55 Common Foods That Start With E

Eggs are one of the most eaten foods around the world, often collected from ducks, quails, or ostriches. Though it’s common knowledge, a standard egg comes with both the egg white and yolk.

Typically, people use eggs for making cakes, sauces, etc., or simply boil, poach, and fry them to enjoy.

Eggplant (aka aubergine) is a member of the nightshade family that grows well in hot climates. The most common eggplant comes in a purple color with a long or teardrop shape, accompanied by a mild flavor.

Egg noodles are yellow noodle strains combined with egg into the dough. These noodles produce a soft and tender texture when cooked, hence why many Asian dishes use them.

Edamame are young soybeans that can be eaten from their pods. These beans are added to soup, stew, noodles dishes, salads, or simply a snack to add a vibrant green to your diet.

When cooked, edamame tastes similar to a cooked potato without being too squishy.

Enchiladas is a Mexican dish consisting of corn tortillas rolled around a delicious filling of cheese, beans, meats, and vegetables.

The dish often goes with a spicy mixture of chili powder and other spices in a tomato-based broth.

Egg rolls are a Chinese dish that have their fillings wrapped with wheat dough. These crunchy fried rolls contain ground pork, shredded carrots, and cabbages.

They are enjoyed as a snack for the afternoon or a fried appetizer dish.

Eggs Benedict is a beloved American breakfast or brunch dish popular in New York. The dish features two English muffins topped with Canadian bacon, poached eggs, and hollandaise sauce for a creamy, rich, and lemony buttery flavor.

Egg salad is a combination of boiled eggs with a diverse range of vegetables that you can get access to. Mixing eggs into vegetables introduces a great source of protein while also boosting the flavor.

Empanadas are baked or fried turnovers with flaky textures that are a popular treat in the Iberian Peninsula, Southern Europe, and Latin America.

They come with various delicious fillings, such as beef, seafood, chicken, ham, fruits, corn, or potatoes. With their half-moon shape, they are an ideal starter, entree, or snack.

Eels are a type of fish from the ray-finned family and can be used to cook many dishes, from grilling to sushi. In Japan, grilled eel (unadon) is a popular specialty prize for the amazing eel meat and seasoning.

Egg tarts are a type of custard tart boasting a flaky outer shell combined with a creamy center. Notably, the Hong Kong version features a shortcrust, while the Macau variant sports a puff pastry with a sweeter flavor.

Elk is a game meat that is rare on the market. With a taste similar to beef, elk contains a large amount of protein along with a dark red color and dense texture.

Elbow macaroni is similar to regular macaroni, and sports a unique short, semi-circular shape. Made from durum wheat, elbow macaroni pairs well with a range of pasta sauces, from tomato-based to cream-based or even wine-based.

English muffins are round and flat yeast-leavened bread that is often toasted when served. People tend to use this bread as a base for savory or sweet additions, including jam, eggs, honey, bacon, etc.

In some cases, English muffins are used in place of French toast, even playing a major role in egg Benedict.

Egg drop soup is a combination of chicken broth, eggs, and cornstarch. The dish requires beating eggs before pouring them into the chicken broth to create a thick texture.

Éclair is a type of oblong pastry with cream filling in the middle of the choux dough. Furthermore, the treat offers a layer of thick chocolate icing on top.

Endive is a leafy green belonging to the chicory family, relative to puntarelle.

The crunchy veggie is ideal for eating raw or cooked, delivering a pleasant bitterness when fresh.

Escarole is a leafy green vegetable, part of the endive family, with broad, slightly bitter leaves. They are commonly used in salads, soups, and Italian dishes.

Elderberry is a European fruit that turns into black or blue-black color.
These little fruits offer a not-too-sweet profile and a perfect balance between sourness and earthiness.

You can use elderberries for many dishes such as jam, jelly, baked products, or salads, and even extract juice from them.

Edam cheese originates from Edam town, Netherlands, and is made from cow or goat’s milk for a semi-hard texture. People typically favor Edam cheese for its slightly salty and mild taste.

Emmental cheese is a yellow, unpasteurized, hard cheese from Emmental, Switzerland. Crafted from cow’s milk, this cheese offers a mild, slightly buttery taste.

Ecrevisse is a French word for crayfish in English. In terms of flavor, they are similar to shrimp, crab, and lobster, accompanied by a sweet taste.

You can try cooking ecrevisse with Cajun seasonings to bring out more flavor.

Escargot is a special snail dish that is popular in European countries, especially France. Flavorwise, escargot is quite mild and chewy and is often served in the snails’ own shells.

Entrecote is a French word referring to a cut of beef that is from the rib area. Ideally, the entrecote is thin, juicy, and tender, which doesn’t require long cooking time.

Escabeche is a Mediterranean and Latin American dish featuring poached or fried fish soaked in an acidic mixture of vinegar, herbs, and spices. The dish is often accompanied by vegetables like onions, peppers, and carrots, served cold or at room temperature.

Elephant ears are fried pastries made from dough and covered with sugar and cinnamon. They come in a wrinkled circle, easily purchased from carnivals, theme parks, and food trucks.

Ensaimada is a traditional sweet bread from Spain. This wheat flour bread is recognized for its coil form covered with powdered sugar.

Eccles cake is an English pie instead of a cake. It originates from the town of Eccles in Greater Manchester, possessing a buttery profile and a flaky crust filled with tart and sweet currants.

