Recipes › Egg

Egg recipes

529 recipes from 20 countries, none of it adapted from anybody else.

By country

China (29)
Cyprus (1)
Egypt (6)
Ethiopia (2)
France (40)
Germany (29)
Greece (22)
India (9)
Iran (17)
Italy (114)
Japan (38)
Lebanon (3)
Mexico (22)
Morocco (6)
Peru (7)
Philippines (85)
South Korea (23)
Thailand (30)
Tunisia (8)
Turkey (38)

Every egg recipe

'Nzuddi, sourced from Italy. Hard almond biscuits with orange zest, baked until the outside cracks and the middle stays chewy. Egg, vegetarian.
Aboukir Almonds, sourced from Egypt. A whole roasted almond is wrapped in marzipan, shaped back into an almond, and dipped in hot syrup. Egg, vegetarian.
Acquacotta, sourced from Italy. A long-cooked vegetable broth poured over stale bread, with an egg poached in it at the end. Egg.
Agnolini, sourced from Italy. Mantuan stuffed pasta with amaretti in the filling, served in broth. Pork, Beef, Egg.
Agnolotti, sourced from Italy. Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices. Pork, Veal, Egg.
Ají de Gallina, sourced from Peru. Shredded poached chicken in a thick yellow sauce whose bread is soaked in the poaching broth rather than in milk. Chicken, Egg.
Albóndigas, sourced from Mexico. The meatballs go into the broth raw with the rice still uncooked inside them, so they swell and thicken it as they cook. Pork, Beef, Egg.
Allerheiligenstriezel, sourced from Germany. It is the plaited one, and the article's own comparison is an unplaited cake with a similar recipe. Egg, vegetarian.
Amaretti di Saronno, sourced from Italy. Crisp almond macaroons with a bitter note, dried before baking so the tops craze. Egg, vegetarian.
Amygdalopita, sourced from Greece. An almond and semolina syrup cake soaked in two goes rather than one, because semolina takes syrup more slowly than breadcrumb does. Egg, vegetarian.
Amygdalota, sourced from Greece. Almond sweets shaped and dried rather than baked, where the only cooking is a brief set in a low oven. Egg, vegetarian.
Analı Kızlı, sourced from Turkey. Two different dumplings go into one bowl — bulgur-shelled meatballs and whole chickpeas. Lamb, Egg.
Angel Wings, sourced from Italy. Pastry rolled until you can see through it, knotted and fried for seconds. Egg, vegetarian.
Anpan, sourced from Japan. A soft enriched bun round bean paste, with a cooked flour paste in the dough for softness. Egg, vegetarian.
Apas, sourced from the Philippines. Rolled thin enough to see light through, and sugared before it goes in, not after. Egg, vegetarian.
Apfelküchle, sourced from Germany. The batter is closer to a pancake than a fritter, and the article has it as a whole meal. Egg, vegetarian.
Aporreadillo, sourced from Mexico. Dried beef simmered into a tomato and chilli sauce, with the egg stirred through the sauce rather than scrambled round the meat. Beef, Egg.
Arancini, sourced from Italy. Saffron rice cooked the day before, moulded round a filling and fried. Beef, Egg.
Arroz a la Cubana, sourced from the Philippines. Four things cooked separately and plated together, never mixed in the pan. Beef, Egg.
Arroz ala Valenciana, sourced from the Philippines. A paella-shaped dish built on glutinous rice and coconut milk rather than stock. Chicken, Egg.
Asado roll, sourced from the Philippines. A soft baked roll round a soy-braised pork filling reduced until it is almost dry. Pork, Egg.
Ash-e Doogh, sourced from Iran. The yogurt is the liquid rather than a finish, so it is tempered before it is heated. Lamb, Egg.
Avgolemono, sourced from Greece. A soup thickened with egg and lemon alone, which curdles the instant it boils and is therefore never allowed to. Egg.
Ayvalık Tostu, sourced from Turkey. Pressed flat in a hot press until the cheese leaks out and fries against the plates. Egg.
Babà al Rum, sourced from Italy. A very wet yeasted sponge, soaked cool in warm syrup until it stops taking any more. Egg, vegetarian.
Baba au Rhum, sourced from France. A dry yeast cake soaked in warm syrup while it is completely cold, because that temperature difference is what makes it drink. Egg, vegetarian.
Baghali Ghatogh, sourced from Iran. The eggs are cracked in whole at the end and there is no meat in it at all. Egg, vegetarian.
Baicoli, sourced from Italy. Venetian biscuits baked as a loaf, chilled a day, then sliced thin and dried out. Egg, vegetarian.
Balık Çorbası, sourced from Turkey. The heads and bones make the soup and the fillet goes in for the last four minutes. Fish, Egg.
Barazek, sourced from Lebanon. Sesame on one face and pistachios on the other, put on by pressing each side into its own tray before baking. Egg, vegetarian.
Barquillos, sourced from the Philippines. Paper-thin wafers rolled round a dowel in the seconds before they set. Egg, vegetarian.
Barquiron, sourced from the Philippines. A wafer roll packed with polvoron crumb, which has to go in while the roll is still warm. Egg, vegetarian.
Bastani, sourced from Iran. Flakes of frozen clotted cream are stirred in at the end and stay solid in the finished ice cream. Egg, vegetarian.
Bauernfrühstück, sourced from Germany. The potatoes and bacon are bound into an omelette rather than served as a fry-up. Pork, Egg.
Baumkuchen, sourced from Germany. Every layer is browned before the next is poured, and the lift comes from eggs because there is no baking powder in it. Egg, vegetarian.
Bebinca, sourced from India. Between seven and sixteen layers, each one baked before the next is poured on. Egg, vegetarian.
Beijing Pork, sourced from China. Shredded pork in a dark sweet sauce, rolled up at the table with raw spring onion. Pork, Egg, Tofu.
Bensone, sourced from Italy. A dense S-shaped ring cake made deliberately dry, because it exists to be dipped in wine. Egg, vegetarian.
Berliner, sourced from Germany. The topping tells you the filling, and the pale band round the middle is the proof it floated. Egg.
Berlingozzo, sourced from Italy. A light ring cake raised on whipped eggs and scented with anise, soft enough to tear. Egg, vegetarian.
Bethmännchen, sourced from Germany. Three almonds, because the fourth was taken off when a son died. Egg, vegetarian.
Bibim Guksu, sourced from South Korea. Cold noodles in a thick sauce with no broth at all, dressed only when everything else is on the table. Egg.
Bibimbap, sourced from South Korea. A rice bowl whose every vegetable is cooked and seasoned separately, arranged in sections and mixed only at the table. Egg, vegetarian.
Bibingka, sourced from the Philippines. A rice cake baked in a banana leaf with heat above and below. Duck, Egg.
Bienenstich, sourced from Germany. The almond topping goes on before it bakes, and the cake is split only once it is cold. Egg, vegetarian.
Biga Peynir Tatlısı, sourced from Turkey. The balls are baked rather than fried, and they must not break apart once the syrup goes on. Egg.
Binagol, sourced from the Philippines. Grated taro cooked to a stiff paste and baked back inside half a coconut shell. Egg, vegetarian.
Binangkal, sourced from the Philippines. Dense flour balls coated in sesame and fried low and slow so the middle cooks through. Egg, vegetarian.
Bisciola, sourced from Italy. A dark rye loaf packed with nuts and dried fruit, nearer bread than cake. Egg, vegetarian.
Biscotti, sourced from Italy. Tuscan almond biscuits with no fat at all, baked as a log and cut on the diagonal. Egg, vegetarian.
Biscotti Regina, sourced from Italy. Plain little logs rolled wet and then in sesame, which toasts in the oven and is the whole point. Egg.
Black Forest gateau, sourced from Germany. The kirsch is one of the six main ingredients, not a flavouring you can leave out and keep the dish. Egg, vegetarian.
Blunkett Salad, sourced from Tunisia. The bread is torn and soaked in the dressing rather than fried, so it goes soft on purpose. Fish, Egg.
Bocconotto, sourced from Italy. Small shortcrust cases filled with jam and ground almond, sealed and baked in moulds. Egg.
Bokkeum-bap, sourced from South Korea. Plain fried rice where the soy goes round the edge of the pan rather than onto the rice, so it caramelises instead of steaming. Pork, Beef, Egg.
Bombolone, sourced from Italy. An enriched yeast doughnut with no hole, filled after frying so the crumb stays dry. Egg, vegetarian.
Borlengo, sourced from Italy. A batter spread paper-thin in a hot pan and cooked until it is a crisp sheet. Pork, Egg.
Bougatsa, sourced from Greece. A semolina custard in filo with no syrup anywhere, cut into squares with a blade and dusted at the moment it is served. Egg, vegetarian.
Bouillabaisse, sourced from France. A strained fish broth served separately from the fish, with a garlic and chilli rouille stirred into each bowl. Fish, Egg.
Braciolone, sourced from Italy. One large joint stuffed with egg and salami, tied and braised whole for three hours. Pork, Beef, Egg.
Brazo de Mercedes, sourced from the Philippines. A meringue sheet rolled around a yolk custard, using both halves of the same eggs. Egg, vegetarian.
Brik, sourced from Tunisia. A whole raw egg goes in and must still be runny when it is eaten, which gives about three minutes in the pan. Fish, Egg.
