worldcuisines/food-kb-v1.1 huggingface dataset:
Balut
Category: egg (egg)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines, Vietnam, Cambodia
Region: South Eastern Asia
Other names: ar - Arabic: بالوت
arz - Egyptian Arabic: البالوت
bcl - Central Bikol: Balut
bn - Bangla: বালট
ca - Catalan: Balut
ceb - Cebuano: Balut
cs - Czech: Balut
da - Danish: Balut
de - German: Balut
eo - Esperanto: Baluto
es - Spanish: Balut
fr - French: Balut
hi - Hindi: बलुट
id - Indonesian: Balut
ilo - Iloko: Balut
it - Italian: Balut
ja - Japanese: バロット
jv - Javanese: Endhog Balut
kbd - Kabardian: Бэлут
ko - Korean: 발룻
la - Latin: Balut
ml - Malayalam: ബെലൂട്ട്
nb - Norwegian Bokmål: Balut
nl - Dutch: Balut
pl - Polish: Balut
pt - Portuguese: Balut
ro - Romanian: Balut
ru - Russian: Балют
sk - Slovak: Balut
su - Sundanese: Endog Balut
sv - Swedish: Balot
th - Thai: ไข่ข้าว
tl - Tagalog: Balut
tr - Turkish: Balut
uk - Ukrainian: Балут
vi - Vietnamese: Trứng vịt lộn
war - Waray: Balut
yue - Cantonese: 鴨仔蛋
zh - Chinese: 鴨仔蛋

The dish is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell.
Fried egg
Category: egg (fried egg)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: am - Amharic: እንቁላል ጥብስ
ar - Arabic: بيض مقلي
ast - Asturian: Güevu fritu
bcl - Central Bikol: Pritong sogok
be - Belarusian: Яечня
be-tarask - Belarusian (Taraškievica orthography): Яечня
bg - Bulgarian: Яйца на очи
bn - Bangla: ভাজা ডিম
ca - Catalan: Ou ferrat
cs - Czech: Volské oko
da - Danish: Spejlæg
de - German: Spiegelei
en-simple - Simple English: Fried egg
eo - Esperanto: Fritita ovo
es - Spanish: Huevo frito
et - Estonian: Praemuna
eu - Basque: Arrautza frijitu
fa - Persian: نیمرو
fr - French: Œuf au plat
gl - Galician: Ovo frixido
gsw - Alemannic: Spiegelei
he - Hebrew: ביצת עין
hu - Hungarian: Tükörtojás
hy - Armenian: Ձվածեղ
hyw - Western Armenian: Ձուածեղ
id - Indonesian: Telur mata sapi
is - Icelandic: Spælegg
it - Italian: Uovo all'occhio di bue
ja - Japanese: 目玉焼き
jv - Javanese: Endhog gorèng
kk - Kazakh: Яичница
ko - Korean: 달걀 프라이
lt - Lithuanian: Kiaušinienė
mdf - Moksha: Пуштф алхт
ms - Malay: Telur mata lembu
myv - Erzya: Рестазь алт
nb - Norwegian Bokmål: Speilegg
nl - Dutch: Spiegelei
os - Ossetic: Хъайла
pt - Portuguese: Ovo estrelado
ru - Russian: Яичница
sgs - Samogitian: Kiaušīnė
sr - Serbian: Jaja na oko
su - Sundanese: Ceplok endog
sv - Swedish: Stekt ägg
tg - Tajik: Тухмбирён
th - Thai: ไข่ดาว
tr - Turkish: Sahanda yumurta
uk - Ukrainian: Яєчня
vep - Veps: Munarič
vi - Vietnamese: Trứng ốp la
yue - Cantonese: 煎蛋
zh - Chinese: 煎蛋

