Explore a Delicious World: Foods That Start with E

Embark on a culinary adventure as we delve into the diverse and delightful realm of foods beginning with the letter E. From essential pantry staples to exotic delicacies, this comprehensive list will guide you through an ‘egg’cellent selection of ingredients and dishes perfect for any meal, any time of day. Prepare to discover new favorites and learn fascinating facts about these incredible edibles.

Foods That Start with E

Whether you’re looking for inspiration for a themed dinner party, broadening your culinary vocabulary, or simply curious, this curated list of foods starting with the letter E offers something for everyone. From breakfast to dessert and everything in between, prepare to be amazed by the variety and richness of these delicious options.

1. Egg Roll

Egg rolls are a beloved deep-fried appetizer staple in American Chinese cuisine. These crispy, savory cylinders are typically filled with a delightful mix of shredded cabbage, chopped pork, and other vegetables, often seasoned with soy sauce or ginger. The outer wrapper, usually a thicker wheat flour dough, achieves a satisfying crunch when deep-fried. They are commonly served warm with an assortment of dipping sauces such as sweet duck sauce, tangy plum sauce, savory soy sauce, or fiery hot mustard. For a convenient and delicious preparation, try cooking frozen egg rolls in an air fryer, achieving perfect crispiness with less oil.

2. Empanadas

Empanadas are wonderfully versatile baked or fried turnovers, characterized by a savory or sweet filling encased within a pastry dough. These delightful pockets are a culinary cornerstone in Southern European, Latin American, and Filipino cultures, each region boasting its own unique variations. The name “empanada” itself is derived from the Galician verb “empanar,” meaning “to enbread,” hinting at their origin in Galicia, a region in northwest Spain. Fillings can range from seasoned meats, cheese, and vegetables to sweet fruits. Whether served as an appetizer, a main course, or a snack, empanadas offer a burst of flavor in every bite. Consider preparing some easy chicken empanadas for your next family dinner or party to impress your guests.

3. Eggs

Once viewed with skepticism due to their cholesterol content, eggs have rightfully reclaimed their status as a nutritional powerhouse. These humble spheres are an incredibly affordable and versatile source of high-quality protein, essential vitamins (like B12, D, and A), and minerals (such as selenium and phosphorus). Modern dietary research has largely debunked previous concerns, affirming that for most healthy individuals, consuming up to three whole eggs per day is perfectly safe and beneficial. The culinary possibilities for eggs are virtually endless: from a simple milk-less scrambled egg recipe for breakfast to perfectly golden fried eggs, soft-boiled, poached, or even easy peasy air fryer hard-boiled eggs. They are also indispensable in baking, binding ingredients, and enriching sauces.

4. Eggs Benedict

Eggs Benedict is the epitome of an indulgent breakfast or brunch dish, largely thanks to its luscious hollandaise sauce. This classic American creation begins with a split and toasted English muffin, topped with a slice of Canadian bacon (or ham), a perfectly poached egg, and then generously drizzled with rich, creamy hollandaise. Its origins are somewhat debated, with claims from both Delmonico’s Restaurant and the Waldorf Hotel in New York City in the late 19th century. Beyond the traditional, adventurous foodies can explore numerous delicious variations: Eggs Florentine substitutes spinach for Canadian bacon, Eggs Chesapeake incorporates a Maryland blue crab cake, and Eggs Blackstone adds bacon and tomato. For a crowd-pleasing option, an Eggs Benedict casserole offers all the classic flavors in a convenient, make-ahead format, perfect for impressing weekend guests.

5. Egg Salad

Egg salad is a timeless comfort food, with one of the earliest known printed recipes dating back to 1896. At its core, egg salad is a simple yet satisfying mixture of chopped hard-boiled eggs, mustard, and mayonnaise. However, the true beauty of egg salad lies in its adaptability, allowing for endless creative customization. Chefs can elevate this basic foundation with a variety of additions to suit any palate. Common enhancements include finely diced celery or onion for a delightful crunch, a pinch of salt, pepper, or paprika for seasoning. For those seeking a bolder flavor profile, ingredients like crumbled bacon, colorful bell peppers, briny capers, or chopped pickles can transform the classic. Enjoy this classic recipe served simply on a bed of fresh lettuce or between slices of your favorite bread for a hearty sandwich.

