Egg Egg Bacon and eggs is a very common breakfast throughout the world. It was popularised as a breakfast in the United States by Edward Bernays in the 1920s and 1930s. In order to promote sales of bacon, he conducted a survey of physicians and reported their recommendation that people eat hearty breakfasts. He sent the results of the survey to 5,000 physicians, along with publicity touting bacon and eggs as a hearty breakfast. ...more on Wikipedia about "Bacon and eggs"
A delicacy of Southeast Asia and especially the Philippines, a balut is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. Popularly believed to be an aphrodisiac and considered a hearty snack, balut are mostly sold by street vendors at night. Their high protein content is complimentary to the consumption of beer. The word balut roughly translates to mean "wrapped". ...more on Wikipedia about "Balut"
Boiled eggs are produced by immersing eggs (typically chicken's eggs) in boiling water with their shells unbroken. Eggs cooked on water without their shells are known as Poached eggs, see Poaching (cooking). Hard-boiled eggs are produced by boiling until both the Egg yolk and the Egg white are solid, while for soft-boiled eggs the yolk remains "runny". Eggs are frequently boiled in Europe, North America and other western countries. Boiled eggs are easier and less challenging to cook than many other ways of preparing eggs. They are none the less very popular among all classes in, for example Britain. ...more on Wikipedia about "Boiled eggs"
The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg; ( ; lit. leather egg) or ( ; lit. Pine patterned egg) is a Chinese delicacy made by preserving duck or chicken eggs in a mixture of clay, ash, salt, lime, and rice straw for so that it looks as if it's been buried for a century. In fact they are buried for around only 100 days. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent like cola. The yolk is creamy with a strong aroma and an almost cheese-like flavor (but nicer). The egg white has a gelatinous texture similar to cooked egg white, however with very little taste. The surface of the egg white is sometimes patterned with a snow-flake pattern. ...more on Wikipedia about "Century egg"
Chinese steamed eggs is a Chinese home-style dish. Eggs are beaten to a consistency similar to what would be used for an omelet (but no other liquid like milk is used). The eggs are then placed in a bowl or dish. The dish is then placed in a steamer then steamed until fully cooked. ...more on Wikipedia about "Chinese steamed eggs"
In cooking, coddled eggs are slightly cooked eggs; see coddling. One recipe calls for pouring boiling water over the egg and letting the egg and water stand for 10 minutes. ...more on Wikipedia about "Coddled egg"
Deviled eggs are a common dish in the United States. Made with hard boiled eggs, deviled eggs are served cold. They are served as a side dish and are a common holiday or party food. Deviled eggs are one way of using Easter eggs after the children have found them. In the Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Prepared deviled eggs are now available in some supermarkets. ...more on Wikipedia about "Deviled egg"
Easter eggs are specially decorated eggs given out to celebrate the Easter holiday. The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to substitute eggs made from chocolate, or plastic eggs filled with candy such as jellybeans. ...more on Wikipedia about "Easter egg"
Bird eggs are a common food source. The most commonly used bird eggs are those from the chicken, duck, and goose; but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. The eggs of sea turtles are sometimes used for food also. Eggs are frequently used in both sweet and savoury dishes as a source of protein and/or to bind the other ingredients in a recipe together. Sometimes the egg yolk is used separately from the egg white (or albumen). ...more on Wikipedia about "Egg (food)"
Egg decorating is the art or craft of decorating eggs. Any bird egg can be facilitated in this process, but most often the larger and stronger the eggshell is, the more favoured it will be by decorators. ...more on Wikipedia about "Egg decorating"
Egg fooyung, or egg furong ( Chinese: 芙蓉蛋 ; Pinyin: fúróng dàn, literally means hibiscus egg) is a dish in Chinese cuisine that is commonly served in Westernized Chinese restaurants. ...more on Wikipedia about "Egg foo young"
An egg in the basket, or egg in a basket, is a fried egg cooked within the confines of a piece of toast whose center has been removed. ...more on Wikipedia about "Egg in the basket"
Egg salad is part of an Anglo-American tradition of salads involving a high- protein or high- carbohydrate food mixed with seasonings in the form of spices, herbs, and other foods, and bound with an oil-based dressing. Its siblings include tuna salad, chicken salad, potato salad, ham salad, pasta salad, lobster salad, et al. ...more on Wikipedia about "Egg salad"
The egg white is the common name for the clear liquid (also called albumen or ovalbumin) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat. ...more on Wikipedia about "Egg white"
The primary purpose of an egg yolk is to serve as the food source for the developing embryo inside the egg. The yolk together with the germinal disc (which contains the nucleus and divides after fertilization to produce the embryo) is a single cell. It sits in the center of the egg. The yolk contains all of the fat in the egg and almost half of the protein. It is surrounded by the egg white (known as albumen or ovalbumin). ...more on Wikipedia about "Egg yolk"
Eggs Benedict is a dish consisting of slices of toast or halves of muffins ( English muffins in American-English) topped with smoked bacon or ham (traditionally back bacon, which in America is called Canadian bacon), poached eggs, and hollandaise sauce. ...more on Wikipedia about "Eggs Benedict"
This elegant dish of Eggs Connaught originally published in Volume: five, Pages: 2-3 of Cordon Bleu Cookery Course printed in 1968 is a part-work of Purnell a subsidiary of PBC Publishing Limited. ...more on Wikipedia about "Eggs Connaught"
Free range eggs are birds' eggs generally intended for human consumption which have been farmed without intensive factory farming methods. The birds are usually hens, though they may be ducks or geese. Under the usual interpretation, the main difference between free range and factory farmed eggs is that the birds are permitted to roam freely within the farmyard and only kept in sheds or henhouses at night. However, the U.S. Department of Agriculture has not instituted a legal standard on what free range eggs actually mean, thus allowing egg producers to freely label, in theory, any egg as free range eggs. ...more on Wikipedia about "Free range egg"
A fried egg is an egg cooked by frying, typically in butter, cooking oil or margarine, for the purposes of eating. ...more on Wikipedia about "Fried egg"
Huevos motuleños is a breakfast food originated in the town of Motul (Yucatán). The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and salsa picante. ...more on Wikipedia about "Huevos motuleños"
Huevos rancheros is a classic Mexican breakfast dish which has become popular throughout much of the Americas. Translated from the Spanish as " eggs ranch-style" or "country-style," the dish traditionally would have been served at the large mid-morning breakfast, or almuerzo, on rural farms where workers had a much smaller meal at dawn. ...more on Wikipedia about "Huevos rancheros"
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The following is a list of egg dishes: ...more on Wikipedia about "List of egg dishes"
Machacado con huevo translates into "shredded with eggs". It refers to shredded dry beef that is scrambled with eggs. The dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air cured beef so that it would be preserved. This particular dish was made famous by the Tía Lencha, a local woman who prepared it and eventually sold it in a restaurant. Today there is a commercially available Tia Lencha dried beef in most supermarkets. ...more on Wikipedia about "Machacado con huevo"
An omelette or omelet is a preparation of beaten egg cooked with butter or oil in a frying pan, often folded around a filling. Many variations exist. ...more on Wikipedia about "Omelette"
Pickled beet eggs are hardboiled eggs that are put in a container with whole beets, all soaking in a mixture of vinegar and sugar. Typically, they are left to sit in a cool place or a fridge for two days to a week for desired pickling flavor, and served cold. They are often served as holiday or summertime sides or treats. ...more on Wikipedia about "Pickled beet eggs"
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