Eiergerecht

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

Khai phalo is een Chinees-geïnspireerde Thaise eierstoofpot met de bekende Chinese vijfkruidenmix als kern, die bestaat uit gepelde, hardgekookte eieren gekookt in een bouillon op basis van sojasaus, samen met groenten of vlees, meestal kippenvleugels of varkensvlees, korianderzaad, kippenbouillon, palmsuiker en kruiden. Het stoofproces geeft de eiwitten een karakteristieke bruinachtige kleur en een unieke geur. Tijdens het koken worden vaak stukjes tofu of champignons aan dit gerecht toegevoegd. Dit zoet smakende gerecht wordt meestal warm gegeten, vergezeld door gestoomde jasmijnrijst of kleefrijst, Thaise curry's of een verscheidenheid aan pittige gerechten.

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

Deze Thaise omelet wordt traditioneel geserveerd met rijst. Het bestaat uit eieren, vissaus, een scheutje citroensap of azijn en eventueel wat sojasaus, maizena of rijstmeel. Dit mengsel wordt in plantaardige olie gebakken tot het lichtbruin is. In tegenstelling tot gewone omeletten wordt deze Thaise versie niet gevouwen, maar gewoon omgedraaid. Khai chiao kan worden geserveerd met verschillende toppings, terwijl chilisaus en komkommers traditioneel apart worden geserveerd.

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 een traditioneel gerecht op basis van eieren, afkomstig uit Sri Lanka. Het wordt gemaakt met een combinatie van eieren, dille, zout, peper, ghee of olie, bosuitjes en curryblaadjes, gedroogd of vers. De bosuitjes worden in dunne plakjes gesneden en gebakken in ghee of olie tot ze licht goudbruin zijn, en hetzelfde wordt gedaan met de curryblaadjes. De geklopte eieren worden gemengd met wat water, dille en kruiden, en de combinatie wordt vervolgens in dezelfde pan gedaan. De eieren worden op laag vuur gekookt tot ze beginnen te stollen. Als ze goed gekookt zijn, moeten de roerei vochtig en romig blijven. Dit gerecht is onderdeel van de traditionele bijgerechten bij string hoppers, ook bekend als idiyappam of 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 een korte vorm van omelet en rijst, de twee essentiële ingrediënten van dit Japanse fusiongerecht. De rijst wordt meestal gebakken in de pan samen met kip en ketchup en vervolgens in een dunne omelet gewikkeld. Tot slot wordt het gerecht royaal bedekt met ketchup. Soms kunnen er roerei op de rijst worden gelegd en kan de ketchup worden vervangen door demi-glacesaus. Omurice is een van de vele Japanse gerechten die zijn beïnvloed door westerse kooktechnieken en ingrediënten. Hoewel het een traditioneel Japans gerecht is geworden, wordt het meestal thuis bereid of geserveerd in niet-traditionele Japanse restaurants. Er zijn twee verhalen over de ware oorsprong en creatie van dit ongewone fusiongerecht. Eén beweert dat het in Tokio is gemaakt als een snel te bereiden gerecht om het restaurantpersoneel te voeden. Het andere verhaal vertelt echter dat het in feite in Osaka is uitgevonden als een speciaal ontworpen maaltijd voor een bepaalde klant die alleen licht voedsel kon eten. Welke theorie ook waar is; het is zeker dat het gerecht al sinds het begin van de 20e eeuw in de Japanse keuken aanwezig is. Tegenwoordig is de soort ook veel te vinden in Zuid-Korea en Taiwan.

Omurike

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 een Japanse variant op de veel populairdere omurice. Dit eenvoudige gerecht wordt bereid door de omelet op tacorijst te leggen (meestal bestaande uit taco-gekruid rundergehakt en rijst). Omutako wordt soms ook gespeld als omutaco, en de eerste werd uitgevonden in een restaurant genaamd Kijimunaa in Onna Village. Tegenwoordig is omutako te vinden in talloze winkels en restaurants in heel 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.