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How People Eat Eggs Around the World

How People Eat Eggs Around the World

How People Eat Eggs Around the World

In the U.S., our eggs may come scrambled or hardboiled, but head elsewhere around the world, and you’ll find they can be served in some interesting ways.

Australia: Bacon, Egg, and Barbecue Roll

Fried onions, fried egg, bacon, and barbecue sauce on a toasty roll? Sign us up.

Argentina: Matambre

Matambre consists of very thinly sliced flank steak stuffed with hard-boiled eggs, vegetables, and herbs, then broiled or oven roasted. It’s sliced and served hot or cold.

China: Century Egg

Don’t worry, the Chinese century egg, also known as pidan, is actually only a few weeks to a couple of months old. It’s made by preserving duck, chicken, or quail eggs in clay, ash, salt, quicklime, and rice hulls then letting the eggs age until they become brined and gelatinous.

Ethiopia: Doro Wat


This slow-cooked chicken stew contains whole hardboiled eggs and is eaten by scooping the stew with injera, or flat pancakes made of millet.

India: Egg Curry

To make this delicious vegetarian dish,take a traditional onion, tomato, and green chilli curry and liven it up with a few eggs. Just make your curry, then add six hard boiled eggs with a small slits cut in their sides. Let the eggs steep in your curry for 10 minutes or so to let them soak up the flavor, then enjoy!

Japan: Onsen Tamago


This Japanese delicacy is prepared by slow-cooking an egg on a low temperature in spring water until the yolk takes on a custard-like quality. Once the shell is removed, the egg is served in a small cup of broth and soy sauce.

Mexico: Huevos Rancheros


The name literally means “rancher’s eggs,” but you don’t have to be a farmhand to love fried eggs and tomato-chile sauce atop corn tortillas with a side of rice and beans.

Phillipines: Balut

This dish is not for the faint of heart. Conventionally sold as a street food in the Philippines, balut (or balot) is a developing duck embryo that’s boiled alive and eaten straight out of the shell. They’re also sometimes cooked adobo-style-- vinegar, soy sauce, and bay leaves--or cooked into pastries.

Tunisia: Brik


This samosa-like food envelops a whole egg in a pastry triangle with onion, tuna, harissa, and parsley. Then the whole thing is deep-fried and sometimes garnished with capers and cheese.

United Kingdom: Scotch Egg


Scotch eggsprobably originated in London, despite their name, but no matter where they came from, hard-boiled eggs wrapped in sausage, breaded, and deep-fried are an ingenious invention.