Tortang talong is usually made with just two ingredients: eggplant (talong) and eggs (which make the former a torta). It's prepared by roasting the eggplant, peeling it, slicing it open, dipping it in beaten eggs, then pan-frying it until it's golden brown. Sometimes, people add ground meat or diced vegetables.
But at Norma's in Le Parker Meridien hotel, one particular omelet will set you back $2,000. Dubbed the “Zillion Dollar Lobster Frittata,” the breakfast in question includes 10 ounces of Sevurga caviar, an entire lobster, six fresh eggs, cream, chives and lobster sauce. It's served over a bed of Yukon gold potatoes.
Omurice. By far the most difficult omelette to make ever. Practice this one and you're sure to master the art of omurice.
Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.
Stir-fried stones are China's latest street food fad. Dubbed “the world's hardest dish” – literally – a traditional stir-fry featuring stones as its key ingredient has sparked culinary curiosity on Chinese social media.
Omurice is one of the most delicious and popular dishes of yoshoku, or Western-influenced Japanese cuisine. Ketchup fried rice is mixed with chicken and vegetables, then encased in a delicately cooked omelet, resulting in a beloved comfort food dish by all.
Guinea Fowl
Guinea fowl eggs are rare because these birds only lay about 60 eggs each year. Because of its rarity, a guinea fowl egg is a tasty treat in certain parts of the world. A guinea hen egg has a thick shell that's the color of oatmeal with speckles of brown.
Ideally the best egg is organic, pastured (or free-range), USDA A or AA, stamped with the Certified Humane or Animal Welfare Approved seal. If you have to pay a dollar or two more than usual, you'll know you spent money on the things that matter.
Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the ...
There are over 100 ways to cook an egg!?
Tired of eating the same old scrambled egg for breakfast — get out of your comfort zone and try new ways of cooking eggs such as: hard-boiled, scrambled, an omelet, frittata, sunny-side up, over-easy, poached, baked, basted, coddled, pickled, fried, and the list goes on!
The term deviled egg comes from an 18th-century culinary term that the Oxford English Dictionary originally used to describe a fried or boiled dish that was highly seasoned. and this was eventually used to also include spicy, condiment-filled dishes, as well. It was eventually used to describe eggs.
Originating in 6000 BCE, England; it is the oldest dish of the world that's rich in nutrients. Nettle pudding is made with stinging nettles (wild leafy plant), breadcrumbs, suet, onions, and other herbs and spices. This dish is steam cooked until it attains a mousse-like consistency.
There are many names for the dish, including "bullseye eggs", "eggs in a frame", "egg in a hole", "eggs in a nest", "gashouse eggs", "gashouse special", "gasthaus eggs", "hole in one", "one-eyed Jack", "one-eyed Pete", "one-eyed Sam", "pirate's eye", and "popeye".
There are two breakfast dishes that share the same name. Toad in Hole, that bakes sausages in a Yorkshire pudding batter, is a British favorite. Toad in a Hole, using toast and eggs, is an American dish. Other popular names for this recipe are Egg in a Basket, Egg in a Hole, Egg in a Hat—you get the idea.
While you'd rarely find people tinkering with the name eggs Benedict, what to call a fried-egg-in-toast remains in flux today. It's earned a slew of monikers, from the strange to the provocative: bird's nest, egg-in-a-basket, the Popeye, the one-eyed jack, and in a confusing twist to Brits, a toad-in-a-hole.
As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes. After cooking, transfer the eggs to a bowl of ice water.