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Egg
An egg is a round or oval cell laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs,...
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Caesar salad
A Caesar salad has romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. It may be prepared tableside.
The history of this popular salad is a controversial issue. There is a...
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Oden
Oden (おでん) is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each...
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Quiche
In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period....
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Potato pancakes
Potato pancakes, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or...
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Gefilte fish
Gefilte fish (Yiddish: געפֿילטע פֿיש, German: Gefüllter Fisch, English: filled fish, Hebrew דגים ממולאים dagim memula'im) are poached fish patties or fish balls made from a mixture of ground deboned fish, mostly carp or pike. They are popular in the...
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Carbonara
Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.
The recipes vary,...
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Scrambled eggs
Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently, forming curds as they coagulate.
Raw eggs are whisked to blend the egg white and yolk into a...
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Eggs Benedict
Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.
There are differing accounts as to the origin of eggs Benedict.
In an interview in the "Talk of the Town" column of...
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Bakewell tart
The Bakewell Tart, also known as Bakewell Pudding, is a jam pastry with an egg and ground almond enriched filling. Often confused with the Bakewell Tart, which is a confection different in appearance, ingredients, flavour and texture. Both the...
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Tom and Jerry
A Tom and Jerry is a traditional Christmastime cocktail in the United States. It was devised by sports writer Pierce Egan in the 1820s.
It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl.
Another method...
Stracciatella
Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated...
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Gado-gado
Gado-gado is a traditional dish in Indonesian cuisine, and is a vegetable salad served with a peanut sauce dressing, eaten as a main dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants both in Indonesia and...
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Huevos rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas.
Huevos rancheros means "eggs ranch-style" or "eggs country-style" in Spanish. The dish...
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Tamagozake
Tamagozake (卵酒 or 玉子酒) is a drink consisting of heated sake, sugar and a raw egg. It translates as "egg sake", being made of the kanji 卵 tamago (egg) and 酒 saké. Outside of Japan, tamagozake is sometimes referred to as sake-nog, due to its...
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Kugelis
Kugelis (also bulvių plokštainis, the lexically correct non-foreign name, literally "flat potato dish" or banda - a dialecticism frequent especially in Dzūkija region) is a baked potato pudding that is a Lithuanian national dish. The main...
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Niçoise salad
Niçoise salad (French pronunciation: [niˈswaz]), sometimes referred to as Salade Niçoise or insalata nizzarda, is a type of salad. As suggested by the name, it is a specialty of the Cote D'Azur region of France, originating in and named for the city...
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Bacon and egg pie
The bacon and egg pie contains bacon, egg and often onion. It can be eaten hot or cold.
Some versions have a raising agent such as baking powder mixed into the egg to make a fluffier filling.
The pie is often constructed with a shortcrust or other...
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Mee Goreng
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles") is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with onion, fried tofu, chili,...
Shlishkes
Shlishkes (the plural form is standard) is a dish of potato-based small dumplings (called krumplinudli or nokedli in Hungarian) popular in Hungarian cooking and often found in the Jewish cooking of Jews in the Ashkenazi community. It is formed from...
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