To Quiche Their Own Trivia Quiz

A frittata is a classic Italian dish in which beaten eggs form its base. They are cooked slowly in a skillet over low heat to create a firm, yet tender texture. Vegetables, meats, and cheeses are either mixed into the eggs or added during cooking. These include onions, spinach, bell peppers, ham, and mozzarella. Unlike an omelet, a frittata is typically cooked on the stovetop and then finished in the oven to ensure even cooking.

Tamagoyaki is a popular Japanese dish made by rolling thin layers of cooked, beaten eggs into a cylindrical shape. It is commonly served as a side dish, in bento boxes, or as a topping for sushi. The eggs are seasoned with ingredients like soy sauce, mirin (a sweet rice wine), and sometimes sugar to create a slightly sweet and savory flavor. To prepare tamagoyaki, the egg mixture is poured in thin layers onto a rectangular pan called a "makiyakinabe." Each layer is cooked briefly, rolled to one side, and new layers are added until a thick, rolled omelet is formed.

A soufflé is a light and airy baked dish that can be served as either a savory main course or a sweet dessert. Its name comes from the French word meaning "to blow" or "to puff." The dish relies on whipped egg whites to incorporate air, giving it volume and a delicate structure.

The yolks are typically mixed with a base, such as a béchamel sauce for savory versions or a custard for sweet ones. Other ingredients vary depending on the type of soufflé and may include cheese, vegetables, or chocolate.

Eggs Benedict is a popular American breakfast dish known for its rich flavor and elegant presentation. It consists of a toasted English muffin topped with Canadian bacon, a poached egg, and creamy hollandaise sauce. The eggs are poached, gently cooked in simmering water until the whites are firm and the yolks remain runny. Hollandaise sauce, which is made by emulsifying egg yolks with melted butter and lemon juice, is slathered over the top.

Carbonara is a classic Italian pasta dish traditionally made with spaghetti or another long pasta. The sauce is created by mixing beaten eggs with grated Pecorino Romano cheese and freshly cracked black pepper. The eggs are added raw and cook gently when combined with the hot pasta, forming a silky coating without scrambling the eggs. Crispy guanciale, a type of cured pork cheek, adds a savory, salty flavor.

The heat from the pasta and rendered fat from the guanciale help emulsify the eggs and cheese, creating a smooth, creamy sauce.

Flan is a creamy custard dessert popular in many countries, especially in Spain and Latin America. Its smooth texture comes from a mixture of eggs, milk, and sugar. Before pouring in the custard, caramelized sugar is spread at the bottom of the baking dish, which creates a glossy caramel topping once the flan is inverted.

After baking in a water bath to ensure even cooking, the flan is chilled until set.

Shakshouka is a flavorful dish of poached eggs cooked in a spiced tomato and vegetable sauce, commonly eaten in North African and Middle Eastern cuisines. Eggs are cracked directly into the simmering sauce and cooked until the whites are set, but the yolks remain soft.

The sauce is typically made with ripe tomatoes, onions, bell peppers, and garlic, seasoned with spices such as cumin, paprika, and chili. Some variations include ingredients like feta cheese or fresh herbs, such as parsley or cilantro, and it is typically served with a crusty bread.

A Scotch egg is a traditional British snack made by wrapping a soft or hard-boiled egg in seasoned sausage meat, coating it in breadcrumbs, and deep-frying it until golden brown. Eggs are the centerpiece of the dish, providing a rich, creamy interior that contrasts with the crispy outer layers.

The sausage meat, typically made from ground pork, is spiced with herbs such as sage or thyme for extra flavor.

Pavlova is a light, airy dessert popular in Australia and New Zealand, made with a meringue base topped with whipped cream and fresh fruit. The meringue, which is the foundation of the dish, is created by whipping egg whites with sugar until stiff peaks form.

The egg whites provide structure and volume, while the sugar stabilizes the mixture and creates a crisp exterior with a soft, marshmallow-like interior when baked. Once the meringue is cooled, it is generously topped with whipped cream and garnished with fruits like berries, kiwis, or passionfruit.

Huevos rancheros is a traditional Mexican breakfast dish that features fried eggs served on lightly fried corn tortillas and topped with a tomato-based sauce. The eggs are typically cooked sunny-side up, with runny yolks that blend with the flavorful sauce.

The sauce is made from ingredients like tomatoes, onions, chili peppers, and garlic, often seasoned with cumin or cilantro. Common accompaniments include refried beans, avocado slices, and crumbled cheese.

Sabayon is a light, creamy dessert originating from Italy (where it is known as "zabaione") made by whisking egg yolks, sugar, and a sweet wine-such as Marsala-over gentle heat until thick and frothy. As the mixture is whisked overheat, the eggs thicken and emulsify, creating a smooth, airy consistency without curdling.

The sugar adds sweetness, while the wine gives sabayon its distinctive flavor. It can be served warm or chilled, often paired with fresh fruit or as a topping for cakes and pastries.

The French name "sabayon" is more popularly used in English-speaking countries and in fine dining internationally.

Quiche is a savory pie that originated in France, featuring a rich, custard-like filling made from eggs and cream baked in a pastry crust. The custard is typically combined with other ingredients, such as cheese, vegetables, meats, or seafood. It is a popular dish for breakfast, brunch, and even dinner. Common varieties include quiche Lorraine, which is made with bacon and cheese, and vegetable quiches that use spinach, mushrooms, or onions.