40 Foods That Start With E!

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There are so many different meals available that it is difficult to keep track of them all. Learning about new cuisines and ingredients may help you spice up your cooking by expanding your palette and offering you fresh recipe and dish ideas.

I like learning about new meals, so I’ve produced a list of all my favorite foods that begin with the letter E. Follow along to discover how many you recognize and how many are new to you!

40 Foods That Start with the letter E.

40 Foods That Start With E!

1. Early Girl Tomatoes

A prolific and high-yielding tomato suitable for both home gardeners and commercial farmers. These plentiful, spherical, tennis ball-shaped tomatoes, first created in the 1970s, are well-known and tasty. These tomatoes are ideal for canning, sauces, and salsas and will thrive in most growing conditions!

On a hot summer day, I adore an early chick and pimento sandwich, and they also make wonderful BLTs!

2. Eastern Carolina Barbecue Sauce

Yes, there is an Eastern Carolina kind of barbecue sauce. Anyone who has spent time researching southern barbecue customs will tell you that regionality is very important when it comes to BBQ.

Eastern Carolina Barbecue sauce is a sweet and sour concoction of brown sugar, vinegar, Tobasco, and other ingredients. It’s great on smoked pork shoulder sandwiches with coleslaw and baked beans.

While Lexington style or Western Carolina Barbecue Sauce involves tomato products, Eastern Carolina Barbecue Sauce focuses on the interaction of sugar, vinegar, and spice.

3. Eccles Cake

Eccles cakes may be familiar to fans of The Great British Baking Show or those who live over the pond, but for the majority of people, they will be unfamiliar.

Eccles cakes are a flaky pastry crusted pastry filled with a fruit blend of dried currants and candied lemon zest. The cakes are cooked till crispy after being formed into biscuit forms.

4. Eclair

Eclairs are cream-filled pastry puffs that are produced using pate au choux, a sweet flour and egg combination that produces light, fluffy pastry shells.

Eclairs come in a variety of flavors and may be covered with chocolate, frosting, or powdered sugar. They are typically 3-4 inches long, 1 inch broad, and 1 inch tall. The eggs in the recipe produce large air pockets in the batter as it cooks, making them light and airy.

5. Edam

Edam is a cheese from the Netherlands that was called for the place where it was originally marketed. Edam is a cow’s milk semi-hard cheese. It is light golden in hue and covered with a crimson wax or rind. It has a bigger, flat-ended spherical form with a rich and creamy milk, tangy taste.

Edam is excellent and versatile, and goes well with ham on a baguette or crusty bread, or in a warm grilled cheese sandwich.

6. Edamame

Edamame is a green, young vegetable soybean. In contrast to full-sized soybeans, which are brown or gray and rather hard, they are green and soft. They may be served as individual beans in a dip or salad, or as a fun appetizer cooked whole in the pod with sea salt or sauces.

7. Eel

Eel is a ray-finned fish that may be eaten in a variety of ways. One of the most frequent eel meals you may be acquainted with is unagi or eel sushi, which is served sautéed, grilled, barbecued, or marinated.

Unagi is a kind of freshwater eel that is often served at sushi restaurants. Unagi is excellent and flavorful when prepared in a barbeque manner and served with a sweet soy-based sauce.

8. Eggs

Eggs, served in a variety of ways, are one of the most popular meals consumed globally. In fact, practically every culinary culture has a national dish or cuisine centered on eggs.

Eggs have a wide range of applications, from scrambled to over easy, to custards, batters, bread, and baked products. In fact, the French chefs’ hat, the Toque, was famed for having 100 pleats for the 100 different methods to prepare an egg!

Chicken eggs are the most frequent in the kitchen, although there are applications for practically all egg kinds, including ostrich eggs, pheasant eggs, quail eggs, duck eggs, and goose eggs.

9. Egg Cream

Despite its name, egg cream contains no eggs. An Egg Cream is a soda combination made popular at the soda counters of yesteryear, consisting of milk, carbonated water or seltzer, and flavored syrups, generally chocolate or vanilla.

Pour some flavored syrup into a glass of whole milk, then add seltzer water while aggressively mixing the mixture with a fork.

