Eggzactly Right

Europe

The UK

Omelette Arnold Bennett is a dish that comes from London, England. This is an open-faced omelette that consists of smoked haddock and Hollandaise sauce. It all begins with a poached haddock in Hollandaise, Bechamel, or cream sauce. Then the eggs are beaten and the omelette is cooked until set.

The finishing touches include grated cheese and chopped chives. This dish was originally created for the well-known novelist Arnold Bennett at the Savoy Hotel in London. In the 1920s the author stayed at the hotel and the chef Jean Baptiste Virlogeux created this dish giving it the name of the author.

Wales

A traditional dish from Wales is a combination of hard-boiled eggs baked with soft-mashed potatoes and topped with a thick, creamy sauce that is made with leeks, butter, and cheese. Traditionally, this dish is topped with added grated cheese, Anglesey eggs (wyau ynys mon in Welsh), and made with the very best of local ingredients. What makes this dish particularly delicious is Welsh salted butter and Aberwen cheese. This may also be served as a side dish with grilled sausages or bacon chops.

The Netherlands

Eierbal is a popular Dutch snack that is similar to the well-known Scotch eggs. This snack is made with a hard-boiled egg surrounded by meat ragu. The eggs are breaded and deep-fried until golden brown.

Germany

Eier mit Senfsosse it is classic German comfort food. It is prepared with boiled eggs that are covered in a smooth and creamy mustard sauce. This vegetarian dish is accompanied by boiled or mashed potatoes, rice, wilted spinach, blanched kale or other vegetables like carrots, brocolli, cauliflower, or peas.

For extra flavor, fried onion and bacon bits can be added and the dish garnished with chopped parsley or dill. It is often prepared at Easter to use up leftover Easter eggs.

Bauernomelett or Farmer's Omelet is a German dish that is usually served at breakfast. The omelette is a mix of eggs, milk, bacon, onions, potatoes, and parsley. Starting off, the bacon, onions, and potatoes are sauteed and when the potatoes are golden brown the mixture of eggs and milk is poured into the pan.

The omelette is cooked over high heat and turned over and can be folded in half before serving. It is particularly tasty when served with pickles on the side. While cooking grated Emmentaler cheese can be added.

Bosnia and Hercogovina

Cimbur is a Bosnian dish that is similar to scrambled eggs. The dish consists of sauteed onions in butter and oil and then the eggs. The mixture should be constantly stirred so that the eggs are neither too runny nor too dry. Some versions include adding green onions or pieces of meat.

Another delicious dish is Cimbut s mesom that includes minced meat which is topped with whole eggs.

Slovenia

Frtalja is particularly popular in Primorska cuisine. This is an egg-based dish that is a mix of beaten eggs, flour, herbs, vegetables, and salt. If you wish cured meat can be added. The added herbs must be fresh.

Azerbaijan

Sheshryanch plov or Six-Color plov is a dish that is made with eggs sunny-side-up placed over a bed of rice that has been mixed with fried green and white onions. As common with rice dishes the cooked rice includes saffron and it can be served with either chicken or lamb. Typically the dish is served for breakfast but can be a lunchtime side dish with kebabs.

Greece

Fourtalia is a traditional Greek omelette originating on the island of Andros. The basic recipe consists of eggs, potatoes, and sausages, The cut- up potatoes are fried in olive oil and port fat. Then sausages are added and fried until the potatoes are golden brown.

Once the potatoes re done you can add peppers, onions, and bacon. In the final step, the beaten eggs are added and the omelette is fried until firm and fluffy. Fourtalia should always be served hot right out of the pan.

France

Oeufs en meurette is a traditional dish that originated in the region of Burgundy. The dish includes eggs poached in red wine. The eggs are accompanied by a meurette or bourguignon sauce that consists of red wine, onions, bacon, and shallots. This dish is usually served with toasted garlic bread on the side.

Spain

Huevos a la bechamel is a well-known tapas dish known throughout Spain. It is made with whole or halved boiled eggs coated with thick bechamel sauce, Then the eggs are coated in breadcrumbs and egg wash and fried until crispy and golden brown.

The filling and bechamel sauce can be enhanced with melted cheese, herbs, spices, or diced Spanish jamon. This dish can be enjoyed as an appetizer or a snack. It is also often accompanied by aioli sauce or mayonnaise.

Tortilla la paisana is a country-style Spanish omelette. It is a combination of eggs, potatoes, salt, oil and at times onions. Vegetables like bell peppers, peas, asparagus, and zucchini and jamon serrano can be added.

The omelette is fried up and then sliced before serving. It can be eaten at room temperature or cold.

Malta

Babuljata is a Maltese version of scrambled eggs, It is made with eggs, sauteed tomatoes, and onions. The mixture is pan-fired and can include meat, cheese, and spices, It is usually served with crusty bread on the side preferably the traditional Maltese bread hobz tai-Malti. The dish can be served at any time or eaten as a snack or light main course.

Turkey

Ispanakli yumurta is a traditional Turkish dish. It includes eggs, spinach, onions, olive oil, red pepper flakes, and garlic, The onions and garlic are first sauteed and then the spinach and red pepper flakes are added.