Brik Danouni, sourced from Tunisia. A semolina dough rather than filo, so it is soft and substantial where the filo one shatters. Fish, Egg.
Bringhe, sourced from the Philippines. Glutinous rice cooked in coconut milk and turmeric in a leaf-lined pan, with chicken on top. Chicken, Egg.
Brioche, sourced from France. A dough with its own weight in butter, beaten until it leaves the bowl before any butter goes in, and chilled overnight. Egg, vegetarian.
Briouat, sourced from Morocco. Small triangular pastries folded like a flag and fried, where the last fold is sealed with flour paste rather than water. Beef, Lamb, Egg.
Broas, sourced from the Philippines. Dry sponge fingers baked twice, so they snap instead of bending. Egg, vegetarian.
Brutti ma Buoni, sourced from Italy. A nut meringue cooked in the pan before it is baked, which is what makes it chewy rather than crisp. Egg, vegetarian.
Buccellato, sourced from Italy. A yeasted sweet ring with anise and raisins, proved twice and barely sweet. Egg, vegetarian.
Bûche de Noël, sourced from France. A fatless sponge rolled while it is still hot inside a cloth, then unrolled to fill, which is what stops it cracking. Egg, vegetarian.
Buchteln, sourced from Germany. They are baked touching in one pan so they stick together and are pulled apart. Egg, vegetarian.
Buckwheat gateau, sourced from Germany. The layer between the cakes is yoghurt and cranberries rather than cream. Egg, vegetarian.
Budino, sourced from Italy. A stirred custard set with egg alone, cooked just to the point where it coats a spoon. Egg, vegetarian.
Buko pandan cake, sourced from the Philippines. A green pandan sponge rolled warm in a cloth round coconut cream, so it never cracks. Egg, vegetarian.
Bungeoppang, sourced from South Korea. A thin batter in a fish-shaped mould filled halfway, the paste laid in, and more batter poured over before it is closed. Egg, vegetarian.
Buñuelos, sourced from Mexico. Stretched over the back of the hand until it is translucent, because a rolling pin cannot take it that thin. Egg, vegetarian.
Bustrengo, sourced from Italy. A dense wet cake of leftover bread, cornmeal and fruit, with nothing to raise it. Egg, vegetarian.
Butterkuchen, sourced from Germany. The holes are flakes of butter that melted out, and the trade minimum is 30 parts butter to 100 of flour. Egg, vegetarian.
California roll, sourced from Japan. An inside-out roll built on cling film, with the rice outside and the nori hidden. Shellfish, Egg.
Calissons, sourced from France. Almond and candied melon paste on rice paper, where the melon is dried until it is barely tacky before it is ground. Egg, vegetarian.
Camachile cookie, sourced from the Philippines. A firm biscuit rolled and curled into a ridged crescent, cut from a rope rather than stamped. Egg, vegetarian.
Camaron rebosado, sourced from the Philippines. Butterflied prawns in a pale puffed batter, straightened so they fry flat. Shellfish, Egg.
Canestrelli, sourced from Italy. Flower-shaped shortbread made short with potato starch and yolks only. Egg, vegetarian.
Cannelloni, sourced from Italy. Pasta tubes piped full and baked under béchamel until the top blisters. Egg.
Cannoli, sourced from Italy. Shells fried round metal tubes and filled only at the moment of serving. Egg.
Cantonese Seafood Soup, sourced from China. A clear thickened soup where every piece of seafood goes in after the heat is off and cooks in the residual heat alone. Fish, Shellfish, Egg.
Cappelletti, sourced from Italy. Little hats folded round a finger and cooked in the broth they are served in. Pork, Egg.
Cappon Magro, sourced from Italy. A Genoese pyramid of fish and vegetables built on soaked biscuit, each layer dressed separately. Fish, Shellfish, Egg.
Carbonara, sourced from Italy. Pasta in a sauce of egg and cheese thickened by residual heat alone, with no cream and no pan. Pork, Egg.
Casoncelli, sourced from Italy. Sweet-wrapper parcels with amaretti in the filling, dressed with butter, sage and pancetta. Pork, Beef, Egg.
Cassata, sourced from Italy. A ricotta-filled sponge lined with green marzipan and set in a sloped mould. Egg.
Cassatella di Sant'Agata, sourced from Italy. Small domed cakes covered in white icing with a cherry on top. Egg.
Cassava cake, sourced from the Philippines. Grated raw cassava baked with coconut milk under a custard topping grilled at the end. Egg.
Castella, sourced from Japan. A honey sponge with no butter and no raising agent, lowered in temperature as it bakes. Egg, vegetarian.
Casunziei, sourced from Italy. Beetroot half-moons that bleed pink through the pasta, finished with poppy seeds. Egg.
Cemitas, sourced from Mexico. An egg-enriched roll built for a sturdy crumb, because it is loaded heavily and then squashed flat. Pork, Egg.
Cevizli İrmik Tatlısı, sourced from Turkey. The walnuts go into the batter rather than on top, and the syrup is spiced with cloves and orange zest. Egg, vegetarian.
Chausson aux Pommes, sourced from France. Puff turnovers filled with a thick cold apple compote, scored in curves and sealed with water rather than egg. Egg, vegetarian.
Chawanmushi, sourced from Japan. A savoury custard steamed with the lid ajar, set just firm enough to hold a spoon's dent. Chicken, Fish, Shellfish, Egg.
Chebakia, sourced from Morocco. Dough cut and threaded into a rose, fried, and dropped straight from the oil into warm honey where it hisses. Egg, vegetarian.
Cheese Soufflé, sourced from France. A thick cheese base lightened with whipped whites, where the dish is buttered in upward strokes so the mixture can climb. Egg.
Chicharrón Preparado, sourced from Mexico. Nothing is cooked at all — a whole sheet is loaded flat and handed over before it has time to soften. Egg.
Chicken 65, sourced from India. It is boneless and deep-fried, and the heat is red chilli rather than a masala. Chicken, Egg.
Chicken and Corn Soup, sourced from China. A thickened soup finished with egg white poured in a thin stream off the heat. Chicken, Egg.
Chicken galantina, sourced from the Philippines. A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds. Chicken, Pork, Egg.
Chicken Marengo, sourced from France. A tomato and mushroom chicken braise whose fried eggs and crayfish go on top at the end and are never cooked in the sauce. Chicken, Shellfish, Egg.
Chilaquiles, sourced from Mexico. The tortilla taken apart — cut up, fried, then dropped into simmering sauce and served the moment it has just begun to give. Egg.
Chiles Rellenos, sourced from Mexico. A batter of nothing but whisked egg whites with the yolks folded back in, which is why it puffs and clings. Egg.
Chim chum, sourced from Thailand. A clay pot of herb broth on the table, with raw meat dipped in a few slices at a time. Pork, Shellfish, Egg.
Chirashizushi, sourced from Japan. Seasoned rice cooled with a fan while it is cut with vinegar, scattered rather than rolled. Fish, Shellfish, Egg.
Chocolate Mousse, sourced from France. Chocolate and eggs with no cream in it at all, where the chocolate must be warm when the whites go in or it seizes into grains. Egg, vegetarian.
Chori burger, sourced from the Philippines. A longganisa patty flattened in the pan, in a soft roll with the dressing under the meat. Egg.
Christmas carp, sourced from Germany. The fish is kept in clean water for days first, to take the muddy taste out of it. Fish, Egg.
Chupe de Camarones, sourced from Peru. A prawn chowder whose broth is made entirely from the heads, fried hard and pressed through a sieve. Shellfish, Egg.
Ciambella, sourced from Italy. A plain ring cake raised with baking powder, mixed in one bowl in five minutes. Egg, vegetarian.
Cocadas, sourced from Mexico. Cooked until a spoon drawn across the pan leaves a dry trail that does not close, or they will not hold their shape. Egg, vegetarian.
Cochinitos de Piloncillo, sourced from Mexico. The piloncillo dissolved into a syrup and cooled before it meets the flour, because grated it never fully melts in the dough. Egg.
Cockchafer soup, sourced from Germany. A serving is about thirty beetles, and the beetle has been gone from most of Europe since the 1970s. Chicken, Veal, Egg.
Colomba Pasquale, sourced from Italy. A two-day enriched dough baked in a dove mould under a raw almond crust. Egg, vegetarian.
Congee with Century Egg, sourced from China. Congee with salted pork and century egg, half the egg stirred in and half kept back. Pork, Egg.
Cornetto, sourced from Italy. A laminated breakfast pastry, softer and sweeter than a croissant, folded three times. Egg, vegetarian.
Corzetti, sourced from Italy. Coin-shaped pasta stamped with a carved wooden press, dressed with butter and marjoram. Egg.
Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
Cotoletta alla Milanese, sourced from Italy. A bone-in veal chop crumbed and fried in butter, served with nothing but lemon. Veal, Egg.
Crema de fruta, sourced from the Philippines. Four layers built in a dish and set with a clear gelatine top poured cool, never warm. Egg.
Crème Brûlée, sourced from France. A baked yolk custard chilled hard and burnt under sugar at the last minute, where the contrast only exists for about twenty minutes. Egg, vegetarian.
Crescia, sourced from Italy. A peppery egg flatbread cooked dry on a hot stone and folded round a filling. Egg.
Crocchè, sourced from Italy. Potato croquettes made from dry riced potato, chilled hard before frying. Egg.