6. Enchiladas

The mere mention of enchiladas is enough to make mouths water. This iconic dish originated in Mexico, where it traditionally features corn tortillas artfully rolled around a filling and then generously blanketed with a flavorful sauce. The versatility of enchiladas allows for an astounding array of combinations, both inside and out. Popular fillings include various seasoned meats (chicken, beef, pork), melted cheese, hearty beans, tender potatoes, mixed vegetables, or a harmonious combination of these ingredients. The sauces are equally diverse, ranging from rich, chili-based concoctions like vibrant salsa roja and complex mole sauce to creamy, cheese-based sauces. Whether you prefer a spicy kick or a milder, cheesy embrace, there’s an enchilada for every taste. For a delicious and satisfying option perfect for Meatless Monday, consider whipping up some hearty black bean and butternut squash enchiladas.

7. Edamame

Edamame beans are whole, immature soybeans harvested before they ripen, typically served steamed or boiled in their pods. These vibrant green legumes are a popular and healthy appetizer often found at sushi bars and a staple in many Chinese and Japanese restaurants. You can easily find them in the frozen food section of most grocery stores, either in the pod or shelled. Shelled edamame makes an excellent addition to a variety of dishes, enhancing soups, stews, salads, and noodle preparations with their slightly sweet, nutty flavor and firm texture. Beyond their culinary appeal, edamame boasts significant health benefits, being rich in protein, dietary fiber, and numerous essential vitamins and minerals, including folate, vitamin K, and iron. Studies also suggest that their consumption may contribute to bone health and reduce the risk of certain chronic diseases.

8. Etouffee

The word “etouffee,” meaning “smothered” in French, perfectly describes this rich and flavorful dish deeply rooted in both Cajun and Creole cuisines of Louisiana. Etouffee typically features shellfish, most commonly shrimp or crawfish, generously simmered in a thick, savory sauce made from a roux (flour and fat mixture), the “holy trinity” of celery, bell peppers, and onions, and a variety of spices. This delectable stew is traditionally served hot over a bed of fluffy white rice, allowing the rice to absorb all the succulent flavors. Growing up, my mother’s shrimp etouffee was a cherished comfort meal on cold, dreary days. Served with warm, buttery French bread for dipping, it always hit the spot. Now, as adults, my sister and I often request this heartwarming meal whenever we visit home for the holidays, a true taste of nostalgia.

9. Espresso

Espresso is more than just a coffee beverage; it’s a distinct brewing method that originated in Italy. Unlike a specific bean or roast level, espresso is characterized by its preparation: very hot water forced under high pressure through finely ground, compacted coffee beans. This process extracts a concentrated, aromatic shot with a rich crema (a reddish-brown foam layer). While espresso contains more caffeine per unit volume than most other coffee preparations, it is typically served in smaller portions, leading to a comparable or even lower total caffeine intake per serving compared to a large cup of drip coffee. Espresso forms the foundation for many popular coffeehouse drinks, including the creamy caffè latte, the subtly marked caffè macchiato, the frothy cappuccino, and the diluted yet robust caffè Americano. Beyond beverages, espresso powder is a secret ingredient in baking, intensifying chocolate flavors in treats like these delightful espresso brownie bites.

10. Eclair

The elegant éclair, whose name in French means “flash of lightning,” is a pastry that lives up to its moniker, often being consumed with remarkable speed due to its irresistible deliciousness. This classic French dessert begins with choux pastry dough, piped into an oblong shape, then baked until it’s perfectly crisp and hollow. Once cooled, it’s typically filled with a rich and smooth custard, commonly flavored with vanilla, coffee, or chocolate. The final flourish is a glossy topping of chocolate icing, which adds both sweetness and visual appeal. The contrast between the light, airy pastry and the creamy filling, combined with the indulgent icing, creates a truly harmonious dessert experience. While a trip to France might be on your bucket list to savor an authentic éclair, you can also bring a taste of Parisian patisserie to your kitchen by making a simplified éclair cake.

