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Doro Wat is Ethiopia's most celebrated dish, a slow-cooked spicy chicken stew made with berbere spice blend and niter kibbeh (spiced clarified butter), traditionally served with hard-boiled eggs on injera.

Jianbing is a traditional Chinese savory street-food crepe that originated in Shandong province. The dish is made by spreading a thin, liquid batter of mung bean and wheat flour across a large circular cast-iron griddle. Before it is folded and served, the cooked crepe is typically topped with a cra...

Spaghetti Carbonara is a classic Italian pasta dish originating from Rome. It features spaghetti tossed with rendered pork (guanciale), egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper. The absence of cream distinguishes it and creates a rich, emulsified sauce. This recipe i...

Cà Phê Trứng is a popular Vietnamese drink originating in Hanoi. It combines strong espresso with a creamy mixture of egg yolks, sugar, and sweetened condensed milk. The resulting beverage offers a rich, sweet flavor profile often enjoyed as a dessert or treat. It’s particularly appealing to those s...

The Cobb Salad is a classic American salad originating from the Brown Derby restaurant in Hollywood, California, around the 1930s. It is typically composed of chopped salad greens, chicken, bacon, hard-boiled eggs, tomatoes, avocado, and Roquefort or blue cheese. The ingredients are traditionally ar...

Pastel de Nata is a traditional Portuguese dessert consisting of a delicate puff pastry shell filled with a rich custard. The custard’s distinctive flavor comes from egg yolks, sugar, and lemon zest, creating a creamy texture. These tarts are particularly popular in Portugal and enjoyed by those see...

Shakshuka is a dish consisting of eggs poached in a simmering sauce made from tomatoes, olive oil, bell peppers, onions, and garlic. Originating in North African cuisines, particularly in Tunisia and Libya, the dish has become a widespread staple across the Middle East. The sauce is heavily seasoned...

Gado-gado is an Indonesian salad consisting of blanched vegetables, such as green beans, potatoes, and spinach, combined with hard-boiled eggs, tofu, tempeh, and compressed rice cakes. The dish is unified by a peanut sauce dressing known as bumbu kacang, which is made from ground peanuts, palm sugar...

Chakchouka is a North African dish, closely related to shakshuka, consisting of vegetables simmered in a spiced tomato sauce. It is commonly associated with the culinary traditions of Tunisia and Algeria. The base of the dish is prepared by cooking down tomatoes, onions, and bell peppers with olive...

Martabak telur is a popular Indonesian savory street food consisting of a pan-fried, stuffed pancake. The dish features a thin, crispy dough that is stretched extensively before being folded over a spiced filling of ground meat, diced onions, and beaten eggs. It is cooked in a large, flat iron pan w...

The Hong Kong egg waffle is a distinctive street food dessert. It consists of a light, airy batter—eggs, flour, and sugar—cooked on a hot griddle to create a crispy exterior with a porous interior. These waffles are popular for their unique texture and versatility; they can be enjoyed simply or cust...

The Spanish omelette, or tortilla de patatas, is a staple dish originating in Spain. It consists of thinly sliced potatoes slowly cooked with onions before being combined with beaten eggs and fried until set. This simple yet flavorful preparation is a traditional tapa enjoyed throughout the country,...

Tagine de Kefta, also known as Kefta Mkaouara, is a Moroccan stew consisting of spiced ground beef or lamb meatballs simmered in a rich, savory tomato and onion sauce. The dish is traditionally flavored with cumin, paprika, and herbs, and is often finished by poaching eggs directly in the sauce just...

Leche Flan is a Filipino steamed or baked egg custard topped with caramel, derived from Spanish flan and among the most widely served desserts in the Philippines. Unlike many Western flans, it typically uses only egg yolks rather than whole eggs and incorporates condensed or evaporated milk. It is c...

Pudim de Leite is a Portuguese and Brazilian baked milk flan set with eggs and condensed milk, closely related to the Spanish flan and considered a staple dessert across the Lusophone world. Unlike many European flans, it characteristically uses sweetened condensed milk rather than regular milk, giv...

Purin is a dense, Japanese custard dessert distinguished by its creamy texture and distinctive caramel flavour. It’s created using milk, eggs, sugar, and caramel, resulting in a rich treat. Purin is particularly popular with those seeking a comforting, subtly sweet dessert experience, often enjoyed...

Pastéis de Nata are small Portuguese tarts featuring a crisp, shortcrust pastry base and a rich, creamy custard filling. The custard is flavored with eggs, lemon, and cinnamon creating a distinctive taste. These tarts are popular throughout Portugal and enjoyed by those seeking a simple yet satisfyi...

Silpancho is a Bolivian dish from Cochabamba combining rice, potatoes, a thin breaded beef cutlet, chopped salad, and a fried egg.

Katsudon is a classic Japanese rice dish featuring a tender, breaded pork cutlet layered atop steamed rice and simmered in a savory dashi broth with a soft-boiled egg. It’s notable for its comforting flavor profile and traditional role as a staple meal within Japanese cuisine. This dish is particula...

Čočka na kyselo is a traditional Czech dish of lentils cooked with onions and vinegar or pickled vegetables, commonly eaten on New Year's Eve for good luck.

Tortilla Española, or the Spanish omelette, is a traditional dish from Spain consisting of a thick, round egg and potato omelette. The preparation involves slowly frying thinly sliced potatoes and onions in olive oil, then combining them with beaten eggs and cooking the mixture in a skillet until se...

Toucinho do céu is a Portuguese almond and egg-yolk cake belonging to the country's tradition of convent sweets. Its name means “bacon from heaven,” reflecting older recipes that used pork fat, although formulations vary and may instead rely on butter. Ground almonds, sugar, and abundant egg yolks g...

Cơm Chiên Dương Châu is the Vietnamese iteration of Yangzhou fried rice, a Chinese dish adapted to suit local culinary preferences. It consists of cooked rice stir-fried with a combination of ingredients that typically includes char siu pork, shrimp, eggs, and vegetables like peas and carrots. The d...

Kedgeree is a British rice dish of Anglo-Indian origin, adapted from khichri and commonly made with smoked haddock, boiled eggs, parsley, and curry spices.

Šakotis is a Lithuanian spit cake made by pouring or dripping batter onto a rotating metal spit positioned near a heat source. Repeated layers form a hollow, ringed cake with projecting branches, giving it a shape resembling a tree. It is traditionally prepared for weddings, Christmas, Easter, and o...

Żurek is a traditional Polish soup known for its distinctive sour and tart flavor profile. The base of the soup is made from a fermented rye flour starter, which provides its signature acidity. It is typically cooked with white sausage, hard-boiled eggs, and root vegetables, and is often flavored wi...

Noodle kugel is a traditional Ashkenazi Jewish casserole or pudding made primarily from broad egg noodles, eggs, and a dairy base such as cottage cheese or sour cream. The dish is typically sweetened with sugar and flavored with cinnamon, raisins, or other fruits. It is baked until the top is golden...

Eggnog is a traditional chilled dairy beverage strongly associated with the winter holiday season in North America. The base mixture consists of milk, cream, sugar, and whipped raw eggs, yielding a thick, custard-like texture. Nutmeg or cinnamon is commonly added for flavoring. Adult versions of the...

Egg curry is a South Asian dish built around boiled eggs served in a seasoned sauce or gravy. A common version uses onions, tomatoes, garlic, ginger, chilies, and ground spices, with the peeled eggs simmered briefly so they absorb some of the sauce's flavor. Numerous regional and household variation...