The eggs have been a staple food for humans since prehistoric times. The most common egg eaten today, the chicken egg is believed to have come from wild birds that our ancestors in Southeast Asia and India domesticated before 7500 BC. Ancient Egyptian hieroglyphics depict servants carrying ostrich eggs as offerings. From times of the ancient Romans egg dishes were very common for meals.
Eggs have been a ubiquitous dish in the history of mankind for many reasons. On the one hand, they are nutritious. Eggs contain one of the highest values as dietary protein, which help humans develop new cells and maintain healthy tissues. An egg has only 75 calories, but contains 7 grams of protein, so it is one of the richest sources of this essential nutrient.
Another reason is that the eggs act as a binder and thickening suitable for a variety of foods. Ancient people got a little egg on ground and wheat breads and pastries were born.
Finally, eggs helped as a sustainable agricultural practice food for people who had very little nutritious food available. Think about this: if people kill a chicken and eat, it only last one day. If chickens are kept and eggs are eaten, people have food indefinitely. The ancient Romans valued eggs. They even came to believe that the eggshells had magical properties.
Lately, eggs have lost some of their magic especially in Western cultures but are, mostly, one of the basic ingredients for breakfast. Around the world, people do fascinating things with eggs from careful fermentation for rare delicacies then fried to offer as snacks on the street.
If you are one who only eat the same way every day, here I share some different ideas to change the way you consume.
The signature dish in Argentina is called Matambre and consists of a finely sliced flank steak stuffed with boiled eggs, vegetables and herbs which features grilled or baked in the oven. It is cut into sliced and served hot or cold. His name says it all, so only accompanied with green salad and a main dish.
Century egg, also known as Pray, is an egg with weeks or even a couple of months old. It is made by preserving duck eggs, chicken or quail egg clay, ash, salt, lime and rice husks that are left there for several weeks or months. The tone of the yolk changes color as time passes being in a green tone and gray in the end.
The Doro Wat is a slow cooking stew with chicken carrying boiled eggs and eaten whole picking stew with injera which are a kind of flat pancakes made with millet.
Egg Curry. To make this delicious dish, to a stew with onions, tomatoes and green curry is then added boiled eggs with a small indentation on the sides. The eggs are left in the curry sauce for 10 minutes to absorb flavor.
Onsen tamago. This Japanese delicacy is prepared by slowly cooking an egg at low temperature in spring water until the yolk becomes creamy. Once the shell is removed, the egg is served in a small cup of broth and soy sauce.
The Huevos Rancheros are a classic of Mexican cuisine. Two fried eggs, fried tortilla with spicy red sauce on top is accompanied by rich refried beans. Super delicious way to start the day.
Balut. This dish is not for the faint of heart. Conventionally sold as street food in the Philippines, balut (or balot) is a developing duck embryo live boiled and eaten directly from the shell. Sometimes people cook with a kind of marinade with vinegar, soy sauce and bay leaves or cooked in pies.
Brik. This samosa food wraps a whole egg in a triangle of pastry with onion, tuna, harissa and parsley. Then all this is fried and is sometimes decorated with capers and cheese.
The Scotch eggs, thought to actually originate in London, are boiled eggs wrapped in sausage and then a mass and then after frying.