It is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried.
Carbonara
Category: pasta (pasta)
Cuisine: Italian
Associated cuisines: Italian
Area: Lazio
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: كربنارة
ast - Asturian: Carbonara
bcl - Central Bikol: Karbonara
bg - Bulgarian: Паста Карбонара
ca - Catalan: Carbonara
cs - Czech: Carbonara
cy - Welsh: Carbonara
da - Danish: Spaghetti carbonara
de - German: Carbonara
el - Greek: Καρμπονάρα
en-simple - Simple English: Carbonara
es - Spanish: Carbonara
eu - Basque: Karbonara
fa - Persian: کاربونارا
fi - Finnish: Carbonara
fr - French: Pâtes à la carbonara
he - Hebrew: קרבונרה
hu - Hungarian: Carbonara
hy - Armenian: Կարբոնարա
id - Indonesian: Carbonara
it - Italian: Pasta alla carbonara
ja - Japanese: カルボナーラ
jv - Javanese: Carbonara
ko - Korean: 카르보나라
lmo - Lombard: Pasta a la carbonara
mk - Macedonian: Шпагети Карбонара
ms - Malay: Carbonara
nb - Norwegian Bokmål: Pasta alla carbonara
nl - Dutch: Carbonara
pl - Polish: Carbonara
pt - Portuguese: Carbonara
ro - Romanian: Carbonara
ru - Russian: Карбонара
sq - Albanian: Karbonara
sr - Serbian: Шпагети Карбонара
sv - Swedish: Pasta alla carbonara
th - Thai: การ์โบนารา
tl - Tagalog: Carbonara
uk - Ukrainian: Карбонара
uz - Uzbek: Karbonara
vi - Vietnamese: Spaghetti alla carbonara
yue - Cantonese: 卡邦拿意粉
zh - Chinese: 卡波納拉義大利麵

The dish is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper.
Century egg
Category: egg (preserved egg)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Hunan
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: بيض القرن
arz - Egyptian Arabic: بيض القرن
be - Belarusian: Стагадовае яйка
bg - Bulgarian: Вековно яйце
bn - Bangla: শতবর্ষী ডিম
ca - Catalan: Ou centenari
cs - Czech: Stoleté vejce
da - Danish: Tusindårsæg
de - German: Tausendjährige Eier
en-simple - Simple English: Century egg
es - Spanish: Huevo centenario
fa - Persian: تخم‌مرغ صدساله
fi - Finnish: Tuhatvuotinen muna
fr - French: Œuf de cent ans
ha - Hausa: Century eggs
he - Hebrew: ביצת מאה השנים
hu - Hungarian: Száznapos tojás
hy - Armenian: Հարյուրամյա ձու
id - Indonesian: Telur bitan
it - Italian: Uovo centenario
ja - Japanese: 皮蛋
jv - Javanese: Endhog abad
ko - Korean: 피단
lb - Luxembourgish: Dausendjäregt Ee
lt - Lithuanian: Amžiaus kiaušinis
ml - Malayalam: സെഞ്ചുറി എഗ്
ms - Malay: Telur padi
nan - Minnan: Phî-tàn
nb - Norwegian Bokmål: Tusenårsegg
nl - Dutch: Duizendjarig ei
pl - Polish: Stuletnie jaja
pt - Portuguese: Ovo centenário
ro - Romanian: Ou centenar
ru - Russian: Столетнее яйцо
sv - Swedish: Tusenåriga ägg
ta - Tamil: நூற்றாண்டு முட்டை
th - Thai: ไข่เยี่ยวม้า
tr - Turkish: Yüzyıl yumurtası
uk - Ukrainian: Сторічні яйця
ur - Urdu: سینچری ایگ
vi - Vietnamese: Trứng vịt bắc thảo
wuu - Wu: 皮蛋
yue - Cantonese: 皮蛋
zh - Chinese: 皮蛋

The dish is an egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.
Çılbır
Category: egg (poached egg)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey, Bosnia and Herzegovina, Montenegro, Serbia
Region: Western Asia
Other names: ar - Arabic: جلبر
ca - Catalan: Çılbır
de - German: Çılbır
en-simple - Simple English: Çılbır
fr - French: Çılbır
ko - Korean: 츨브르
ku - Kurdish: Çilbir
ru - Russian: Чылбыр
sq - Albanian: Çëllbër
tr - Turkish: Çılbır
uk - Ukrainian: Чилбир

The dish consists of poached eggs with yogurt (often with garlic mixed in).
Creamed eggs on toast
Category: bread (toast)
Cuisine: American
Associated cuisines: American
Area: American South, American Midwest
Countries: United States
Region: Northern America
Other names: es - Spanish: Huevos con crema en tostada
fr - French: Toast aux œufs brouillés
jv - Javanese: Krim endhog ing roti bakar
zh - Chinese: 奶油煮蛋配吐司

