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Egg Cookbooks and Recipes
Eggs are a common food, used in the cuisine of many countries around the world. Eggs can be eaten
on their own, or used in recipes (including
cakes, soups and
meat dishes) with other ingredients.
The most common eggs used are those of chicken, but duck, emu, goose, guinea
fowl, gull, pheasant, and quail
eggs are also eaten in many countries around the world. In the case of chicken eggs, the eggs
are mostly unfertilized, since laying hens are most often kept without a rooster.
Some popular egg recipes include:
- Boiled eggs - An egg boiled in its shell.
This is a popular breakfast dish, and is often eat with "soldiers"
(thin strips of buttered toast).
- Century egg - This is a method used in Chinese cuisine
for preserving eggs (chicken, duck or quail eggs may be used).
Eggs are placed for several weeks in a mixture of ash, clay, lime, salt,
and rice straw, and this causes chemical changes in the egg.
The yolk of egg turns dark green and gains an a sulphur-ammonia aroma,
the white of the egg turns into brown transparent jelly with little taste.
When the preparation is complete, century eggs are ready to eat,
and can be eaten on their own as a side dish. Alternatively, century eggs are sometimes used
in an ingredient in other dishes.
- Creole Omelette - This
recipe from Creole cuisine, is
a plain omelette served with a spicy vegetable sauce.
- Denver Omelette - This
recipe from midwestern cuisine
is a rich omelette containing onions, bell peppers, and ham or bacon.
- Fried Eggs - An egg shallow-fried.
This is a popular breakfast dish in thee
United States,
Britain,
and
Canada.
- Le Tourin - An egg-based French recipe for soup with a strong garlic flavor. Best served over thinly sliced bread.
- Omurice - The is a Japanese dish. It is an
omelette filled with fried rice. Chicken rice (rice with chicken and ketchup)
is usually used, and the dish is often also flavored with beef stock.
- Quiche Lorraine - This is a French dish
It is made by filling a pastry shell with heavy cream, eggs and bacon, and baking it.
- Scotch egg - This is a traditional British recipe,
although, despite the name it does not originate from Scotland
(Scotch eggs were actually first created by Fortnum & Mason,
a famous food shop in London).
Scotch eggs are hard-boiled eggs, coated in sausage meat and then breadcrumbs, and cooked by deep-frying.
They are allowed to cool, stored refridgerated, and eaten cold, usually as a snack food.
Scotch are readily available from convenience stores and supermarkets in the
United Kingdom.
- Scrambled Eggs -
Beaten eggs mixed with a little milk, and then fried, and optionally topped
with grated cheese.
- Shakshouka - This is an Israeli dish
made from eggs, tomatoes, onions and garlic. It is usually eaten with pita bread.
- Soy egg - This is Chinese recipe. It is made from a
hard-boiled egg flavored with herbs and spices,
soy sauce, and sugar.
- Tortilla de patatas - This is a Spanish recipe for
onion and potato omelette.
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By Healdsburg Press
Healdsburg Press
Released: March 11th, 2014
Paperback (216 pages)
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Click Here | Description:
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- ISBNs: 1623153883, 9781623153885
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Independently Published
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