Food that starts with E


Explore the delicious world of food that starts with the letter ‘E’. From exotic dishes to classic comfort foods, this list has something for everyone. From the rich and savory flavors of an eggplant parmigiana to the sweet and tangy taste of an eclair, you’ll be delighted by the variety of dishes.

Whether you’re looking to expand your culinary horizons, beat a viral challenge or simply searching for a new recipe to try, these E-named foods are sure to please your taste buds. So, get ready to fire up the stove and dig in!

Here is a list of popular foods that start with the letter E:

  1. Earl Grey Tea: a type of black tea that is flavored with oil of bergamot, a citrus fruit. It is named after Charles Grey, 2nd Earl Grey, who was a British Prime Minister in the 1830s. Earl Grey tea is typically served with milk and sugar, and is known for its distinct, floral flavor.
  2. Early Girl Tomatoes: a variety of tomato that are known for their early ripening time and sweet flavor. They are typically small to medium in size and have a round, red fruit.
  3. Early Gold Mango: a type of mango that is known for its sweet, tropical flavor and smooth, yellow flesh. It is a popular variety of mango in tropical countries, and is often eaten fresh or used in recipes such as mango lassi or mango smoothies.
  4. Earth Nut: a type of nut that is native to Europe and Asia. It is small and round, and has a hard, brown shell that is difficult to crack. The nut is often roasted and eaten as a snack, or used in recipes such as earth nut butter or earth nut milk.
  5. Easter Eggs: eggs that are decorated and given as gifts or used as decorations during the Easter holiday. They are often made of chocolate, Easter eggs are often hidden as part of an Easter egg hunt, and are also used in Easter egg decorating contests.
  6. Easter Pie: a traditional Italian pastry that is made with a sweet shortcrust pastry dough and filled with a mixture of ricotta cheese, sugar, and candied fruit. It is often served during the Easter holiday in Italy and other parts of Europe.
  7. Eastern Hawthorn Fruit: a type of small, red fruit that is native to China and other parts of Asia. It is often used in traditional Chinese medicine, and is believed to have health benefits such as improving circulation and reducing high blood pressure.
  8. Eccles Cake: a type of sweet pastry that is traditionally made with a flaky pastry dough and filled with a mixture of currants, sugar, and butter. It is named after the town of Eccles in Lancashire, England, where it was first made in the 18th century.
  9. Eclair: a type of French pastry that is made with a light, sweet dough called choux pastry and filled with a cream filling such as vanilla or chocolate. It is often topped with a glaze or frosting and served as a dessert.
  10. Ecrevisse: a type of small freshwater crayfish that is similar to a lobster. Ecrevisse is often used in French cuisine and can be served in a variety of dishes such as ecrevisse à la nage (crayfish in broth) or ecrevisse au beurre d’escargot (crayfish in snail butter).
  11. Edam cheese: Edam cheese is a semi-hard cheese that is typically made from cow’s milk. It is named after the town of Edam in the Netherlands, where it has been produced since the 12th century. Edam cheese is known for its mild, slightly nutty flavor and creamy, smooth texture. It is often used as a snacking cheese or for cooking and is also a popular choice for sandwiches and salads.
  12. Edamame: Edamame are young, green soybeans that are typically served as a snack or appetizer in Japanese cuisine. They are often lightly salted and served in their pods, either boiled or steamed. Edamame are high in protein and rich in nutrients such as iron, folate, and dietary fiber.
  13. Eel: Eel is a type of fish that is native to freshwater and saltwater habitats around the world. Eel is a popular food in many cultures and is often grilled, fried, or smoked. It has a delicate, slightly sweet flavor and a tender, flaky texture. Eel is a good source of protein and omega-3 fatty acids.
  14. Egg Cream: An egg cream is a sweet, refreshing drink made with milk, chocolate syrup, and seltzer water. It is traditionally made without eggs, despite its name. Egg creams are a popular treat in the United States, particularly in New York City.
  15. Eggplant: Eggplant, also known as aubergine, is a type of nightshade vegetable that is native to South Asia. It has a smooth, glossy skin and a spongy, meaty flesh. Eggplant is often used in savory dishes, such as ratatouille, moussaka, and baba ghanoush. It is also a good source of antioxidants, dietary fiber, and potassium.
