“Love and Eggs are best when they are fresh”
Egg is a universal favourite comfort food. Mostly because it is an inexpensive source of protein and is surprisingly versatile. Fry, poach, grill, bake, mix, slice, boil, make savoury dishes, desserts, and you can try so much more with eggs. Here’s a glimpse of how people from around the world like their eggs.
1. Scotch Eggs
The best way to improve an egg is to wrap it in meat! Scotch eggs are basically boiled eggs wrapped in sausage meat, coated in bread crumbs which are then baked or deep fried. The dish originated in Whitby, Yorkshire, England, in the 19th century according to Culinary Delights of Yorkshire. Scotch eggs were originally covered in fish paste rather than sausage meat and are claimed to be named after William J. Scott & Sons, an eatery which sold them. Scotch eggs are a common picnic food and are available in supermarkets, corner shops and motorway service stations all over the UK. These are also sold in miniature versions called mini scotch eggs, savoury eggs, picnic eggs, egg bites, etc. that contain chopped egg rather than a whole chicken egg.
The name Shakshuka comes from the Arabic word shakshouka which means “a mixture”. Originated in North Africa, this dish is the ultimate savoury breakfast consisting of eggs cooked sunny-side-up, swimming in a skillet of red sauce made from tomatoes, spiced up with chilli pepper and a variety of spices. Shakshuka is widely eaten across the Middle East and North Africa. In the West, it is served directly in iron skillets along with chunks of crusty bread, making it a brunch favorite. What makes Shakshuka so tempting is the soft-cooked egg in the peppery sauce. Cook the eggs gently, so they stay runny enough to sop up your bread. The spicy sauce can also be prepared and frozen in advance to make Shakshuka in an instant at any time of day.
Tamagoyaki translates to “fried or grilled egg” but it’s much more than that. It is a slightly sweet tasting Japanese version of an omelette that has a lot of variations throughout the country. The most common kind is basically thin layers of cooked egg that have been rolled together into a log, forming a spiral pattern. Tamagoyaki is typically prepared in a rectangular pan, hence its rectangular shape. Though usually eaten for breakfast, the “egg log” is also cut into pieces for a satisfying Japanese lunch. Just like omelette, Tamagoyaki can also be customized with various ingredients to make it sweet or flavourful, fishy or smoky, or whatever taste one desires to savour. However, the basic ingredients remain same, i.e., eggs, soy, sugar and dashi – fish stock that is used to make miso soup.
4. Steamed Egg Custard
Chinese Steamed Egg refers to a light and savoury Cantonese dish made from steamed eggs. Also known as Water eggs, it is a home-style dish which is commonly prepared across China. The taste is usually savoury (in constrast to the usual sweet custard). While eggs are the chief ingredient of the dish, there are some variations of the Chinese Steamed Egg recipe that exist in China as well as the West. Apart from its Chinese origin and its popularity in the Cantonese Cuisine, little is known about how these eggs came into being. The dish started out as a plain recipe of steamed eggs, spring onions and salt, but with the growth in its popularity, more elaborate and fuller versions of it came up. The smooth texture and versatility of the custard makes it the favourite comfort food of the Chinese.
Menemen got its name from a region in Turkey, where it is often served with yogurt and bread (both flat and crusty) as a popular breakfast dish. It is a homely, family-style Turkish recipe that takes scrambled eggs to a different flavour dimension. This elevated version of scrambled eggs makes for an easy and quick meal at any time of day. Menemen has a base of scrambled eggs that are cooked with green peppers, tomatoes, thyme and red pepper flakes to make it spicy. One can also try a variation of Menemen by baking the ingredients. This luscious dish can be customized by adding feta, onions and sujuk (sausage flavoured with chili, cumin and garlic). Generally served in a Turkish copper skillet called a Sahan, Menemen is not just for the mornings, but also makes a substantial lunch or a great light supper.
