This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.[1] Bird and reptile eggs consist of albumen (egg white) and vitellus (egg yolk), contained within many different thin membranes all surrounded by a protective eggshell.
A khoresh (Persian stew) made with baghalas (Rashtian faba beans), dill, and eggs. Usually served with kateh (Persian rice dish) in the northern provinces of Iran.
Sunny-side-up eggs that are slightly cooked on the top. This can be accomplished by spooning fat from the pan onto the eggs[4] or by turning them and cooking the yolk side for a few seconds.[5]
A Tunisian dish consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
Originated as an ingredient or an appetizer in Chinese cuisine made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Now commonly found in some East and Southeast Asian countries, especially those with Chinese heritage.[9]
A Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette, water is added and the mixture steamed.
This dish is boiled either long enough for the yolk to become solid ("hard boiled") or just long enough for the egg white to solidify ("soft boiled"). A similar result may be achieved by steaming the eggs rather than boiling.[11]
A Taiwanese breakfast dish which is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top.
Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and seasonings and then mounded or piped into the white of the boiled egg. Served cold, often al fresco.
"Kalakki" in Tamil means "to mix". It is a soft scrambled egg with a little curry added into it. Kalakki is a famous food from southern Tamil Nadu. Nowadays, it is a very sought after dish in many restaurants all over Tamil Nadu.[17]
Angel hair, called in Portuguese fios de ovos ("egg threads"), is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup.
Eggs are stirred together with vegetables such as bean sprouts and scallions, then quickly cooked in a hot skillet or deep-fried in oil, and served with gravy.
Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper, and paprika. It is also often used as a topping on green salads. It's also sometimes referred to as egg mayonnaise.
A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad and scrambled eggs are popular options. Additional fillings such as various meats and cheeses abound. Common versions are the fried egg sandwich and the bacon, egg and cheese sandwich.
Cooked in hot grease in a skillet in a variety of ways to produce differing results: eggs can be cooked lightly on one side only ("sunny side up"), cooked lightly on one side and turned over briefly ("over easy"), cooked on both sides so the white is solid but the yolk still soft and runny ("over medium")[30] and thoroughly cooked on both sides with the yolk solid ("over well"), or with the yolk broken ("over hard"), among others.
Eggs either poached in salsa or fried, served on top of corn tortillas and frijoles. Toppings may include avocado slices, melted cheese, sour cream, cilantro, etc.
Fried or scrambled eggs are served on top of fried potatoes, sometimes with ham or other types of meat such as chorizo. If the eggs are fried, they may be put whole on top of the potatoes or they may be cut up.
A Taiwanese dish, consisting of small eggs that have been repeatedly stewed in a mix of spices and air-dried. The resulting eggs are dark brown on the outside, chewy in texture, and very flavourful compared to standard boiled eggs.[36]
An egg-based homemade dessert once popular in parts of Europe and the Caucasus. It is made from egg yolks, sugar, and flavorings such as honey, vanilla, cocoa or rum, and is similar to eggnog or zabaione.
A dish made from beaten (but not further stirred while cooking) eggs quickly cooked with butter or oil, in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.
A Portuguese pastry with a filling of egg yolks, sugar, and occasionally chocolate encased within a shell-shaped rice paper or wheat flour casing. Designated a product with Protected Geographical Indication by the European Union.
A rice bowl dish of Japanese origin that consists of a soy sauce based broth and uses both the chicken and the egg for toppings, and tastes sweet and salty. Its name, "Oyakodon" means "parent and child" which is to refer to the use of chicken (parent) and egg (child) in the recipe.
Typically hard boiled eggs that are cured in vinegar or brine. Although they originated from the need to preserve food rather than a desire to create a delicacy, pickled eggs are today a popular snack or hors d'œuvre in pubs, bars and taverns.
An egg that has been cooked by poaching, in simmering liquid. The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher".
A Chinese dish that consists of a duck egg pickled in salt water brine. When cooked, it develops a unique flavor and consistency; the whites are saltier, and the yolk has a creamy texture.
A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.
A dish in which eggs are baked in a flat-bottomed dish; the name originates from the type of dish traditionally used to bake the eggs, although they are also known as baked eggs. An alternative cooking method is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs.
A class of Filipino breakfast dishes containing sinangag (fried rice) and itlog (egg), served with various meat dishes, such as tapa, longganisa or ham.
