Egg Dish

Indonesia

Kerak telor is a traditional omelet and a specialty of the Betawi people in Jakarta and West Java. The omelet is usually served as a snack and consists of glutinous rice that&rsquo;s cooked with chicken or duck eggs. Once done, the omelet is sprinkled with serundeng (fried shredded coconut), dried shrimp, and fried shallots. This dish is often prepared by street vendors who serve it from their carts during the annual Jakarta Fair.

Kerak telor

Khai luk khoei or son-in-law eggs is a traditional dish from Thailand. It's made with a combination of hard-boiled eggs, sugar, fish sauce, shallots, chili peppers, tamarind pulp, and cilantro sprigs for garnish. The peeled, hard-boiled eggs are fried in hot oil, then taken out to cool down. A sauce consisting of shallot oil, fish sauce, tamarind pulp, water, and sugar is then prepared in the same pan until it develops a slightly thick consistency. The eggs are then sliced in half, arranged on a platter, and drizzled over with the sauce. Before serving, this sweet and sour dish is garnished with cilantro sprigs, chili peppers, and fried shallots. The name of the dish can mean one or two things: some believe that the golden eggs act as a symbol of wealth (apparently a son-in-law wanted to impress his mother-in-law so he prepared this dish), while others claim that the eggs stand for the son-in-law's testicles - if he doesn't act properly with his wife, his mother-in-law would come and cook this dish the first time, but next time she'd threaten to use his testicles in the dish instead of the eggs.

Khai luk khoei

With the well-known Chinese five-spice mix at its core, khai phalo is a Chinese-inspired Thai egg stew consisting of shelled, hard-boiled eggs cooked in a soy sauce-based broth, along with vegetables or meat, usually chicken wings or pork, coriander seeds, chicken stock, palm sugar, and seasonings. The stewing process gives the egg whites a characteristic brownish color and a unique fragrance. Pieces of tofu or mushrooms are often added to this dish during cooking. This sweet-flavored dish is typically consumed hot, accompanied by steamed jasmine rice or sticky rice, Thai curries, or a variety of spicy dishes.

Khai phalo

Khai yat sai is a traditional type of omelet originating from Thailand. The name khai yat sai means stuffed eggs. In order to prepare the dish, eggs should be lightly cooked, seasoned with oyster sauce or fish sauce, topped with ingredients such as spring onions, carrots, tomatoes, peas, ground beef or pork, then folded over before serving. Once folded over, it seems like the omelet is stuffed. It's recommended to serve khai yat sai on its own or with rice and chili peppers in fish sauce on the side.

Khai yat sai

This Thai-style omelet is traditionally served over rice. It consists of eggs, fish sauce, a splash of lemon juice or vinegar, and optionally some soy sauce, cornstarch, or rice flour. This mixture is cooked in vegetable oil until slightly brown. Unlike regular omelets, this Thai version is not folded, but simply flipped. Khai chiao may be served with various toppings, while chili sauce and cucumbers are traditionally served on the side.

Khao khai chiao

Kuku gerdu is a traditional egg-based dish originating from the Caspian Sea region of Iran. This frittata-like dish is usually made with a combination of walnuts, potatoes, onions, eggs, parsley, dill, mint, chives, garlic, turmeric, oil, salt, and pepper. The potatoes are boiled and grated, while the walnuts and herbs are ground into a fine mixture. The rest of the ingredients are added to the mixture, and the kuku mixture is then fried in oil over medium to low heat on both sides. Once done, the kuku is usually cut into quarters and served with flatbreads and yogurt on the side.

