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Uitsmijter: Alkan Chaglar

Hard boiled, poached, sunny side up or scrambled; breakfast, lunch, dinner or midnight snack: the egg is always with us. Forget what you think you know about who came first, and see what dishes the egg makes an appearance in from Latin America to Asia.
Uitsmijter: Holland

A simple dish from the Dutch. A fried egg and slice of ham are placed on a piece of bread and sprinkled with cheese.

Scotch Eggs: UK

The UK knows pub food. It was only a matter of time before someone learned how to deep fry eggs.

Apparently, the secret lies in covering a hard-boiled egg in sausage meat and breading it first. Cut it in half and it looks like a cross section of the earth.

Lomo a Lo Pobre: Chile

This Chilean dish speaks to the heart of all Americans. If a loin-cut of steak topped with 2 fried eggs playing comforter on a bed of fried onions doesn’t wake you up hungry, the generous serving of golden french fries probably will.

Chivito: Uruguay

This lunchtime sandwich in Uruguay should not be compared to your processed turkey and cheese on white. Thinly sliced filet mignon is served on a bun with mayo, olives, mozzarella, tomatoes, bacon, lettuce, and either a hard-boiled or fried egg. Pure class!

Chorrillana: Chile

Chorillana: jbracken

Very similar to Lomo a Lo Pobre, Chorrillana is another Chilean dish that will ping the glutton sensor in your brain and put you right to bed. It’s fajita-style beef, sauteed with eggs and onions served up on a bushel of fries.

Huevos Rancheros: Mexico

Although this dish has become very Americanized through Tex-mex styling, huevos rancheros is actually a very traditional Mexican breakfast dish. At its core, it’s just fried eggs on fried corn tortillas covered in salsa.

Croque-Madame: France

Croque-Madame: Ron Diggity, Feature Image: -Gep-

I’ll give it to France, they have a way of making simple dishes into culinary art. The croque-madame is a regular grilled cheese sandwich with ham, topped off with a fried egg.

Hamburger Schnitzel: Austria

The Austrian schnitzel is famous because of it’s funny name. It’s basically just a flattened piece of meat (usually veal) that is breaded and fried. A hamburger schnitzel takes it to the next level by adding a fried egg to the top.

Egg Tart: chacrebleu

Egg Tart: China

In Hong Kong, eggs are a staple of traditional dessert. Pastry crust is filled with sweetened egg custard and can be found at many Asian bakeries the world over.

Chakchouka: Algeria

Chakchouka: Or Hiltch

This dish is popular in Northern Africa and has made its way to Israel where it’s eaten as breakfast. A spicy tomato sauce with peppers simmers up and the eggs are poached in the sauce.

More eggs! Onward!

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About The Author

Alex Nolette

Alex Nolette is an overly self-critical, and strangely observant mid-twenties male. An over-active imagination manages to keep him sane in his mediocre life. A wanderer of sorts, he currently has his car parked in Raleigh,NC.

  • http://www.sarah-park.com Sarah

    Yum!! I love eggs……. The ones in my fridge are reserved exclusively for use in either ramen or carbonara!

  • Francisca

    Fue genial encontrar esto con dos platos chilenos! Actualmente vivo en Santiago de Chile, y justo vi en el noticiario local una nota sobre formas de servir lomos a lo pobre.
    Si quieren más fotos, me avisan nomás.
    Saludos!

    • http://matadornights.com Kate Sedgwick

      Hola, Francisca! Estoy aca ahora en Santiago. Raro, eh? Hay algo que tengo que ver aca aparte que huevos?

  • http://www.tourdafrique.com pauljmcmanus

    Great post! I would add ‘chips mahai’ from Tanzania. Essentially it is a French fry omlet. ..soooooo good.

    • http://wandersofmediocrity.blogspot.com Nedemgirl

      Hello Paul!

      It’s actually ‘chips maYai’. Mayai = Eggs in Swahili, and chips is well chips. And yes, it’s sooo good :-D

  • http://www.monkboughtlunch.com Stephen

    These all look delicious. But, where’s the Philippine Balut?!

  • http://ravenrider.wordpress.com Adam Paul

    Oh, never to forget that the best eggs, whether they are in Chile or Cameroon, come from chickens that you can see running around out back…in other words….FRESH and Free Range Local

  • http://annemerritt.blogspot.com Anne

    I may be the only person under the age of 70 who likes devilled eggs. You can take the girl out of the Sunday school picnic…

    • http://kristin5683.wordpress.com/ Kristin Conard

      I love them too! :)

    • tingkerbell_yiu

      All across Asia, there are variations of savoury steamed egg custards. In Hong Kong, the dish is usually added as a complement when there is an extra mouth to feed. Eggs are whisked with water, salt and sometimes fillings of dried shrimp, dried mushroom, spring onions, fresh flaked fish and them steamed. A drizzle of sesame oil and soy to serve – a staple peasant dish that is simple in its genius, the seat of all happy childhood memories.

  • http://wandersofmediocrity.blogspot.com Nedemgirl

    I’d definitely have the Chakchouka, looks very delicious.

  • http://www.thetravellerworldguide.com Hogga

    I’m not a big egg connoisseur but these look freakin delicious! High five!

  • Cathy

    I love eggs! We Vietnamese have some traditional egg dishes too!

    - Banh can are pancakes made of quail eggs cooked in a small pan.
    - Balut or hot vit long which is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It’s considered a delicacy.
    - Thit heo kho trung which translates braised pork with eggs.

    Great article!

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  • nik

    Awesome! The Loco Moco made it to the list! Haha. I’ve never had scotch egg, I must try that someday, wonderful article. :D

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