Egg Dish

Japan

Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. It consists of a bowl of white rice that is topped with chicken, eggs, and chopped scallions. The eggs are poured over the rice before they have completely cooked, and the cooked rice finishes the job and helps the eggs to solidify. This simple dish is served in numerous Japanese eateries, such as soba restaurants. Oyakodon is especially popular at lunchtime, since it is easy and quick to prepare, which is a crucial fact for many Japanese businessmen. In addition to Japanese fast-food restaurants, oyakodon can also be bought from numerous street vendors. It is recommended to eat it as the Japanese do, from the bottom up, so that there is always some of the topping covering the white rice.

Oyakodon

Patates me avga is a simple Cypriot-Greek dish of potatoes and eggs. Although there are many modern variations of the recipe with various additional ingredients, the most traditional form of this dish is made by frying cubed potatoes in olive oil and, when done, adding beaten eggs. The eggs are mixed with potatoes until cooked and seasoned with salt and pepper. Patates me avga can be enjoyed as a breakfast but is more often eaten as a lunch, with a side of salad or fried halloumi.

Patates me avga

Spain

Plato de los montes de Malaga is a traditional mixed plate dish originating from Malaga. In order to prepare the plate, it is typically filled with fried eggs, fried potatoes, sausages such as morcilla and chorizo, roasted green peppers, and a mix of lard, paprika, and spices known as manteca color&aacute;. This heavy dish is especially popular during winter weekends in ventas (mountain restaurants) in the mountains that surround Malaga. This dish should be the cheapest entr&eacute;e on the menu and it's recommended to pair it with an ice cold beer on the side. Plato de los montes de Malaga originated in the 1930s and it was originally served to muleteers who rode donkeys through the mountains.

Plato de los montes de Malaga

Italy

Rafanata is a traditional dish originating from Basilicata, and it's especially popular in the province of Matera. This hybrid of an omelet and a frittata is usually made with a combination of eggs, potatoes, horseradish, pecorino, olive oil, salt, and black pepper. The potatoes are boiled, mashed, and mixed with whisked eggs, grated cheese, and grated horseradish. The mixture is seasoned with salt and pepper, and it's then fried in olive oil for a few minutes. Rafanata is placed under the broiler to slightly puff up. Once done, this peasant dish can be served warm or chilled. The name is a derivation of rafano, which means horseradish. Rafanata is associated with carnival and winter, and it's sometimes made with sausages, if desired. When served, rafanata is cut into wedges, and it's often served with mustard or sour cream on the side.

Rafanata

Risotto all'uovo is a traditional type of risotto made with eggs. Other ingredients usually include risotto rice, chicken stock, Parmigiano-Reggiano cheese, butter, salt, and pepper, although there are many variations on the dish. Unlike most risottos, the rice in risotto all'uovo isn't toasted with the butter and onions at the beginning. The rice is simmered in stock until just tender and al dente. The egg mixture (beaten eggs, cheese, salt, and pepper) is added to the rice and the risotto is cooked until the rice is tender and the eggs are cooked. The hot risotto is served in buttered bowls and served immediately.

Risotto all'uovo

India

Ros omelet is a street food dish consisting of an omelet that is drizzled over with a gravy that is based on chicken, chickpeas, or coconut milk. The omelet is typically prepared with beaten eggs, coriander, tomatoes, onions, and hot chillis. The dish is a staple of Goan cuisine and is best consumed fresh from the street carts that are dispersed along the streets of Goa, which typically come alive in the evenings. Traditionally, the dish is garnished with finely chopped onions and a splash of lime juice, while the usual accompaniment is Goan bread known as pao.

Ros omelet

Susciello is a traditional egg-based dish originating from South Italy, and it's especially popular in the Cilento area. The dish is made with a combination of eggs, onions, olive oil, soppressata, pancetta, tomato sauce, salt, and pepper. The pancetta, onions, and soppressata are cooked in olive oil until the sausage is slightly browned. The tomato sauce is added to the pan and the combination is simmered until the sauce has slightly reduced. The eggs are then added to the sauce, covered, and cooked until the whites are set but still runny. The dish is seasoned with salt and pepper, then served immediately. Historically, it was always made with leftovers and food scraps. If desired, susciello can be served over slices of toasted pane di matera bread.