  16. Edible Flowers: Edible flowers are flowers that can be consumed safely as a part of a dish or as a standalone snack. They can be used fresh or dried in salads, as garnishes, or to infuse flavors into syrups and other dishes. Some common edible flowers include chrysanthemums, dandelions, daylilies, hibiscus, nasturtiums, roses, and violets. It is important to note that not all flowers are edible, and it is always important to research and verify that a flower is safe to eat before consuming it.
  17. Egg Custard: Egg custard is a smooth and creamy dessert made with eggs, milk, and sugar. It is usually flavored with vanilla and is baked in a pie dish or ramekins until set.
  18. Egg Drop Soup: Egg drop soup is a Chinese soup made with chicken broth, cornstarch, and beaten eggs. It is often garnished with green onions and served with wonton or egg noodles.
  19. Egg Foo Young: Egg foo young is a Chinese-American dish made with beaten eggs and a variety of fillings such as vegetables, meat, and seafood. It is usually served with a gravy or sauce.
  20. Egg Fruit: Egg fruit, also known as canistel, is a tropical fruit native to Central America. It has a yellow or orange flesh that is similar in texture to a hard-boiled egg yolk. It is often used in desserts and smoothies.
  21. Egg Noodles: Egg noodles are a type of pasta made with wheat flour and eggs. They are typically thin and have a slightly chewy texture. They can be used in a variety of dishes such as soups, casseroles, and stir-fries.
  22. Egg Roll: An egg roll is a Chinese-American dish made with a filling of vegetables, meat, and/or seafood wrapped in a thin dough and deep-fried. It is usually served as a snack or appetizer.
  23. Egg Salad: a dish made by mixing together diced or chopped hard-boiled eggs with mayonnaise, mustard, and other ingredients such as diced onions, pickles, and celery. It is often served on bread as a sandwich, or on top of a bed of lettuce as a salad.
  24. Egg salad sandwich: An egg salad sandwich is a sandwich made with egg salad and typically served on bread.
  25. Egg Tart: a dessert that consists of a baked shortcrust pastry shell filled with a mixture of eggs, cream, and sugar. It is often served cold and is a popular treat in many countries, including China, Hong Kong, and Portugal.
  26. Egg Tong Sui: a Cantonese dessert soup that is made with a sweet syrup and eggs that are beaten and cooked into a custard-like consistency. It is often served hot or warm and is typically flavored with ingredients such as ginger or red bean.
  27. Egg white: the clear, viscous substance that surrounds the yolk of a chicken egg. It is high in protein and is often used in cooking and baking for its ability to create a stable foam when whipped.
  28. Egg yolk: the yellow, spherical part of a chicken egg that contains the majority of the egg’s nutrients, including vitamins and minerals. It is high in fat and cholesterol and is often used in cooking for its rich flavor and creamy texture.
  29. Eggnog: a rich, creamy, and sweet beverage made with milk, cream, sugar, and eggs, and often flavored with spices such as nutmeg and cinnamon. It is traditionally served cold and is a popular holiday drink in many countries.
  30. Eggnog latte: a variation of the traditional eggnog beverage that is made by mixing espresso, steamed milk, and eggnog syrup together and topping it with whipped cream and a sprinkle of nutmeg or cinnamon.
  31. Eggo Waffles: a brand of frozen, pre-made waffles that are made from a mixture of wheat flour, eggs, and milk and are often served as a breakfast food. They can be cooked in a toaster or on a stovetop griddle and are known for their light and fluffy texture.
  32. Eggplant: a fruit that belongs to the nightshade family and is native to South Asia. It has a spongy texture and a mild, slightly bitter flavor and is commonly used in cooking, often as a meat substitute in dishes such as eggplant parmesan.
  33. Eggplant chips: thin slices of eggplant that have been breaded and fried or baked until they are crispy and crunchy. They are often served as a snack or as a side dish.
  34. Eggplant jerky: Eggplant jerky is a snack food made from thinly sliced and dehydrated eggplant. It is often flavored with spices or marinades and can be made at home or purchased at specialty stores.