Croissants, sourced from France. A laminated dough folded three times with long chilled rests, where everything depends on the butter staying solid and separate. Egg, vegetarian.
Croquembouche, sourced from France. Filled choux buns built into a cone with caramel as the only glue, which gives you about ninety seconds a batch. Egg, vegetarian.
Crossing the Bridge Noodles, sourced from China. A bowl of broth under a seal of hot fat, into which raw slices and noodles are dropped at the table and cook in the bowl. Chicken, Pork, Egg.
Crostata, sourced from Italy. Pasta frolla handled cold and as little as possible, under a lattice of jam. Egg, vegetarian.
Cuccidati, sourced from Italy. Sicilian biscuits enclosing a dark fig and nut paste, left to mature before baking. Egg, vegetarian.
Curry bread, sourced from Japan. A proved bread roll filled with cold set curry, crumbed in panko and deep-fried. Egg.
Çılbır, sourced from Turkey. The eggs are poached and laid on yoghurt warmed to blood heat, with foaming pepper butter poured over. Egg, vegetarian.
Dafina, sourced from Morocco. A pot left on the lowest possible heat overnight, with eggs buried in it whole that come out brown and dense. Beef, Egg.
Dampfnudel, sourced from Germany. The bottom fries to a crust as the liquid boils away and the tops stay white. Egg, vegetarian.
Daral, sourced from the Philippines. Thin green rice-flour crepes rolled round a sweet coconut filling cooked dry first. Egg, vegetarian.
Deep Fried Chicken, sourced from China. Boneless chicken in a coarse starch coating, fried once and served dry. Chicken, Egg.
Dibile, sourced from Turkey. The strips are folded in the hot oil itself and then dipped in syrup, where the dry version is only dusted. Egg, vegetarian.
Dinakdakan, sourced from the Philippines. Grilled pork face and ears sliced and dressed cold, served at room temperature rather than hot. Pork, Egg.
Diples, sourced from Greece. Unleavened dough rolled until it is translucent and folded in the hot oil with two forks, then dipped in honey. Egg, vegetarian.
Dolsot Bibimbap, sourced from South Korea. Bibimbap in a stone bowl heated empty until it smokes, so the rice pressed against it forms a crust you scrape up as you eat. Egg, vegetarian.
Domates Mücveri, sourced from Turkey. You cannot wring out a tomato, so the tomatoes are crushed into the batter and flour does the drying instead of the hands. Egg, vegetarian.
Donauwelle, sourced from Germany. The cherries sink as it bakes and drag the chocolate layer down with them, which is the wave. Egg, vegetarian.
Dorayaki, sourced from Japan. Two pancakes browned evenly on one side only, rested so the batter goes glossy. Egg, vegetarian.
Duchess Potatoes, sourced from France. Piped rosettes of mash dried in the oven before the egg goes in, so they hold their ridges instead of slumping. Egg, vegetarian.
Düğün Çorbası, sourced from Turkey. Thickened twice over — flour browned in butter first, then egg yolk and lemon off the heat. Lamb, Egg.
Ebi chili, sourced from Japan. Prawns velveted in egg white and starch, in a sauce built on ketchup as much as chilli bean. Shellfish, Egg.
Ebi furai, sourced from Japan. Prawns slit and stretched straight, crumbed with the tails left clean, and fried in two minutes. Shellfish, Egg.
Éclairs, sourced from France. Choux fingers pierced the instant they leave the oven, filled cold and dipped rather than spooned. Egg, vegetarian.
Egg Fried Rice, sourced from China. Day-old rice fried hard in a dry pan, with the egg poured over the rice rather than cooked first. Egg, vegetarian.
Egg Pancake, sourced from China. A thin batter spread on a hot pan with an egg cracked straight onto it. Egg, vegetarian.
Egg pie, sourced from the Philippines. A deep custard tart with a browned top, baked hot then cool so it sets without splitting. Egg, vegetarian.
Egg Roll, sourced from China. A thick wheat wrapper around a filling cooked and cooled first, fried until blistered. Pork, Egg.
Eggah, sourced from Egypt. The egg is there to bind the filling rather than the filling to fill the egg — it is far firmer than an omelette. Egg, vegetarian.
Eierschecke, sourced from Germany. Three layers, because the name is a garment that had three parts. Egg, vegetarian.
Elote, sourced from Mexico. Boiled first and then grilled, because grilling alone chars the outside and leaves the middle raw. Egg.
Embutido, sourced from the Philippines. A pork meatloaf rolled in foil and steamed, with the egg running down the middle of every slice. Pork, Egg.
Empanada, sourced from the Philippines. An orange rice-flour crust, deep-fried, with an egg cracked in at the moment of folding. Egg.
Ensaymada, sourced from the Philippines. A rich yolk dough rolled with butter and coiled, then buttered and cheesed hot. Egg.
Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
Esquites, sourced from Mexico. The stripped cobs go into the pan with the kernels, so the liquid in the cup tastes of cob. Egg.
Fagottini, sourced from Italy. Little purses gathered and twisted at the top so they stand upright. Egg.
Fanta cake, sourced from Germany. Part of the rise is the fizz in the drink, which the article says outright. Egg, vegetarian.
Far Breton, sourced from France. A batter rather than a custard, poured cold over soaked prunes, which sets dense and slightly chewy instead of wobbling. Egg, vegetarian.
Farsu Magru, sourced from Italy. A stuffed beef roll whose name says it is lean and whose cross-section says otherwise. Pork, Beef, Egg.
Fettuccine Alfredo, sourced from Italy. Fresh fettuccine emulsified with butter and parmesan and nothing else at all. Egg.
Ficelle Picarde, sourced from France. Savoury crêpes rolled round mushrooms and ham, baked under cream, where the mushrooms are cooked until the pan is dry. Pork, Egg.
Fischbrötchen, sourced from Germany. The roll is the constant and the fish is the variable, and the article names nine of them. Fish, Egg.
Flädle, sourced from Germany. The pancakes are rolled tight and sliced into ribbons, and that is the whole dish. Beef, Egg.
Flamiche, sourced from France. A leek tart whose whole difficulty is the water inside the leeks, squeezed out in a cloth before they go in. Egg, vegetarian.
Flan cake, sourced from the Philippines. Sponge batter poured onto raw custard and baked in one tin, which separates as it cooks. Egg, vegetarian.
Food for the gods, sourced from the Philippines. A dense date and walnut bar underbaked on purpose, so it stays chewy rather than cakey. Egg, vegetarian.
Frankfurter Kranz, sourced from Germany. The name is protected and it requires buttercream, so a margarine one must be called something else. Egg, vegetarian.
French Toast, sourced from France. Stale bread soaked right through rather than dipped, fried in butter and oil together so the butter cannot burn. Egg, vegetarian.
Fricassé, sourced from Tunisia. The roll is deep-fried rather than baked, so the crumb stays dense and takes the filling without falling apart. Fish, Egg.
Frittata, sourced from Italy. Eggs cooked slowly flat in a pan and finished under a grill, never folded. Egg.
Frittelle, sourced from Italy. Fritters built on rice cooked soft in milk, with no yeast and no rolling. Egg, vegetarian.
Ful Medames, sourced from Egypt. The beans cook overnight in a narrow-necked pot, so almost nothing evaporates and they collapse in their own liquid. Egg, vegetarian.
Galaktoboureko, sourced from Greece. A hot semolina custard poured into filo and baked, so the pastry sets around a filling that is already thick. Egg, vegetarian.
Galbijjim, sourced from South Korea. The same cut as galbi, left whole, blanched and braised until a sauce reduces onto it, with nothing grilled at all. Beef, Egg.
Galbitang, sourced from South Korea. Short ribs in a broth that stays clear, which is why it is skimmed constantly and never boiled hard. Beef, Egg.
Galette, sourced from France. A savoury pancake of buckwheat and water with no milk and no egg in the batter, rested overnight and folded square round its filling. Pork, Egg.
Garganelli, sourced from Italy. Egg pasta squares rolled on a ridged comb into quills, one at a time. Egg.
Gaz, sourced from Iran. An egg-white nougat whose original sweetener is an insect honeydew, now usually replaced with glucose syrup. Egg, vegetarian.
Gazelle Ankles, sourced from Morocco. Almond paste in pastry rolled thin enough to see through, baked pale and pricked so the crescents do not split. Egg, vegetarian.
Gelato, sourced from Italy. A churned custard with more milk than cream and less air than ice cream. Egg, vegetarian.
Gimbap, sourced from South Korea. Seaweed rolls whose rice is seasoned with sesame oil and salt and never with vinegar, with each filling cooked separately. Pork, Shellfish, Egg.
Ginestrata, sourced from Italy. A thin egg-yolk soup with marsala, whisked over heat and never allowed to boil. Egg.
Gnocchi, sourced from Italy. Potato dumplings with as little flour as will hold them together. Egg, vegetarian.
Gnocchi alla Romana, sourced from Italy. Semolina cooked like polenta, cut into discs and baked under butter and cheese. Egg.
Gnudi, sourced from Italy. A ravioli filling rolled and cooked with the pasta left off, which is what the name means. Egg.
Gollash, sourced from Egypt. The filo is layered flat in a tray with the meat as a filling between, never wrapped round it. Beef, Egg.
Gosh-e Fil, sourced from Iran. The dough is rolled thin, pinched into an elephant's ear and deep-fried with no filling in it. Egg, vegetarian.