The dish consists of toast or biscuits covered in a gravy made from béchamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives.
Boiled egg
Category: egg (boiled egg)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: بيض مسلوق
ca - Catalan: Ou bullit
de - German: Gekochtes Ei
en-simple - Simple English: Boiled egg
es - Spanish: Huevo cocido
eu - Basque: Arrautza egosi
fa - Persian: تخم‌مرغ آب‌پز
fi - Finnish: Keitetty muna
fr - French: Œuf à la coque
gl - Galician: Ovo duro
he - Hebrew: ביצה מבושלת
hi - Hindi: उबले हुए अंडे
hy - Armenian: Խաշած ձու
id - Indonesian: Telur rebus
it - Italian: Uovo alla coque
ja - Japanese: ゆで卵
jv - Javanese: Endhog godhog
ko - Korean: 삶은 달걀
lb - Luxembourgish: Gekacht Ee
ms - Malay: Telur rebus
nb - Norwegian Bokmål: Kokt egg
nl - Dutch: Gekookt ei
nn - Norwegian Nynorsk: Kokt egg
pt - Portuguese: Ovo cozido
ru - Russian: Варёное яйцо
th - Thai: ไข่ต้ม
tr - Turkish: Rafadan yumurta
uk - Ukrainian: Варене яйце
vi - Vietnamese: Trứng luộc
yue - Cantonese: 烚蛋
zh - Chinese: 水煮蛋

The dish is egg, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled version are cooked so that the egg white and egg yolk both solidify, while soft-boiled version may leave the yolk, and sometimes the white, at least partially liquid and raw.
Coddled egg
Category: egg (coddled egg)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: id - Indonesian: Telur kukus
ko - Korean: 수란
ms - Malay: Telur celur

The dish refers to eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostly cooked, or hardly cooked at all
Custard pie
Category: cake, dessert (pie)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: ar - Arabic: فطيرة الكاسترد
fa - Persian: پای کاستارد
io - Ido: Flado
jv - Javanese: Pai custard

The dish is any type of uncooked custard mixture placed in an uncooked or partially cooked crust and baked together.The dish commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust.
Danbing
Category: pancake (pancake)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan
Countries: Taiwan
Region: Eastern Asia
Other names: ja - Japanese: 蛋餅
ko - Korean: 단빙
yue - Cantonese: 台式蛋餅
zh - Chinese: 中式蛋餅

The dish is an egg pancake or rolled egg crepe. The dough is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top of the dough
Tamagoyaki
Category: egg (omelette)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Tamagoyaki
de - German: Tamagoyaki
es - Spanish: Tamagoyaki
fa - Persian: تاماگویاکی
fr - French: Tamagoyaki
he - Hebrew: טמאגו
id - Indonesian: Tamagoyaki
it - Italian: Tamagoyaki
ja - Japanese: 卵焼き
jv - Javanese: Tamagoyaki
ko - Korean: 다마고야키
ms - Malay: Tamagoyaki
nb - Norwegian Bokmål: Tamagoyaki
pl - Polish: Tamagoyaki
pt - Portuguese: Tamagoyaki
ru - Russian: Тамагояки
sv - Swedish: Tamagoyaki
th - Thai: ทามาโงยากิ
tr - Turkish: Tamagoyaki
uk - Ukrainian: Тамагоякі
vi - Vietnamese: Tamagoyaki
yue - Cantonese: 日式甜蛋
zh - Chinese: 玉子烧

The dish is a type of omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular pan.
Divinity
Category: confectionery (confectionery)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: jv - Javanese: Divinity
ko - Korean: 디비니티

The dish is a nougat-like confection made with whipped egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added.
Deep fried egg
Category: egg (fried egg)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global

It is an egg dish consisting of an egg that has been deep fried. Sometimes the dish is prepared only using the egg yolk. Various types of eggs can be used, such as chicken, duck and quail eggs.
Egg bhurji
Category: egg (scrambled egg)
Cuisine: Indian
Associated cuisines: Indian
Area: India Subcontinent
Countries: India, Sri Lanka, Pakistan, Nepal, Bhutan, Bangladesh
Region: Southern Asia
Other names: bn - Bangla: ডিম ভুর্জি
fa - Persian: تخم‌مرغ برجی
hi - Hindi: अंडा भुर्जी
jv - Javanese: Endhog bhurji
kn - Kannada: ಎಗ್ ಭುರ್ಜಿ
nb - Norwegian Bokmål: Egg bhurji
ta - Tamil: முட்டை பொரியல்