10. Egg Drop Soup

Egg drop soup is a delicious Chinese soup prepared with a fragrant broth and eggs whisked into it as it simmers to produce a delicate noodle-like texture. This wonderful recipe, often served with chopped tofu, black pepper, onion, or cooked ground pork, is ideal for mild autumn nights or freezing winter days.

11. Egg Foo Young

Egg foo young is a flavorful Chinese omelet. This delectable omelet is covered with stir fry sauce and served with bean sprouts. It is often packed with chicken, pig, or shrimp, as well as vegetables ranging from mushrooms to onions and bell peppers.

Egg foo young is a popular takeaway dish, but it’s also very simple to cook at home for a fast evening supper or a light lunch.

12. Eggfruit

Campistel, or cupcake fruit, is another name for eggfruit. It is a tasty fruit native to Central America and other parts of the globe. This fruit is high in minerals and vitamins, and has a delicious yellow flesh with a texture comparable to hard-boiled egg yolk.

13. Eggnog

Eggnog is a milk punch that contains milk, cream, whipped egg whites, egg yolks, and spices. This rich, luscious custard beverage is often offered during the Holiday season and is commonly laced with rum or whiskey.

14. Egg Noodles

Egg noodles are a kind of pasta that has origins in a variety of cultures. The dough is often produced from eggs, flour, and spices and is flattened flat and sliced into strips. Most pasta-based cuisines, from Asian to European, feature an egg-based pasta or noodle dish, and you can purchase many different versions in the grocery store.

Fresh egg noodles are quite simple to prepare, but there are excellent dried kinds available as well. To prepare, place the noodles in a pot of boiling, salted water and simmer until cooked. Serve with your favorite sauce or garnish.

15. Egg Rolls

Deep-fried egg rolls are a popular appetizer at Chinese American restaurants. Egg rolls are made into a cylinder and covered in an egg roll wrapper before frying. They are often filled with shredded veggies and meats ranging from shrimp to chicken or pig.

Egg rolls are simple to cook at home, and there are many fantastic frozen choices available in the freezer department of your grocery store or at your local foreign market!

16. Egg Salad

Egg salad is made out of diced hardboiled eggs, mustard, mayonnaise, spices, and chopped herbs and vegetables. It’s a terrific alternative for a light lunch, often served on a kaiser roll or toasted sandwich bread and available in the deli area of your local supermarket. For a light, energy-packed lunch, I prefer to have egg salad atop a robust salad of greens and grains with fresh vegetables and pickles.

17. Eggplant

Eggplant is a nightshade vegetable that is used in a variety of cuisines and customs. This vegetable has spongy flesh and tiny black seeds and is often bigger and purple. It lends itself to a variety of tastes and cooking methods and works well in a variety of cuisines and dishes.

18. Eggplant Parmesan

This is a traditional Italian dish comprised of breaded and fried eggplant slices covered with a robust tomato sauce, mozzarella cheese, and grated parmesan before baking to golden brown perfection.

Eggplant Parmesan is great on its own, with pasta, or as a sandwich. It complements a light salad and a glass of delicious, softly chilled red wine.

19. Eggplant Rollatini

Eggplant Rollatini is a dish made of thinly sliced and fried eggplant that is wrapped around ricotta filling and topped with tomato sauce. This dish, similar to Eggplant Parmesan but distinct in preparation, is baked till warm and barely set. Eggplant rollatini is frequently richer and fattier than eggplant parmesan since it uses much thinner slices of eggplant. Both recipes are great, but they are quite different.

20. Elbow Macaroni

Elbow macaroni is a kind of extruded pasta that many people are acquainted with. Elbow macaroni is a really flexible pasta form, delicious in anything from mac & cheese to pasta salad or noodle soup.

21. Elderflower

The white blossom of the elderberry plant is known as elderflower. With a pleasant fragrant fragrance similar to honey and honeysuckle Elderflower may be found in a wide variety of dishes and meals. Elderflower cordial and elderflower liqueur are two of the most popular.

Elderflower cordial is a light, carbonated beverage that may be purchased as a syrup to be blended with sparkling water or as a carbonated beverage in its own right. Elderflower liqueur is an alcoholic beverage flavored with elderflower, and the most known version is St. Germain, which is commonly served as a spritz in a glass of champagne.

