World Egg Day
It’s World Egg Day on the 11th October which is designed to celebrate all things egg – and there is plenty to celebrate, as we explain with our guide to recipes from around the world.
Tamagoyaki is a beautiful dish from Japan composed of thin layers of eggs cooked and rolled into a log to make a spiral pattern. It’s made with Eggs, salt, soy sauce, mirin (Sweet rice wine), and oil.
Depending on how tamagoyaki is seasoned by whoever’s making it, this dish can be very sweet or less sweet. The unique shape of this dish is achieved by using a special rectangular tamagoyaki pan, but you can get a similar result by using a regular round frying pan.
Tokneneng also known as kwek kwek. Tokneneng is a dish from the Philippines. Making tokneneng involves hard-boiling, battering, and deep-frying eggs. The result is a crispy, flavourful egg that’s delightful to snack on. It is made with eggs, water, cornstarch, annatto powder (n orange-red food colouring made from the seeds of the achiote tree, which grows in tropical areas), flour, salt, pepper, cooking oil
Khai yat sai from Thailand is essentially a giant stuffed omelette. It is traditionally filled with minced pork and herbs. It is made with eggs, onions, spring onions, tomatoes, coriander leaves, garlic, bird chilies, oyster sauce, fish sauce, tomato paste, soy sauce, salt and pepper.
Shakshuka is from North Africa and involves cooking a tasty tomato sauce and sunnyside-up eggs in a skillet. The addition of ingredients like feta cheese and leafy greens gives the recipe even more tastes and textures to enjoy. It is eaten with crusty bread and made with eggs, tomatoes, tomato paste, onion, cooking oil, garlic, chili pepper, paprika, caraway seeds, cumin, turmeric, honey, red wine vinegar, spinach, feta cheese, salt and pepper
Scotch Egg is from much closer to home. Making a Scotch egg involves wrapping an egg in sausage, breading the outside, and deep-frying the whole thing. When you bite into a Scotch egg, the satisfying crunch of the fried breading gives way to a soft, egg yolk centre, making this dish a culinary triumph. It’s made with eggs, flour, corn flakes, breakfast sausage, vegetable oil, salt, and pepper.