Ces recettes d'œufs sont applicables aux œufs de poule, de canne et de caille. Autrefois les œufs de vanneau étaient recherchés. Les œufs d'autruche, de flamand ont une composition différente et ne se cuisinent pas à l'identique.
A dish made from beaten eggs quickly cooked with butter or oil, but not further stirred while cooking, in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above.
A dish made from beaten egg whites and yolks of (usually chicken eggs). Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.
Sunny-side-up eggs that are slightly cooked on the top. This can be accomplished by spooning fat from the pan onto the eggs[1] or by turning them and cooking the yolk side for a few seconds.[2]
Also known as baked eggs, it is a dish in which eggs have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. An alternative way of cooking is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs.
“Kalakki” in Tamil means “to mix”. It is a soft scrambled egg with a little curry added into it. Kalakki is a famous food from southern Tamil Nadu. But nowadays Kalakki has become a very sought after dish in many restaurants all over Tamilnadu.[3]
A khoresh (Persian stew) made with baghalas (Rashtian faba beans), dill, and eggs. Usually served with kateh (Persian rice dish) in the northern provinces of Iran.
A Tunisian dish consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
