Eggs

Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches.


About Eggs

Chicken eggs are widely used in many types of dishes, both sweet and savoury, including many baked goods. Some of the most common preparation methods include scrambled, fried, hard-boiled, soft-boiled, and pickled.

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Akuri – Parsi Style Seasoned Scrambled Eggs

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chillies, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).

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Ambrosia De Laranja – Brazilian Orange Pudding

Ambrosia De Laranja is a traditional Brazilian carnival treat and also a great dessert for a feijoada day or other festive occasion

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Baba de Moça – Egg Coconut Custard Cream

Baba de Moça is a creamy sauce from Bahia prepared with coconut milk, egg yolks and sugar. It can be served as a sauce or as a pudding eaten by it self, depending on the consistency.

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Bacon and Egg Pie

Very easy and delicious, this pie is extremely versatile. An Aussie & Kiwi classic – you can omit or add ingredients as you please, you really cant go wrong! Serve with salad.

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Bacon Egg and Cheese Sandwich

A bacon, egg and cheese sandwich is a Breakfast Sandwich made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread.

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Bauernfrühstück – German Farmer’s Breakfast

A quick, one-pan dish, perfect for the weekend! This hearty recipe from northern Germany serves two and might remind you of the English bubble and squeak, French omelette or Spanish tortilla.

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Boerenomelet – Dutch Farmers Omelette

In the Netherlands, a Boerenomelet (“farmer’s omelette”) is a popular dish, usually consisting of 2 to 3 eggs, a mixture of sautéed onions, mushrooms, potatoes, capsicums, leeks, garden peas, salt and pepper (for seasoning). The dish has many variations.

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Broad Bean and Bacon Frittata

Try this omelette that packs a powerful protein punch and makes for an ideal lunch or perfect light supper eaten cold in slices, or cut into squares.

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Changua – Colombian Egg and Milk Soup

In Bogotá, Changua is served for breakfast with bread on the side, but this soup can be eaten at any time of the day. It is also reported to help with a hangover, so you can try it after your next party.

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Cheesy Egg and Bacon Lasagna

This easy, delicious and healthy Bacon and Egg Lasagna isn’t just a dinner dish – it would be a satisfying morning meal or great for a brunch.

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Cocada Amarela – Yellow Coconut Pudding

Originating from Angola, Cocada amarela is a heavy dessert made principally from eggs and coconut and has a distinctive yellow colour due to the quantity of eggs it contains.

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Colby and Spinach Quiche

This elegant recipe for a savoury spinach quiche has a white sauce base.

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Crab Omelette with Avo Salsa

With quality crab-meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner. The Avo Salsa makes a great accompaniment, but you could just as easily omit it, or replace it with whatever you have on hand.

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Denver Omelette

A Denver Omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green capsicum, though there are many variations on fillings

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