13 Dishes from around the world whose protagonist is the egg (no more omelet for breakfast)

The traditional breakfast for many of us is fried egg or scrambled eggs. Starting the day like this not only gives us a long feeling of satiety but also prevents the development of many diseases. Although there are few who would accept to eat them three days in a row. What if, instead of the trivial, you try some Scotch eggs or South African boboties? Or some other original egg dish that is made, for example, in Korea?

O awesome.club traveled all over the world to see how eggs are prepared in different countries and with great pleasure to share with you this selection of delicious recipes.

Shakshuka: It is a typical Israeli egg and tomato based omelet, but it is not the same as scrambled eggs with tomato.

The original shakshuka is cooked in a cast iron skillet. First, prepare the base: matbakh sauce, onion, peppers, pepper, garlic, tomato and spices. Then, in the sauce, simply, several eggs are broken and left until they are ready.

The dish is served hot directly in the pan or in a ceramic bowl so it doesn’t get cold and lose its flavor.

The potato tortilla is one of the symbols of Spanish cuisine along with paella and gazpacho. But don’t confuse the Spanish tortilla with the French one, and even less with the Mexican one!

The classic recipe calls for eggs, chips and onions. Okay, sounds like a very simple ingredient list. Perhaps, for this reason, the authorship of this dish, according to one of the versions, is attributed to an ingenious peasant who simply did not know what to do to feed the famous general Zumalacárregui, who arrived in his region to spend the night.

You can now find a pre-cooked tortilla in any supermarket in Spain, and in local cafes it is very popular to have tortilla and sauce on a baguette sandwich.

Tamagoyaki Means “fried eggs” in Japanese. But this sweet roll of thin egg crepes has nothing to do with fried eggs, neither in the taste, nor in the way of preparation, and even less in the decoration.

Traditionally, this dish of eggs, soy sauce, sugar and mirin (rice wine) is prepared in a square skillet. But it will also work with a regular one, just like rice vinegar.

The “crepe” is rolled directly into the pan during its preparation: as soon as it loosens up a little, it is necessary to roll it in such a way as to leave a free space in the pan. A new portion of dough is poured over it, which needs to be rolled again. And so on, until you end up with the entire egg mass. When the roll is ready, it should be given a rectangular shape and cut into portions.

We generally associate Scotland with bagpipes, kilts, whiskey and the Loch Ness monster at worst. But this country has another symbol, this time, of cuisine: Scotch eggs, known all over the world.

This dish is at least two centuries old. According to one version, it was first prepared in the London department stores Fortnum & Mason as early as 1738.

You can easily reproduce this culinary masterpiece in your kitchen: just boil a chicken egg, wrap it with ground beef, coat it with bread crumbs and fry it in hot oil.

An Iranian omelet with a huge amount of vegetables. Traditionally, kuku sabzi is prepared on the eve of Nouruz, the Persian New Year. But you can enjoy this dish with your family on a normal day too.

During its preparation, you will feel as if you are returning to summer, as many fresh herbs are used: coriander, dill, parsley, spinach and chives. According to Iranians, kuku sabzi are not eggs with vegetables, but vegetables with eggs. The chopped vegetables must be mixed with the eggs. You need to add salt and spices and bake until everything is ready. Afterwards, just enjoy this beautiful and pleasant dish, not just with the eyes.

A fantastic Italian breakfast. Its essence is in the marinara sauce, made with tomatoes, onions, garlic and herbs. If you do it in advance, preparing this Italian breakfast will only take you 10 minutes. For this, you will need to break the eggs in the sauce, cover with grated cheese and bake until everything is ready. It is recommended to accompany it with crispy fresh bread.

This casserole dish, with ground beef in the oven, is many years old: it was first prepared in the 17th century.

Nowadays, each family cooks boboti in its own way. The basic ingredients are the same everywhere: ground beef, eggs, milk, curry, raisins and bay leaves. But on the basis of the classic recipe, many experiments are done. Dried apricots, nuts and even fruit jam are often added to this South African delicacy. The result is a spicy delicacy with a surprising harmony between sweetness and a spicy touch.

Bibimbap is on the list of the 50 most delicious dishes in the world, according to CNN, ranking 40th on the table.

The name of this dish literally translates to “food mixed with rice”. And that can be very diverse and nutritious and colorful. In addition to boiled rice, the dish includes carrots, spinach, bean sprouts, lettuce, sesame, pepper paste, butter, spices and, of course, eggs.

Sauces are used for many dishes in Cuba. Here we have a clear example of this with the island’s favorite breakfast, the habaneros eggs, which are prepared from eggs and a stir-fry.

Fried onions, peppers, garlic, cheese, hot spices and lots of tomatoes should be cooked in a pan. Once the sauce is ready, it must be poured into individual molds, to which the eggs are then added, with a little butter and grated cheese.

Poached egg differs from typical boiled like night and day. The tender yolk of this dish acquires a creamy structure, wrapped in light clouds of white, and even the spices are left over here…

The poached egg is cooked without the shell, using a special method: it is prepared in hot water, but not boiling. Often, a small amount of vinegar is added to the water to improve the coagulability of the white, and before breaking the egg in the water, the liquid must be swirled.

And for those who fear that none of this will work on the first try, there’s a little trick. Simply use a plastic wrap suitable for high temperatures that replaces the shell and prevents the process from failing.

Due to its original presentation, this normal egg, in essence, obtained the denomination of “eggs in the cloud”. There are different versions of the origin of the orsini, from Italy to France. On the internet there are rumors that these boiled eggs were served at the home of the great artist Claude Monet. Anyway, the dish is delicious, prepared from simple ingredients and trying this recipe at home is more than doable.

Simply place the beaten egg whites on a baking sheet and bake for a few minutes to set the shape. Add one yolk to each cavity and bake until set.

In Sri Lanka, people like to have a nice breakfast dish with a basic egg in a dough (appa), eaten on the island in place of traditional bread.

This kind of pancake is made with rice flour and coconut milk in a special round pan or with a convex bottom, which gives it the shape of a small bowl. Egg and spices are added to this ready-made pancake and cooked until the egg is ready.

Street food in the Philippines is widely diverse. You can find typical caramelized bananas and a baked duck egg cooked with an embryo already formed…

But now we are talking about the Philippines’ national dish called kwek kwek. They are bright orange balls on a wooden skewer that carry a boiled quail egg covered in a crispy batter and served with a spicy vinaigrette dressing. The striking color of this aperitif is achieved thanks to saffron.

What dishes impressed you the most? Maybe you’ve already tried one from this list? Tell us in the comments.