What did you have for breakfast today? Without hesitation the answer would probably be an egg, an egg roll or bacon stuffed in an egg tart. Still, if your taste palate is strikingly oriental, the answer would still be roughly the same as you would probably say you had a Chinese egg drop dish this morning.

So what other foods start with the letter E? Let’s get right into this:

Fruits: Earth Nut (Peanut), Egg Fruit, Elderberries, Emblic, Emu Apple, English Walnut, Eastern Hawthorn Fruit, Elephant Apple, Emperor Grapes. 

Vegetables and legumes: Edamame, Eggplant, Endive, Escarole, Early Girl Tomatoes, English Peas, European Cantaloupe, Elephant Ears. 

Spices, oils and Condiments: Extra-virgin Olive Oil.

Meat and fish: Ecrevisse (Crayfish), Eeel, Elk, English Sole, Entrecote. 

Dairy and Eggs: Easter Eggs, Edam, Eggs, Emmenthaler, Easter Cheese, Evaporated Milk.

Grains and seeds: Emmer, Einkorn.

Prepared foods: Egg Drop Soup, Egg Noodles, Eggo Waffles, Eggplant Parmesan, Egg Roll, Eggs Benedict, Egg Tart, Egg Tong Sui, Elbow Macaroni,  Elephant Ears, Empanadas, Enchiladas, English Muffin, Ensaimada, Erbazzone, Escabeche, Escallop, Escargot, Earl Gray Cookies, Easter Pie, Easter Candy, Easter Bunny Chocolate, Eccles Cake, Eclipse Gum, Eggs Custard, English Toffee, Ensaimada, Espresso Cake, Eyeball Gummy, Eyeball Sprinkle, Eel (Sushi), Egg Foo Young, Egg Salad. 

Beverages: Eggnog, Espresso, Earl Gray Tea, Egg Cream  

Fruits that start with E

This is where you find fruits like elderberries, which are small, dark berries known for their tart and slightly bitter flavor. They are commonly used in making jams, jellies, and syrups, and are also rich in antioxidants and vitamins.

1. Egg Fruit

Certain fruits and animal products have striking parallels and one of these is between the Latin American egg fruit and the actual egg. In shape, the bright yellow ripened fruit is heart-or pear-shaped but in taste it has the aroma of a boiled egg, and thus the term egg fruit. Its sweetness that verges on that of a sweet potato, however, makes it a far cry from the salty taste of its namesake.

2. Elderberries

Elderberries are the fruits of the flowering tree of the genus Sambucus. The fruits, which blossom in dark purple or black clusters, are edible in raw form. They are also common in cuisine  in cooked form. The seed, leaf and bark parts of the elderberry fruit tree are however toxic.  Certain properties of elderberries are beneficial to health including:

  • Boosting your immunity against diseases.
  • Improving the heart rate and keeping away cell inflammation due to its lush antioxidants.

3. Embelic

Embelic is the lesser known official name for gooseberries. It is a popular medicinal fruit in central Asia, particularly in India, Burma and China. It is not only used as an edible fruit but as a local crude drug across Asia. Other than the fruit, the bark and the leaves of the embelic tree are extracted.

4. Emu Apple

A very rare find for those among us who roam in the forest in search of real native berries, the emu apple is one of those elusive but highly beneficial fruits of the Australian jungle.  Its similarity with its popular namesake is the characteristic tart, albeit somewhat bitter taste, which has traces of an apple in it. Botanically, it is known as Kunzea pomifera, a small fruit that is scientifically associated with a compound that hinders the skin from aging.

5. English Walnut

The English walnuts are nutritious edible seeds of walnut berries that are found in Europe and Central Asia, among other regions. The seeds are filled with fatty acids that may have positive cholesterol control effects. Some of their other nutrients have the ability to dilate blood vessels to improve blood circulation and other cardiac functions.