22. Elephant Ears

Elephant ears, also known as palmiers, are a kind of delicious pastry prepared with puff pastry, butter, sugar, and cinnamon. The puff pastry expands to a huge extent when rolled into a B shape and is filled with a caramelized sugar caramel.

23. Elephant garlic

Elephant garlic is an allium or onion type that looks like enormous garlic cloves. Elephant garlic has a sweet, mild taste that is evocative of garlic and fits well in a variety of cuisines. I like roasting elephant garlic whole for a lighter, sweeter roasted garlic taste that I can incorporate into hummus and other dips!

24. Embutido

pickled relish with a spicy kick.Embutido is a traditional Filipino meatloaf prepared with ground pig, beef, and chicken. Embutido is often loaded with entire hard-boiled eggs and Vienna sausages and served with a sweet sauce.

25. Emmental

Emmental or Emmenthal cheese is a bright yellow semi-firm Swiss cheese from the Bern area. Emmental cheese, which was first called in the 1500s, has a creamy texture with a delicious butter taste and sour acidic overtones.

Emmental, with its wide irregular holes and light yellow tint, recalls typical Swiss cheese and goes well with anything from a burger to a cold-cut sandwich or grilled cheese.

26. Empanadas

Empanadas are baked or fried hand pies or turnovers from Latin America. Empanadas, which literally means “enbreaded,” are created with a thick, flaky pastry crust, commonly made of lard or shortening, and a variety of fillings.

Empanadas are fantastic, and I’ve had both savory and sweet types. You can make them effortlessly at home using readymade empanada shells or with minimal effort if you create the dough from scratch.

27. Emperor Grapes

Emperor grapes are a kind of red wine grape that is often produced as a table grape for eating and savoring fresh. They have thin skin and meat that is light, firm, and delicious. These small little spheres of sweetness are the ideal snack for a hot summer day, and are delicious in anything from chicken salad to Dover sole with a grape sauce.

28. Empire Apples

Every year in October. These apples are delicious on their own or as part of a pie or filling. Around Halloween, I like to wrap them with a thick, red candy coating for a delicious, crunchy delight.Empire apples are a red type that was initially cultivated in 1946 in upstate New York. These apples ripen in September and have a strong, crunchy texture, thick red peel, and a tangy flavor.

29. Enchiladas

Enchiladas are a delicious Latin American meal comprised of crispy corn or flour tortillas wrapped around a meat or vegetable filling and topped with salsa and cheese. Enchiladas are a terrific addition to any recipe box or collection since they can be made with a variety of fillings, garnishes, sauces, and taste combinations.

30. Endive

Endive is a chicory-like green leafy vegetable. This green vegetable, also known as Belgian Endive, is 4-6 inches long and 2-3 inches broad. Like lettuce heads, the leaves are tightly twisted around a central core and grow vertically from the ground.

The bases of the leaves are thicker and crisper, with a white tint, but the tops of the leaves are light to dark green, and seem more like lettuce. Endive is delicious sliced in a fresh salad or cooked in spears in a skillet or over a grill.

31. English Muffin

English muffins are an excellent breakfast item that may be used in a variety of dishes ranging from egg sandwiches to eggs benedict with poached eggs and ham, or just by themselves with warm butter and jelly.

English muffins are a form of yeast-risen griddle bread known for its large crumb and well-known nooks and crevices. English muffins are often fork split, which means they have been perforated from the side and are intended to be pulled apart to produce a rough uneven texture that soaks up butter and toppings.

32. English Peas

English peas are sometimes known as shelling peas or garden peas. English peas, which are available from early spring through mid-summer, have a light, vibrant vegetable taste that complements everything from stir-fries to soups and salads. I like English peas in risotto or pasta dishes with crispy ham and fresh herbs such as tarragon or mint.

While the peas inside are edible, the shells are woody and flavorless. The greens or shoots are also edible and taste well in salads and as a garnish for roasted meats or seafood.

33. English Trifle

The English trifle is a tiered dish comprised of sponge cake, creamy pudding, fruit gelatine, whipped cream, and fresh fruit such as strawberries. This delectably indulgent dessert, which is often laced with alcohol, is ideal for big parties or gatherings.

