When it comes to versatility as a major cooking ingredient, ‘Egg’ is always at the top of the list.
And if you ask why, let us tell you that from Sri Lanka to UK, every country has one popular dish that has egg at its core.
And not only this, is also very cheap and versatile, as it is always used as an effective supporting ingredient (especially in baking).
Though every country has its own way of treating it in their cuisine, the hue and flavor make it stand uniquely in the crowd of a thousand dishes.
For instance, In Sri Lanka, the cooked egg is served in a pancake bowl made with rice flour and coconut milk.
In Tunisia, it is made into a dish called Brik, which is a flaky pastry, stuffed with whole egg along with tuna, parsley, and onion. Topped with grated cheese, it is best served with wine.
Made with chicken, quail or duck eggs, Century Egg of China is also known as ‘Pidan’ or ‘Preserved Egg’. It is a combination of eggs, salt, quicklime, clay, ricehulls, and ash that is preserved for a few days or even weeks.
The dark hue is a sign that the dish is ready to be relished. Scroll below to know how innovative an egg can be, why it is always at the top and trust us, you might end-up experimenting with quite a few variations today.