The dish is a scrambled egg with tomatoes, chilies, onion, and fragrant spices.
Egg butter
Category: egg, spread (boiled egg, spread)
Cuisine: Finnish
Associated cuisines: Finnish
Area: Finland
Countries: Finland, Estonia
Region: Northern Europe
Other names: bn - Bangla: ডিম মাখন
el - Greek: Αβγό βουτύρου
es - Spanish: Munavoi
et - Estonian: Munavõi
fa - Persian: تخم‌مرغ کره‌ای
fi - Finnish: Munavoi
fr - French: Munavoi
ja - Japanese: ムナボイ
jv - Javanese: Endhog mertéga
ko - Korean: 무나보이
lt - Lithuanian: Kiaušinių sviestas
nb - Norwegian Bokmål: Eggesmør
pl - Polish: Munavoi
pt - Portuguese: Munavoi
ru - Russian: Яичное масло
uk - Ukrainian: Яєчне масло

The dish is a mixture of butter and chopped hard boiled eggs.
Zucchini slice
Category: egg (omelette)
Cuisine: Australian, New Zealand
Associated cuisines: Australian, New Zealand
Area: Australia, New Zealand
Countries: Australia, New Zealand
Region: Australia and New Zealand

The dish consists of zucchini, eggs, cheese, usually bacon, and flour, baked to form a flat loaf. It is then cut into squares and served as a main dish or a side dish, often eaten for lunch.
Zabaione
Category: dessert (dessert)
Cuisine: Italian
Associated cuisines: Italian
Area: Piedmont
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: سابايوني
ary - Moroccan Arabic: سابايوني
be - Belarusian: Сабаён
bg - Bulgarian: Дзабайоне
ca - Catalan: Crema sabaiona
cs - Czech: Zabaione
de - German: Zabaglione
el - Greek: Ζαμπαγιόνε
eo - Esperanto: Zabajono
es - Spanish: Zabaione
fa - Persian: زبایونی
fi - Finnish: Zabaglione
fr - French: Sabayon
he - Hebrew: זביונה
hy - Armenian: Սաբայոն
it - Italian: Zabaione
ja - Japanese: ザバイオーネ
jv - Javanese: Zabaione
kk - Kazakh: Сабайон
ko - Korean: 자바이오네
lfn - Lingua Franca Nova: Zabalion
nb - Norwegian Bokmål: Zabaglione
nl - Dutch: Zabaglione
nn - Norwegian Nynorsk: Zabaione
pl - Polish: Zabaglione
pms - Piedmontese: Sambajon
pt - Portuguese: Zabaglione
ro - Romanian: Zabaglione
ru - Russian: Сабайон
sv - Swedish: Zabaglione
uk - Ukrainian: Сабайон
yue - Cantonese: 沙巴翁

The dish is a type of dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine. Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air.
Tokneneng
Category: egg (boiled egg)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Kwek kwek
tl - Tagalog: Tokneneng

The dish is a tempura-like street food made by deep-frying orange batter covered hard-boiled chicken or duck eggs.
Telur pindang
Category: egg (boiled egg)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java, Sumatra
Countries: Indonesia, Malaysia, Singapore
Region: South Eastern Asia
Other names: fr - French: Telur pindang
id - Indonesian: Telur pindang
ja - Japanese: テロール・ピンダン
jv - Javanese: Endhog pindang

The dish is a hard-boiled egg cooked in the pindang process. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf, and other spices.
Telur gulung
Category: egg (fried egg)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Telur gulung
ta - Tamil: தெளூர் குலுங்

The dish is a food in which an egg is fried and then rolled using a skewer which is usually made of bamboo.
Tea egg
Category: egg (boiled egg)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Zhejiang
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: بيض الشاي
da - Danish: Teæg
fr - French: Œufs au thé noir
id - Indonesian: Telur pindang
ja - Japanese: 茶葉蛋
jv - Javanese: Endhog pindhang
ko - Korean: 차예단
ml - Malayalam: ടീ എഗ്
ms - Malay: Telur pindang
ro - Romanian: Ou în ceai negru
ug - Uyghur: چاي تۇخۇم
vi - Vietnamese: Trứng trà
yue - Cantonese: 茶葉蛋
zh - Chinese: 茶葉蛋

The dish is a savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.
Nargesi
Category: egg (omelette)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: fa - Persian: نرگسی
jv - Javanese: Nargesi
th - Thai: แนร์เกซี
tr - Turkish: Nergisi

The dish is made with eggs, fried onion and spinach. It's spiced with salt, garlic, and pepper.
Nargesi kebab
Category: egg, meat (boiled egg, meatball)
Cuisine: Indian
Associated cuisines: Indian
Area: Lucknow
Countries: India, Pakistan, Afghanistan
Region: Southern Asia
Other names: uk - Ukrainian: Нагресі кебаб
ur - Urdu: نرگسی کوفتہ

