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List Of Egg Dishes
This is a list of notable egg dishes and beverages. Egg as food, Eggs are laid by females of many different species, including bird egg, birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22. Bird and reptile eggs consist of albumen (egg white) and vitellus (Yolk, egg yolk), contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans. Egg dishes Egg drinks See also * Egg as food * List of egg topics * List of brunch foods * List of custard desserts References {{DEFAULTSORT:Egg dishes Egg dishes, * Lists of foods by ingredient World cuisine Meat dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Raw Egg With Broken Shell
The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and widespread domesticated animals in the world. Chickens are primarily kept for their meat and eggs, though they are also kept as pets. As of 2023, the global chicken population exceeds 26.5 billion, with more than 50 billion birds produced annually for consumption. Specialized breeds such as broilers and laying hens have been developed for meat and egg production, respectively. A hen bred for laying can produce over 300 eggs per year. Chickens are social animals with complex vocalizations and behaviors, and feature prominently in folklore, religion, and literature across many societies. Their economic importance makes them a central component of global animal husbandry and agriculture. Nomenclature Terms for chickens include: * ''Bid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Takoyaki
Takoyaki ( or ) is a ball-shaped Japanese snack made of a wheat flour-based batter (cooking), batter and cooked in a special molded pan. It is typically filled with minced or diced octopus as food, octopus (''tako''), tempura scraps (''tenkasu''), beni shoga, pickled ginger (''beni shoga''), and Welsh onion, green onion (''negi''). The balls are brushed with takoyaki sauce (similar to Worcestershire sauce) and mayonnaise, and then sprinkled with green laver (''aonori'') and shavings of dried bonito (''katsuobushi''). is one of the cooking methods in Japanese cuisine, meaning 'to grill', and can be found in the names of other dishes in Japanese cuisine such as ''okonomiyaki'' and ''ikayaki'' (other famous Osakan dishes). Typically, it is eaten as a snack or between meals, but in some areas it is served as a side dish with rice. It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. History Takoyaki was first popularized in Osaka, where a Street food#Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Juice
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called ''lemon''. The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. In 2022, world production was 22 million tonnes, led by India with 18% of the total. Description The lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi cuisine, Maghrebi, Egyptian cuisine, Egyptian, Levantine cuisine, Levantine, Ottoman cuisine, Ottoman (Turkish cuisine, Turkish), Greek cuisine, Greek, Italian cuisine, Italian, French cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avgolemono Soup And Grilled Chicken And Mango Salad
Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball soup made with rice and meat meatballs that are cooked in liquid. Avgolemono is added to the soup to thicken it. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. As a soup, avgolemono usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth. The soup is usually made with whole eggs, but sometimes with just yolks. The whites may be beaten into a foam separately before mixing with the yolks and lemon juice, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avgolemono
Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg (food), egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball soup made with rice and meat meatballs that are cooked in liquid. Avgolemono is added to the soup to thicken it. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. As a soup, avgolemono usually starts with Chicken (food), chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo (pasta), orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth. The soup is usually made with whole eggs, but sometimes with just yolks. The whites may be Egg whites#Egg white foam, beaten into a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oecophylla Smaragdina
''Oecophylla smaragdina'' (common names include Asian weaver ant, weaver ant, green ant, green tree ant, and orange gaster) is a species of tree, arboreal ant found in tropical Asia and Australia. These ants form colonies with multiple nests in trees, each nest being made of leaves stitched together using the silk produced by the ant larvae: hence the name 'oecophylla' [Greek for 'leaf-house']. Description Workers and major workers are mostly coloured orange. Workers are long; they look after larvae and farm scale bugs for Honeydew (secretion), honeydew. Major workers are long, with long strong legs and large mandibles. They forage, assemble and expand the nest. Queens are typically long, and normally greenish-brown, giving the species its name ''smaragdina'' (Latin: emerald (colour), emerald). Distribution and habitat ''Oecophylla smaragdina'' has a widespread distribution in tropical Asia and Australia, its range extending from India through Indonesia and the Philippines t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lao Cuisine