  35. Eggplant parmigiana: Eggplant parmigiana, also known as eggplant parmesan, is a dish made with slices of breaded and fried eggplant, layered with tomato sauce and cheese, and baked until the cheese is melted and bubbly. It is a popular dish in Italian cuisine.
  36. Eggplant rollatini: Eggplant rollatini is a dish made with slices of eggplant that are rolled around a filling, usually made of cheese and herbs, and baked or fried until the eggplant is tender. It is often served with tomato sauce on top.
  37. Eggplant roll-ups: Eggplant roll-ups are a dish made by slicing eggplant into thin strips, grilling or baking them, and then rolling them up with a filling, such as cheese or vegetables, and serving them hot.
  38. Eggplant salad: Eggplant salad is a dish made with cooked and diced eggplant, mixed with other ingredients such as vegetables, herbs, and a dressing. It can be served cold or at room temperature.
  39. Eggplant sandwiches: Eggplant sandwiches are made by slicing eggplant into thin rounds, grilling or frying them, and then serving them as the main component of a sandwich, along with toppings such as cheese, vegetables, and condiments.
  40. Eggplant spread: Eggplant spread is a type of spread or dip made with cooked and pureed eggplant, often mixed with other ingredients such as garlic, lemon juice, and tahini. It is commonly served as a dip for bread or vegetables, or as a sandwich spread.
  41. Eggplant stir-fry: Eggplant stir-fry is a dish made by stir-frying diced eggplant with other vegetables and a flavorful sauce. It is often served over rice or noodles.
  42. Eggplant sushi: Eggplant sushi is a type of sushi roll made with grilled or fried eggplant as the main filling. It is typically paired with complementary ingredients such as cheese or vegetables, and wrapped in sushi rice and seaweed.
  43. Eggplant tempura: a dish made by dipping sliced or diced eggplant in a mixture of beaten eggs and flour, then deep frying it until it is crispy and golden brown. The eggplant is usually salted before being coated in the egg and flour mixture to help draw out excess moisture and improve the texture of the finished dish. It is typically served as a side dish or appetizer, and is often accompanied by a dipping sauce.
  44. Eggplant toast: a type of sandwich or appetizer made by spreading slices of grilled or roasted eggplant with a topping, such as hummus, avocado, or tomato sauce, and placing them on top of a slice of bread. The bread is usually toasted or grilled to give it a crispy texture.
  45. Eggplant wraps: a type of sandwich or wrap made with sliced or diced eggplant as the main filling. The eggplant is usually grilled or roasted, then wrapped in a tortilla or other type of wrap along with additional ingredients such as vegetables, cheese, or protein.
  46. Eggs: a type of food that are rich in protein and other nutrients. They can be cooked in a variety of ways, such as boiled, scrambled, fried, or baked.
  47. Eggs Benedict: a dish made with poached eggs and Canadian bacon served on top of an English muffin and covered in hollandaise sauce. It is typically served as a breakfast or brunch dish.
  48. Egyptian baladi bread: a type of flatbread that is a staple food in Egypt. It is made from whole wheat flour and is usually round or oval in shape.
  49. Einkorn: a type of ancient wheat that has a high nutritional value and a distinctive, nutty flavor. It is often ground into flour and used to make bread, pasta, and other baked goods.
  50. Elbow Macaroni: Elbow macaroni is a type of small, curved pasta that is shaped like an elbow. It is commonly used in dishes like macaroni and cheese, pasta salads, and soups.
  51. Elderberries: Elderberries are small, dark purple berries that grow on the elderberry plant. They have a tart flavor and are commonly used to make jams, jellies, and syrups. Elderberry is also believed to have medicinal properties and is commonly used to make supplements and natural remedies.
  52. Elephant Apple: Elephant apple is a type of fruit native to India and Southeast Asia. It has a tough, spiky outer layer and a soft, yellowish flesh inside. The fruit is sweet and slightly sour, and it is commonly eaten raw or made into juice.
  53. Elephant Ears: Elephant ears are a type of large, leafy plant that is native to tropical regions. The leaves of the elephant ear plant are very large and have a waxy, glossy appearance. The plant is often grown as an ornamental plant, and the leaves are sometimes used in cooking, particularly in Asian cuisine.
