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Eggs Rolling Round the World

Eggs have been a most versatile food for a very long time. In fact, it appears that fowl domestication for eggs started around 6000 B.C. in China. In Ancient Rome peafowl eggs were popular,  in China they ate pigeon eggs and the Phoenicians had ostrich eggs. In other places in the world people have consumed gull, pelican, duck, goose, turtle and alligator eggs.  So you might be wondering – what is all the excitement about eggs?

Well, eggs happen to be rich in protein, can provide you with essential fatty acids and such minerals as zinc, iron, and copper. They are also a good source of D, B2, and B12 vitamins. Eggs have high concentrations of betaine and choline so they are good for heart health and choline is important for women during pregnancy and when breastfeeding. Traditional Chinese medicine has always known that eggs are good for strengthening the blood and increasing energy.

World Egg Day is on October 9. Here is information about how 16 countries enjoy their eggs.

Australians enjoy their eggs fried along with fried onions and bacon with barbecue sauce on a toasty roll.

In Austria, people enjoy Eierkuchen which is an egg cake made with beaten eggs, breadcrumbs and green onions.

In Argentina they eat Matambre, consisting of thinly sliced flank steak which is stuffed with hard-boiled eggs, vegetables and herbs then broiled or oven roasted. This is slice and can be served hot or cold.

In China, they enjoy Century Egg. This is also known as a pidan and is from a few weeks to a couple of months old. Duck, chicken or quail eggs are preserved in clay, ash, salt, quicklime, and rice hulls. Then the eggs are aged until they become briny and gelatinous.

Ethiopians have Doro Wat. This is a slow-cooked chicken stew with whole hard-boiled eggs. It is eaten by spooning up the stew with injera or flat pancakes that have been made with a millet-like grain known as teff.

In France, it’s Croque Madame. This dish is made by placing a fried or poached egg on top of a ham and cheese sandwich.

The Greeks enjoy Avgolemono. A creamy, lemony egg sauce that goes well with vegetables as well as with ground meat or rice. When diluted with chicken stock it makes a delicious soup.

In India, they enjoy Egg Curry which is a delicious vegetarian dish traditionally made with onions, tomatoes, green chili curry, and a few eggs.

In Israel people eat Shakshuka. Poached eggs are mixed with onions, garlic, bell pepper, and tomato paste, spiced up with chili and cumin.

The Italians have La Stracciatella, an egg-drop soup made with eggs, grated cheese and a pinch of nutmeg all added to chicken stock along with carrots and celery. Traditionally this soup is eaten around Easter time.

In Japan, they have Onsen Tamago. This is a delicacy that is made by slow-cooking an egg at low temperature in spring water until the yolk has a custard-like quality. After the shell is removed, the egg is served in a small cup with broth and soy sauce.

In Mexico, they eat Huevos Rancheros which mean “rancher’s eggs”. Fried eggs and a tomato-chili sauce is spooned on top of corn tortillas with a side of rice and beans.

New Zealand has Bacon and Egg Pie. Puff pastry is filled with bacon and eggs, then baked in a pie dish with a lid until brown.

In The Philippines it’s Balut. This is also sold as street food. A developing duck embryo is boiled alive and eaten right out of the shell. Sometimes this is cooked adobe-style with vinegar, soy sauce and bay leaves or baked into pastries.

In Tunisia, they make Brik when a whole egg is placed in a pastry triangle along with onions, tuna, harissa, and parsley. This is all then deep-fried and garnished with capers and cheese.

In the U.K. they have Scotch Eggs which possibly could have originated in London. These delicious eggs are hard-boiled and then wrapped in sausage, breaded and deep-fried.

As you can see many of these dishes are a great way to use eggs. So you can try some of them and see which might be your favorites.

What do you think?

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