The most delicious scrambled eggs in the world

Eggs have been one of the main components of the diet of people since ancient times. Nutritious and healthy, they can compete with meat in the amount of essential amino acids. People ate eggs even when they were not actually human, but were intermediate forms like Neanderthal or Australopithecus. But even when a person could not make a fire, he liked to eat eggs. Over time, the kitchen has become more complicated, but the eggs have not gone away. Today, egg dishes are the national pride of many countries.

We have collected the best dishes that are prepared in different countries of the world and which can be classified as "scrambled eggs", from Israeli shakshuka to Norwegian omelet.

Shakshuka is a dish of eggs fried in a sauce of tomatoes, hot peppers, onions and seasonings. Shakshuka is much more than scrambled eggs with tomatoes — it is a whole layer of Israeli cuisine, which has many variations. Despite the fact that she appeared in North Africa, shakshuka won real recognition in the Jewish lands. There it is eaten for breakfast, lunch, but in no case for dinner. This is a tradition, but outside of Israel, no one will forbid you to eat shakshuka even at night. There are many recipes for shakshuka, but the principle remains — eggs are fried in a special sauce of tomatoes and pepper.

Frittata is an Italian omelet, which is prepared with fillings of cheese, vegetables, sausage or meat. Usually the frittata is fried on the stove, after which it is brought to readiness in the oven. Neapolitan frittata is often prepared using pasta. The traditional peasant frittata contains leeks and parmesan cheese. Products containing a large amount of liquid are not added to the frittata. For example, if you want to add tomatoes, they should first be cut, get rid of seeds and liquid, then let them lie in a dry place for 15-30 minutes and only then use for cooking. Today, Italian frittata is cooked in a frying pan with two handles, specially created for this dish.

Frittata is being prepared over low heat. Beaten eggs are poured into the bottom of a greased frying pan, then the filling is put. When the bottom layer of the frittata begins to bake, the pan can be closed with a lid and bring the frittata to readiness over low heat, or you can put the pan in the oven.

Poached eggs are a traditional French dish made from broken eggs cooked in the "poached" way — in hot water without a shell. With this method of preparation, a soft creamy yolk is obtained, wrapped in protein petals. The main thing is that the eggs should be first fresh, and the water should not boil too much.

Poached eggs are the basis for cooking various dishes, such as, for example, eggs Benedict. In various localities there is also its own prefix like "Creole poached eggs". Some cooks add poached eggs to soup or broth. Poached eggs are served on crispy toast, with fried tomatoes or sausages, sprinkled with grated cheese.

An unusual and time-consuming egg recipe. The yolks separate from the proteins and remain in the half of the shell. The whites are whipped into a foam and baked in the oven, after which the yolk and butter are added there. Orsini is a popular appetizer in Italian cuisine, which is served with cheese and vegetables.

Cocot eggs are baked in portioned forms with the addition of fillings — meat, ham, vegetables, mushrooms. They are prepared according to the following principle — first the filling is laid out in the form, after which the egg is broken on top. After that, the cocot is sent to the oven and baked or boiled in a water bath.

The Norwegian recipe differs from the usual omelet with an original combination of salted fish and lightly fried eggs with onions. The combination is so popular with the Scandinavians that a rare breakfast does without fish and eggs.

Tortilla de patata, Spanish omelet, Spanish tortilla, potato omelet. There are many versions of the origin of this most popular dish of Spanish cuisine. One legend says that the author of the recipe was General Thomas Sumalacarregui, who during the siege of Bilbao invented the omelet as a simple, fast and nutritious dish to satisfy the food difficulties of the Carlist army.

According to another opinion, the tortilla was first prepared by an anonymous housewife from Navarre, in whose house, by chance, the aforementioned general stopped for the night. The woman was very poor, and she had nothing but eggs, potatoes and onions, so she had to improvise — the general was satisfied and gave the recipe to the army cooks.

Huevos rancheros (pronounced huevos rancheros) means "eggs in a rustic way". This is Mexican scrambled eggs with a national flavor — the addition of red pepper, beans and hot chili sauce. They eat such scrambled eggs with corn tortillas.

Japanese tamagoyaki omelet is the national pride of the Land of the Rising Sun. It is made by beating chicken eggs, and then mixing broth, which has sugar, soy sauce, salt and possibly other seasonings. The mixture is fried, turning it over several times during cooking. Omelet is often used to make rolls with a variety of fillings.