Egg dishes

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Source: Wikipedia. Pages: 50. Chapters: Custard, Meringue, Ovos moles, Omelette, French toast, Eggs Benedict, Fried egg, Century egg, Boiled egg, Moo shu pork, Egg and chips, Tortilla de patatas, Egg in the basket, Scrambled eggs, List of egg dishes, Bacon, egg and cheese sandwich, Balut, Tea egg, Quiche, Tamago kake gohan, Deviled egg, Egg tart, Poached egg, Egg foo young, Frittata, Egg sandwich, Pickled egg, Salted duck egg, Oyster omelette, Pastel de nata, Fios de ovos, Scotch egg, Egg drop soup, Hangtown fry, Soufflé, Eggs Sardou, Papo-de-anjo, Coddled egg, Gyeran jjim, Kerak telor, Omurice, Chinese steamed eggs, Shakshouka, Salzburger Nockerl, Egg khagina, Huevos rancheros, Scotch woodcock, Strata, Eggies, Indian omelette, Egg salad, Eggs Neptune, Bi pong moun, Brik, Menemen, Egg bhurji, Fritaja, Gogli, Fun¿terc, Machacado con huevo, Tortilla canaria, Nasi goreng pattaya, Eggs and brains, Shafvka, Tamagoyaki, Shirred eggs, Soy egg, Changua, Huevos motuleños, Zarangollo, Eggah, Maolfaonküch, Creamed eggs on toast, Kookoo, Kai yat sai, Huevos divorciados, Perico, Çilbir, Egg khesh, Egg roast, Egg puffs, Devonshire eggs. Excerpt: French toast is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil (rabanada) and an Easter dessert in Spain (torrijas). Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other items. Where it is a savory dish it is generally fried with a pinch of salt, and then served with a sauce such as ketchup or mayonnaise. French toast.The earliest official mention of French Toast is in the Apicius, a collection of French recipes dating back to the 4th or 5th century. The Brothers Grimm mention it as "Arme Ritter" in the Deutsches Wörterbuch, quoting from the "Buch von guter Spyse", which dates back to the 14th century. Another early mention is in the time of the reign of Henry V, when it was known as pain perdu in England. Pain perdu means "lost bread"; stale bread that might have otherwise been thrown away could be used for this dish. The Oxford English Dictionary cites usages of "French toast" in a book called The Accomplisht Cook in 1660. The Accomplisht Cook listed a recipe for French toast (toasted bread with wine, orange juice, and sugar). The Dictionary of American Food and Drink states that the first egg-based recipe appeared in print in 1870. A similar dish, suppe dorate, was popular in England during the Middle Ages, although the English might have learned it from the Normans, who had a dish called tostees dorees. French Toast topped with fruit and whipped cream.Slices of bread are dipped in a beaten egg and dairy mixture. The slices of egg-coated bread are then placed on a frying pan or griddle prepared with a coat of butter or oil, and cooked until both sides are browned and the egg has cooked through. For best results, slice the bread and let it dry overnight. The hardness of the bread keeps the bread from absorbing too much egg and getting soggy. The cooked slices can be served with toppings including jam,