11. Eggnog

Eggnog is a quintessential holiday beverage, a rich and frothy drink made from eggs, cream or milk, sugar, and typically spiced with nutmeg and vanilla. Its creamy texture and festive flavor make it a beloved tradition, especially during the winter months. While often enjoyed non-alcoholic, many choose to “kick it up a notch” by adding spirits such as brandy, rum, whiskey, or bourbon, creating a warming adult libation. Historically, eggnog originated in Britain, where it was popular among the aristocracy as a celebratory drink, often used for toasts to prosperity and good health. The distinctive spices of eggnog—cinnamon, nutmeg, and vanilla—are also wonderfully versatile for flavoring seasonal desserts. These include delectable treats like a no-bake eggnog pie or festive eggnog cookie cups, extending the holiday cheer beyond just a drink.

12. English Muffin

The English muffin is a distinctive small, round, and relatively flat yeast-leavened bread product, characterized by its porous interior and signature nooks and crannies. It’s designed to be sliced horizontally, toasted, and then adorned with an endless array of toppings. Your culinary imagination is the only limit: slather it with butter, sweet jam, or golden honey for a simple treat. Elevate it to a hearty meal with eggs, crispy bacon, and melted cheese, creating a quintessential breakfast sandwich. For a quick dinner, transform it into a mini pizza with marinara sauce, cheese, and pepperoni. Of course, it’s also the essential foundation for Eggs Benedict (as discussed in #4). These delightful breads are called “English muffins” in North America to differentiate them from the sweeter, cake-like American muffins (like blueberry or cinnamon streusel muffins), which are sometimes simply referred to as “muffins” in Britain, where the “English muffin” is just “a muffin.”

13. Eggplant

More than just a color in your crayon box, the eggplant is a fascinating plant botanically classified as a berry, yet commonly used as a vegetable in culinary applications. It belongs to the controversial nightshade family, Solanaceae, alongside tomatoes, potatoes, and peppers. Known for its deep purple skin and spongy texture, eggplant varieties also come in white, green, and striped forms, and range in shape from oval to long and slender. It is a incredibly versatile ingredient, soaking up flavors beautifully when grilled, baked, fried, or roasted. Globally, eggplant is a significant crop; in 2018, China and India together accounted for a staggering 87% of the world’s total eggplant production, highlighting its importance in Asian cuisines, particularly in dishes like curries, stir-fries, and stews.

14. Escargot

Escargot, the French word for snail, refers specifically to edible land snails that are considered a delicacy in many cultures, most notably French cuisine. While the thought of eating snails might be unconventional to some, escargot offers a unique culinary experience prized for its tender texture and earthy flavor. In the United States, May 24th is even celebrated as ‘National Escargot Day,’ a testament to its growing appreciation. Preparation styles vary regionally, but a classic method involves removing the snail from its shell, cooking it with garlic butter, parsley, and sometimes a splash of red or white wine, and then returning it to its shell for serving. They are often presented in specialized escargot plates with indentations for each shell, accompanied by tongs and a fork to extract the succulent meat. It’s a dish that truly elevates the humble snail to an art form.

15. Elbow Macaroni

Elbow macaroni is a distinctive type of dry pasta characterized by its short, C-shaped, tubular form, aptly resembling a bent elbow. Made from durum wheat semolina, this versatile pasta shape is designed to be boiled until al dente and then tossed with a variety of sauces and ingredients. Its small, curved shape and hollow interior make it exceptionally good at capturing and holding sauces, which is why it’s a perennial favorite for classic dishes. Elbow macaroni is the star ingredient in homemade macaroni and cheese, where its shape allows the creamy cheese sauce to cling beautifully. It’s also an ideal choice for pasta salads, contributing to both texture and flavor. In a comprehensive article published in Cooks Illustrated, a blind taste test of various elbow macaroni brands found Creamette to be a top performer, lauded for its texture and ability to maintain its shape after cooking.