Sciusciello

Sheshryanch plov (also known as six color plov) is an Azerbaijani dish made with sunny-side-up eggs that are placed over a bed of rice mixed with fried green and white onions. As is common in most plov recipes, the cooked rice is infused with saffron and can be served with either lamb or chicken meat. This nourishing dish is typically served for breakfast or as a side dish accompanying kebabs at lunchtime.

Sheshryanch plov

Skidne &AElig;g is a traditional egg-based dish originating from Denmark. The dish is usually made with a combination of eggs, butter, flour, milk, mustard, and salt. The eggs are soft-boiled, peeled, and set aside. The butter, flour, milk, and salt are mixed and cooked into a b&eacute;chamel sauce that's mixed with mustard. The boiled eggs are added to the sauce and reheated, and the dish is ready to be served. It's recommended to serve the dish with toasted dark rye bread and garnish it with chopped chives. Skidne &AElig;g is nowadays typically prepared during the Easter festivities, and in the past it was served on the Saturday before Easter, known as skiden l&oslash;rdag (dirty Saturday), so the name of this dish can be translated as dirty eggs.

Skidne æg

Also known as poor man's spaghetti, spaghetti alla puveriello is a pasta dish consisting of spaghetti, a sunny-side-up egg fried in lard, pecorino romano, and pepper. The egg white should be soft and the yolk runny, so it mixes well with the other ingredients, and pasta water should be added to the dish to help create a sauce that will coat the spaghetti. The dish was created in Naples in the aftermath of World War II and is considered the ultimate cucina povera dish, as it's extremely frugal.

Spaghetti alla puveriello

Spinat mit spiegelei is a classic Austrian and German dish that translates to "spinach with fried egg." This simple yet nutritious meal typically consists of saut&eacute;ed or creamed spinach served alongside sunny-side-up eggs and sometimes fried potatoes or potato pancakes. The spinach is often seasoned with garlic, onions, salt, and pepper and occasionally enriched with a bit of cream or milk for added richness. The fried eggs, with their runny yolks, complement the creamy texture of the spinach. This dish is a popular choice for a quick, healthy, and satisfying meal, often enjoyed for lunch or dinner. In Austria, the dish is traditionally prepared for Maundy Thursday.

Spinat mit Spiegelei

Tamagodon is a Japanese donburi dish that is simple and quick to prepare. It consists of fluffy eggs that are placed on top of steamed rice. The omelet is often enriched with onions and a savory sauce made with mirin, dashi, and soy sauce. Before serving, this Japanese comfort food staple can be garnished with nori seaweed and chopped spring onions.

Tamagodon

Tamago nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with a slice of egg omelet. The dish has a sweet flavor with a clean finish because the eggs are cooked with dashi and sugar. The texture is light and fluffy. Traditionally, this type of sushi is eaten by hand in a single bite, and it's said that no two sushi restaurants have the same recipe. This type of nigiri should be eaten last because it's a great palate cleanser.

Tamago nigiri sushi

Indonesia

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Telur balado is a popular Indonesian dish that consists of hard-boiled eggs in a spicy chilli sauce. The hard-boiled eggs are fried until the outer layer becomes slightly crispy, and are then coated or served with a spicy sauce made from a blend of ground red chilies, shallots or onions, garlic, tomato, tamarind, sugar, and salt, with the addition of lime leaves or lemongrass for extra aroma. The dish can be enjoyed as a main course or a side dish, often accompanied by steamed rice and other Indonesian dishes.
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Telur balado