  54. Elk Jerky: Elk jerky is a type of dried meat made from elk meat. It is typically made by slicing the meat into thin strips and drying it in a dehydrator or oven. Elk jerky has a chewy texture and a slightly gamey flavor. It is a popular snack for people who enjoy outdoor activities, as it is easy to pack and has a long shelf life.
  55. Emblic: Emblic is a type of fruit native to India and Southeast Asia. It has a sour flavor and is commonly used in cooking and traditional medicine. The fruit is high in vitamin C and is believed to have antioxidant properties.
  56. Emmental cheese: Emmental cheese, also known as Emmentaler, is a type of Swiss cheese that is named after the Emme Valley in Switzerland. It is made from cow’s milk and has a pale yellow color and a semi-firm texture. Emmental cheese is known for its large, irregular holes and nutty flavor. It is commonly used in sandwiches and as a melting cheese in dishes like fondue.
  57. Empanadas: Empanadas are a type of stuffed pastry that is popular in Latin American cuisine. They are made by folding a dough wrapper around a filling of meat, vegetables, or cheese, and then baking or frying the pastry until it is crispy and golden brown. Empanadas are often served as a snack or appetizer, and they can be filled with a wide variety of ingredients.
  58. Emperor Grapes: Emperor grapes are a type of grape that is native to the Mediterranean region. They have a sweet, juicy flavor and are commonly used to make wine and raisins. Emperor grapes are also sometimes eaten fresh as a snack or used in cooking.
  59. Empire Apples: Empire apples are a type of apple that is named after the state of New York, where they were first developed. They have a sweet, crisp flavor and a reddish-orange skin. Empire apples are a popular choice for snacking and cooking, and they are often used in pies and other baked goods.
  60. Emu Apple: Emu apple is a type of small, round fruit that is native to Australia. It has a thin, reddish-brown skin and a soft, white flesh inside. Emu apples have a sweet, tropical flavor and are often eaten raw or made into juice. They are also believed to have medicinal properties and are sometimes used in natural remedies.
  61. Emu Berry Fruit: Emu berry fruit is the fruit of the emu bush (Eremophila longifolia), a small shrub native to Australia. The fruit is oval in shape and about the size of a small olive. It has a thin skin and a soft, pulpy flesh that is orange or yellow in color. Emu berry fruit has a sweet, tangy flavor and is often used in jams and other preserves. It is rich in vitamin C and other nutrients, and is believed to have medicinal properties.
  62. Enchiladas: Enchiladas are a type of Mexican dish made with corn tortillas that are filled with a variety of ingredients, such as meat, cheese, vegetables, and beans, and then rolled and baked or fried. The filled tortillas are often covered with a spicy sauce, such as a red chili sauce or a mole sauce, before they are baked. Enchiladas are typically served with toppings, such as cheese, sour cream, and avocado, and are often accompanied by side dishes, such as beans, rice, and salsa.
  63. Endive: Endive is a type of leafy green vegetable that belongs to the chicory family. It has a crisp, crunchy texture and a slightly bitter taste. There are two main types of endive: Belgian endive and curly endive. Belgian endive is a small, cylindrical head of tightly packed, pale yellow-green leaves with a slightly bitter flavor. Curly endive, also known as frisée, has frilly, curly leaves and a more bitter taste. Endive is often used in salads, as well as in other dishes, such as soups and appetizers.
  64. English Muffins: small, round, and flat breads that are similar to crumpets, but have a slightly more bread-like texture. They are traditionally made with flour, yeast, salt, and milk or water, and are cooked on a griddle or in a skillet rather than baked in an oven. English muffins are often split and toasted before being served, and are often used as a base for sandwiches or as a breakfast food, served with butter and jam or honey.
  65. English Sole: also known as Dover sole, is a type of flatfish that is native to the North Sea and the eastern Atlantic Ocean. It is a small to medium-sized fish, with a mild, delicate flavor and a firm, white flesh. English sole is often served whole, with the skin and bones removed, and is often pan-fried or baked. It is a popular fish for grilling or sautéing, and can also be used in soups and stews.
  66. English Trifle: a dessert that is made with layers of sponge cake, fruit, and custard or whipped cream, and is often topped with a layer of whipped cream and decorated with fruit or nuts. Trifle originated in England in the 16th century, and has since become a popular dessert in many countries around the world. The ingredients and proportions of each layer can vary, but traditional English trifle often includes layers of sponge cake or ladyfingers soaked in sherry or other liqueur, fruit (such as berries or sliced bananas), custard or pastry cream, and whipped cream.