Gougères, sourced from France. Savoury choux with the cheese beaten in cold after the eggs, baked drier and hollower than a sweet one. Egg.
Graffe, sourced from Italy. Yeasted potato dough in rings, fried and rolled in sugar. Egg, vegetarian.
Green tea ice cream, sourced from Japan. A custard base with the matcha sifted and pasted, never spooned straight into liquid. Egg, vegetarian.
Gujeolpan, sourced from South Korea. Eight fillings around a stack of paper-thin pancakes, every filling cut to the same length so the roll closes. Beef, Shellfish, Egg.
Gyeran Jjim, sourced from South Korea. Eggs sieved and then never stirred again, steamed gently until they set like a savoury custard. Fish, Egg.
Gyeranppang, sourced from South Korea. A sweet batter with a whole egg cracked straight onto it in the tin, baked until the yolk is just set. Egg, vegetarian.
Hachis Parmentier, sourced from France. A potato-topped mince where the mash is made stiffer than you would ever eat on its own, so it can hold a fork-raked surface. Beef, Egg.
Halo-halo, sourced from the Philippines. Layers built in a specific order under shaved ice, to be mixed by whoever eats it. Egg, vegetarian.
Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
Hardinera, sourced from the Philippines. A meatloaf steamed upside down in a tin, so the decoration ends up on top. Pork, Egg.
Hiyashi chūka, sourced from Japan. Noodles washed in iced water and dressed in a sharp cold sauce, with toppings in stripes. Pork, Fish, Egg.
Hot and Sour Soup, sourced from China. A thickened soup where the heat is white pepper rather than chilli, and the vinegar goes in after the pan has left the stove. Chicken, Pork, Egg, Tofu.
Huevos Divorciados, sourced from Mexico. A ridge of beans built down the middle of the plate as a wall, so the green sauce and the red one never touch. Egg.
Huevos Motuleños, sourced from Mexico. The yolks left deliberately liquid, because the yolk is part of the sauce that binds everything underneath. Pork, Egg.
Huevos Rancheros, sourced from Mexico. The egg cracked straight onto the tortilla in the pan, so the two set together as one piece. Egg.
İçli Pide, sourced from Turkey. The long edges pinched up and closed over the filling into a boat, and an egg cracked into the middle near the end. Lamb, Egg.
Imagawayaki, sourced from Japan. Two batter discs cooked in rings and pressed together round the filling while still wet. Egg, vegetarian.
Inipit, sourced from the Philippines. Two thin sponge sheets pressed onto a thick custard and cut into bars. Egg, vegetarian.
Insalata di Riso, sourced from Italy. Rice rinsed cold to stop it clumping, dressed while slightly warm. Fish, Egg.
Ispanaklı Yumurta, sourced from Turkey. The eggs are broken into wells pressed into the cooked-down spinach and left whole. Egg, vegetarian.
İzmir Bombası, sourced from Turkey. The filling goes in frozen, which is the only way the outside bakes crisp while the centre stays liquid. Egg, vegetarian.
İzmir Köfte, sourced from Turkey. Browned and then simmered in tomato, the only köfte here that goes into a sauce at all. Beef, Egg.
Jalea, sourced from Peru. A platter of floured fried seafood with the salsa criolla piled on top at the table and never before. Fish, Shellfish, Egg.
Janchi Guksu, sourced from South Korea. Thin noodles cooked apart and rinsed cold, with a clear anchovy broth poured over them so it stays thin. Fish, Egg.
Japanese milk bread, sourced from Japan. A tall square loaf with a cooked flour paste in the dough, baked lidded for flat sides. Egg, vegetarian.
Juane, sourced from Peru. A rice and chicken bundle tied in leaves and boiled rather than steamed, so it cooks under water. Chicken, Egg.
Kababayan, sourced from the Philippines. Small dense muffins with a sunken ring round the dome, baked in a hot oven that drops. Egg, vegetarian.
Kabiraji, sourced from India. The cutlet is wrapped in a coat of deep-fried egg floss, which is the whole dish. Chicken, Egg.
Kadın Göbeği, sourced from Turkey. A dimple is pressed into each ball with a wet finger before frying, and it survives the oil. Egg, vegetarian.
Kaki furai, sourced from Japan. Shucked oysters dried hard, crumbed and fried fast so the inside stays liquid. Shellfish, Egg.
Kakiage, sourced from Japan. A loose fritter of matchstick vegetables held by barely enough batter, slid in on a flat spoon. Shellfish, Egg.
Kakuni, sourced from Japan. Pork belly boiled twice before it is braised, so the braise itself stays clear and sweet. Pork, Egg.
Kalburabastı, sourced from Turkey. The dough is pressed against a sieve to take the riddled pattern, then folded round the walnuts. Egg, vegetarian.
Kalitsounia, sourced from Greece. Small open pastries with their own dough rather than filo, pinched into points so the cheese sits proud in the middle. Egg.
Kandil Simidi, sourced from Turkey. A biscuit and not a bread despite the name — there is no yeast and it is meant to snap. Egg, vegetarian.
Karydopita, sourced from Greece. A syrup cake built on walnuts and dry breadcrumbs instead of flour, which is what lets it take up syrup without collapsing. Egg, vegetarian.
Käsespätzle, sourced from Germany. It is layered and baked between the layers, never stirred together. Egg.
Kati roll, sourced from India. A skewer-roasted kebab rolled in a paratha, and the name is the skewer. Chicken, Egg.
Katsudon, sourced from Japan. A fried cutlet given ninety seconds in seasoned dashi, so one face stays crisp. Fish, Egg.
Kemalpaşa Tatlısı, sourced from Turkey. The balls are fried and then simmered in the syrup itself, which is what makes them swell. Egg.
Keşkül, sourced from Turkey. The almonds are ground and steeped in the milk, then strained out — so it tastes of almond without being gritty. Egg, vegetarian.
Khai yat sai, sourced from Thailand. A thin flat omelette folded into a sealed parcel round a filling cooked and cooled first. Pork, Egg.
Khanom babin, sourced from Thailand. Small coconut cakes cooked on a griddle under a lid, browned on both faces and chewy inside. Duck, Egg.
Khanom bueang, sourced from Thailand. A wafer-thin crisp shell spread with meringue cream and folded while it is still flexible. Egg.
Khanom met khanun, sourced from Thailand. Mung bean paste shaped like a seed, dipped in yolk and set in syrup. Duck, Egg.
Khanom mo kaeng, sourced from Thailand. A dense baked custard thickened with mung bean, finished under fried shallots. Duck, Egg.
Khanom Tokyo, sourced from Thailand. A soft thin pancake rolled while warm, filled sweet or savoury, cooked on one side only. Egg.
Khao chae, sourced from Thailand. Cooked rice rinsed until the water runs clear and served in scented iced water, with side dishes. Pork, Shellfish, Egg.
Khao kha mu, sourced from Thailand. A pork leg braised whole for hours in five-spice soy until the skin goes to jelly. Pork, Egg.
Khao khluk kapi, sourced from Thailand. Shrimp paste rice served with its garnishes separate, mixed by whoever is eating it. Pork, Shellfish, Egg.
Khao mu daeng, sourced from Thailand. Roast pork sliced over rice with a dark gravy thickened separately and poured at the table. Pork, Egg, Tofu.
Khao niao sangkhaya, sourced from Thailand. A steamed coconut custard set over sticky rice, with the custard strained and steamed low. Egg, vegetarian.
Khao phat amerikan, sourced from Thailand. Fried rice seasoned with ketchup rather than fish sauce, served with fried chicken and an egg. Chicken, Egg.
Kimchi Bokkeumbap, sourced from South Korea. Fried rice that needs the rice cold and a day old, because fresh rice steams instead of frying. Pork, Egg.
Kinalas, sourced from the Philippines. A thin beef broth with a separate thick brown sauce spooned over, which is the dish. Beef, Egg.
Kkanpunggi, sourced from South Korea. Double-fried chicken tossed in a sauce reduced to almost nothing, so it coats as a glaze rather than a liquid. Chicken, Egg.
Kol Böreği, sourced from Turkey. One long arm-shaped roll baked at a low temperature, so the inside sets before the outside colours. Egg.
Kolokythopita, sourced from Greece. A courgette pie where the courgette is salted and squeezed twice, because it holds more water than spinach does. Egg.
Koloocheh, sourced from Iran. It is stamped with a pattern on top, and filled with dates and walnuts. Egg, vegetarian.
Kouglof, sourced from France. A yeasted sweet loaf whose mould is buttered and lined with almonds before any dough goes in, because that is the only decoration it has. Egg, vegetarian.
Koulourakia, sourced from Greece. Twisted butter biscuits that must be shaped from cold dough, baked until deep gold rather than pale. Egg, vegetarian.
Kourabiedes, sourced from Greece. Almond shortbread buried in icing sugar while still warm, where the butter is beaten far longer than seems reasonable. Egg, vegetarian.
Köylü Pastası, sourced from Turkey. Four ingredients and no sugar in the dough — it is sweetened only by what goes on top. Egg, vegetarian.
Kuaitiao khua kai, sourced from Thailand. Noodles fried almost dry over a low flame for a long time, so they catch rather than steam. Chicken, Shellfish, Egg.