Originated in early 18th century in france, the traditional egg soufflé can typically be found at many French cafés. It is a warm, baked egg dish puffed into a delicate, appetizing burst of cheese and egg – confessedly one of most satisfying breakfast combinations. There are all sorts of soufflés nowadays as the variety of different textures and savoury flavours makes it a cherished dish across the world. But the traditional one is absolutely heavenly. Soufflé has both savoury and sweet flavour variations. Savoury soufflés include cheese, and vegetables like spinach, carrot and herbs, and may sometimes slot in poultry, bacon, ham, or seafood for a more sizeable dish. Sweet soufflés are often based on a chocolate or fruit sauce and are served with a dusting of powdered sugar. A soufflé can be enjoyed alone or with ice cream and fruits.
7. Eggs Benedict
The origin of this popular dish Eggs Benedict traced to 19th-century New York. A brunch chart-topper, Eggs Benedict is said to have got its name from a stockbroker named Lemuel Benedict who was suffering from hangover ordered come buttered toast, crisp bacon, two poached eggs and lashings of hollandaise sauce as a cure. The chef was so impressed that he put the dish on his breakfast and lunch menus with certain replacements, calling them Eggs Benedict. This staple feast includes poached eggs and Canadian bacon or sliced ham on an English muffin, topped with hollandaise sauce. Hollandaise sauce is a rich and creamy blend made with egg yolks, butter, lemon juice or vinegar, and a variety of seasonings.
8. Tortilla Española
One cannot leave Spain without trying the famous Tortilla Española – a simple but unquestionably a quintessential part of Spain’s gastronomy. Tortilla Española is also known as a Spanish frittata or Spanish omelette, with the entire focus on the eggs and potatoes. The key is to leave the eggs slightly undercooked to achieve a custardy texture. Served hot or cold, as a meal or as a tapa (snack or appetizer), on its own or in a sandwich, the Tortilla española is a category of its own. It is a recipe composed of everything you love about bacon, egg and cheese. Often mistaken for tortilla francesa (French omelette), the thick Tortilla Española is cooked with olive oil and features thinly-sliced, fried potatoes along with the eggs. Other vegetables such as onions often make an appearance in the recipe.
Quindim is a custardy dessert, quite popular in Brazil with its roots in Portugal. This intensely yellow coloured dish is made from sugar, egg yolks and ground coconut and is generally served with a glistening surface of butter or glucose syrup, just in case the sweet components weren’t already alluring enough. It is said that the coconut was added to the recipe during the 17th century by African slaves. The word “Quindim” is derived from dikende in Kikongo – a Bantu language. Now-a-days Quindim is typically made in cupcake baking tins, which are flipped so that the crispy layer on top becomes th crusty base for the sweet treat.
10. Egg Curry
Egg Curry is a spicy, flavourful Indian dish that is loved by everyone across the country. Prepared in a variety of ways, this dish is all kinds of delicious in all its versions. Egg curry is just what it sounds like – hard boiled eggs steeped in a tasty onion and tomato gravy spiced with red chilli, coriander, and turmeric. The flavours from onion and tomatoes blend exotically with the Garam masala and spices. The curry makes the best pair with steamed basmati rice, roti, or paratha as per one’s choice and satisfaction.
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Ovo Farm Fresh eggs are farm produced and hence are rich in all kinds of nutrients. Efficiently produced in a tech-driven farm in exceptionally hygienic conditions with zero human contact, Ovo eggs are ideal when it comes to size, taste and nutrition. One the top egg producers in Kolkata and Bhubaneswar, Ovo Farm Fresh eggs are above ordinary because of their quality as well as the reputation the company has created in two decades, because of its expertise in farm processes and researches to improve well-being of the flocks, food safety, and environment protection. Ovo Farm Fresh takes pride in being trust-worthy among the customers and is the most hygienic egg producing company in Bhubaneswar. Ovo Farm Fresh also has online egg delivery service in Kolkata via Zomato and Swiggy and through Freshtm in Bhubaneswar. Opt for Ovo eggs so that you don’t have to compromise on taste and quality.