  67. English Walnut: also known as the common walnut, is a type of tree that is native to the eastern Mediterranean region and western Asia. The tree produces a nut that is widely used in cooking and baking, and is also a source of oil. English walnuts are oval in shape and have a hard, brown shell that encloses the nutmeat. The nutmeat is pale in color and has a rich, buttery flavor. English walnuts are often used in desserts and baked goods, as well as in savory dishes such as salads and pasta dishes.
  68. Ensaimada: a type of sweet, fluffy pastry that is popular in the Balearic Islands and the Philippines. It is made with flour, yeast, sugar, and lard, and is traditionally shaped into a spiral or coil. Ensaimada is often served as a breakfast or snack food, and is sometimes filled with flavors such as chocolate, cream, or fruit jam.
  69. Entawak: a type of fermented soybean cake that is popular in Indonesian cuisine. It is made by soaking soybeans in water, grinding them into a paste, and then fermenting the paste until it forms a solid cake. Entawak has a strong, pungent flavor and is often used as a condiment or seasoning in Indonesian dishes.
  70. Enterprise Apple: a cultivar of apple that was developed in the United States in the 1960s. It is a medium to large-sized apple with a red and yellow skin, and a crisp, juicy flesh. The Enterprise apple is a good all-purpose apple that is suitable for eating fresh, cooking, or baking, and has a sweet, slightly tart flavor.
  71. Entrecôte: Entrecôte is a French term that refers to a ribeye steak or a ribeye roast. It is a cut of beef that comes from the rib section of the animal and is known for its rich flavor and tender texture.
  72. Erbazzone: Erbazzone is a savory Italian tart made with Swiss chard, onions, Parmesan cheese, and eggs, all encased in a pastry crust. It is typically served as a main dish or side dish and is popular in the Emilia-Romagna region of Italy.
  73. Escabeche: Escabeche is a dish that originated in Spain and has since spread to other parts of the world. It typically consists of fried fish or meat that has been marinated in a mixture of vinegar, spices, and vegetables. The marinade is then heated and the fish or meat is cooked in it. Escabeche can be served hot or cold, and is often served as a tapa (small appetizer) or main dish.
  74. Escallop: An escallop is a thin slice of meat, usually taken from the round or loin of a cow or veal, that has been pounded thin and tenderized. It is typically sautéed or grilled and served as a main dish, often with a sauce or other accompaniments.
  75. Escargot: Escargot is a dish consisting of snails that have been cooked and served in their shells, usually with a sauce or butter. It is a popular appetizer in France and other parts of Europe.
  76. Escarole: Escarole is a type of lettuce with a slightly bitter, mildly nutty flavor. It has a loose head of wide, pale green leaves that are slightly wavy and have a slightly bitter taste. It can be eaten raw in salads or cooked in a variety of dishes, such as soups and braises.
  77. Escoveitch Fish: Escoveitch fish is a Jamaican dish made with fish that has been fried and then marinated in a mixture of vinegar, onions, scotch bonnets, and spices. The marinade is usually heated and the fish is cooked in it, resulting in a flavorful and spicy dish.
  78. Espelette pepper: Espelette pepper is a variety of chili pepper that is grown in the Basque region of France. It is considered to be a medium-hot pepper and has a slightly fruity, slightly smoky flavor. It is used in a variety of dishes, such as stews, soups, and sauces, and is also used to make a traditional Basque condiment called piment d’Espelette.
  79. Espresso: Espresso is a type of coffee that is made by forcing hot water through finely ground coffee beans using high pressure. It is characterized by its strong, bold flavor and thick, creamy consistency. Espresso is the base for a variety of coffee drinks, such as lattes, cappuccinos, and Americanos.
  80. Estonian black bread: a type of dense, dark bread made with rye flour and malt. It is a traditional food in Estonia and is often served with butter or cheese.
  81. Estonian blood sausage: a type of sausage made with pork blood, oats, and spices. It is a traditional food in Estonia and is often served with mashed potatoes or sauerkraut.
