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6 - 10 mins
30/01/2026
What came first, the chicken or the egg? If one goes by history, it was the chicken, as domestication of the fowl dates back to 3200 B.C. But eating eggs is a much older practice, if you don’t count chicken eggs. Evidence points to Asia, specifically the Eastern and Southern parts, where red junglefowl, the predecessor of the modern chicken, was common, and so were its eggs. It was likely that eggs were being eaten as early as 6000 B.C.
The earlier hunter-gatherers were raiding bird nests to grab wild bird eggs. However, it was China and India who were the first to domesticate the wild chicken, and thereby came the proper habit of eating chicken eggs. Slowly, it spread to other parts of the world. Domestication brought down the price as supply went up, making eggs a staple for meals like breakfast, as 1-2 eggs give you a good deal of nutrients like protein and iron. Today, these eggs have turned into a wide range of dishes, with each country adapting the humble ingredient in their own way. Eggsplore the best from the world below.
The French call it ‘pain perdu’, but funnily enough, this dish has nothing to do wth France but Rome. As the recipe travelled across Europe, it changed and adapted to local tastes. The French term means lost bread, which hints at the genius of using stale bread soaked in an egg custard, then fried. For the perfect breakfast, take a day-old or two–thick slices of bread, whisk eggs, sugar, salt, cinnamon, nutmeg, and vanilla. Then add milk and whisk. Saturate the bread slices in the egg bath and cook in a pan greased with butter. Serve with sweet toppings like honey and fruits.
The term means ‘all mixed up’ and is said to have originated in northern Africa and then travelled to the Middle East through Jewish migration. Some sources also point to Yemen and the Ottoman Empire, but it is hard to prove. Similar dishes also exist in other parts of the world – eggs in purgatory in Italy, huevos rancheros in Mexico, and menemen in Turkey. Onions, bell peppers, garlic and spices are sautéed, then mashed tomatoes are cooked into a thick sauce. Then, freshly cracked eggs are cooked in the sauce with small wells created in them.
Similar in texture to a Gujarati handvo, frittata is of Italian origin – Naples to be exact, and made with whisked eggs with a variety of ingredients in it, like meat, vegetables and cheese. Like French toast, this egg dish also has its origin in Rome, where eggs were made with vegetables and cheese. To make a frittata at home, whisk eggs with milk or cream, salt, pepper, and cheese. Sauté veggies or meat, pour the egg mixture over them, then cook until the edges set. Finish the frittata in the oven (or on the stove) till the top is golden and the centre is cooked through, then slice and serve warm like a pie.
The Japanese love their eggs, and omurice is one stellar example where a thick omelette blankets a bed of rice, its runny centre spilling over. The thicker and fluffier the omelette, the more cheers it gets. To make a quick version of this recipe, make quick fried rice by sautéing vegetables (and meat) with cooked rice and ketchup (and soy or Worcestershire sauce). Beat a few eggs with a pinch of salt (with a little milk) and cook them in a small pan, scrambling liberally for a few seconds, until 80 per cent cooked. Dome the fried rice on a plate, blanket with the soft omelette, then zig-zag ketchup with a sprinkling of spring onions.
Eggs Benedict are an American brunch classic. Some say it was invented in Delmonico’s Restaurant, named after a Mrs Benedict (1860s), another version says it was a hangover cure named after a stockbroker (1942), while a third version (remarkably different recipe) showed up in a New York Times Magazine column in 1967. Toast English muffins and warm some ham or bacon, then poach eggs in simmering water until the whites set, but yolks stay soft. Whisk up a quick hollandaise by slowly streaming melted butter into egg yolks and lemon juice. Assemble in this order: muffin, ham, poached egg, hollandaise.
Another Japanese favourite, tamagoyaki, is basically a rolled omelette. The dish was originally made by pouring a whisked egg into bubbling dashi (stock) broth, which made the egg coagulate and fluffy. This simple dish became popular as a feast for the commoners during the Edo period (1600-1868) and has endured. To make tamagoyaki at home, beat eggs with a bit of water (or dashi), sugar, and soy sauce; whisk until well-mixed. Heat a lightly oiled nonstick pan on low heat; pour a thin layer of the egg mixture, let it start to set, then roll it gently with a spatula or chopsticks. Push the rolled egg to one side, oil the pan again, pour the next thin layer of egg, let it set and roll – repeat until all the mixture is used. Slice into pieces and serve.
Another ancient Roman classic, devilled eggs, dates back to the 13th century. But back then, eggs were stuffed, not exactly the sophisticated ‘devilled’. The modern version found fame in England, around the 18th century; the term referred to any dish that was spiced and seasoned well (spicy as the Devil?). Hard-boil eggs until firmly cooked (about 10-12 minutes), cool them in cold water, then peel and halve lengthwise. Remove the yolks, mash with mayonnaise, mustard (or mayo, a bit extra seasoning) until smooth. Spoon or pipe the yolk mixture back into the egg-white halves, optionally sprinkle paprika or herbs, and serve chilled or at room temperature.
China has mastered the art of preservation, and eggs were one of them, even though today they are hard to come by. The eggs are cooked twice – once boiled, then cooked in a tea-infused stock. It is said eggs were popular snacks back in the day and came out as an experiment with fruits and tea flavours, during the warmer months. It’s a simple process to make tea eggs, but it can be time-consuming – boil eggs, then crack the shells lightly all over. Simmer them in a mix of tea, soy sauce, star anise, cinnamon, and sugar. Let them soak for hours (or overnight) so the flavour seeps in. Peel to reveal the marbled pattern.
Eggs may be one of the simplest ingredients on the planet, but their travels tell a story richer than any cookbook. From Rome’s impromptu whisk-and-get-cracking recipes, kitchens to Japanese street stalls and American brunch tables, every culture cracked the same ingredient and created something entirely its own.