Kuku, sourced from Iran. There is less egg in it than a frittata and it sets slowly in a covered pan before being turned. Egg, vegetarian.
Kumpir, sourced from Turkey. The inside is mashed with butter and cheese inside its own skin, to a smooth paste, before anything else is added. Egg.
Kushikatsu, sourced from Japan. Small pieces on skewers in a batter rather than egg wash, with one dip of the shared sauce. Pork, Shellfish, Egg.
Kwek Kwek, sourced from the Philippines. Boiled quail eggs in an orange batter that has to be thick enough to cling. Egg, vegetarian.
La tiang, sourced from Thailand. A lace of egg drizzled from the fingers into a hot pan, folded round a sweet-salty filling. Pork, Egg.
Lablabi, sourced from Tunisia. The bowl is built at the table on torn bread, and the broth is ladled over it to order. Egg, vegetarian.
Lasagna, sourced from Italy. Egg sheets layered with a long-cooked meat sauce and besciamella, not ricotta. Pork, Beef, Egg.
Leberknödel, sourced from Germany. The batter is too loose to handle, so it is shaped between two wet spoons. Beef, Egg.
Leipziger Allerlei, sourced from Germany. The full version has crayfish butter and semolina dumplings, which is what makes it more than mixed vegetables. Veal, Shellfish, Egg.
Lengua de gato, sourced from the Philippines. A piped batter so loose it spreads itself thin, which is why they are never rolled. Egg, vegetarian.
Lengua pastel, sourced from the Philippines. Ox tongue in a white cream sauce under a pastry lid baked separately and laid on at the end. Beef, Egg.
Linga (cookie), sourced from the Philippines. Thin sesame biscuits with the seeds toasted before they go in, not after. Egg, vegetarian.
Lomi, sourced from the Philippines. The noodles thicken their own broth, and an egg is drizzled through at the end. Pork, Egg.
Lumpia, sourced from the Philippines. Thin rolls kept thin, sealed with flour paste and fried twice. Pork, Egg.
Lumpiang keso, sourced from the Philippines. Cheese and a wrapper, frozen first, and the shortest fry of any lumpia. Egg.
Lumpiang Sariwa, sourced from the Philippines. A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce. Pork, Shellfish, Egg.
Lumpiang ubod, sourced from the Philippines. The one that is never fried: a soft crepe, with garlic-peanut sauce poured over. Pork, Shellfish, Egg.
Maakouda, sourced from Morocco. Potato cakes dipped in beaten egg immediately before frying, which is what holds them together in the oil. Egg, vegetarian.
Macarona bil-Bechamel, sourced from Egypt. The béchamel is thinned so it sinks through the pasta instead of sitting on top as a lid. Beef, Egg.
Macarons, sourced from France. Almond meringue shells folded to exactly the right slackness and rested until they skin over before baking. Egg, vegetarian.
Machacado con Huevo, sourced from Mexico. Dried beef dropped into the hot pan dry, so it takes up fat before any egg is added. Beef, Egg.
Madeleines, sourced from France. A rested cold batter put into a hot oven, where the shock between the two is the only thing that makes the bump. Egg, vegetarian.
Magiritsa, sourced from Greece. A lamb offal soup thickened with egg and lemon, where the offal is blanched twice before it is allowed near the broth. Lamb, Egg.
Makunouchi, sourced from Japan. A packed box designed to be eaten cold, with everything cooled separately before it is filled. Fish, Egg.
Malawah, sourced from Ethiopia. It is enriched with milk and eggs, unfermented, and browned on both sides. Egg, vegetarian.
Mami, sourced from the Philippines. Wheat egg noodles in a broth kept clear by cooking them somewhere else. Chicken, Egg.
Mamón, sourced from the Philippines. A tall soft chiffon sponge baked in paper cups and brushed with butter while hot. Egg, vegetarian.
Mamon tostado, sourced from the Philippines. A sponge made, sliced thin and dried hard in a low oven until it snaps. Egg, vegetarian.
Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
Mango cake, sourced from the Philippines. A whole-egg genoise layered with fresh mango and a cream stabilised against the fruit's juice. Egg.
Mantı, sourced from Turkey. The dumplings are tiny — forty or more to a plate — and the smallness is the whole achievement. Lamb, Egg.
Maritozzo, sourced from Italy. A sweet enriched bun split and overfilled with unsweetened whipped cream. Egg, vegetarian.
Marquesitas, sourced from Mexico. Rolled the instant it leaves the iron, because it sets rigid in about ten seconds and then shatters. Egg.
Maruya, sourced from the Philippines. Saba sliced and fanned out, dipped in batter and fried flat, then sugared. Egg, vegetarian.
Masa podrida, sourced from the Philippines. A very short crumbly cookie made with yolks only and no liquid at all. Egg, vegetarian.
Maultasche, sourced from Germany. The casing is defined by law: whole egg, water, and durum or spelt flour. Pork, Beef, Veal, Egg.
Mechouia Salad, sourced from Tunisia. Everything is grilled over a flame and then ground together, so it is a coarse paste rather than a salad of pieces. Fish, Egg.
Melonpan, sourced from Japan. A soft bun under a cookie lid scored in a grid, with the two doughs proved at different rates. Egg, vegetarian.
Menchi katsu, sourced from Japan. A minced patty chilled hard before crumbing so it survives the oil, and fried from cold. Pork, Beef, Egg.
Menemen, sourced from Turkey. The eggs are stirred through the tomato and taken off while still visibly wet. Egg.
Mfarakeh, sourced from Lebanon. The egg is broken up through the crisp potatoes rather than set around them, which is what the name means. Egg, vegetarian.
Mi krop, sourced from Thailand. Vermicelli fried to a crisp nest and tossed in caramel at the last second, eaten immediately. Pork, Shellfish, Egg.
Migas, sourced from Mexico. The tortilla pieces fried crisp first and the egg poured over them without stirring, so some stay crisp. Egg.
Mille-feuilles, sourced from France. Puff pastry deliberately held down under a weight so it stays flat and dense, then caramelised under a fierce heat. Egg, vegetarian.
Mirza Ghassemi, sourced from Iran. The aubergines are grilled whole until the skins blacken, so the finished dish tastes smoked. Egg, vegetarian.
Misua, sourced from the Philippines. Salted thread-thin wheat noodles that need one minute and no extra salt. Pork, Egg.
Mondeghili, sourced from Italy. Milanese meatballs made from meat that has already been cooked once. Pork, Beef, Egg.
Mooncake, sourced from China. A baked pastry with a moulded pattern on top that comes out hard and pale and is not ready for two days. Egg, vegetarian.
Morcón, sourced from the Philippines. A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce. Pork, Beef, Egg.
Moussaka, sourced from Greece. Aubergine, a dry spiced mince and a thick béchamel in layers, where every layer is cooked dry before it is built. Lamb, Egg.
Mozzarella in Carrozza, sourced from Italy. Mozzarella sealed between bread, dipped in egg and fried so nothing escapes. Egg.
Mu kratha, sourced from Thailand. A domed pan grilling meat in the middle while a moat of broth cooks everything else. Pork, Shellfish, Egg.
Mücver, sourced from Turkey. The grated courgette is squeezed dry by hand, hard, and the water thrown away. Egg.
Mughlai paratha, sourced from India. A wheat flatbread folded round egg and onion and fried flat, as a gozleme is. Lamb, Egg.
Muğla Halkası, sourced from Turkey. The fat is olive oil rather than butter, and lemon juice is what brings the dough together. Egg, vegetarian.
Murgh Musallam, sourced from India. The bird goes in whole, stuffed with boiled eggs. Chicken, Egg.
Naengmyeon, sourced from South Korea. Cold noodles in a broth served half-frozen and slushy, which is a temperature rather than a flavour. Beef, Egg.
Nan-e Berenji, sourced from Iran. It is rice flour, and the cookies are kept white rather than allowed to brown. Egg, vegetarian.
Nargesi, sourced from Iran. The only seasoning is salt, garlic and pepper, and the eggs go in last onto spinach already cooked down. Egg, vegetarian.
Nevzine Tatlısı, sourced from Turkey. The syrup is grape molasses rather than sugar, and a splash of vinegar sets the bicarbonate working. Egg, vegetarian.
Ngo hiang, sourced from the Philippines. Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly. Pork, Shellfish, Egg, Tofu.
Nocciolini di Chivasso, sourced from Italy. Hazelnut meringues the size of a peppercorn, dried rather than baked. Egg, vegetarian.
Nougat, sourced from France. Whipped whites taken to a hard set by honey and sugar syrup poured in one after the other, never together. Egg, vegetarian.
Ocopa, sourced from Peru. The same boiled potatoes as huancaína under a darker sauce built on huacatay, fried onion and toasted nuts. Egg.
Oden, sourced from Japan. A long gentle simmer in an almost clear broth, with everything added at a different hour. Beef, Fish, Egg, Tofu.
Oeufs en Meurette, sourced from France. Eggs poached in red wine rather than water, which colours them and then becomes the sauce they sit in. Beef, Egg.
Okonomiyaki, sourced from Japan. A cabbage pancake bound by grated yam and dashi batter, pressed once and then never again. Pork, Fish, Egg.
Okoy, sourced from the Philippines. A lacy deep-fried fritter of whole small shrimp and shredded sweet potato. Shellfish, Egg.
Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
Omurice, sourced from Japan. Ketchup rice under an omelette taken off barely set, draped rather than wrapped. Chicken, Egg.
Onigiri, sourced from Japan. Warm rice pressed into a triangle with wet salted hands, firm outside and loose inside. Fish, Egg.
Orecchiette alla Materana, sourced from Italy. Orecchiette baked under lamb ragu, egg and pecorino until the top sets. Lamb, Egg.
Osmania biscuit, sourced from India. Salty as well as sweet, which is what the Nizam asked for. Egg, vegetarian.
Oyakodon, sourced from Japan. Chicken simmered in seasoned dashi with the egg added in two stages and never set hard. Chicken, Fish, Egg.
Oyster Omelette, sourced from China. Oysters in a starch batter that sets to a chewy translucent sheet, with the egg poured over it rather than beaten into it. Shellfish, Egg.
Oyster omelette, sourced from Thailand. A starch batter fried to a crisp sheet before the egg goes on, with the oysters added late. Shellfish, Egg.
Paciencia, sourced from the Philippines. Tiny dropped cookies baked dry in a cool oven until they lift off the paper on their own. Egg, vegetarian.
Pad thai, sourced from Thailand. Rice noodles soaked rather than boiled, cooked two portions at a time in a sauce made first. Shellfish, Egg, Tofu.
Pain au Chocolat, sourced from France. Laminated dough folded round two chocolate batons rather than chips, so the chocolate sits at the folds and cannot leak out. Egg, vegetarian.
Pain aux Raisins, sourced from France. A spiral of laminated dough rolled round pastry cream, cut with a thread rather than a knife. Egg, vegetarian.
Pajeon, sourced from South Korea. A thin batter poured over whole spring onions in a pan hotter and shallower-filled than feels right, so the edges go lacy and crisp. Egg, vegetarian.
Pan de coco, sourced from the Philippines. Filled before the second prove, so the coconut sets inside the crumb rather than on it. Egg, vegetarian.
Pan de monggo, sourced from the Philippines. Soft rolls filled with a sweet mung bean paste cooked down until it leaves the pan. Egg, vegetarian.
Pan de regla, sourced from the Philippines. A soft roll split and filled with a thick red bread-and-milk paste, cooked until it holds. Egg, vegetarian.
Pan Meino, sourced from Italy. Small Lombard maize-flour buns scented with dried elderflower. Egg, vegetarian.
Pan-bagnat, sourced from France. The niçoise salad shut inside a loaf and pressed under a weight for two hours, which is the entire recipe. Fish, Egg.
Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
Pandoro, sourced from Italy. A Veronese star-moulded sweet bread with no fruit in it at all. Egg, vegetarian.
Pane Frattau, sourced from Italy. Sheets of carasau softened in broth and layered with tomato, under a poached egg. Egg.
Panettone, sourced from Italy. A Milanese fruited sweet bread hung upside down to cool so the crumb survives. Egg, vegetarian.
Papa a la Huancaína, sourced from Peru. Boiled potatoes under a yellow sauce thickened with soda crackers, which is what stops it being a thin cheese dressing. Egg.
Papadzules, sourced from Mexico. The green oil pressed out of the pumpkin seed paste and drizzled back over the top, which nothing else here does. Egg, vegetarian.
Parrozzo, sourced from Italy. An Abruzzese almond dome baked in a bowl and coated in dark chocolate. Egg, vegetarian.
Passatelli, sourced from Italy. A dough of breadcrumbs and parmesan with no flour, pressed into broth. Beef, Egg.
Pasta 'ncasciata, sourced from Italy. Baked pasta lined with fried aubergine and turned out whole to be cut in wedges. Pork, Beef, Egg.
Pastafrola, sourced from Greece. A soft biscuit-dough tart with a lattice on top, where the dough is handled as little as possible and the jam is boiled down first. Egg, vegetarian.
Pastel, sourced from the Philippines. The savoury one: a creamy chicken pie under a pastry lid, and not the sweet Camiguin bun. Chicken, Egg.
Pastel de Camiguin, sourced from the Philippines. The sweet one: a soft bun filled with yema custard, and not the chicken pie. Egg, vegetarian.
Pasticciotto Leccese, sourced from Italy. Small lard-pastry shells of crema, eaten warm from the oven. Egg.
Pastiera Napoletana, sourced from Italy. A wheat-and-ricotta tart under a lattice, left three days before it is cut. Egg.
Pastilla, sourced from Morocco. A savoury pie dusted with icing sugar and cinnamon, where the eggs are cooked into the cooking liquid until almost nothing is left. Chicken, Egg.
Pastitsio, sourced from Greece. Long tubes laid the same way in a dish under a spiced mince and a set béchamel, with no vegetable in it anywhere. Beef, Egg.
Pâté, sourced from France. A coarse pork terrine pressed under a weight overnight and not eaten until the third day, because it has not finished until then. Pork, Egg.
Phat kaphrao, sourced from Thailand. A two-minute stir fry where the basil goes in off the heat and must be holy basil. Pork, Egg.
Phat si-io, sourced from Thailand. Wide fresh noodles charred in a dry hot pan before any sauce touches them. Pork, Egg.
Pickled Eggs, sourced from China. Eggs held in a salt brine for a month, until the yolks firm up and turn orange. Duck, Egg.
Pig's Trotters and Ginger Vinegar Stew, sourced from China. Pig's trotters and ginger vinegar stew (豬腳薑) is a Cantonese Chinese dish traditionally prepared for new mothers, but which is now also a popular everyday dish. The main ingredients of Pig's Trotters and Ginger Vinegar Stew are: pig trotters, ginger, Chinese sweet black vinegar, eggs, salt, and oil. You want to be able to fill your pot, so actual quantities will depend on your pot. Pork, Egg.
Pignolata, sourced from Italy. Small fried dough knots turned in warm honey and piled into a cone. Egg, vegetarian.
Pinagong, sourced from the Philippines. A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs. Egg, vegetarian.
Piñata Cookies, sourced from Mexico. The hollow cut out of the middle layer before baking, never drilled out afterwards. Egg.
Pinolate, sourced from Italy. Almond paste rolled in pine nuts and baked soft, with no flour at all. Egg, vegetarian.
Pinza Bolognese, sourced from Italy. A short pastry roll enclosing dark quince and apple jam, slashed along the top. Egg, vegetarian.
Pionono, sourced from the Philippines. A thin sponge rolled while warm and cut across, so every slice is a spiral. Egg, vegetarian.
Pipérade, sourced from France. Peppers cooked down for forty minutes until they are a jam, with the eggs stirred in off the heat so they stay loose. Egg, vegetarian.
Piyaz, sourced from Turkey. The onion is salted and rinsed before it goes in, and the dressing is a tahini tarator rather than oil and lemon. Egg, vegetarian.
Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
Pizzelle, sourced from Italy. A thin batter pressed flat in a hot patterned iron, a few at a time. Egg, vegetarian.
Polpettone di Melanzane, sourced from Italy. Aubergine and potato bound into a single baked loaf, with nothing layered. Egg.
Pommes Dauphine, sourced from France. Equal weights of choux paste and very dry mashed potato, deep fried, which is what makes them hollow rather than solid. Egg, vegetarian.
Popiah, sourced from China. Soft wheat skins rolled around a long-braised turnip filling, never fried, and drained hard so the skin does not go through. Pork, Shellfish, Egg, Tofu.
Poqui poqui, sourced from the Philippines. Charred aubergine broken up and scrambled through egg, soft rather than set. Egg, vegetarian.
Portokalopita, sourced from Greece. A cake with no flour in it at all, built from filo dried out and torn into shreds, then soaked in orange syrup. Egg, vegetarian.
Psarosoupa, sourced from Greece. One large fish poached whole and lifted out intact, with the broth it leaves behind finished with egg and lemon. Fish, Egg.
Puf Böreği, sourced from Turkey. Deep-fried rather than baked, and it puffs hollow — which only happens if the oil is hot enough to set the outside instantly. Beef, Egg.
Pumpkin-coconut custard, sourced from Thailand. Coconut custard steamed inside a hollowed pumpkin, so the vessel is cooked with the filling. Duck, Egg.
Puto mamon, sourced from the Philippines. Steamed like a puto but built like a sponge: whisked whites, no rice flour at all. Egg, vegetarian.
Puto seco, sourced from the Philippines. Not steamed and not a cake: a dry cornflour biscuit that collapses on the tongue. Egg, vegetarian.
Qottab, sourced from Iran. The almond turnover is deep-fried rather than baked, and dusted thickly afterwards. Egg, vegetarian.
Quarkkäulchen, sourced from Germany. Two parts mashed potato to one part quark, and it is fried as pancakes rather than boiled. Egg, vegetarian.
Quiche Lorraine, sourced from France. A custard tart with no cheese in it, baked blind first and sealed with egg so the base stays crisp. Egg.
Rafanata, sourced from Italy. A baked egg and potato cake built on grated fresh horseradish. Pork, Egg.
Ravioli, sourced from Italy. The method the filled pastas assume: sealing without air, and how thin is thin enough. Egg.
Relleno Negro, sourced from Mexico. The chillies burned black on purpose, outdoors, and the smoke is the whole flavour of the dish. Pork, Turkey, Egg.
Ricciarelli, sourced from Italy. Almond paste rested overnight and baked low, so the icing sugar crust cracks. Egg, vegetarian.