Lao cuisine or Laotian cuisine (, , ) is the national cuisine of Laos. The staple food of the Lao is sticky rice (, ''khao niao'', ). Laos has the highest sticky rice consumption per capita in the world with an average of of sticky rice consumed annually per person. Sticky rice is deeply ingrained in the culture, religious tradition, and national identity of Laos. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Affinity for sticky rice is considered the essence of what it means to be Lao. Often the Lao will refer to themselves as ''luk khao niao'' (, ), which can be translated as 'children or descendants of sticky rice'. The International Rice Research Institute (IRRI) has described Laos as a "collector's paradise". Laos has the highest degrees of biodiversity of sticky rice in the world. As of 2013, approxim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ant Egg Soup
Ant egg soup is a soup made from the eggs of the weaver ant species ''Oecophylla smaragdina''. Ant egg soups are traditional dishes in northern Lao and Thai cuisine. They are also enjoyed on China's Hainan Island. In addition to soups where they are the central ingredient, ant eggs may be added as a garnish to a variety of soups. They have a sour flavor. Regional variations Ant egg soup is a part of both Lao and Thai cuisine. As a traditional dish of subsistence farmers in northern Laos and Thailand, it can serve as an important source of protein. In Laos it is known as ''Gaeng Khai Moht''. Varieties of ant egg soup are also eaten in Isan (Northeastern Thailand). Ant egg and Leigong root soup is a traditional local dish in China's Hainan Island, where it is prepared by Miao and Li villages of Wuzhishan City. Ant egg harvesting The main ingredient in ant egg soup is ant eggs, specifically those from the weaver ant species ''Oecophylla smaragdina''. These red ants construct th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal
Portugal, officially the Portuguese Republic, is a country on the Iberian Peninsula in Southwestern Europe. Featuring Cabo da Roca, the westernmost point in continental Europe, Portugal borders Spain to its north and east, with which it shares Portugal-Spain border, the longest uninterrupted border in the European Union; to the south and the west is the North Atlantic Ocean; and to the west and southwest lie the Macaronesia, Macaronesian archipelagos of the Azores and Madeira, which are the two Autonomous Regions of Portugal, autonomous regions of Portugal. Lisbon is the Capital city, capital and List of largest cities in Portugal, largest city, followed by Porto, which is the only other Metropolitan areas in Portugal, metropolitan area. The western Iberian Peninsula has been continuously inhabited since Prehistoric Iberia, prehistoric times, with the earliest signs of Human settlement, settlement dating to 5500 BC. Celts, Celtic and List of the Pre-Roman peoples of the Iberia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aletria
''Aletria'' is a custardy Portuguese cuisine, Portuguese dessert based on ''vermicelli'' (''aletria''). In the Beiras region, ''aletria'' has a compact consistency, and is able to be cut in slices, whereas in Minho Province, Minho its consistency is more creamy. Origin Llibre de Sent Soví, a set of two 14th-century manuscripts, in Catalan language, Catalan, contains a compilation of 200 recipes, of which there are two with ''alatria'' (170: ''Qui parla con se cou alatria'' or "how to cook vermicelli" and 171 : ''Qui parla con se cou carn ab alatria'' or "how to cook meat with vermicelli"). However, what they called vermicelli should have a very different shape from the current thin strands of dough. Vermicelli was probably brought to the Iberian Peninsula by the Moors in the 8th or 9th century. It remained in Portugal and incorporated into Portuguese cuisine, and began to designate the mass of very fine yarns, with which a typical Christmas candy, present in almost all regions o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysia
Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and three federal territories, separated by the South China Sea into two regions: Peninsular Malaysia on the Mainland Southeast Asia, Indochinese Peninsula and East Malaysia on the island of Borneo. Peninsular Malaysia shares land and maritime Malaysia–Thailand border, borders with Thailand, as well as maritime borders with Singapore, Vietnam, and Indonesia; East Malaysia shares land borders with Brunei and Indonesia, and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the country's national capital, List of cities and towns in Malaysia by population, largest city, and the seat of the Parliament of Malaysia, legislative branch of the Government of Malaysia, federal government, while Putrajaya is the federal administrative capi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