6. Eastern Hawthorn Fruit

Maybe you have heard it called the May-tree or Mayflower due to its vivid red blossom in spring but its real name is hawthorn. Eastern Hawthorn fruit, also more commonly known as the hawthorn berry, is landed with nutrients and thus the health craze often associated with it. In fact, it is nick-named ‘heart-berry’ due to its antioxidant and heart-friendly nature. Its health benefits include:

  • Antioxidant properties for fighting free radicals and preventing cell inflammation.
  • Aids in digestion due to loads of dietary fibers.
  • It is a mood tonic as it helps bring down anxiety.
  • It is included in heart failure medication.

7. Elephant Apple

One odd characteristic of the elephant apples is that they are not all that tasty and one positive feature is that these fruits are multipurpose. Locals of China and equatorial Asia where the fruit is native, use it as anything from a vegetable curry to a fruit jelly. Known botanically as Dillenia indica,  and locally in Asia as chulta, elephant apple was first listed as a species in 1759 in the book Systema Naturae. Its name’s origin, synonymous with that of the apple, is due to taste which is like that of an unripe apple and also due to the rounded, firm berry.

8. Emperor Grapes

Though commonly taken as a table fruit for its juicy quality, the emperor grape can also feature in red wine blending. It is a purely scarlet or dark red fruit when ripe on the vine. It is native to the southern parts of Australia due to its resistance against hot climes. Out of the culinary table, the emperor grape in tree form offers shade during the summer heat and it is a common backyard vineyard crop in the regions where it thrives in the Land Down Under.   

Vegetables and Legumes that start with E

In this category, you will find vegetables and legumes such as eggplant, known for its versatility in various cuisines, and endive, a leafy green vegetable with a crisp texture. These vegetables offer a range of flavors and can be used in diverse culinary applications, adding depth and variety to meals.

9. Earth Nut (Peanut) 

Throughout the world, you will find people passing time anywhere while munching at roasted or raw nuts. In most probable cases, these are usually earth nuts, better known as groundnuts or peanuts. Though naturally enclosed in shell, most consumers sample them shell-free in the form of a salted roast packed in retail sachets. They are not to be confused with the earthnut tree of Europe that also goes by the name fig nut.

You may also like to learn more about US groundnuts (peanut) prices.

10. Edamame

Certain plants like corn have the advantage of serving two or more purposes during one or more stages of their maturity. Edamame has a similar attribute as it is a culinary-level immature stage of soybeans. The beans are so tender and mildly sweet when just out of the first growth stage that they can be consumed raw out of their pods. These protein-rich legumes are also great snacks that can stuff custards and pastries. They are also available in grocery stores in canned form.

12. Eggplant 

Classified as a berry scientifically but used as a vegetable all the same, aubergine, more common as eggplant, is a member of the nightshade family of plants. It is easily recognizable in a bunch of vegetables for its characteristic purple tincture, lozenge shape and prominent stalk. In cuisine, it makes salads and other vegetable meals. It is a common source of vitamin C for immunity and vitamin A, which promotes good eyesight. It also doubles as an anti-diabetes medicinal vegetable.

13. Endive 

A member of  the same family as chicory, endive is a leafy vegetable with bitter tasting leaves, like most of its other Chicorium genus members. It is however a very versatile vegetable since not only are its leaves edible but the flowers, too. Its rosette or wavy leaves are edible in raw or cooked form. Various cooking methods of endive exist including boiling, steaming and sauce-mixing with other stews. It is rich in main vitamins, namely:

  • Vitamin C at 6.5 milligrams or 8 percent of the recommended daily value.
  • Vitamin E at 3 percent of the daily requirements.

More on the nutritional contents of endive

14. Escarole

A vegetable of vegetables, so to say, due to its bright green leafy growth composition, escarole is a common find in the market in bundles or small packs. Its best known features include broccoli-bunched dark green leaves that are tinctured with wavy edges. A cousin in the looks department with lettuce, escarole, however is a little on the sour side of taste compared to lettuce, but it garnishes meals in the same way. It can also be served next to other salad vegetables to add a versatile and neutral taste to the whole. In Italy, escarole serves as a key ingredient of pasta e fagioli.