16. Endive

Endive, particularly Belgian endive (witloof), is a distinct member of the chicory family, a group of leafy greens that also includes radicchio, escarole, frisée, and curly endive. It is known for its tightly packed, pale yellow or white leaves, and a characteristic slightly bitter flavor with a crisp texture. Growing endive is a nuanced and challenging two-step process: first, the roots are grown outdoors, then harvested, and finally forced in dark, cool conditions to produce the tender, blanched heads. This meticulous cultivation contributes to its delicate flavor and premium status. Nutritionally, endive is a healthy choice, rich in essential vitamins and minerals, notably folate, vitamin A, and vitamin K, and provides a good source of dietary fiber. It can be enjoyed raw in salads for a refreshing crunch or cooked, where its bitterness mellows and it takes on a tender, slightly sweet quality.

17. Escarole

Escarole is a robust and versatile leafy green, also a prominent member of the chicory family, making it a close relative to endive (our #16 food). It is particularly popular in Italian cooking and can be enjoyed both raw and cooked. Escarole is celebrated for its ability to retain some hardiness even when cooked, without overpowering a dish with excessive bitterness. This characteristic makes it an excellent choice for adding substance and a subtle peppery note to soups, stews, and braises. The wider, darker outer leaves of escarole tend to have a more pronounced bitter flavor and a chewier texture, making them ideal for cooking where their robust character can shine. Conversely, the lighter-colored, more tender inner leaves are milder and work beautifully when incorporated raw into fresh salads, providing a pleasant crunch and a gentle hint of bitterness.

18. Emmenthaler

Emmenthaler, also known as Emmental or Emmentaler, is a distinctive yellow, medium-hard cheese that proudly hails from the Emmental region of Switzerland. It is globally recognized as a quintessential Swiss-type or Alpine cheese. Most people, however, simply know it by its more common name: Swiss cheese, characterized by its iconic holes, or “eyes.” Historically, these holes were actually considered imperfections, and early cheesemakers actively tried to prevent their formation. It wasn’t until modern scientific understanding revealed that these eyes are formed by carbon dioxide gas released by specific bacteria during the aging process that they became an accepted and even celebrated feature. Emmenthaler boasts a nutty, slightly sweet flavor profile and a firm yet pliable texture, making it an extremely popular choice for melting. It is a cornerstone ingredient in traditional Swiss fondue and adds a wonderful depth of flavor to various gratins and baked dishes.

19. Evaporated Milk

Evaporated milk, often referred to as unsweetened condensed milk, is a shelf-stable canned milk product created by removing approximately 60% of the water from fresh milk through a heating process. This concentration gives it a richer, creamier texture and a slightly caramelized flavor compared to regular milk. Before the widespread availability of refrigeration, evaporated milk served as a vital and safe alternative to fresh milk, providing a source of dairy that could be stored for extended periods without spoiling. It can be easily reconstituted to a consistency similar to fresh milk by simply adding back the appropriate amount of water. Its extended shelf life, often months or even years, makes it a convenient pantry staple for baking, cooking, and coffee. Evaporated milk adds richness to sauces, soups, desserts, and provides a creamy base for many traditional recipes, especially those from the early to mid-20th century.

20. Eel

Eel refers to an order of ray-finned fish, Anguilliformes, encompassing a diverse group of species that inhabit both freshwater and saltwater environments across the globe. These elongated, snake-like fish are a delicacy in many cuisines, but it’s important to note a crucial detail: raw eel blood is toxic to humans and other mammals due to a hemolytic protein. However, this toxic protein is completely destroyed by cooking, making cooked eel perfectly safe and highly prized for its rich, firm, and flavorful flesh. Culinary preparations vary significantly by region. In Spanish cuisine, young eels (angulas) are often lightly sautéed in olive oil with garlic and chili. In Japan, eel (unagi) is incredibly popular and features prominently in different types of sushi rolls, often grilled with a sweet soy-based sauce (kabayaki style), or served over rice as unadon, celebrated for its unique taste and texture.

