The world menu takes a look at egg dishes for all over the globe. Try recipes from classic eggs Benedict to Chinese tea eggs
Eggs are almost the perfect food: a rich source of protein that is full of vitamins and minerals. They’re also incredibly versatile: hard-boiled, poached, fried and scrambled – it’s almost as if it’s a different ingredient each time. For that reason, our world tour is crossing the whole globe today, looking at the wonderful uses to which different cuisines have put the humble egg.Chinese Tea Eggs
Often prepared for Chinese New Year, these eggs are also a favourite street-food snack
Ingredients: 6 eggs; 3 to 4 tbsp of soy sauce; 1 tsp of salt; 1 tbsp of black tea leaves or 1 tea bag; 3 to 4 pieces of star anise; 1 small stick of cinnamon; 2 to 3 strips of dried orange peel; 1 tsp of cracked peppercorns; 1 tsp of sugar
Instructions: Place the eggs in a pot of cold water, bring to the boil and simmer for one to two minutes. Rinse the eggs in cold water and tap each one with the blunt part of a spoon until the whole surface is lightly cracked. Return them to the pot and refill with water, just enough to cover them. Add the rest of the ingredients and stir. Bring it to a boil and then simmer for 2 to 3 hours. Add more water as it evaporates away. Peel and eat – they will have a rich flavour and a stunning marbled appearance.Eggs and Peas Puglia-style
A dish from the heel of Italy which balances sweet fresh peas with hearty bacon and cheese
Ingredients: 3 eggs; 400g of peas; 2 tbsp of olive oil; 1 onion; 75g of diced bacon; 250ml of water; 50g of breadcrumbs; 60g of grated Pecorino Romano
Instructions: Heat the oil in a large frying pan on a medium heat. Add the onion and cook until it begins to soften. Add the bacon and cook until it begins to brown, then add the peas and mix together. Add a little water and steam the peas, replacing it as it evaporates, until the peas are cooked. Mix the egg, breadcrumbs and cheese with salt and pepper and add to the frying pan. Stir as the eggs begin to set, and serve hot.Eggs Benedict
The classic brunch dish from the USA is the ideal enjoy a lazy weekend morning
Ingredients: 4 slices of smoked back bacon; 2 English muffins, split; 2 tsp of white wine vinegar; 4 eggs; 100g of butter; 4 egg yolks, 1tbsp of lemon juice
Instructions: Start the hollandaise sauce by melting the butter in a pan. Beat the eggs yolks with the lemon juice until the mixture becomes thick. Place the bow over a pan over boiling water to heat the sauce gently, without cooking the eggs. Add the butter slowly while whisking the mixture. Remove from the heat and set aside.
Cook the bacon until crispy and toast the muffin halves. Fill an 8in frying pan halfway with water and add the vinegar, which will help the poached eggs set. Bring the water to a strong simmer and crack the eggs into the water. Lower the heat and cook for three minutes. Remove the eggs and let them drain. Lay a slice of bacon on each muffin, followed by an egg, and cover with hollandaise sauce.