  82. Estonian kama: a type of flour mixture made with equal parts roasted barley, oat, and rye flours. It is a traditional food in Estonia and is often used to make porridge or baked goods.
  83. Estonian sweet bread: a type of bread made with milk, sugar, and butter and flavored with cardamom. It is a traditional food in Estonia and is often served with coffee or tea.
  84. Estragon: a perennial herb in the sunflower family, native to western Asia. It is commonly used in French and German cuisine, and its leaves are used to flavor sauces, dressings, and other dishes. It has a pungent, anise-like flavor and aroma.
  85. Ethiopian bread: a type of bread made with teff flour, water, and yeast. Teff is a small, round grain native to Ethiopia and is the main ingredient in the traditional bread injera. Ethiopian bread is often served with stews or used to scoop up food.
  86. Ethiopian honey: honey produced in Ethiopia, which is known for its high quality and diverse range of flavors and aromas. Ethiopian honey is often made from the nectar of wildflowers and is prized for its unique taste and aroma.
  87. Ethiopian stews: hearty dishes made with a combination of meats, vegetables, and spices. They are a staple food in Ethiopia and are often served with injera or other types of bread.
  88. Etouffee is a Creole: dish made with seafood or chicken, vegetables, and a flavorful roux-based sauce. It is typically served over rice.
  89. Etrog: a type of citrus fruit that is native to the eastern Mediterranean region. It is used in traditional Jewish cuisine during the holiday of Sukkot.
  90. Evaporated milk: milk that has had about 60% of its water content removed through evaporation. It is thicker and more concentrated than regular milk, and is often used in baking and cooking to add richness and creaminess.
  91. Ewe kenkey: a type of fermented corn dough that is a staple food in Ghana. It is made with cornmeal and water, and is often served with soup or stew.
  92. Extra-virgin Olive Oil: Extra-virgin olive oil is a type of olive oil that is made from pure, cold-pressed olives, and is of higher quality than regular olive oil. It has a strong, pungent flavor and is high in antioxidants and monounsaturated fats. It is often used as a finishing oil in salad dressings, pasta dishes, and other recipes.
  93. Eye Fillet: Eye fillet, also known as tenderloin or filet mignon, is a cut of beef that is taken from the loin muscle of the cow. It is a very tender cut of meat, with a delicate flavor and a smooth, velvety texture. Eye fillet is often served as a high-end restaurant dish, and is typically grilled or pan-seared.
  94. Eye of Round Roast: a lean cut of beef that is taken from the round, or hind leg, of the cow. It is a relatively inexpensive cut of meat, but it can be tough and chewy if not cooked properly. Eye of round roast is often slow-roasted or braised to make it more tender.
  95. Eyeball Salad: a gruesome Halloween party dish that consists of peeled grapefruit or mandarin oranges that are decorated to look like eyeballs, often with olives or other small fruits serving as the iris and pupil. It is not an actual recipe, but rather a decorative food item that is meant to be served for shock value.
  96. Ezo Gani: Ezo gani, also known as Hokkaido crab, is a type of crab that is native to the waters around Hokkaido, the northernmost island of Japan. Ezo gani is known for its sweet, delicate flavor and tender meat, and is often served in sushi or sashimi, or cooked and served as part of a hot pot dish.
  97. Ezo Hana-Katsuo: Ezo hana-katsuo is a type of dried, fermented bonito (a type of fish) that is produced in the Hokkaido region of Japan. It is made by salting and drying thin slices of bonito and then aging them for several months. Ezo hana-katsuo has a strong, pungent flavor and is used as a condiment or seasoning in various Japanese dishes.
  98. Ezo Nikogori: Ezo nikogori is a type of Japanese jelly made from the collagen-rich skin of fish or shellfish. It is typically made by simmering the skin with water and sugar until it becomes soft and gelatinous, and then cooling it until it sets. Ezo nikogori is often served as a snack or dessert, and has a chewy, bouncy texture.
  99. Ezogelin Soup: Ezogelin soup is a traditional Turkish soup made from red lentils, bulgur, and spices. It is named after the historical figure of Ezo Gelin, who was a popular symbol of love and beauty in Turkish culture. The soup is often served as a starter or side dish, and has a hearty, satisfying flavor.

Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.