The dish prepared by wrapping a mixture of minced meat, usually beef, diced onions and various spices, around a boiled egg, which is then fried in ghee or butter and eaten alongside curry or other condiments
Kogel mogel
Category: dessert (dessert)
Cuisine: Polish
Associated cuisines: Polish
Area: Poland
Countries: Poland
Region: Eastern Europe
Other names: az - Azerbaijani: Qoqol-moqol
be - Belarusian: Гогаль-могаль
be-tarask - Belarusian (Taraškievica orthography): Гогаль-могаль
de - German: Zuckerei
el - Greek: Κόγκελ μόγκελ
et - Estonian: Kogelmogel
fa - Persian: گوگل موگل
fr - French: Gogol Mogol
he - Hebrew: גוגל מוגל
hy - Armenian: Գոգոլ-մոգոլ
jv - Javanese: Kogel mogel
ka - Georgian: გოგლი-მოგლი
kk - Kazakh: Гогель-могель
ky - Kyrgyz: Гоголь-моголь
nb - Norwegian Bokmål: Eggedosis
nn - Norwegian Nynorsk: Eggedosis
pl - Polish: Kogel-mogel
ru - Russian: Гоголь-моголь
uk - Ukrainian: Ґоґель-моґель
uz - Uzbek: Gogol-mogol

The dish is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum. In its classic form it is served slightly chilled or at room temperature. Served warm or hot, it is considered a home remedy for sore throats.
Iron egg
Category: egg (boiled egg)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Tamsui District
Countries: Taiwan
Region: Eastern Asia
Other names: bn - Bangla: লৌহ ডিম্ব
de - German: Eiseneier
id - Indonesian: Telur besi
ja - Japanese: 鐵蛋
jv - Javanese: Endhog wesi
lzh - Literary Chinese: 鐵蛋
mk - Macedonian: Железно јајце
ml - Malayalam: ഇരുമ്പ് മുട്ട
uk - Ukrainian: Залізне яйце
zh - Chinese: 鐵蛋

The dish consists of small eggs that have been repeatedly stewed in a mix of spices and air-dried. The resulting eggs are dark brown on the outside, chewy in texture, and very flavourful compared to standard boiled eggs.
Huevos motuleños
Category: egg, tortilla (fried egg, tortilla)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Motul
Countries: Mexico, Cuba, Costa Rica
Region: Caribbean
Other names: ar - Arabic: بيض موتولينيوس
es - Spanish: Huevos motuleños
jv - Javanese: Huevos motuleños
pl - Polish: Huevos motuleños
tr - Turkish: Huevos motuleños

The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and hot sauce.
Gyeran-ppang
Category: egg, bread (egg, bread)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: جيران-بانج
el - Greek: Γκιέραν-πανγκ
id - Indonesian: Gyeran-ppang
ja - Japanese: ケランパン
jv - Javanese: Gyeran-ppang
ko - Korean: 계란빵
zh - Chinese: 韓式雞蛋糕

The dish is a fluffy oblong-shaped loaf of bread is sweet and savory with a whole egg inside the pancake dough.
Frozen custard
Category: dessert (ice cream)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: de - German: Cremeeis
el - Greek: Παγωμένη κρέμα
es - Spanish: Crema congelada
tr - Turkish: Dondurulmuş muhallebi
vi - Vietnamese: Sữa trứng đông lạnh