21. Egg Noodles

Just the mention of egg noodles immediately transports many back to cherished childhood memories. My mom, for instance, used to make delicious buttered egg noodles for us at least once a week, a simple yet incredibly comforting dish. Egg noodles are a distinct variety of pasta made from a mixture of egg and flour, setting them apart from traditional Italian pasta noodles by their higher proportion of egg in the recipe. This increased egg content contributes to their distinctive golden color, richer flavor, and a softer, more tender texture when cooked. Consequently, these noodles are typically higher in protein and often have a lower glycemic index compared to standard wheat flour pasta. They are incredibly versatile, finding their way into hearty soups, stir-fries, casseroles, and as a comforting side dish, adapting beautifully to a myriad of culinary styles.

22. Egg Drop Soup

Egg drop soup is a deceptively simple yet profoundly comforting Asian soup, whose name perfectly describes its preparation. This light and savory dish is typically made from a clear, simmering chicken broth that is delicately thickened with cornstarch. The signature element involves slowly drizzling thin streams of beaten eggs into the boiling broth, which immediately cooks them into delicate, wispy ribbons or delicate “flowers” of egg. The result is a beautifully textured soup with a mild flavor, often seasoned with white pepper, ginger, and garnished with chopped green onions or chives. It is a widely popular appetizer on American Chinese restaurant menus and a beloved staple in many Chinese households, cherished for its nourishing qualities and subtle, satisfying taste.

23. Extra-Virgin Olive Oil

Extra-virgin olive oil (EVOO) stands as the highest quality and most flavorful grade of olive oil, distinguished by its purity and extraction method. Unlike regular olive oil, which can be a blend of cold-pressed and refined oils, EVOO is produced exclusively from pure, cold-pressed olives. This means the oil is extracted solely by mechanical means without the use of excessive heat or chemical solvents, preserving its natural flavors, aromas, and nutritional properties. The precise composition of olive oil, including its flavor profile and antioxidant content, can vary significantly based on factors such as the olive cultivar used, the altitude of the olive groves, the timing of the harvest, and the specific extraction process. To qualify as “extra virgin,” the oil must have no more than 0.8% free acidity and possess impeccable sensory characteristics, reflecting its superior quality and favorable flavor. It is ideal for finishing dishes, dressings, and dips.

24. Elk

Elk, one of the largest species within the deer family, offers a unique and highly prized meat known for its lean profile and robust flavor. While not typically raised on the same scale as traditional livestock for mass meat production, elk meat is increasingly available as a specialty item in gourmet restaurants and select grocery stores, often sourced from ethical farming or sustainable hunting practices. Nutritionally, elk meat is exceptionally healthy, boasting high protein content while being remarkably low in fat and cholesterol, making it an excellent choice for health-conscious diners. Its flavor is often described as a richer, slightly sweeter, and more gamey version of beef, yet milder than venison. It’s incredibly versatile and can be prepared in various ways, including steaks, roasts, ground meat, and stews, offering a delicious and nutritious alternative to more common red meats.

25. English Sole

English Sole, often referred to as lemon sole in the U.S., is a delicate and prized flatfish belonging to the Pleuronectidae family. Like other flatfish, it possesses a unique anatomy with both eyes located on the right side of its head, allowing it to lie flat on the seabed. This particular sole is highly valued in culinary circles for its exceptional flesh: it features fine, delicate flakes, a firm yet tender texture, and a wonderfully mild, sweet flavor that is never overpowering. Due to its superior quality and demand, English sole is frequently sold as “fillet of sole” in fish markets and restaurants. Its delicate nature makes it suitable for a variety of elegant and simple cooking methods, including baking, broiling, poaching, and sautéing, where its subtle flavor can truly shine without being masked by heavy seasonings. It pairs beautifully with light sauces, herbs, and lemon.

More Letters to Explore

Our culinary journey doesn’t end here! Continue expanding your food knowledge and discover new ingredients with our other alphabetical lists:

• Foods That Start With Y
• Foods That Start With W
• Foods That Start With H