Etouffee is a staple of Louisiana’s Cajun and Creole cuisines that highlight the flavors of shrimp or crab. People simply simmer shellfish in a rich sauce crafted from vegetables and a roux (a blend of flour and butter).

Eru soup is a specialty in Cameroonian cuisine, featuring wild African vegetables known as eru or Gnetum africanum. As a dried soup, it calls for only the moisture from the eru leaves, creating a soft, starchy, and smooth texture.

Evaporated milk is one of 2 kinds of condensed milk that removes 60 percent of water from milk and doesn’t come with sugar for sweetness. This condensed milk can be cooked on high heat to create a darker color and caramelized flavor.

Easter eggs are one of the symbols of festivals and are decorated with various colors. Also known as Paschal eggs; they are boiled, then decorated with dyes or paints.

Easter pie is an Italian culinary creation to celebrate the end of Lent. In Italy, it’s also known as Torta Pasqualina or Pizza Rustica, this buttery, flaky pastry filled with ricotta, mozzarella, eggs, and a mix of Italian cold cuts.

Extra virgin olive oil is the finest oil made from pure olive through the cold-pressed method. This extra virgin olive oil will come in a forest-green color with a fruity aroma and a little bit of peppery and grassy flavor, while regular olive oil has a lighter color and neutral taste.

Erbazzone is a traditional savory pie from Reggio Emilia. This crispy pie features a delicious dough filled with ingredients like onions, cucumbers, spinach, cured pig’s back fat, and Parmigiano Reggiano cheese.

Echicha, or achicha, is a Nigerian dish from the Igbo region, often consumed in the dry season when fresh veggies are scarce. Pigeon pea is an important part of echicha, adding a crisp texture and nutty flavor reminiscent of edamame.

Emu meat is the flesh derived from the emu, a large, flightless bird native to Australia. It is a type of red meat, lean and low in fat, with a texture and taste somewhat similar to beef but with a slightly gamey flavor.

Edikang ikong is a Nigerian dish often served at both daily meals and special events. The dish is believed to be a perfect meal for sick people as it boasts an array of health benefits.

Embica is a tropical fruit known by different names like Indian Gooseberry or emblic. The fruit has a light green and yellow color, a smooth surface, and is quite firm, making it an ideal option for many cooking implications.

Elote is a street food from Mexico with corn as the key ingredient. The corn will be covered with salt, butter, lime juice, chili powder, cotija cheese, crema fresca, or mayonnaise and roasted on open grills to infuse a complex profile.

Erissery is a vegetarian curry from Kerala, boasting a mild flavor from grated coconut, pumpkin, peas, and curry seasoning. Best served hot, erissery goes well with steamed rice or kanji, an Indian rice water-based dish.

Emu apple is an Australian fruit of small and red color with several speckles.

They are used for cooking or incorporated into skin-caring beauty products.

Early Gold mango comes from the Pine Island of Florida. They are early-season fruits available from May, possessing a medium, oblong shape, and dark yellow flesh.

Etrog is a lemon-like fruit that refers to any citron variety. Unlike regular lemons, etrog has thick skin, often used for making candied peel and jam.

Elephant apple (Dillenia indica), is a tropical fruit native to India. It’s a large, greenish-yellow fruit with glutinous, fibrous, and edible flesh, offering a sour taste.

Entawak, also known as Mentawa fruit, is a breadfruit with a green and spiky appearance. The fruit contains a yellowish-orange pulp surrounding its seeds, providing a sweet flavor, perfect for eating fresh.

Egg fruit is a fruit of smooth, soft texture, having an orange-yellow color that is similar to cooked egg yolk. Plus, ripe fruits have a musky smell, often incorporated into cooking recipes or eaten on their own.

Earthnuts, aka hognut or pignut, are edible tubers, having small seeds similar to peanuts. They often grow in the wild carrying a profile of spicy and pungent.

Escalope is a popular dish that combines a thin slice of boneless veal meat with breadcrumbs and egg for frying. Known as scallop in the US, the dish requires beating the meat using a mallet to tenderize it.

Estragon, also known as tarragon, is an herb from the Asteraceae family widely used in North America and Eurasia for its culinary and medicinal purposes. Flavorwise, it is a unique blend of licorice-like, bitter, and sweet notes.

Embutido is a Filipino take on meatloaf consisting of ground pork, chicken, or beef with hard-boiled eggs, ham or sausage, breadcrumbs, and vegetables.

Once rolled into a log shape, it’s either steamed or baked for serving with a side of ketchup.

Egg foo young is a Chinese-style omelet dish rooted in Guangdong province. The dish is simply a blend of egg with diced veggies or minced meat that’s best served with soy sauce or gravy.

Egg puff is an Indian food of wrapped hard-boiled egg in a layer of puff pastry. Often available at street food stalls and bakeries, the treat is a beloved savory snack for locals.

Espetada is a traditional Portuguese dish featuring large chunks of beef, seasoned with garlic and salt, skewered on a metal or wooden stick, and grilled over an open flame. It is often served from a hook and accompanied by side dishes like garlic bread and salad.

Easter ham is a traditional dish served during Easter celebrations. Its origin dates back to when meat was collected in the fall and cured throughout the winter, making it ready for Easter.

For the Southern style of Easter ham, it’s called honey-glazed ham with a sweet twist.