{"id":80103,"date":"2018-02-27T13:40:00","date_gmt":"2018-02-27T06:40:00","guid":{"rendered":"https:\/\/www.medion.co.id\/?p=80103"},"modified":"2025-08-24T21:25:50","modified_gmt":"2025-08-24T14:25:50","slug":"kuliner-olahan-telur-khas-dari-berbagai-negara","status":"publish","type":"post","link":"https:\/\/www.medion.co.id\/en\/news\/culinary-specialties-of-eggs-from-various-countries\/","title":{"rendered":"Culinary Specialties of Eggs from Various Countries"},"content":{"rendered":"

Eggs are a food that is easily processed for daily needs. Its savory and delicious taste, as well as its unquestionable nutritional content, makes many people love to eat eggs. Besides being suitable for breakfast, egg dishes are also suitable for lunch and dinner. The following egg dishes come from various countries in the world:<\/p>\n\n\n\n

1. Bibimbap (Korea)<\/h2>\n\n\n\n
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Korean food lovers must be familiar with this processed egg food. Bibimbap is indeed found in many Korean restaurants. This menu is in the form of crispy rice placed at the bottom of a bowl, and topped<\/em> with fresh vegetables, pickles, various meats, and half-cooked eggs that make it taste even better.<\/p>\n\n\n\n

2. Scotch Egg (UK)<\/h2>\n\n\n\n
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      If you want to eat eggs the British way, you should try the Scotch Egg<\/em>. This dish is a half-boiled egg placed in the center of a batter made of meat and breaded before frying. As a result, when you split this Scotch Egg<\/em> , the yolk will melt.<\/p>\n\n\n\n

      3. Menemen (Turkey)<\/h2>\n\n\n\n
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      Although this egg dish is not very popular in Indonesia, it is very popular in Turkey and has become the country's signature dish. This breakfast menu is a mixture of eggs, tomato pieces, red chili, and Turkish special sauce. The eggs used can be soft-boiled eggs as in the photo on the side or some use scrambled eggs.<\/p>\n\n\n\n

      4. Egg Tart (Hong Kong)<\/h2>\n\n\n\n
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      Egg Tart is one of Hong Kong's most delicious snacks. This Hong Kong culinary specialty is a pastry shell filled with soft and sweet egg batter. It's perfect for an afternoon or evening snack. What's more, Egg Tart was also included in CNN Go's 2011 list of the 50 Most Delicious Foods in the World.<\/p>\n\n\n\n

      5. Kwek Kwek (Philippines)<\/h2>\n\n\n\n
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      Kwek Kwek is a Filipino snack of hard-boiled eggs dipped in orange flour batter before being deep-fried. The protein and carbohydrate content is very high. Kwek Kwek is usually served with a sprinkle of salt and dipped in spicy vinegar.<\/p>\n\n\n\n

      6. Bacon and Egg Pie<\/em> (New Zealand)<\/h2>\n\n\n\n
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      This one is very famous in New Zealand. It is a pie filled with bacon and eggs, then dry-baked. Bacon and Egg Pie<\/em> is usually served with various sauces. The taste is definitely very appetizing.<\/p>\n\n\n\n

      7. Kerak Telor (Indonesia)<\/h2>\n\n\n\n
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      This egg dish is a Betawi specialty and is very popular in Indonesia. The main ingredients of Kerak Telor include white glutinous rice, dry-roasted ebi, onions, additional spices, and chicken eggs. Sometimes there are also those who use duck eggs as an alternative option.<\/p>\n\n\n\n

      Source: http:\/\/www.nibble.id<\/a><\/p>\n\n\n\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      Culinary Specialties of Eggs from Various Countries<\/p>","protected":false},"author":1,"featured_media":80104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15,285],"tags":[],"class_list":["post-80103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-berita","category-serba-serbi"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/80103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/comments?post=80103"}],"version-history":[{"count":5,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/80103\/revisions"}],"predecessor-version":[{"id":86427,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/posts\/80103\/revisions\/86427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/media\/80104"}],"wp:attachment":[{"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/media?parent=80103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/categories?post=80103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.medion.co.id\/en\/wp-json\/wp\/v2\/tags?post=80103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}