A-B-C-D-Eat these foods, because foods that start with E are ‘egg’cellent, dude.

 

Foods that start with E

Challenge yourself today to only eat foods that start with the letter E. I’ve got a list that will take you from breakfast to dessert, no problem. 

1. Egg Roll

Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. They are typically filled with shredded cabbage and chopped pork, among other fillings and served warm with duck sauce, soy sauce, plum sauce, or hot mustard. Try these frozen egg rolls in the air fryer.

2. Empanadas

Empanadas are baked or fried turnovers consisting of pastry and filling. They are common in Southern European, Latin American, and Philippines cultures. These delicious pastry pockets are thought to have originated in Galicia, a region northwest Spain. The name empanada comes from the Galician verb empanar, which means “enbreaded.” Whip up some of these easy chicken empanadas for dinner or for your next party.

3. Eggs

Once a vilified food for their high cholesterol count, eggs are now seen as a nutritional powerhouse and affordable source of protein and other nutrients. Studies have shown that eating up to three whole eggs per day is safe. There are countless ways to prepare them from this milk-less scrambled egg recipe to these easy peasy air fryer hard boiled ones.

4. Eggs Benedict

What is it about eggs benedict that makes it feel so indulgent? It must be the hollandaise sauce. This popular breakfast or brunch dish is made with an English muffin split in half, then you top each half with Canadian bacon, a poached egg, and hollandaise sauce. If you’re feeling frisky, you can venture outside of the traditional and try one of the myriad of variations including eggs Blanchard (bechamel sauce instead of hollandaise), eggs Florentine (includes spinach), or eggs Chesapeake (includes a Maryland blue crab cake). Having guests for the weekend? Impress them with this eggs Benedict casserole.

5. Egg Salad

One of the earliest known printed recipes for egg salad dates all the way back to 1896. Egg salad begins with hard-boiled eggs, mustard, and mayonnaise as a base. Then leaves the rest of the magic up to the artistry up to the chef. You can add crunch with celery or onion, spice with salt, pepper, and paprika…or really get crazy with bacon, bell peppers, capers, or pickles. Try this classic recipe on lettuce or some sliced bread.

6. Enchiladas

Mmmmmm…enchiladas. My mouth is watering just typing the word. Enchiladas originated in Mexico and are traditionally a corn tortilla rolled around a filling and covered with a delicious sauce. Combinations abound for inside and outside of the tortilla. Inside fillings could include meats, cheese, beans, potatoes, vegetables, or a combination. Sauces might include chili-based sauces, including salsa roja, mole, or a cheese-based sauce.  Looking for something for Meatless Monday? Whip up these black bean and butternut squash enchiladas.

7. Edamame

Edamame beans are whole, immature soybeans served in the pod. Edamame is a popular appetizer at sushi bars and Chinese and Japanese restaurants. You can often find your own in the frozen food section at your local store. Shelled edamame make a great addition to soups, stews, salads, and noodle dishes. Some of the health benefits of this versatile bean include their high protein count, they are rich in vitamins and minerals, and they might reduce bone loss.

8. Etouffee

The word etouffee basically means smothered and is a dish found in both Cajun and Creole cuisines. The dish typically consists of shellfish, simmered in a delicious sauce, and served over rice. Growing up my mom would whip up a batch of this shrimp etouffee on cold, dreary days. She served it with buttery French bread and it always hit the spot. Now that my sister and I are grown and out of the house, we will request this meal when we go home for the holidays.

9. Espresso

Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level. Espresso is made by forcing very hot water under high pressure through finely ground compacted coffee. Espresso has more caffeine per unit volume than most coffee, but is often served in a smaller serving size than traditional drip coffee. Espresso is used to make some of your favorite coffee beverages like a caffe latte, caffe macchiato, cappuccino, and my personal favorite, a caffe Americano. Espresso powder can be used in baking to enhance chocolate flavors like in these espresso brownie bites.

10. Eclair

The word éclair is French and means “flash of lightning.” These delicious pastries live up to their moniker because they are eaten quickly. To make a traditional éclair you start with choux dough piped into an oblong shape, baked until crisp and hollow, filled with vanilla, coffee, or chocolate custard, and finally topped with a chocolate icing. Is your mouth watering yet? Go ahead and book your trip to France…or make this simplified éclair cake in your very own kitchen.

11. Eggnog

Eggnog is a frothy, egg and cream-based drink traditionally served around the holidays. Some people kick it up a notch by adding a spirit like brandy, rum, whisky, or bourbon. In Britain, the drink was originally popular among the aristocracy and was used to toast to prosperity and good health. The spices that go into eggnog like cinnamon, nutmeg, and vanilla can also be used to make eggnog-flavored foods like this no-bake eggnog pie or these eggnog cookie cups.