34. Escabeche

Escabeche refers to a variety of foods from Spain, Portugal, and Latin America. This rich meal will leave you breathless, often prepared from shellfish or beef cooked in an acidic, vinegar-based sauce seasoned with citrus and spices. I prefer to cook this meal in the summer since the hot weather is ideal for a spicy, acidic dish that both makes you sweat and cools you down.

35. Escalope

An escalope is a thin slice of beef or poultry that is often served with a thick gravy or sauce. The classic meal scalloped potatoes is constructed from thinly sliced layers of potatoes cooked in a rich cream sauce.

36. Escargot

Escargot is a kind of land snail that is popular in Europe, particularly in the United Kingdom and France. These delectable, chewy treats are eaten with a little fork and served on buttered toast after being sautéed in a combination of butter, garlic, and parsley, as well as other fresh herbs and wine.

37. Escarole

The taste is bitter. This healthful green, which is similar in size and shape to green leaf lettuce, is best eaten stir-fried with plenty of garlic and lemon or in a substantial bean and sausage soup.Escarole is a chicory family member that is a brilliant leafy green with a somewhat peppery flavor.

38. Etouffee

Etouffee is a Creole and Cajun cuisine that consists of shrimp or shellfish in a thick spicy sauce that is generally served over rice. The gravy is often thickened with a rich roux, which gives the gravy a smoother, more luxurious texture and is typically comprised of southern trinity, seafood, and spices.

39. Evaporated Milk

Evaporated milk is a canned milk product that has a long shelf life. Evaporated milk is a typical baking ingredient in recipes such as pies and fudge. It is made from cow’s milk with 60% of the water removed. I usually try to have a can on hand in case a recipe calls for it. Because it is shelf-stable, it will stay for a long time in your pantry, but if you are concerned about it spoiling, there are a plethora of delicious recipes to create at home!

40. Extra Virgin Olive Oil

Extra Virgin Olive Oil is a tasty, rich oil from the Mediterranean. While there are other varieties of olive oils, extra virgin olive oil is often appreciated for its rich, peppery taste and dark green hue. When olive oil is pressed, extra virgin olive oil is often one of the first oils extracted. As a consequence, the olive oil taste is greatly concentrated, making it ideal for marinating or dressing salads.

Final thoughts on foods that start with e.

40 Foods That Start With E!

I hope you liked this list of meals beginning with the letter e. While I’m sure there were many familiar cuisines, I hope you also got the chance to learn about some new and unknown ones. Try one of these tasty dishes that begin with the letter e the next time you’re looking for something different to eat for supper and let me know which one you enjoyed most in the comments!


What food item starts with E?

Foods Beginning with the Letter “E” Éclair. Eclairs are long pastries covered with chocolate frosting and filled with cream.
Edam is a kind of cheese. Edam cheese is named after the town of Edam in the Netherlands, where it originated.
Custard made from eggs.
Soup with Egg Drops.
Young Egg Foo.

What snack food starts with E?

Electronic snacks
Corn husks.
Macaroni with elbows.
Elephant ear is a kind of ear.
Edy’s is an ice cream shop.

What food starts with E for Thanksgiving?

Eggs, Endives, and Entertainment are all represented by the letter E.

If you’re looking for a Thanksgiving snack that begins with the letter E, offer deviled eggs. As a beginning, create Endives with Whipped Creme Fraiche and Caviar.

What fruit start with E?

Elderberry is a fruit that begins with the letter E. Fruit of the Emu. Huckleberry is an evergreen shrub.

What vegetable has letter E?

Here is a list of 9 vegetables that begin with the letter E!
The earthnut pea.
Edamame are edamame beans.
Elephant Foot Yam is a kind of yam.
Elephant Garlic is a kind of garlic.

What breakfast item starts with E?

E Éclair.
Sandwich with an egg.
Benedict eggs.
Bar of energy.
The English muffin.
McMuffin with eggs.

What is a breakfast with E?

Egg. What exactly is this? Eggs are a morning staple in families all over the globe, whether fried, scrambled, poached, sunny side up, or over-medium.

What is a bean dish that starts with E?

) is a Japanese dish made from immature soybeans in their pods.dmmeEdamame (,

What is an e menu?

The electronic menu, or eMenu, is a contemporary replacement to the paper menu that is used in cafés and restaurants.

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