The eggs are added to the pan and left to simmer until the egg whites are set. The dish is served on its own or with crusty bread and a glass of yogurt on the side.

Asia

Japan

Omusoba is a Japanese dish that consists of yakisoba (stir-fried noodles, meat, and vegetables) wrapped up in a fluffy omelette. The omelette is traditionally served with a tangy brown sauce and has become popular as comfort food on cold and rainy days.

Uni chawanmushi is a traditional Japanese dish with eggs. Chawanmushi is a soft egg custard that has been steamed. The eggs include dashi, soy sauce, or seafood stock. This particular version is topped with uni (sea urchin gonads). The dish can be served hot, warm or cold and usually served as an appetizer.

Thailand

Khai yat sai means stuffed eggs, First, the eggs are lightly cooked and seasoned with oyster or fish sauce. Then topped with spring onions, carrots, tomatoes, peas, ground beef or pork and the omelette is folded over before serving, It is served on its own or with rice and chilli peppers and fish sauce on the side.

India

Khageena is a traditional Indian scrambled egg dish. The dish is made with eggs, onions, tomatoes, green chilli peppers, oil, butter, ginger-garlic paste, turmeric powder and red chilli powder. The ingredients are cooked over a low flame before the eggs are added then scrambled until the eggs are set. This dish is traditionally served for breakfast. Sliced lime and kachumber salad with chopped tomatoes, onions, and green chilli pepper can be served on the side.

Israel

Haminados is a traditional Sephardi Jewish dish. The dish consists of whole eggs in their shells that are placed on top of a Shabbat stew then braise for a long time, usually overnight. Once the shells are cracked the whites of the eggs have become brown and the yolks are greenish.

The eggs are used to accompany other ingredients like ful madames or mashed beans, cholent stew, hummus dip, bourekas pastries, jachnun pastry flatbread, malawach flatbread or sabich sandwiches.

Africa

Tanzania

Chipsi mayai or chips and eggs is the usual Tanzanian street food. The French fries are combined with eggs making it similar to an omelette with fries throughout it. The dish can include bell peppers or onions. The dish is usually served with kamchumbari sauce on the side consisting of tomatoes, chilli peppers, and onions.

Egypt

Eggah is a thick Egyptian version of an omelette. Eggs might not be the main ingredient and can include a filling of chicken, lamb, or various vegetables like aubergines, leeks, spinach and courgettes. The dish is flavored with turmeric, cumin, nutmeg, cinnamon, or fresh herbs. It comes out shaped like a pancake and cut into wedges that can be served hot or cold.

The U.S.A.

A traditional American dish is creamed eggs on toast with a white sauce topping a piece of toast. The dish has roots in the Depression-era and consists of hard-boiled eggs chopped up on toast and topped with a creamy white sauce.

Variations include Eggs a la goldenrod which is a dish where the yolks are separated from the hard-boiled eggs. Then the yolks are mashed and put on crispy biscuits then topped with gravy and bacon, sausages, or ham can be added.

Pennslyvania

A traditional Amish dish originating in the US state of Pennsylvania is beet eggs. Hard-boiled eggs are boiled in a seasoned liquid made from cooked beets. The liquid is flavored with onions, sugar, vinegar, cloves, salt, and a cinnamon stick.

Once boiled the eggs are a purplish-red color. They taste both sweet and sour and are serves as part of the main course or as an appetizer.

Louisiana

Eggs Sardou is a Creole dish that was first created in the famous Antoine's Restaurant in New Orleans, a city in the US state of Louisiana. The dish includes poached eggs, creamed spinach, Hollandaise sauce, and artichoke bottoms. The dish was named after Victorian Sardou, a 19th-century French playwright staying in New Orleans when the dish was frist made.

The dish is traditionally served warm or on a warmed plate and decorated with chopped ham, anchovies, and black truffle slices.

California

Hangtown fry comes from Placerville in the US state of California. The dish originated during the California Gold Rush in the 1850s. According to legend, the dish originated in the well-known El Dorado Hotel when a miner having struck it rich, walked into the saloon and demanded the most extravagant dish in the house.

The delicious omelette consists of breaded and fried oysters, eggs, and bacon.

Mexico

Gorditas da huevos is a Mexican dish that consists of masa cakes that are filled with eggs. The gorditas as prepared with masa harina, salt, and water. The dough is fried on both sides until golden brown and then topped with scrambled eggs, The eggs are combined with garlic or chilli peppers. Hot sauces are served on the side.

Huevos abogados or drowned eggs consist of poached eggs in a sauce the consists of tomatoes, onions, garlic, and chilli peppers. For added flavor, peas can be added. After the eggs have been "drowned" in the sauce they are served with warm tortillas, avocado slices, and refried beans.

South America

Peru

Tortilla de raya is a Peruvian dish prepared with fried strips of cooked ray with garlic and eggs. It is usually served with spicy aji paste or rocotos or spicy bell peppers on the side.

Argentina

Ravuelto de Gramajo is a well-known Argentinian dish that is considered to be a hangover cure. It is typically eaten for breakfast. The ingredients include scrambled eggs, thinly sliced ham, and fried potatoes. Green peas, chicken, or onions can be added.