15. Early Girl Tomatoes

Early Girl tomatoes are just that: pretty little things, tennis balls in size, round in shape, a deep red color when ripe and most of all, early maturing. They are indeterminate cultivars in terms of growth, meaning that they can produce once a year or perennially, only giving up the ghost when attacked by frost. The Early Girl tomato plants grow to about 9 feet in height and are mature in just 1 month and 20 days. Owing to their globe shape, they are classified in the F1 hybrid category of globe tomatoes.

16. English Peas

English peas are garden peas that also double in etymology as green peas. They grow on vines but unlike similar-growing peas like sugar snaps, only the peas rather than the pods are edible. Like most other varieties of peas, English peas possess a whopping 20 percent dietary fiber worth of the daily requirements and even higher vitamin content. Other beneficial nutrients include:

  • 66 percent vitamin C, more than half the daily requirements.
  • Vitamin B6 which is 10 percent of the daily needs.
  • 8 percent magnesium  of the recommended daily intake.

17. European Cantaloupe 

The European cantaloupe is a melon that grows in most of Europe under various cultivars. Most of these melons blossom into oval shapes that are sometimes naturally decorated with greenish stripes on their bright green rinds. The flesh of the European cantaloupe is a juicy, sweet-scented, albeit a bit musky-smelling, yellow-colored interior, with seeds in the central core. The main varieties of the vegetable include the Santa Maria of the Azores islands.

18. Elephant Ears

The term elephant ears refers to various corm-tuber crops of the Colocasia family whose tubers and leaves are edible in cooked form. Though they are native to India and other parts of southeast Asia, they are spread through the tropical world under various names. The huge bright green leaves that give the plants’ their names are irritants when raw but serve as food when cooked. The corms are the plants’ most edible parts and are rich in starch.  

Dairy and Eggs that start with E

This is where we find the famous egg – of course, a versatile ingredient rich in protein and nutrients. Additionally, there is Edam cheese, a semi-hard cheese known for its smooth texture and mild flavor. 

19. Easter Eggs

Among the more religious foods out there, perhaps none comes in a gamier fashion than an Easter egg. In certain Christian traditions, an egg symbolizes both fertility and in particular, the rising of new life, and in Easter, this new life is Jesus’ resurrection. Easter eggs gain their gamey significance because not only are they decorated with chocolate sweeteners but they are kept away in hiding so that children can hunt them down at dinner time during this season.

20. Edam

Sourced from pure goat’s or cow’s milk, Edam refers to a Dutch milk delicacy that is added to fast foods and serves as an appetizer. It is hardened a little so that it can be eaten compactly. In some places, the commercial form of this cheese is a red wax rind, which with a bite it cracks into the savory freshness of the creamy interior.

Related: Nutritional value of Edam Cheese

21. Egg

Birds’ eggs are some of the key sources of protein and indeed, just as it is said ‘an apple a day keeps the doctor away,’ so can the allusion turn to eggs as daily body building necessities. Though people have foraged for bird eggs for millions of years, it was not until 3500 through 1500 B.C., that formal harvesting of domesticated hens’ eggs began in the southern-eastern parts of Asia including China and India. At a glance, eggs provide a range of vital nutrients including:

  • 26 percent proteins or a quarter of the daily needs.
  • 21 percent vitamin D of the daily requirements per serving.
  • Iron, calcium and magnesium, 124 percent cholesterol and 16 percent total fat.

Related: market insights of eggs in India.

22. Emmenthaler

The Swiss Emmenthaler is a cheese that is formed from whole cow’s milk. It is distinct from similar creamy treats due to the openings across its entire surface. Despite these holes, the cheese is quite compact albeit with a creamy soft texture. It is a must have in the Alpine countries as a sandwich enrichment and can also be taken with other cheese for those with discerning cheese palates.

23. Easter Cheese

Often connoted to Slovak hrudka, Easter cheese is an egg and cheese mixture with a heavy cooking style. Basically, eggs and milk shaped into balls are cooked for a long time until the protein content turns into curds while the water content turns into whey. The curd is cut and processed further while the whey is drained. You then spice the resultant Easter cheese with cheddar and finish by adding salt to the cheese.

