Eggs are protein- and nutrient-packed superfoods that serve as the core ingredient in a variety of recipes. American cuisine is no stranger to the versatile egg, and this ingredient revolutionized some of this country’s most beloved recipes.
Pizza is one of the most popular foods in the world. Even though it has its early origins in Italy, here in America, great debates circle the question of what region produces the best style of pizza. It only makes sense, then, that this dish would expand from lunch and dinner menus and into breakfast and brunch. Ohio has long held its own in the great pizza debate, boasting its own regional style. This state also branched out and introduced the breakfast pizza, topping a crust with breakfast ingredients like sausage, bacon, cheese, and of course, scrambled eggs. Breakfast pizza originally appealed to college students, who almost assuredly prefer to wake up to it instead of a slice of last night’s leftovers. Today, breakfast pizzas can be as healthy or unhealthy as you like, but only true breakfast pizzas incorporate the all-important egg.
Quiche originally developed in Germany, but in the 1800s, the French region of Lorraine adopted and popularized the recipe. Known as Quiche Lorraine, this dish consisted of custard-smooth eggs and a smokey bacon called poitrine fumee encased in a pie crust. Quiche Lorraine became intensely popular in France, but it hardly stayed within the country’s borders. During the second World War, this dish found popularity in England and, in the 1950s, found its way here to the United States. Quiche found immediate popularity among American foods because of its ease and versatility. Nearly any meat or vegetable can be added to a quiche. This is one of the reasons why it took a direction of its own in this country, and today’s American quiches are considerably different than those found in early France. Unlike the first Lorraines, modern-day American quiches are much heartier in ingredients and eggs, more casserole-like than tart-like, and enveloped in deeper pie crusts. Despite its European origins, quiche has taken a decidedly American turn.
United States chefs have revolutionized the way that the world eats salad. Both the Caesar and Waldorf salads originated in America, as did one egg-flecked wonder: the Cobb salad. The Cobb salad turns the “boring salad” stereotype on its head. It not only contains typical salad ingredients, like lettuce and tomatoes, but also provides hearty portions of bacon, chicken, and a game-changing hard boiled egg. It started out as a 1930s culinary experiment, but those that tasted it loved it so much that the recipe was solidified and Cobb salads added to menus throughout the United States and the world.