Kuku gerdu

Delicately flavored soy eggs are a simple and versatile Chinese invention. Boiled and peeled eggs are submerged in the soy sauce mixture and left for a couple of hours until the salty flavors penetrate, infuse, and color the outer layer of the egg. The simplest marinade includes a combination of soy sauce, spices and other ingredients that might include typical and authentic ingredients such as scallions, sliced ginger, chili peppers, or garlic. The marinade can be boiled or simply mixed, and eggs should not be left in it for too long, as the flavors would become overpowering. When cooking soy eggs, the key is not to overcook them. The yolk should be left soft, almost like a silky custard, and slightly runny in the center. Soy sauce eggs are best known as a topping served alongside hearty ramen dishes, but they also represent a quick and satisfying snack and are commonly eaten as an accompaniment to different alcoholic beverages. Since their taste is not overpowering, they make an excellent breakfast choice and a nutritious addition to various salads and rice dishes.

Lujidan

Mentai tamagoyaki is a traditional dish consisting of a light and fluffy omelet with Alaskan pollock roe called mentaiko. In order to prepare it, the eggs are usually mixed with mayonnaise and mirin, and when the eggs starts to firm, it's rolled up, then cut into small sushi-like rolls. Mentaiko roe can be incorporated into the omelet before it's cut or it can be placed on top of the rolls before serving. The dish is typically prepared in a tamagoyaki pan.

Mentai tamagoyaki

Mexico

Mixiotes de escamol is a Mexican dish originating from the Hidalgo area. It is made by stuffing maguey leaves with a combination of onions, chili peppers, coriander, epazote, and ant eggs. Once wrapped and tied with a string, these packages are steamed, then served immediately with warm corn tortillas on the side.

Mixiote de escamol

Mtsvane lobio is a traditional dish originating from Georgia. It's usually made with a combination of green beans, eggs, olive oil, onions, butter, tomatoes, coriander, salt, and pepper. The green beans are steamed or boiled until tender and chopped into smaller pieces. The onions are browned in oil and mixed with the tomatoes and coriander until the tomatoes are soft. The green beans are added to the pot and the mixture is cooked until everything is tender. The eggs are whisked, seasoned with salt and pepper, and then poured over the vegetables and herbs. The mixture is stirred until the eggs have set, and mtsvane lobio is then served while still hot. The dish is especially popular in the summer as a light lunch.

Mtsvane lobio

Vietnam

Mướp x&agrave;o trứng is a traditional dish that's especially popular in the mountainous region of Sapa. The dish is made with a combination of bitter melon, eggs, salt, pepper, oil, and fish sauce or soy sauce. The bitter melon is sliced and deseeded, then sliced into half-moons which are soaked in water and drained. The pieces are saut&eacute;ed in olive oil until tender, seasoned with fish or soy sauce, and the beaten eggs are then poured into the pan and cooked over low heat until the dish is done. If desired, the dish can be accompanied by steamed white rice on the side.

Mướp xào trứng

India

Egg roast or nadan mutta roast is a traditional dish originating from Kerala. The dish is usually made with a combination of eggs, ginger-garlic paste, onions, oil, mustard seeds, curry leaves, turmeric, red chili powder, lime juice, salt, and pepper. The eggs are hard-boiled, peeled, and incised with a knife on the sides so that the masalas can seep into the slits. The mustard seeds are fried in oil and mixed with ginger, garlic, onions, curry leaves, turmeric, chili powder, water, lime juice, and pepper. The boiled eggs are placed into the pan and covered with the masala, then stir-fried for a few minutes. Mutta roast is often served with Indian flatbreads and basmati rice on the side.

Mutta roast

Nandu omelet is a traditional omelet originating from India. It&rsquo;s usually made with a combination of eggs, crabmeat, onions, tomatoes, curry leaves, hot peppers, turmeric, oil, salt, and pepper. The crab is cleaned, steamed, and mixed with saut&eacute;ed onions, tomatoes, curry leaves, hot peppers, and spices. Beaten eggs are added to the mixture, and the omelet is then cooked in oil on both sides until golden brown. Once done, nandu omelet is ready to be enjoyed while still hot.

