Waina from Nigeria

An omelet recipe from the northern states of Nigeria. It is usually served with freshly baked bread or on toast. We ate it with fresh whole grain bread from the bakery at the grocery store.

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*4 eggs
*1 bell pepper, chopped
*1/2 onion, chopped
* butter
*salt & pepper to taste

1. Mix the eggs, peppers & onions in a mixing bowl.

2. Season & stir thoroughly, adding a drop of water if necessary.

3. Heat butter in a frying pan. When hot, pour a ladle full of egg mixture into the butter. Fry until golden & crisp. Remove from pan & drain on paper towels.

4. Continue to fry in this manner using up all the egg mixture. Serve hot on slices of bread or toast.

Malaysian Sweet and Sour Eggs

Servings: about 3
Time: about 30 minutes

* 4-5 eggs, cooked well done
* 1 onion, cut into rings and then cut into half
* 1/2 red chili, sliced thinly
* 1/2 stalk scallion, sliced diagonally
* 1/8 tsp salt
* 3 1/2 tbsp sugar (extra to taste)
* 3 tbsp cooking oil
* tamarind pulp, the size of a small ping pong ball
* 1 cup water

Note: We couldn't find any tamarind pulp, so we used nectar of tamarind instead and did NOT add the sugar to the recipe. It worked out just fine that way.


1. Fry the eggs well done and set aside.

2. In a small bowl, add one cup of water to the tamarind pulp and soak for 10 minutes. Squeeze the tamarind pulp to extract the juice. Use only the juice and discard the pulp.

3. Heat up your wok and add in the cooking oil. Sauté the onions for 2-3 minutes until they turn slighly brown or aromatic.

4. Add in the eggs and do a quick stir.

5. Lower the heat, add the tamarind juice and bring it to boil.

6. Add in sugar, salt, scallion & chili. Simmer for 1-2 minutes. Serve hot.

Åland Pancake

This recipe is from Aland!

* 1 egg
* 2.5 tbsp sugar
* 2.5 tbsp flour
* 1 cup rice, cooked & cooled
* 1/2 tsp cardamom
* 1/3 tsp salt
* 2/3 cup milk
* plum or raspberry jam
* whipped cream

1. Preheat oven to 425 degrees.

2. Mix the eggs & sugar. Add rice, flour, cardamom, salt, then the milk. Mix thoroughly.

3. Pour into a small casserole dish & bake 25 – 30 minutes, until the edges turn a light brown & the center is no longer gelatinous.

4. Serve with plum jam or raspberry jam and whipped cream.

Cantonese-style Fried Rice

Servings: 3-5
Prep time: about 20 min

*2 or 3 eggs
*2 tsp salt
*1/2 tsp dry sherry
*2 tbsp onion, minced
*5 tbsp cooking oil
*4 cups cooked rice
*1 tsp Chinese brown gravy syrup or 1/2 tsp Kitchen Boquet or Gravy Master
*1 cup bean sprouts or the shredded thick part of lettuce as a substitute

1. Beat eggs with salt & sherry.
2. Heat oil in wok over medium-high heat. Stir in onion then egg mixture. Scramble and break into pieces until quite dry.
3. Add rice, gravy & bean sprouts. Stir constantly until the ingredients are well blended & thoroughly heated (about 8 to 10 minutes).

Note: 1/2 cup of diced or shredded meat or fake meat can be added with rice, if you want.

Note: Never use soy sauce because it makes the rice too soft.

Note: Fried rice is the way Chinese use leftover rice, so its fine to use day-old rice for this recipe.

Eggah from Tunisia

Makes about 6 servings

Ingredients :
* 1 tbsp olive oil
* 1 onion, thinly sliced
* 4 garlic cloves, thinly sliced
* 1 green bell pepper, seeded & thinly sliced
* 1 red bell pepper, seeded & thinly sliced
* 2 zucchini, sliced about 1/4 inch thick
* 1 lb ripe tomatoes (4 to 5), peeled & cut into wedges
* 1/8 tsp to 1/4tsp cayenne pepper, to taste
* 3/4 tsp ground cumin
* 1/2 tsp ground coriander
* 1/2 tsp ground cinnamon
* sea salt & freshly ground pepper
* 3 eggs
* 6 egg whites
* 4 tbsp chopped fresh parsley


1. Heat the olive oil in a large heavy-bottomed lidded frying pan or casserole & add the onion & garlic. Saute until the onion begins to soften.

2. Add the green & red peppers. Continue to saute 5 minutes, stirring.

3. Add the zucchini. Continue to saute 5 minutes.

4. Stir in the tomatoes, spices, sea salt & pepper to taste.

5. Stir together, cover, & reduce heat. Simmer gently for 20 minutes or until the vegetables are cooked through & fragrant. If they begin to stick to the bottom of the pan, add a little water. Correct seasonings and remove from the heat.

6. Meanwhile, preheat the oven to 350 degrees & oil a baking dish large enough to accommodate the vegetables and eggs.

7. Beat the eggs in a large bowl. Add the parsley.

8. Stir in the vegetable mixture, correct seasonings again, & turn into the prepared baking dish. Cover and bake 30 minutes.

9. Remove the cover and bake another 10 minutes or until the top is nicely browned & the eggs set. Serve at once, or allow it to cool and serve, cut into squares, as an appetizer. The eggah will keep a day or two in the refrigerator.

Easy Egg Drop Soup

Prep Time: 15 min!
Servings: 4-6

* 2 cans (about 30 oz) broth (chicken broth is traditionally used, but I substituted vegetable broth)
* 3 eggs
* 1/2 tbsp low sodium soy sauce (regular soy sauce is too salty for this recipe!)
* 1/2 cup chopped green onion

1. Bring broth to a boil. Meanwhile, whip the eggs.

2. Once the broth is boiling, take the pot off the heat & add the soy sauce.

3. Stir in the eggs. As you stir, the eggs will separate into stringy pieces.

4. Add the green onion & stir.

5. Serve hot.

Avgolemono

This is a quick version of a Greek classic. I like to serve it with spanakopita (that I bought from the frozen section of the grocery store) and a salad. I have to be careful when I add the lemon juice to this soup because the taste of the lemon quickly becomes overpowering for some people (i.e. my husband).
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Time: 10 min!
Servings: 6

* 7 1/2 cups chicken or vegetable stock
* 1 cup orzo pasta
* 3 eggs
* juice of 1 lemon
* 1 tbsp cold water
* salt & black pepper

1. Put the stock into a large pan & bring to a boil.
2. Add the orzo and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice & the tablespoon of cold water. Slowly stir in a ladelful of the hot stock, then add one or two more.
4. Take the pan of stock off the heat. Slowly add the egg mixture to the pan. DO NOT LET THE SOUP BOIL ONCE THE EGGS HAVE BEEN ADDED OR IT WILL CURDLE.
5. Season with salt & pepper.

Tip: Be sure you use good quality stock. The stock will make or break this recipe.