Still Got Some Eggs Left?
While no American breakfast or bunch menu seems complete without a long list of omelets, the French deserve credit for refining the dish. Derivations of the word omelet can be traced back to Roman times. Ancient records describe eggs being beaten with milk and honey, then quickly cooked and folded over before serving.
One of the most appealing aspects of a quiche is the combination of textures. The crispy pre-baked crust provides nice contrast to the creamy filling, which can include anything from just diced vegetables to bacon and Swiss cheese, the traditional ingredients in a Quiche Lorraine. The Crab and Asparagus Quiche (see recipe) makes good use of sweet asparagus, and if you add crab and Gruyere, it's as though spring has arrived.
Another egg-based favorite, the traditional French souffle, has changed little over the years, except to become easier to master.
Tamago (Japanese Omelets)
The Japanese add a little sugar, dashi and soy sauce to eggs for their version of the omelet: tamago. Unlike the classic American omelet, the tamago is not filled. The thin layers of egg are cooked until just set in a rectangular pan, then neatly rolled up. sweet and salty notes complement the subtle flavor of the egg. Served at breakfast, it is also a popular addition to bento lunch boxes.
Tortillas and frittatas
Baked egg dishes find their place in the tapas bars of Spain and on the table for brunch.
The word tapas comes from tentempié, or snack, a light nutritious bite to eat that would sustain workers between meals. The Spanish tortilla uses egg to bind potatoes and herbs and spices. Tapas bars serve it at room temperature in little wedges throughout the day.