Eggs for breakfast are the best thing you can ever have—if you eat eggs, that is. If you are asking why, then here’s what you should know. Eggs are incredibly delicious and versatile and can be cooked in so many ways that you can never, ever be truly bored of eating them. Because eggs have been around for centuries as a viable food option, almost every human civilization and culture has multipile ways of cooking eggs. But that’s not all.
Eggs for breakfast make sense because they are highly nutritious, containing a good balance of protein, healthy fats, vitamins such as vitamin B12 and vitamin D, and minerals such as iron and selenium. They are a great source of high-quality protein, which helps to keep you feeling full and satisfied throughout the morning. Eggs provide a good amount of energy, thanks to their protein and fat content. This can help kick-start your day and provide you with sustained energy levels until your next meal.
What’s more, eggs can be cooked relatively quickly, making them a convenient choice for busy mornings. Whether you prefer a simple fried egg or a more elaborate omelet, eggs can be prepared in a matter of minutes. For many people, another factor that helps with this choice of eggs for breakfast is that they are widely accessible and tend to be an affordable source of protein.
But here’s a little problem with eating eggs for breakfast, on the flip side. Most of us tend to make the same egg dishes like half-fries, plain omelettes, poached eggs or boiled eggs for breakfast, making it all very boring and monotonous. So what can we do to jazz up this eggs for breakfast experience? The easiest thing to do is trying out these off-beat egg dishes from around the world, which should definitely be on your breakfast table.
Video Credit: YouTube/Food Wishes
Cloud Eggs
Cloud eggs really took off on social media a few years back, but the dish actually originated in 17th century France. Also known as egg clouds or cloud meringues, cloud eggs consist of whipped egg whites with a small indentation in the center where the yolk is placed. The eggs are then baked until the whites become fluffy and resemble clouds, while the yolk remains soft or runny. Cloud eggs have become popular for their whimsical appearance and textural contrast between the light and airy whites and the creamy yolk. They can be seasoned with various herbs, spices, or cheese to add flavor.
Souffle Omelette
You may have heard of Japanese omelette rolls which look like beautifully crafted sushi rolls, but if you haven’t tried souffle omelette from Japan, your experience is incomplete. Consisting completely of egg whites which are whisked until fluffy and cloudy, a souffle omelette is a treat for the senses. The egg whites, only mildly seasoned and rarely spiced, are then cooked in a pan with butter to maintain the airiness of the omelette. A simple fold is made once the bottom of this meringue-like omelette firms up.
Frico Egg
If you love cheese then this one is the treat you deserve for breakfast. Italian frico egg, also known as frico con uovo, is a traditional Italian dish that combines crispy cheese with a cooked egg. Frico is a term used to describe a crispy cheese crust that is popular in the Friuli-Venezia Giulia region of northeastern Italy. To make Italian frico egg, a thin layer of grated or shredded cheese, typically Montasio or Parmesan, is heated in a pan until it melts and starts to form a crispy crust. A raw egg is cracked onto the cheese and cooked until the whites set and the yolk remains slightly runny.
Denver Omelette
If you love omelettes but are bored of the same old stuffings, then this one is perfect for you. Originating in the US, A Denver omelette, also known as a Western omelette, is a classic American omelette that typically includes diced ham, onions, bell peppers, and cheese. The Denver omelette is made by whisking eggs with a bit of milk or cream, salt, and pepper, then cooking it in a skillet with butter. The toppings, which are typically sautéed beforehand, are then added and the omelette is folded over.
Khagina Samosa
If you thought there wouldn’t be any Indian options on this list, you thought wrong. Khagina is a spicy, slightly scrambled egg dish that originated in Mughal India, and is still very popular among Indian Muslims in Madhya Pradesh, Hyderabad (Andhra Pradesh and Telangana) and Bengal. The eggs are cooked with onions, tomatoes and plenty of Indian powdered spices. To make a patti samosa with it, the eggs are placed in a patti samosa rolled out dough, folded up and deep-fried or baked until done. Khagina samosa tastes great with chutneys.
Egg Strata
Born in America, egg strata, also known simply as strata, is a popular breakfast or brunch dish consisting of layers of bread, eggs, cheese, and various fillings baked together. It is similar to a savory bread pudding or a breakfast casserole. To prepare an egg strata, slices of bread (often stale or day-old bread) are layered in a baking dish, typically with a combination of fillings such as cooked vegetables, cooked meats (e.g., sausage, bacon), cheese, herbs, and spices. Whisked eggs are then added to this and kept overnight, and then baked to perfection.
Eggs Lorraine
Baked eggs get an all-new shape and form with this brilliant English classic breakfast dish. Eggs Lorraine is a baked breakfast recipe made with creamy eggs with sausages, onions and cheese. It is a soft, creamy delight to have with toast. The sauages, onions, cheese and herbs are tossed in salt and pepper, then placed in a baking dish. Indentations are made and fresh eggs are broken on top. The dish is then seasoned and baked to perfection.
Salli Par Eedu
Everybody knows that the Parsis love their eggs, so naturally, this classic Parsi breakfast dish just had to be on this list. Salli Par Eedu is a delightful combination of eggs and spiced tomato gravy topped with crispy potato sticks, known as salli. The spicy tomato gravy is first prepared, and the eggs cracked on top and cooked till the whites are cooked but the yolks are runny. The tomato-eggs are then served over a bed of crispy potato sticks and a side of pav.