24. Evaporated Milk

Similar to condensed milk minus added sugar, evaporated milk is an all-purpose canned milk powder whose water content of up to 60 percent of its weight has been removed. It has become a common staple in supermarket cold stores across the globe due to its shelf-stable attribute. Its content has at least 6.5% of milk fat. As such, it can feature in many dishes including:

  • Additive to coffee as a sweetening agent.
  • Natural creamy enrichment for chowder, sauce and soup.
  • Dessert topping alternative to sweetened condensed milk.

Grains and Seeds that start with E 

Here, you’ll encounter the ancient treasures of Emmer and Einkorn. Emmer’s nutty flavor and chewy texture elevate bread and pasta recipes, while Einkorn’s rich nuttiness provides a delightful alternative for those with wheat sensitivities. Explore these time-honored grains, unlocking a world of taste and tradition.

25. Einkorn 

Certain words of plants innocently evoke memories of other plants and Eincorn hulled wheat is one of these terms. It is one of the old varieties of wheat and can refer to the wild wheat (T. boeoticum) or the domesticated variety, T. monococcum. It is different from modern wheat due to its tightly knit hard glumes that cover the grains inside. It is rather an expensive purchase due to the following facts:

  • Once harvested, it loses four-fifths of its yield due to the removal of husks before milling it into flour.
  • It has higher protein content and lower level of carbs than its modern wheat equivalent.

26. Emmer

Emmer is a hybrid of the ancient einkorn wheat, a pure variety and another wild grass. It has two sets of seeds in every spikelet, and although it looks like modern wheat, it is a hulled type, meaning that the hull is removed before milling.  Though it has fewer calories than normal wheat flour owing to its low starch count, emmer is lush with other nutrients including minerals and vitamins.

For more on wheat, grains and pasta, refer to this food archives.

Meat, Poultry and Fish that start with E 

Enter the world of Elk, where lean and tender meat offers a unique taste experience. Engage your palate with Escargot, a delicacy of cooked land snails with a buttery and garlicky profile. Explore the seas to find Eel, a versatile fish with a rich, distinctive flavor. Embrace these diverse options that start with “E”.

27. Ecrevisse (Crayfish)

When talking of crayfish in France, the term Ecrevisse comes to mind in the French language.  It is a crustacean from the Astacidea family and in some locales it goes under the term crabfish and rock lobster. As a delicacy, Ecrevisse goes well with chicken chops, mixed with salt seasoning and pepper, and a goodly measure of butter, corn or peanut.

28. Eel 

Eels are long-bodied fish with the characteristic ray fin of the Anguilliformes order of fish. Eels are one of some eight hundred species in this one order and are considered to be ocean predators. There are various varieties, ranging from European to Japanese and American eels, each with its unique features. With adults reaching 25 kilograms in weight and measuring four meters at their longest, eels provide plenty of meat when fished. They are popular delicacies in sushi dishes in Japan and their preparation as food is considered one of the attestations of a true sushi chef.

What about prices? Please check our insights for prices of Eels in the United States.

29. Elk 

Unique for its towering hedge of antlers that have been immortalized in many Renaissance sculptures, ‘wapiti’ or more commonly, elk, is a large North American and East Asian deer that is hunted for meat. It has lean, low fat red meat that compares reasonably with that of chicken. As such, its meat is considered to be healthy and beneficial for the heart. Furthermore, elks’ lack of eating corn, which is an animal fattening meal, unlike domestic mammals,  adds to the cardiac-related benefits of their meat.

Check out the nutritional value of smoked Eel

30. English Sole

The English sole is a fish from the flatfish family unique for its diamond shape, a shape characterized by a tiny head ending in a triangular snout. This sole has a single high placed right eye and a mouth that lacks symmetry. There are two unique cultural features that make the English sole a hard find and an expensive catch:

  • The Dover-Kent coastline sole is highly cherished and it commands huge sums per kilo due to its rarity and special flavor.
  • It is also tender, meaty and easy to make into delectable filets filled with omega oil, phosphorus and selenium.

