Culinary ingredients

Don’t put all your eggs in one basket… try something new

Friday, December 2, 2016

An egg isn’t just for Easter; there’s no reason why you can’t enjoy Easter treats all year round. We have compiled a list of eggcellent recipe ideas from around the world that you can try in your kitchen as an alternative to the traditional sweet treat.

Eggs stacked in a basket


Floating Islands

A classic dessert dish made famous by the French. Meringues are poached and then served floating on top of crème anglais.


A type of bacon and egg cake deriving from Denmark which uses flour to combine the eggs into a pancake-like consistency before adding crumbled bacon.

Scotch Eggs

An English picnic favourite claimed to have been invented by Fortnum & Mason in 1738. Hard boiled eggs are wrapped in sausage meat and coated in breadcrumbs.

Middle East

Baghala Ghatogh

A Persian stew made with Baghalas (a type of bean), dill, turmeric and eggs, usually served with rice and is a very simple and easy option to make for vegetarians.


A Turkish dish putting a twist on classic poached eggs by added yoghurt with garlic and dill mixed in.



A type of Japanese omelette created by rolling together several layers of cooked eggs.  It’s made by combining eggs, rice vinegar, sugar and soy sauce; an interesting choice for breakfast or to put in a lunch box.


Japanese dish which is a type of egg custard steamed in a tea-cup-like container using seeds of the gingko tree which is classed as a living fossil. It is flavoured with soy sauce, dashi, mirin and shiitake mushrooms are often added.

Burmese duck egg curry

A vegetarian curry which uses fried boiled duck eggs as the main ingredient and served with rice and salad.  Burmese use duck eggs for curry as they are more flavoursome than chicken eggs.


Kefta, Tomato and Egg Tangine

A Moroccan meal served at brunch which includes mini meatballs – called kefta – spiced with cumin and cinnamon, a spicy tomato sauce surrounded by baked eggs. Delicious with crusty bread.

Egg Brik

A dish originating from Tunisia which is a mixture of egg, onion, tuna, harissa and parsley deep fried in triangular case of warka pastry.


A North African favourite which consists of eggs poached in a tomato sauce with chilli peppers, onions and spices such as cumin.  All traditionally served in a tagine with bread to mop up the delicious sauce.

North America

Hangtown Fry

A type of omelette made famous during the Californian gold Rush in the 1850s when miners who struck lucky wanted the most expensive dish they could buy.  The most popular versions include bacon and oysters all fried together.

Huevos Motulenos

A Mexican breakfast dish which originated in the town of Motul. It is made with eggs on a bed of tortillas with black beans and cheese.

Loco Moto

Originating from the islands of Hawaii, the Loco Moto consists of white rice, topped with a hamburger, a fried egg and gravy.

South America

Ecuador Hominy with Eggs

The Ecuadorian combination of hominy corn with scrambled eggs makes a perfect brunch alternative.  Hominy is sautéed with onions, garlic, achiote, eggs, milk, chives, coriander or parsley and usually served with black coffee and slices of cheese.

Quin Dim

A popular baked dessert originating from Brazil made from sugar, egg yolks and ground coconut.

Venezuelan Perico

Perico is a savoury Venezuelan breakfast dish of scrambled eggs with sautéed onions, tomatoes and peppers often served inside arepas (a corncake made from precooked flour called masarepa).



This classic pud made with egg whites and sugar was named after Russian ballet dancer Anna Pavlova whilst she visited Australia and New Zealand on one of her tours in the 1920s.