A baked egg-based dish originating in France in the early eighteenth century, combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert.
The most common modern variant is a brunch dish, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables.
A dish consisting of half-cooked fried tofu and fried egg served with rice cake, some bean sprouts, and doused with shrimp paste and peanut sauce seasoning, topped with a sprinkling of crackers.
A typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, as well as sauce or spices.
Many cocktails have eggs as an ingredient. For example, sours and fizzes (such as the pictured Ramos Gin Fizz) often include a raw egg white, and flips include a whole raw egg.
In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is usually only applied to coddled eggs. Coddling differs from poaching in that the coddled ingredient is not placed directly in hot water, but instead in a small dish placed in a hot water bath. The process is either done in a regular pan or pot filled with water, either on the stovetop or placed in the oven, or through the use of a special device such as an "egg coddler". The oven technique is similar to the preparation of baked eggs, the difference being that the preparation of baked eggs does not have to employ a water bath.
A cookbook or cookery book is a kitchen reference containing recipes.
Hollandaise sauce is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Joy of Cooking, often known as "The Joy of Cooking", is one of the United States' most-published cookbooks. It has been in print continuously since 1936 and has sold more than 20 million copies. It was published privately during 1931 by Irma S. Rombauer (1877–1962), a homemaker in St. Louis, Missouri, after her husband's suicide the previous year. Rombauer had 3,000 copies printed by A.C. Clayton, a company which had printed labels for fancy St. Louis shoe companies and for Listerine mouthwash, but never a book. Beginning in 1936, the book was published by a commercial printing house, the Bobbs-Merrill Company. With nine editions, Joy of Cooking is considered the most popular American cookbook.
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce.
Huevos rancheros is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms.
A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise. The meringue used is baked in a bain-marie. It may be served at room temperature or chilled.
Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.
Spinach salad is a salad with spinach as its main ingredient. In the US, a version dressed in a hot bacon dressing which slightly wilts the spinach was popular in the 1970s and into the 1980s and has been called the classic version.
Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
Cecily Brownstone was a Canadian-born American food writer, who wrote several cookbooks and articles about food over a period of 39 years. She was the Associated Press Food Editor from 1947 to 1986—for thirty-nine years. During that time she was the most widely published of syndicated food writers. The five recipe columns and two food features she wrote for the Associated Press each week appeared in papers all over the United States, in addition to a number of other countries. Brownstone's personal papers and cookbook collection is the unique expression of her personal interest in and encyclopedic knowledge of American culinary history and cookbooks, and her career in the food field.
Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1⁄2 cream and 1⁄2 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration.
Shaker lemon pie, also known as Ohio lemon pie, is a fruit pie typical of the Midwestern United States. Shaker lemon pie is notable in that it uses all parts of the lemon except for the seeds.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo is a traditional garlic soup made with bread and egg poached in chicken broth, and laced with garlic and sherry.
Smoked egg is a food that involves the smoking of bird eggs and fish eggs. Smoked eggs can be prepared with boiled eggs that are then smoked, or by smoking uncooked eggs in their shells. Additionally, smoked egg has been defined as a type of hors d'oeuvre of boiled eggs that are shelled, marinated, and then smoked.
A Cloverleaf roll is an American type of bread roll consisting of three separate sections. It is named after the leaf of the clover plant, which has three lobes. They are made by placing three small balls of dough in the cups of a muffin tin; as the dough proofs and bakes, the cloverleaf pattern is formed. After baking, they are easily pulled apart. "Cloverleaf roll" refers to a shape, not a specific recipe: many recipes lend themselves to the cloverleaving process.
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.
Maria Guarnaschelli was an American cookbook editor and publisher. In a career spanning five decades she worked with and groomed popular food authors including Rose Levy Beranbaum, Rick Bayless, Julie Sahni, Fuchsia Dunlop, J. Kenji López-Alt, and Judy Rodgers. Some of the notable cookbooks published by her included Classical Indian Cooking,All New All Purpose Joy of Cooking, The Food Lab, The Zuni Cafe Cookbook, and The Cake Bible. Her works were noted to have contributed to a change in how cookbooks were produced, and also credited with introducing American households and chefs to international cuisines beyond just European cuisines.
References
↑ Kenneth F. Kiple, A Movable Feast: Ten Millennia of Food Globalization (2007), p. 22.
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