Tenshindon is a simple Japanese dish which combines crab meat omelet and rice. It belongs to the broad category of donburi dishes, which includes many Japanese ingredients and meals that are served over rice. The central part of every tenshindon is the omelet which employs crab meat, the authentic Japanese negi onions, and (occasionally) mushrooms, peas, and sliced ginger. The dish is assembled and usually served in a bowl, in which the rice is placed first, and the omelet is positioned on top. The final addition is a thick sauce that is generously poured over the dish. It is made with different combinations of soy sauce, vinegar, sugar, rice wine, sesame oil, oyster sauce, chicken broth, starch, and occasionally ketchup. Depending on the location, the sauce can have a more sour, vinegary taste, preferred in the Kanto region, or the sweeter variety, typically found in the Kansai area. Even though this traditional Japanese specialty was named after the Chinese city of Tianjin, there is no similar and corresponding dish found in the Chinese gastronomy. It is believed that the name was given because the city was a major rice trade location, and the dish was primarily made with rice which originated from Tianjin. Today it can be found in many Japanese restaurants, and is commonly prepared as a quick and nutritious homemade meal. It makes an excellent quick lunch, or a hearty and satisfying dinner.

Tenshindon

Tortang talong is a simple Filipino dish made with a combination of roasted eggplants and lightly beaten eggs. Whole eggplants are dipped into the egg mixture and are then shortly pan-fried until the entire dish starts to resemble a crispy omelet. This versatile delicacy is easily adapted with additional ingredients such as ground meat and vegetables, and it is traditionally served accompanied by steamed rice and tomato or banana ketchup. Inexpensive and quickly prepared, tortang talong can be enjoyed at any time of day as a hearty breakfast, lunch, or dinner.

Tortang talong

Tortilla de alcachofas is a traditional dish and a variety of Spanish tortilla. The dish is usually made with a combination of eggs, artichokes, lemon, olive oil, and salt. The artichokes are trimmed and placed in water with lemon wedges to keep from darkening until they're ready to be cooked. They are cooked in olive oil until golden and tender, then mixed with whisked eggs that have been seasoned with salt. The mixture is cooked until the bottom is golden, and it's then cooked on the other side until firm, but still moist in the center. Before serving, the tortilla is left to cool, and it's then cut into thick wedges.

Tortilla de alcachofas

Tortilla de Betanzos is a Spanish dish originating from the Galician municipality of Betanzos. This dish is basically a local variety of tortilla de patatas or Spanish omelet. In Betanzos, it consists of potatoes, eggs, oil, and salt, nothing more and nothing less, so don't even think about tasting onions or chorizo in this local delicacy. The city became famous for its omelets because of a local woman, Angelita, who always prepared them without onions. But there's more &ndash; the eggs have to be really runny (resulting in really juicy omelets), while local high-quality potatoes have to develop a perfectly golden color during the frying process.

Tortilla de Betanzos

This variety of Spanish tortilla is typically made by combining whisked eggs with lamb or calf brains and testicles. Optional additions occasionally include peas, breadcrumbs, nuts, potatoes, chorizo, peppers, or jam&oacute;n de Trev&eacute;lez. Bone marrow is also sometimes used as an ingredient. The brains and testicles are first saut&eacute;ed with white wine and bay leaves before they are combined with other ingredients. The dish is usually found in Andalusia, but it is traditionally associated with Granada. It is believed that it originated in the Sacromonte neighborhood of Granada, an area known as the gypsy quarter and the flamenco center of Andalusia. Like other types of Spanish tortillas, this version is also fried in the pan and is quite thick, with the crispy outer layer and a soft center.

Tortilla del Sacromonte

Introduced in 1817, folklore says that tortilla de patata was created by general Tom&aacute;s de Zumalac&aacute;rregui in order to feed his hungry army, as food supplies were scarce at the time. The key ingredients used in the dish are thinly sliced potatoes and eggs, so it is basically a very thick potato omelette that resembles a frittata when finished. There are some regional variations that include chorizo sausage, zucchini, green bell peppers, or mushrooms, but regardless of the variations, it is often served in tapas bars, sliced or cut into small cubes and wedges, when it's called pincho de tortilla. Tortilla de patata crumbles easily if it's too hot, so it's best to let it cool down and pair it with a glass of bold red wine.