The dish is a frozen dessert that is a type of ice cream that is made with egg yolks in addition to cream and sweetener, either sugar or an alternative, and an additional flavoring such as cocoa, vanilla, or fruit such as strawberries or peaches.
French toast
Category: bread (toast)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: af - Afrikaans: Franse roosterbrood
an - Aragonese: Postre pobres
ar - Arabic: خبز فرنسي محمص
ast - Asturian: Picatostes
bar - Bavarian: Bofesn
bg - Bulgarian: Пържена филийка
ca - Catalan: Rostes de Santa Teresa
cs - Czech: Pavézky
da - Danish: Arme riddere
de - German: Arme Ritter
el - Greek: Αβγόψωμο
en-simple - Simple English: French toast
eo - Esperanto: Pankuko
es - Spanish: Torrija
eu - Basque: Torrada
fa - Persian: تست فرانسوی
fi - Finnish: Köyhät ritarit
fr - French: Pain perdu
gl - Galician: Torrada
gsw - Alemannic: Arme Ritter
he - Hebrew: פרנץ' טוסט
hu - Hungarian: Bundás kenyér
hy - Armenian: Բոված հացի քաղցր կտորներ
hyw - Western Armenian: Ֆրանսական Հաց
it - Italian: French toast
ja - Japanese: フレンチトースト
jv - Javanese: Roti panggang Perancis
kn - Kannada: ಫ಼್ರೆಂಚ್ ಟೋಸ್ಟ್
ko - Korean: 프렌치 토스트
la - Latin: Panis torradus paschalis
lt - Lithuanian: Prancūziškas skrebutis
ms - Malay: Roti celup telur
nb - Norwegian Bokmål: Arme riddere
nl - Dutch: Wentelteefje
or - Odia: ଫ୍ରେଞ୍ଚ ଟୋଷ୍ଟ
pfl - Palatine German: Arme Ritter
pl - Polish: Tosty francuskie
pt - Portuguese: Rabanada
ru - Russian: Сладкие гренки
sr - Serbian: Prženice
sv - Swedish: Fattiga riddare
tr - Turkish: Yumurtalı ekmek
uk - Ukrainian: Солодкі грінки
uz - Uzbek: Shirin non qovurmalar
vi - Vietnamese: Bánh mì nướng kiểu Pháp
vls - West Flemish: Klakoars
yi - Yiddish: אייער ברויט
yue - Cantonese: 西多士
zh - Chinese: 西多士

The dish consists of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. When it is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.
Floating island
Category: dessert (meringue, custard)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: جزيرة عائمة
de - German: Schnee-Eier
es - Spanish: Isla flotante
fa - Persian: جزیره شناور
fr - French: Œufs à la neige
he - Hebrew: אי צף
hr - Croatian: Paradižet
hu - Hungarian: Madártej
hy - Armenian: Իլ Ֆլոտանտ
id - Indonesian: Kue apung
it - Italian: Île flottante
jv - Javanese: Pulo kemambang
ko - Korean: 일 플로탕트
lb - Luxembourgish: Eeërcrème mat Schnéi
ms - Malay: Île flottante
pt - Portuguese: Farófias
ro - Romanian: Lapte de pasăre
ru - Russian: Плавающий остров
sr - Serbian: Шненокле
uk - Ukrainian: Плаваючий острів
uz - Uzbek: Suzuvchi orol

The dish is a dessert consisting of meringue floating on a vanilla custard. The meringue used is baked in a bain-marie. It may be served at room temperature or chilled.
Eggs Benedict
Category: egg, bread (poached egg, english muffin)
Cuisine: American
Associated cuisines: American
Area: New York
Countries: United States
Region: Northern America
Other names: ar - Arabic: بيض بندكت
ca - Catalan: Ous a la benedictina
cs - Czech: Vejce Benedikt
cy - Welsh: Wyau Benedict
da - Danish: Eggs Benedict
de - German: Eier Benedict
en-simple - Simple English: Eggs Benedict
es - Spanish: Huevos Benedict
et - Estonian: Munad Benedicti moodi
eu - Basque: Benedict arrautzak
fi - Finnish: Benediktinmunat
fr - French: Œufs Bénédicte
gl - Galician: Ovos Benedict
he - Hebrew: ביצים בנוסח בנדיקט
id - Indonesian: Eggs Benedict
it - Italian: Uova alla Benedict
ja - Japanese: エッグベネディクト
jv - Javanese: Benedict endhog
ko - Korean: 에그 베네딕트
la - Latin: Ova modo Benedict
nb - Norwegian Bokmål: Eggs Benedict
nl - Dutch: Eggs benedict
pl - Polish: Jajka po benedyktyńsku
pt - Portuguese: Ovos Benedict
ru - Russian: Яйца Бенедикт
sv - Swedish: Ägg Benedict
th - Thai: ไข่เบเนดิกต์
uk - Ukrainian: Яйця Бенедикт
vi - Vietnamese: Trứng Benedict
yue - Cantonese: 班尼迪蛋
zh - Chinese: 火腿蛋鬆餅

The dish consists of two halves of an english muffin, each topped with bacon, a poached egg, and hollandaise sauce.
Eggs Kejriwal
Category: egg (egg, toast)
Cuisine: Indian
Associated cuisines: Indian
Area: South Mumbai
Countries: India
Region: Southern Asia

It is a dish of eggs topped with cheese and chilis, typically served over toast.