31. Entrecote

Entrecote derives its etymology from Spain and France whose languages use it to describe a high quality beef, usually sirloin, made into steak.  It is typically fried singly or even better, roasted on a grill, before being served with side dishes filled with spices and seasoning.  The characteristic motif of Entrecote in cuisine is its juicy, moist and soft texture. As an expensive type of meat, it is a rare find, especially at celebrations and high-end eating out places.

Referring to beef prices above, you may also like to check out France beef prices and insights.  

Ready meals and Various Dishes that start with E  

Savor the exotic flavors of Enchiladas, a traditional Mexican dish filled with meat, cheese, or vegetables, rolled in tortillas and topped with a rich sauce. Delight in the satisfying goodness of Eggplant Parmesan, a classic Italian dish with breaded and fried eggplant slices layered with tomato sauce and melted cheese.

Let these “E” dishes take your taste buds on a flavorful journey.

32. Egg Drop Soup

Feasting away at bits of wispy eggs floating in a soup blend made up of black/white pepper and hot chicken is a common sight in Chinese restaurants, with the country being the origin of this kind of soup. Known as egg drop soup, its main ingredient is beaten eggs that are made to float in meat broth. The soupy delicacy is sometimes spiced up with tofu and scallion chops. It is also thoroughly enjoyed outside China, mainly in neighboring Japan and in far off France.

33. Egg Noodles

Egg noodles are longer and flatter variations of common noodles and other pasta. They are made of eggs mixed with wheat flour and shaped into their long and flat rope-like characteristic appearance. They contain more eggs than other pasta and hence the name ‘egg noodles.’ They can also be fortified with minerals to make them more nutritious than common noodles. In local lingo, they are called Youmain, though this may describe a thinner version of a noodle common in Asia.

34. Eggo Waffles

Among the best toasted  breakfast foods out there, the funnily-named Eggo waffles pass the test for sweetness and delicacy. They are a common morning staple in the US and the UK due to their ease of making and fast preparation time. Indeed, after toasting them in heat till they are golden brown, you pour butter and jam over the top and relish them with tea or coffee.

35. Eggplant Parmesan

Eggplant parmesan is just that: a simple blend of hard, flaked cheese (parmesan) and generous chops of eggplant (aubergine).  However, this dish should be Italian to pass such a description since it is a local delight here. It is considered a healthy dish that almost anybody can relish because of its specially selected minimal ingredients.

36. Egg Roll

Perhaps everyone has ever eaten an egg roll without knowing it by this name: it is basically one of many deep-fried sweetmeat appetizers common in US’ or Chinese eating joints. The rolls are dough cylinders filled with meat chops, shredded vegetables, ground meat or any other desired stuffing. The roll is deep-fried in hot oil and removed when the wheat flour wrapping turns a golden brown tint.

37. Eggs Benedict

English benedict describes a morning delicacy that can stay in your stomach all day due to its packed animal, wheat and dairy ingredients.  It is made up of the English muffin generously mixed with an egg, a pork cut (particularly side bacon) and a topping of your own choice. It comes handy any slow moving bluesy morning as it is an easy make and besides, it will feed you at once.

38. Egg Tart

Open pastries, more commonly called tarts, are popular with especially fast food customers due to their satiating nature, and one of the most popular is the egg tart. It is a sweet dessert that blends the best of the English open pastry and the Portuguese cream-filled cake. Its interior is made of egg custard (eggs mixed with milk). The egg tart has an easy recipe and so anybody can make it right in their home kitchens.

39. Egg Tong Sui

Though among those purely Cantonese foods that you rarely come by in a street diner, the egg tong sui is a healthier version of the restaurant-style egg drop soup. It is mainly a homemade Chinese dessert soup with eggs dipped in soup and sweetened, thus the literal translation of the dish’s name in the Chinese language as ‘sugar water.’ Its nutritional benefits include:

  • Egg tong sui is believed to improve skin complexion.
  • It also may improve the functioning of the brain.
  • It also boosts the immune system.

