns until golden brown and cooked through. They're impossibly light, sweet, and vanish in seconds.

2. Crispy Fried Ginger Strips

Despite the name, these are delightfully sweet and crunchy—a nostalgic snack that's dangerously addictive.

The Secret: A simple dough fried to golden perfection creates that signature crispy texture.

How to Make Them: In a bowl, mix 2 eggs, 15g sugar, a spoonful of black sesame seeds, 60g water, and 20g oil. Add 300g plain flour and knead into a smooth dough (no resting needed!). Roll out thinly, cut into strips, then into smaller matchstick-sized pieces. Heat oil to 170°C (340°F) and fry over medium-low heat until golden and crispy. Drain on paper towels. These shatteringly crisp strips are pure comfort.

3. Braided Flower Twists

These beautiful twisted pastries are a bakery favorite, but they're incredibly easy to make at home with just a few ingredients.

The Secret: A short 15-minute rest is crucial for the perfect texture—soft and airy, not dense.

How to Make Them: Mix 500g flour, 140g milk, 3 eggs, 3g salt, 10g sugar, and a packet of yeast. Add 30g oil and knead into a dough. Roll into a log and divide into small portions. Rest for exactly 15 minutes, then roll each piece into a thin rope. Form into flower shapes by looping and twisting. Let rise until doubled in size. Fry at 120°C (250°F) over low heat until golden on both sides. These are pillowy, slightly sweet, and absolutely gorgeous.

4. Sweet Milk & Egg Crisps

When you're tired of boiled or scrambled eggs, these crispy, milk-infused strips are the perfect solution.

The Secret: A slow fry ensures they cook through evenly without burning, resulting in a crunchy exterior and tender interior.

How to Make Them: Whisk 2 eggs with a spoonful of sugar and oil, then add 200g milk. Gradually mix in about 400g flour until a smooth, non-sticky dough forms. Roll into a rectangle, cut into 5cm-wide strips, then into 1cm-wide thin pieces. Heat oil to 160°C (320°F) and fry the strips over low heat, stirring constantly, for about 5 minutes until deep golden. The combination of egg and milk makes these irresistibly sweet, crispy, and nutritious.

5. Fluffy Cornmeal Pancakes

These golden little pancakes have taken the internet by storm—and for good reason. They're incredibly soft, lightly sweet, and utterly delicious.

The Secret: Letting the batter rise creates air pockets for that cloud-like texture. The higher you pour, the softer the pancake!

How to Make Them: Mix 200g cornmeal, 100g flour, 3g yeast, and 30g sugar. In a separate bowl, beat 3 eggs with warm water and half a cup of milk. Combine with the dry ingredients, stirring until you have a slightly lumpy batter. Add a spoonful of oil, cover, and let rise for 30 minutes until bubbly. Pour batter into a non-stick pan from a height (this makes them softer!) and cook over low heat until golden on both sides. These are fluffier than bread and perfect for all ages.

6. Candied Peanuts

This clever method transforms simple peanuts into a glossy, crunchy treat that rivals anything from a fancy bakery.

The Secret: Coating the peanuts in egg and starch before frying creates a perfect shell for the sugar glaze to cling to.

How to Make Them: Beat an egg and toss with raw peanuts. Add two spoonfuls of cornstarch and mix until each peanut is coated. Fry at 170°C (340°F) until golden and crispy—don't touch them at first, let them set! In a separate pan, melt a spoonful of sugar with a little water and a pinch of salt over low heat. Cook until bubbly, then turn off the heat. Add the fried peanuts and sesame seeds, tossing constantly until each peanut is coated in the cooling sugar glaze. Sweet, crunchy, and absolutely addictive.

7. Crunchy Egg Rolls (No Machine Needed!)

Believe it or not, you don't need a special maker for these classic, shatteringly crisp egg rolls.

The Secret: Using a flat pan as a press creates the perfect thin, even layer that rolls beautifully.

How to Make Them: Mix 100g flour with sugar, 10g black sesame seeds, 50g oil, and 2 beaten eggs. Stir until smooth. Heat a clean pan, lightly grease, and pour in a ladleful of batter. Immediately press with another flat pan for 15 seconds over low heat. Quickly roll the hot disc with chopsticks before it hardens. Let cool completely—they'll become shatteringly crisp and golden. These homemade versions are far superior to any store-bought.

8. Layered Walnut Cookies

These gorgeous layered cookies look impressive but are surprisingly simple, with a beautiful two-tone effect.

The Secret: An oil dough wrapped in a water dough creates those delicate, flaky layers when fried.

How to Make Them: For the oil dough: mix 300g flour, 2 eggs, 80g sugar, 50g oil, and 3g yeast. For the water dough: mix 200g flour, 1 egg, 15g oil, and 50g water. Roll out the water dough, place the oil dough inside, and seal. Roll into a thin sheet and cut into small squares. Take each square and pinch two opposite corners together. Fry at 160°C (320°F) over low heat until golden. These are impossibly flaky, tender, and free from any additives.

9. Crispy Cat's Ear Cookies

These classic swirled cookies get their name from their shape and are a nostalgic favorite for many.

The Secret: Freezing the rolled log makes it easy to slice into perfect, thin pieces that won't uncurl during frying.

How to Make Them: Make a white dough: 4 eggs, sugar, 80g milk, 300g flour, 30g oil. Make a brown dough: brown sugar dissolved in warm water, 300g flour. Roll both out thinly, brush the white with water, layer the brown on top, and press gently. Roll up tightly from one end, slice into sections, and freeze until firm. Slice thinly and fry at 170°C (340°F) until golden and crispy. These are sweet, crunchy, and utterly moreish.

10. No-Fry Milk Sticks

For a healthier option, these milk sticks are pan-fried with minimal oil yet still deliver that satisfying golden crust.

The Secret: A quick rest allows the yeast to work its magic, creating airy, bread-like sticks without deep frying.

How to Make Them: Mix 100g milk, 2 eggs, sugar, 300g flour, and 3g yeast. Knead into a dough, roll into a sheet, brush with water, sprinkle with sesame seeds, and press gently. Cut into strips, cover, and let rise for 15 minutes. Brush a pan with a tiny bit of oil and fry the sticks over low heat until puffed and golden on all sides. These are rich, milky, and wonderfully wholesome—perfect for guilt-free snacking.