Nandu omelet

Ogu ruloung is a traditional egg-based dish originating from Sri Lanka. It's made with a combination of eggs, dill, salt, pepper, ghee or oil, scallions, and curry leaves, either dried or fresh. The scallions are thinly sliced and saut&eacute;ed in ghee or oil until pale golden, and the same is done with the curry leaves. The beaten eggs are mixed with some water, dill, and seasonings, and the combination is then placed in the same pan. The eggs are cooked over low heat until they begin to set. If properly cooked, the scrambled eggs should remain moist and creamy. This dish is part of traditional accompaniments to string hoppers, also known as idiyappam or putu mayam.

Ogu ruloung

Omelette Arnold Bennett is an open-faced omelet that is usually made with smoked haddock and hollandaise sauce. Although the recipes vary, this classic dish is usually prepared by poaching haddock in b&eacute;chamel, cream, or hollandaise sauce. Lightly beaten eggs are then incorporated, and the omelet is cooked until set. It is then usually finished with grated cheese and chives. As the name suggests, the dish was allegedly created for the famed novelist Arnold Bennett at the Savoy Hotel in London. The author stayed at the hotel in the 1920s and the chef Jean Baptiste Virlogeux assembled the dish during his stay.

Omelette Arnold Bennett

Omurice is a short form of omelet and rice, the two essential ingredients of this Japanese fusion dish. The rice is usually pan-fried together with chicken and ketchup, then wrapped in a thin omelet sheet. Finally, the dish is generously covered with ketchup. Occasionally, scrambled eggs can be put on top of the rice, and ketchup can be substituted with demi-glace sauce. Omurice is one of many Japanese dishes influenced by Western cooking techniques and ingredients. Although it has become a traditional Japanese dish, it is usually prepared at home or served in non-traditional Japanese restaurants. There are two stories about the true origin and creation of this unusual fusion dish. One claims that it was created in Tokyo as a quickly-prepared dish to feed the restaurant staff. However, the other story tells that it was in fact invented in Osaka as a specially-designed meal for a particular customer who could only eat light food. Whichever theory is true; it is certain that the dish has been present in Japanese cuisine since the beginning of the 20th century. Nowadays, it is also commonly found in South Korea and Taiwan.

Omurice

Omusoba is a Japanese dish consisting of yakisoba (stir-fried noodles, meat, and vegetables) wrapped inside a fluffy omelet. The dish is traditionally served with a tangy brown sauce similar to Worcestershire sauce, and it is especially popular as comfort food on cold or rainy days. Omusoba can be found throughout Japan in numerous family restaurants and Japanese brasseries known as izakayas.

Omusoba

Japan

Omutako is a Japanese variation on the much more popular omurice. This simple dish is prepared by placing the omelet on top of taco rice (typically consisting of taco-flavored ground beef and rice). Omutako is sometimes also spelled as omutaco, and the first one was invented in a restaurant called Kijimunaa in Onna Village. Nowadays, omutako can be found in numerous shops and restaurants throughout Okinawa.

Omutako

Ovos mexidos com farinheira is a traditional dish featuring scrambled eggs cooked with farinheira, a type of smoked sausage made from flour, pork fat, and seasonings. The sausage is crumbled and saut&eacute;ed until it releases its rich flavors, then mixed with beaten eggs and cooked until softly scrambled. This combination creates a savory and hearty dish, often enjoyed as a breakfast or a light meal. It pairs well with crusty bread and a simple salad.

Ovos mexidos com farinheira

Ovos rotos, a dish originating from Portugal, typically involves fried eggs served over a bed of fried potatoes. Unlike its Spanish counterpart, which often includes chorizo or ham, the Portuguese version might incorporate local sausages like farinheira and chouri&ccedil;o or other regional ingredients. The eggs are usually broken and mixed with the potatoes, allowing the yolk to coat them, creating a rich and flavorful combination. This simple yet hearty dish is a popular comfort food in Portuguese cuisine, often enjoyed as a satisfying meal at any time of the day.