The South-East Asian love of bright colours is reflected in this favourite garnish for a festive meal. Employing the method used by the Chinese in their marbled tea eggs, Indonesians give hard-boiled eggs a marbling of bright red, green or yellow.
Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled eggs.
Deviled eggs are a classic and are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!
Heat up your classic devilled eggs with some wasabi.
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).
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.
Your normal Spanish Tortilla is full of potato; the addition of broccoli in this tortilla adds extra colour and texture and makes for a lighter meal.
A hot and spicy Tunisian specialty of sauteed chilli peppers and tomatoes with other ingredients to make the perfect accompaniment to your next BBQ fish meal.
During World War 2, a popular filling snack with British troops was an “Egg Banjo”, a sandwich of 2 thick slices of bread (buttered or with margarine where possible) enclosing a runny fried egg, accompanied by a mug of “gunfire” (hot, strong, sweetened tea with milk).
A classic egg salad to be used on egg sandwiches or a side dish to complement your green salads at a BBQ. Quick, easy, creamy, and tasty.