Romeritos, sourced from Mexico. The sprigs boiled and then squeezed dry in the hands before they meet the mole, or they water it down. Chicken, Shellfish, Egg.
Rosquillo, sourced from the Philippines. A hard sweet ring with a scalloped edge, baked dry enough to keep for weeks. Egg, vegetarian.
Roti sai mai, sourced from Thailand. A paper-thin cooked-on-one-side wrapper rolled round spun sugar, assembled at the last second. Egg, vegetarian.
Rustico Leccese, sourced from Italy. Two puff pastry discs sealed round mozzarella and thick besciamella. Egg.
Sachima, sourced from China. Strands of egg dough fried crisp and then bound in a sugar syrup, where the syrup temperature decides whether it sets or sags. Egg, vegetarian.
Salad Olivier, sourced from Iran. The Iranian version is built on chicken and Persian pickled cucumbers, and it is eaten in a sandwich. Chicken, Egg.
Salade Niçoise, sourced from France. A composed salad built in sections rather than tossed, with the eggs the only thing on the plate that has been cooked. Fish, Egg.
Sans rival, sourced from the Philippines. Four full-size cashew meringue layers under buttercream, trimmed square and chilled not frozen. Egg, vegetarian.
Sarburma, sourced from Turkey. A stack of separate thin sheets is rolled into a turban, so the layers stay countable instead of fusing. Lamb, Egg.
Sarsiado, sourced from the Philippines. Fried fish under a tomato sauce thickened with egg poured in off the heat. Fish, Egg.
Sartù di Riso, sourced from Italy. Rice cooked in ragù and packed into a ring mould around meatballs and peas. Beef, Egg.
Sarıyer Böreği, sourced from Turkey. Coiled flat into a round tray, cut across after baking and sold by weight — and currants and pine nuts go in the filling. Beef, Egg.
Satsuma-age, sourced from Japan. Fish paste beaten until it turns sticky and pale, then fried twice at two temperatures. Fish, Egg.
Schlutzkrapfen, sourced from Italy. Half-moon ravioli on a rye dough, dressed with browned butter and chives. Egg.
Sciusceddu, sourced from Italy. Meatballs in broth with a ricotta and egg mixture set on top in the oven. Beef, Egg.
Şekerpare, sourced from Turkey. Each ball is pressed with the thumb and an almond set in the hollow, which is also what stops it doming. Egg, vegetarian.
Semifreddo, sourced from Italy. A frozen mousse that stays spoonable because the air goes in before the freezer. Egg, vegetarian.
Semmelknödel, sourced from Germany. Stale bread is softened with hot milk, and the breadcrumb is a correction for how dry it was. Egg, vegetarian.
Serviettenknödel, sourced from Germany. The same dough as semmelknödel, rolled in a cloth and steamed as one log, then sliced. Egg, vegetarian.
Sesame Chicken, sourced from China. Fried chicken turned through a sesame glaze added off the heat at the last moment. Chicken, Egg.
Şevketibostan Yemeği, sourced from Turkey. The peeled thistle stalks are held in lemon water or they blacken within minutes. Lamb, Egg.
Sfogliatella, sourced from Italy. A paper-thin sheet rolled into a log, sliced, and pushed out into a cone of leaves. Egg.
Shakoy, sourced from the Philippines. A twisted yeasted dough fried slowly and rolled in sugar, chewy rather than crisp. Egg, vegetarian.
Shakshouka, sourced from Egypt. The sauce is cooked until the oil separates out of it before any egg goes near the pan. Egg, vegetarian.
Shami kebab, sourced from India. Meat and chana dal boiled together until tender, ground, and bound with egg. Beef, Lamb, Egg.
Sheikh al-Mahshi, sourced from Lebanon. The filling is meat and pine nuts with no rice in it at all, and it finishes in a yoghurt sauce. Lamb, Egg.
Shrimp Toast, sourced from China. Prawn paste spread on stale bread and fried paste side down. Shellfish, Egg.
Shrimp with Lobster Sauce, sourced from China. Prawns in a savoury sauce set with beaten egg, containing no lobster at all. Pork, Shellfish, Egg.
Sichuan Boiled Fish, sourced from China. Fish slices poached in a thin broth, with hot oil poured over chillies at the table. Fish, Egg.
Silvana, sourced from the Philippines. Two cashew meringue discs round buttercream, rolled in crumbs and eaten frozen. Egg, vegetarian.
Sinseollo, sourced from South Korea. A set-piece casserole arranged in coloured rings around a central chimney that is filled with hot charcoal at the table. Beef, Fish, Egg.
Siomai, sourced from the Philippines. Open-topped pork and prawn dumplings, steamed, with calamansi and chilli oil on the side. Pork, Shellfish, Egg.
Sirabij, sourced from Iran. It is made with garlic leaves rather than cloves, fried first, with the eggs scrambled into them. Egg, vegetarian.
Sisig, sourced from the Philippines. Pork boiled, then grilled, then chopped and served on a plate hot enough to sizzle. Chicken, Pork, Egg.
Sohan, sourced from Iran. It is thickened with wheat sprout and egg yolk, which is what makes it a brittle rather than a caramel. Egg, vegetarian.
South Indian parotta, sourced from India. Maida where the northern paratha is atta, and the dough is coiled into a spiral. Egg, vegetarian.
Soy Egg, sourced from China. Eggs peeled before they go into the braise, so the colour is even and the white takes the liquid directly. Egg, vegetarian.
Spaghetti alla Chitarra, sourced from Italy. Square-section strands cut by pressing dough through strung wires. Beef, Lamb, Egg.
Spanakopita, sourced from Greece. A filo pie whose filling is wrung out in a cloth before it goes anywhere near the pastry. Egg.
Spanish bread, sourced from the Philippines. A soft roll wound from a triangle round a butter and breadcrumb filling that must not be overfilled. Egg, vegetarian.
Spätzle, sourced from Germany. The dough is scraped off a wet board into the water, and the eggs are counted by the servings. Egg, vegetarian.
Spätzle, sourced from Italy. A soft green batter scraped into boiling water, finished with speck and cream. Pork, Egg.
Spumone, sourced from Italy. Three frozen layers set one at a time in a mould, then sliced to show them. Egg, vegetarian.
St. Honoré Cake, sourced from France. A puff base ringed with caramel-dipped choux buns, where each bun is dipped before it is placed and not after. Egg.
Steak Tartare, sourced from France. Raw beef chopped by hand at the last minute, where everything depends on the meat and on how recently it was cut. Beef, Fish, Egg.
Steamed curry, sourced from Thailand. A curry set like a mousse by egg and steaming, beaten in one direction until it stiffens. Fish, Egg.
Steamed Egg Custard, sourced from China. A savoury custard steamed until it is just set, smooth enough to take the shape of the spoon. Egg.
Steamed Ground Pork, sourced from China. A single pork patty steamed flat with an egg sunk into the middle. Pork, Egg.
Stir-fried Tomato and Egg, sourced from China. Two ingredients cooked separately and brought back together, where the eggs leave the pan before the tomatoes go in. Egg, vegetarian.
Stollen, sourced from Germany. The butter and sugar go on the instant it leaves the oven, and that is what makes it keep. Egg, vegetarian.
Stracciatella Gelato, sourced from Italy. A milk gelato with warm chocolate trickled into the churn so it shatters. Egg, vegetarian.
Stracciatella in Brodo, sourced from Italy. Egg and parmesan whisked into simmering broth so it shreds into rags. Beef, Egg.
Strapatsada, sourced from Greece. Eggs scrambled INTO a reduced tomato rather than cooked beside it, so the whole pan is one colour. Egg.
Struffoli, sourced from Italy. Pea-sized fried dough balls in citrus honey, built into a ring. Egg, vegetarian.
Stuffed Tofu, sourced from China. Blocks of tofu hollowed and packed with a springy fish paste, fried on the cut face only and then braised. Pork, Fish, Egg, Tofu.
Sukiyaki, sourced from Japan. Beef seared in beef fat then braised shallow in sweet soy, dipped in raw egg to eat. Beef, Fish, Egg, Tofu.
Sulu Köfte, sourced from Turkey. Finished with an egg and lemon liaison stirred in off the heat, which thickens it without flour. Beef, Egg.
Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
Supangle, sourced from Turkey. A layer of plain cake goes in the bottom of each glass and the hot chocolate pudding is poured straight onto it. Egg, vegetarian.
Supplì, sourced from Italy. Cold risotto moulded round a mozzarella core and fried, so the cheese pulls into a thread. Egg.
Sweet and Sour Pork, sourced from China. Marinated pork fried twice and met by a red fruited sauce off the heat, so the coating is still crisp when it reaches the plate. Pork, Egg.
Şıllık, sourced from Turkey. Thin crepes rather than pastry, folded over ground walnuts and then soaked. Egg, vegetarian.
Tabriz Meatballs, sourced from Iran. One enormous meatball a person, built around a core of boiled egg, walnut, fried onion and dried apricot. Beef, Egg.
Tacu-tacu, sourced from Peru. Yesterday's rice and beans pressed into the pan, left to crust, and then rolled over on itself. Egg, vegetarian.
Tahchin, sourced from Iran. The rice is bound with yogurt and egg so the base sets into a slab you can cut. Chicken, Lamb, Egg.
Taisan, sourced from the Philippines. A chiffon loaf brushed with butter and crusted with sugar and cheese the moment it leaves the tin. Egg.