12. English Muffin

An English muffin is a delicious small, round bread product often sliced horizontally, toasted, and topped with a variety of items. Choose your own adventure by adding butter, jam, honey, eggs, bacon, and/or cheese. Serve them for dinner with pizza sauce, cheese, and some pepperonis. Whip up a batch of eggs benedict (see #4). Basically, your creativity is the limit of what you can do. They are called English muffins in order to distinguish them from a plain muffin like blueberry or cinnamon streusel. In Britain, English muffins are simply referred to as…muffins. While the sweet mini quick bread muffins are sometimes referred to as American muffins.

13. Eggplant

Eggplant is not just a color in your box of crayons, it is also a plant in the controversial nightshade family, Solanaceae. It is typically used as a vegetable in cooking, but is a berry by botanical definition. In 2018, China and India combined accounted for 87% of the world production of eggplants.

14. Escargot

What is there to say about escargot? It is an edible land snail and considered by many to be a delicacy. In the United States, May 24 has been designated ‘National Escargot Day’. Preparation style differs from region to region but generally involve being cooked in either red or white wine and a variety of spices.

15. Elbow Macaroni

What is elbow macaroni? Well, it is macaroni that short and slightly curved resembling a bent elbow. Macaroni is dry pasta just waiting to be boiled and sauced. The small macaroni shape is popular for homemade macaroni and cheese and pasta salads. In an article in Cooks Illustrated, they tested several brands of elbow macaroni and Creamette came out on top.

16. Endive

Endive is a member of the chicory family, which includes radicchio, escarole, frisee and curly endive. Endive is a difficult vegetable to grow and requires a two-step growing process. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.

17. Escarole

Escarole is a leafy green that is a member of the chicory family, making it related to our #16 food, Endive. It is popular in Italian cooking and can be served raw or cooked. It’s ability to retain some hardiness while not being overpowering makes it a great green to use in soups. The wider, darker outer leaves of escarole tend to be bitter and a bit chewy, making them ideal for cooking. The inner leaves are lighter-colored and work better in salads.

18. Emmenthaler

Emmenthaler, Emmental, and Emmentaler are all names for a yellow, medium-hard cheese that originated in Switzerland. It is classified as a Swiss-type or Alpine cheese. You may know it as…Swiss cheese. Historically, the holes were a sign of imperfection, and until modern times cheese makers would try to avoid them. The cheese is a popular choice for use in gratins and fondue.

19. Evaporated Milk

Evaporated milk, aka unsweetened condensed milk, is shelf-stable canned milk where about 60% of the water has been removed from fresh milk. Evaporated milk was a safe alternative to fresh milk before refrigeration became widely available. You can easily transform evaporated milk to be more like fresh milk by reconstituting with water. It can have a shelf life of months or even years.

20. Eel

An eel is a ray-finned fish belonging to the order Anguilliformes and live in both salt water and fresh water. Eel blood is toxic to humans and other mammals but cooking destroys the toxic protein. There are a variety of preparations to experience. In Spanish cuisine, young eels are sauteed in olive oil and garlic, while in Japan, eel can be found in different types of sushi rolls.

21. Egg Noodles

Just typing egg noodles immediately transports me back to childhood. My mom used to make buttered egg noodles for us at least once a week. Egg noodles are noodles made from a mixture of egg and flour. They are different from traditional pasta noodles because the proportion of egg in the recipe is higher. These noodles are typically higher in protein and lower on the glycemic index.

22. Egg Drop Soup

Egg drop soup explains it all in the name. It is a soup made of chicken broth with thin beaten eggs dropped into the boiling soup. It is a popular soup on American Chinese menus.

23. Extra-Virgin Olive Oil

Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.

24. Elk

Elk is one of the largest species in the deer family. Elk are not typically harvested for meat production but you can find the meat as a specialty item at some restaurants and grocery stores. The meat is high in protein and low in fat and cholesterol. It tastes similar to beef and venison.

25. English Sole

English Sole, also called lemon sole in the U.S., are a flatfish, with both of their eyes located on the right side of their head. English Sole has flesh with fine flakes, a firm texture, and delicate flavor. It is often labeled as fillet of sole. It can be prepared in a variety of ways including baking, broiling, poaching, and sautéing.

More letters to explore

• Foods That Start With Y
• Foods That Start With W
• Foods That Start With H