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It would seem that this dish cannot have a complicated history, because eggs were eaten even before the breeding of poultry, collecting the “harvest” in the forest from bird nests. And no elaborate recipe has ever existed. However, scrambled eggs still have their own historical path from a simple dish to options worthy of an expensive restaurant.
People began to extract and cook eggs since the times of Ancient Rome and Egypt. For example, the Egyptians fried ostrich eggs over the fire as a main dish, while the Romans ate them with honey as a dessert. Also, the ancient Iranians shaken egg yolk with milk and spices, and in the 17th century, the clever French called this method of cooking eggs an omelet and appropriated the laurels for themselves.
But French chefs have done a lot to improve the preparation of eggs as a snack, pouring them over other ingredients – mushrooms, vegetables and sprinkling with grated cheese on top.
For the British today, scrambled eggs and bacon are a common traditional option for a hearty breakfast, but until the 19th century, only wealthy people could afford this dish.
Slavic peoples honored scrambled eggs as a festive traditional dish: they put it at the head of the table for many holidays, attributing to it various properties that promise good luck or fertility. Chickens then still rushed irregularly, and the size of the egg was negligible – it was impossible to feed a family with such a product.
During the Soviet era, the promotion of eggs as a must-have product made this ingredient popular. In addition, the cost of eggs was low, and therefore everyone began to cook scrambled eggs from small to large for breakfast, lunch and dinner.
And if you still think that scrambled eggs are trivial in preparation and stingy in taste, then drive away this delusion. There are dozens of recipes from different countries of the world, and they are all different from each other.
Israeli shakshuka
Shakshuka is a very popular traditional food in Israel and is a complex dish, which includes eggs, sauce made from tomatoes, hot peppers, onions, and spices. There are also many recipes for shakshuka itself, the main principle is preserved – eggs are fried (practically stewed) in a sauce of pepper and tomatoes.
Italian frittata
This type of scrambled eggs is prepared using a filling made from vegetables, cheese and meat (sausages). Frittata is first roasted and then cooked in the oven. In some regions of Italy, pasta is added to this omelet.
French poached
Poached eggs are considered to be a type of fried eggs that are not fried, but boiled in hot water without a shell. Thanks to this method of preparation, the yolk of the eggs remains almost liquid, creamy. Poached eggs are served on toasted toast with fried sausages and tomatoes, sprinkled with grated cheese.
Norwegian omelet
Norwegian omelet is prepared with the obligatory addition of salted fish. In Norway, omelet is the most popular type of breakfast. Beaten eggs are fried with onions and milk, sprinkled with grated cheese, and salted fish, usually red, is placed on top.
Spanish tortilla
Tortilla is a cross between an omelet and a flatbread. It is prepared with the addition of potatoes. First, the potatoes are fried with onions and garlic, then poured over with beaten eggs and baked in a pan until tender.
Japanese tamagoyaki
Japanese omelet is the pride of this people. It is made from beaten eggs, which is mixed with broth, sugar, soy sauce, salt and other spices during the frying process. The mixture is fried for a long time over low heat. They eat omelet either separately, seasoning with wasabi and pickled ginger, or add it to sushi and rolls.
Italian orsini
Another representative of sunny Italy is orsini fried eggs. This recipe is not suitable for every Italian housewife, therefore it is more often served as an appetizer in a restaurant. For orsini, separate the whites from the yolks, beat the whites into lacy foam and bake in the oven. Then add whole yolks and butter. Orsini served with vegetables and cheese.
French cocotte
A French appetizer is prepared in this way: a filling of ham, meat, vegetables, mushrooms is laid out in a mold, and a whole egg is broken on top and sent to the oven. Cocotte eggs can also be cooked in a water bath by dipping the dish into the water. There are many options for filling for cocottes – from the classic version to bold experiments.
Mexican scrambled eggs
It is easy to guess that the Mexican version of scrambled eggs will be different pungency and pungency. Eggs in Mexico are fried with the obligatory addition of red peppers, beans and chili sauce. And they eat scrambled eggs with tortillas.
Fancy scrambled eggs
In our latitudes, it is customary to eat mainly chicken eggs. Less often they eat eggs and other birds – ostriches (one egg can feed a dozen people), quails (to feed a family of 3 people, you need 25 quail eggs), guinea fowls (such eggs are stored for about a year and they are the most durable of all), ducks (they have a very specific taste and aroma), pigeons (such eggs are the most expensive, because doves are rare and few).
Malays and Thais eat eggs that are laid by reptiles – crocodiles. These animals are quite fertile, and their eggs are similar in size to duck eggs.
Residents of coastal oceans eat turtle eggs, which are considered the strongest aphrodisiacs. Despite the prohibitions around the world due to the disappearance of some species of turtles, they do not eat their eggs, in Asia and Latin America they are in no hurry to give up their usual delicacy.
In Southeast Asia, oblong snake eggs are consumed, and in Central America, exotic iguanas eggs. At the same time, iguanas are caught, their belly is ripped open, eggs are taken out, the wound is sewn up and released.
Recall that earlier we talked about how to quickly determine the freshness of chicken eggs, and also shared recipes for TOP-10 egg dishes.