40. Elbow Macaroni

Elbow macaroni is simply just another fancy term for macaroni, meant to highlight the elbow shape of curved pasta. This pasta is cut into small curved tubes. Its shaping is done by special food machines, although extrusion technology that makes macaroni can also be commercially used. The main ingredient of this pasta is durum wheat and its origin is the northern and central regions of Italy.

41. Empanadas

Empanadas are basically a Spanish or Mediterranean dish that you may have come across in your own country in some other form. Indeed, like most food meant to fill you up, Empanadas is pastry stuffed with various ingredients to form what the Spanish term as ‘breaded’ spread, hence the root term ‘empanar.’ You can choose sets of stuffings including:

  • Seafood: fish fillets made creamy with cheese.
  • Animal products: Beef, pork and cream.
  • Vegetables: Carrots, corn and diced potatoes in simple volumes.

42. Enchiladas

Among the more satisfying Latin American dishes out there, the Mexican Enchiladas take the crown in satiating terms. They are tailored to feed to the maximum with their chicken and vegetable stuffing, among extra ingredients. Their main ingredient is the corn tortilla which is a pancake made from maize flour. The mixture is then creamed up with cheese and baked till ready for a bountiful serving.

43. English Muffins

The English muffin is a carbs-and protein-rich snack that is essentially made tiny in size, round in shape and proportionally of 4 times the circumference for every 1.5 units of height. The shapely bread is prepared with wheat flour, butter, milk and sugar, with a pinch of salt, and  it is leavened with yeast. It is surprisingly nutritious with these key components:

  • 8 grams of protein, equal to 16 percent of the daily value.
  • 464 mg sodium or 19 percent of the daily requirements.
  • 46 grams carbohydrates representing 15 percent of the daily needs.

44. Ensaimada

The enchanting spiral-centered round shape of Ensaimada, a dessert from the Western Mediterranean, particularly Spain,  is one of the overt characteristics that make this a mouth-watering treat. Its basic make up includes eggs, mother dough and sugar larded together in pork fat.  It is a popular snack that you can catch up with any time between main courses to pass the hours nutritiously.

You may also like to sample a basic Spanish stew.

45. Erbazzone

A pastry dish par excellence, Erbazzone is a pie from Italy that is characterized by a savoriness and tastiness associated with its meat treats, poultry products and vegetable ingredients. It features pastries that are cut in round shapes, then filled with eggs, pork, cheese and suitable green leaves. It is a dish of two worlds, meaning that you can take it as a nutritious snack occasionally or as a daily staple food.

46. Escabeche

Among the more hard-to-come-by seafood out there, the Spanish Escabeche food is among those more nostalgic treats of the Western Mediterranean. It is basically any kind of fish or other domestic meat fried and marinated, then left to cool down before eating. Because it is served cold, it is mostly eaten dipped in vinegar, and afterward, followed up with a dish of vegetables.

47. Escallop

When out and about on an energy-draining task in the sun, there are two refreshments you can count on for satisfaction: tea and escallop. The latter refers to bone-free meat that has been chopped into simple flat cubes and dressed with breadcrumbs. Thanks to its fast cooking timing due to the low ingredients, you can enjoy the fried dish in a few minutes. The tender texture of escallop makes it a popular treat for children and adults in need of a fast yet nutritious energy fixer.

48. Escargot

Escargot is one of those rare French dishes that you can order in fancy restaurants and it has these three surprising facts:

  • It is a dish made of land snails.
  • Each snail can be cooked separately in a different spicy or creamy sauce, then served together with the rest.
  • Additionally, the cooked snails are put back into shells and then served with sauce so that you can enjoy them by picking them via an eating stick out of their shells!

You may also like to glean more market insights on France snails.

49. Earl Gray Cookies

Made of plenty of Earl Grey tea leaves, which gives them their name, Earl Grey cookies are branded candies that leave a taste of mild sweetness and a citrus flavor in the mouth. They are chewy and pudgy, as they are made of butter that is salt-free, vanilla beans and brown sugar, the latter lending them the crisp light brown hue. The dough that makes these cookies is the all purpose flour, with baking soda added into the mix.