Taiyaki, sourced from Japan. A thin batter in a hot fish mould, filled on a half-set base and closed before it rises. Egg, vegetarian.
Tamago kake gohan, sourced from Japan. A raw egg beaten into rice hot enough to thicken it but not to cook it. Egg, vegetarian.
Tangsuyuk, sourced from South Korea. Starch-battered pork fried twice, with the sauce served beside it in a bowl rather than poured over. Pork, Egg.
Tapsilog, sourced from the Philippines. Three things on one plate, and the name is their three first syllables. Beef, Egg.
Tarte à l'Oignon, sourced from France. An onion tart whose case is blind-baked and sealed before a wet custard goes anywhere near it. Egg, vegetarian.
Tarte aux Mirabelles, sourced from France. Small plums laid cut side up on a layer of ground almonds, which is there to drink the juice before the pastry can. Egg, vegetarian.
Tarte Tropézienne, sourced from France. A sugar-crusted brioche split horizontally while completely cold and filled with pastry cream lightened with whipped cream. Egg, vegetarian.
Tatar Böreği, sourced from Cyprus. Boiled rather than fried or baked, which is what separates it from every other börek. Beef, Egg.
Tea Egg, sourced from China. Boiled eggs cracked all over and steeped for a day, so the liquid reaches the white through the shell and leaves it marbled. Egg, vegetarian.
Tendon, sourced from Japan. Tempura fried separately and brushed with sauce, the one donburi that is never simmered. Fish, Shellfish, Egg.
Tenshindon, sourced from Japan. A soft crab omelette laid over rice, with a sharp sauce made separately and poured on after. Shellfish, Egg.
Thai fried rice, sourced from Thailand. Plain fried rice seasoned only with fish sauce, finished with lime and prik nam pla at the table. Chicken, Egg.
Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
Thong muan, sourced from Thailand. A coconut wafer pressed between irons and rolled round a stick in the seconds before it hardens. Egg, vegetarian.
Thong yip, sourced from Thailand. Strained yolk cooked in syrup and pinched into a five-pointed cup while hot. Duck, Egg.
Thong yot, sourced from Thailand. Strained yolk dropped from a height into syrup so each one sets as a tear with a tail. Duck, Egg.
Timballo di Maccheroni, sourced from Italy. Pasta and ragù baked inside a sweet shortcrust case and turned out whole. Chicken, Egg.
Tiramisù, sourced from Italy. Savoiardi dipped for a second, under a cooked yolk and mascarpone cream. Egg.
Tiropita, sourced from Greece. A cheese pie whose filling is loosened with egg and milk, because feta alone bakes into a dry salty brick. Egg.
Tokneneng, sourced from the Philippines. Whole boiled chicken eggs in orange batter, with the boiling and the frying set by the larger egg. Egg, vegetarian.
Tonkatsu, sourced from Japan. A thick cutlet crumbed in panko and fried once at a steady heat, rested and cut across. Pork, Egg.
Torrone, sourced from Italy. Honey and whipped whites cooked for hours to a white nougat, set between wafers. Egg, vegetarian.
Torrone Nurzia, sourced from Italy. A soft chocolate nougat from L'Aquila, cut rather than snapped. Egg, vegetarian.
Torta 900, sourced from Italy. Two thin cocoa layers and one thick chocolate cream, chilled hard and cut cold. Egg, vegetarian.
Torta Barozzi, sourced from Italy. Flourless, shallow and deliberately underbaked, so it sets as it cools rather than in the oven. Egg, vegetarian.
Torta Caprese, sourced from Italy. A flourless almond and chocolate cake, deliberately damp in the middle. Egg, vegetarian.
Torta della Nonna, sourced from Italy. A double-crusted pastry case of lemon crema under toasted pine nuts. Egg, vegetarian.
Torta delle Rose, sourced from Italy. A brioche rolled, cut and stood on end so it bakes into a bunch of roses. Egg, vegetarian.
Torta Mimosa, sourced from Italy. Covered in crumbled sponge so the surface looks like mimosa blossom. Egg, vegetarian.
Torta Monferrina, sourced from Italy. Pumpkin and apple cooked down together before they ever meet the flour. Egg, vegetarian.
Torta Paesana, sourced from Italy. Stale bread soaked to a slurry in milk, baked into a dense dark cake. Egg, vegetarian.
Tortang carne norte, sourced from the Philippines. Tinned corned beef fried dry first so the omelette is not greasy. Beef, Egg.
Tortang kalabasa, sourced from the Philippines. Grated squash salted and squeezed dry before it meets the egg, so the fritter sets crisp. Egg, vegetarian.
Tortang sardinas, sourced from the Philippines. Tinned sardines drained hard and broken coarse, set in egg with tomato and onion. Fish, Egg.
Tortang talong, sourced from the Philippines. Whole aubergines charred black, peeled, flattened and set in egg. Egg.
Tortelli Cremaschi, sourced from Italy. Stuffed pasta with a sweet biscuit filling and no meat in it at all. Egg.
Tortellini, sourced from Italy. Small squares wrapped round a fingertip, filled with pork and cured meat, served in broth. Pork, Beef, Egg.
Tres Leches Cake, sourced from Mexico. Pricked all over and soaked while still warm, because a cold sponge refuses the milk and sits in a puddle. Egg, vegetarian.
Trileçe, sourced from Turkey. Three different milks soak one sponge, and a caramel is poured over the top to set as a lid. Egg, vegetarian.
Tsoureki, sourced from Greece. An enriched braided bread that pulls apart in strands, risen three times and scented with two things nothing else uses. Egg, vegetarian.
Tsukune, sourced from Japan. Chicken meatballs grilled dry first and glazed only at the end, with cartilage for texture. Chicken, Egg.
Tteokguk, sourced from South Korea. A clear soup in which the rice cake ovals go in for the last three minutes and no longer. Beef, Fish, Egg.
Tulumba, sourced from Turkey. The dough is piped straight into the oil and snipped to length with wet scissors. Egg, vegetarian.
Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.
Tunisian Tagine, sourced from Tunisia. A baked egg dish and not a stew — the pot gives it its name and nothing else is shared. Chicken, Egg.
Ube cake, sourced from the Philippines. A sponge carrying a heavy yam purée, which changes the fold, the oven and the test for done. Egg, vegetarian.
Ube cheesecake, sourced from the Philippines. A baked cheesecake carrying ube halaya, with the sugar cut back because the halaya brings its own. Egg.
Ummak Huriyya, sourced from Tunisia. The carrots are boiled and then crushed with a fork, not grated raw — it is a warm salad, closer to a mash. Egg, vegetarian.
Unadon, sourced from Japan. Grilled eel over rice in two layers, with the sauce split between the fish and the grain. Fish, Egg.
Uraro, sourced from the Philippines. Arrowroot cookies that collapse to powder in the mouth, baked pale and stamped with a mould. Egg, vegetarian.
Vasilopita, sourced from Greece. An orange butter cake with a wrapped coin baked into it, where the coin goes in from underneath after the batter is in the tin. Egg, vegetarian.
Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
Vitello Tonnato, sourced from Italy. Veal poached and cooled in its own broth, under a tuna and anchovy sauce. Veal, Fish, Egg.
Waffle dog, sourced from the Philippines. A thick batter cooked around a skewered sausage in a mould, not dipped and deep-fried. Egg.
Wat, sourced from Ethiopia. The onions cook dry first, with no fat at all, and the butter goes in after. Chicken, Egg.
Wonton Wrappers, sourced from China. Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Egg, vegetarian.
Yakisoba-pan, sourced from Japan. Fried noodles in a split roll, assembled around keeping the bread dry. Fish, Egg.
Yam khai dao, sourced from Thailand. Eggs deep-fried until the edges are lacy and brittle, then cut up and dressed while warm. Egg.
Yayla Çorbası, sourced from Turkey. Yoghurt is the whole soup rather than a swirl in it, so the tempering is the entire technique. Egg.
Yazdi Cake, sourced from Iran. It is raised with yogurt and three separate raising agents, which is what makes it so open. Egg, vegetarian.
Yema, sourced from the Philippines. A firm egg-yolk and milk candy cooked to the point where it holds a shape, wrapped in paper. Egg, vegetarian.
Yema cake, sourced from the Philippines. Chiffon sponge under a thick yema frosting, with grated cheese over the top. Egg.
Yukhoe, sourced from South Korea. Raw beef cut by hand into strips and never minced, dressed at the last moment and eaten at once. Beef, Egg.
Zabaione, sourced from Italy. Yolks, sugar and marsala whisked over water until they treble in volume. Egg, vegetarian.
Zongzi, sourced from China. Glutinous rice and pork tied up in bamboo leaves and boiled for hours, where the fold is the only thing stopping it unpacking itself. Pork, Egg.
Zōsui, sourced from Japan. Rice rinsed and simmered in broth until it thickens, the pot's last course rather than a soup. Fish, Egg.
Zuccotto, sourced from Italy. A dome lined with soaked sponge and filled with two ricotta creams. Egg.
Zuppa Inglese, sourced from Italy. Sponge soaked in red alchermes under two cooked cremas, one vanilla and one chocolate. Egg.
Zuppa Pavese, sourced from Italy. Hot broth poured over fried bread and a raw egg, which the broth alone cooks. Beef, Egg.

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