50. Easter Pie

The Easter pie is an Easter holiday meat-based dish that is mostly associated with the Italian dish of the same name. It consists of plenty of meat of at least 1 kilogram spiced with salami, and prosciutto. It also features the sweet sausage of Italy as a meaty addition. The meat ingredients are blended with sauce and ricotta, among other soups, all of which are baked pie-style to make a dish not so dissimilar to a pizza.

51. Easter Candy

Easter candy refers to multiple sweet cakes or similar custards that are meant to be taken during the Lent period. The most popular of these have eggs and butter as the main ingredients. One of the best known Easter candies is Reese’s peanut butter eggs. They are branded snacks and are considered to be highly protein-rich due to their peanut and egg components.

52. Easter Bunny Chocolate

The Easter bunny chocolate is steeped in medieval beliefs as to its humble beginnings. Folk tales espoused the myth of a hare that could bear eggs and in the 1200s timeline, this was automatically associated with the Biblical fertility of rabbits. The Easter bunny chocolate is taken during the Lent period with the exception that instead of eggs, dairy and chocolate are used. Three sets of ingredients include:

  • Dairy: Whole milk powder, skimmed milk powder, milk fat and an emulsifier made of soya.
  • Sweeteners: Sugar, cocoa butter and artificial flavors.
  • Fermented flavors: Barley malt extract.

53. Eccles Cake

An Eccles cake has a more unique history than meets the eye. These delicious cakes which are topped with currants, with a good measure of butter-fattened pastry, arrayed with a demerara sugar topping, were once a subject of Puritan banning. Yes, in 1650, the Puritans did away with saints celebrations, one of these being St. Mary in Eccles for whom the cake is named. The banning was fortunately not carried into the modern times, as anybody can grab the cake today and chew away at its sweet leavened dough encrusted with the seedless currant fruit.

54. Eclipse Gum

The Eclipse Gum is a branded chewing gum that has been for a long time associated with the ability to prevent teeth cavities and the capacity to fight plaque acids. Though it does not exist any more in some parts of the world, it is quite a common find in the Americas, Southeast Asia, Australia and some parts of Eastern Europe, as Eclipse Mint. Like other sweet gums, its main ingredients include gum base, glycerol and natural colors, blended with the unique bits of acacia and soy.

55. Eggs Custard

The eggs custard is a nutritious delicacy that includes egg yolks separately blended with warm milk, sugar and vanilla. The vanilla comes most often into the mixture as a bean paste, while the yolks are only whipped lightly for consistency. The main nutrients of an egg custard  dish include:

  • 10 percent calcium of the daily requirements per serving.
  • Good cholesterol at 84 milligrams or 28 percent of the daily value.
  • 104 calories mainly driven by 7 percent fat content, most of which is nevertheless saturated.

56. English Toffee

The English toffee is a blend of roasted butter and sugar with nuts. Traditionally, candy in England has been made by the  slow-baking of sugar mixed with butter, with the result being a crispy-textured biscuit. Nowadays, however, the English toffee, as it is called, adds several new ingredients, especially in the American toffee-making tradition. These include:

  • A coating of chocolate is added on top of the crisp sugar-butter roast.
  • Then just before the meal is done, nuts, particularly almonds, are encrusted as a crunchy finish.

57. Ensaimada 

Ensaimada pastry is as near as you can get to a satisfying delicacy bereft of meat. Its only animal product is an egg with a bit of pork fat, which is blended with mother dough. The pork fat serves as the alternative to normal pastry oil. This finished dough roll leads up to a taste curiously similar to that of pumpkin, with a trace of sweetness and tartness in-between. It is a delicacy of Mallorca, Spain, with widespread popularity in Latin America and the East Pacific. It is prepared right before Lent when meat is forbidden to Catholics.

58. Espresso Cake

The flavor and texture of the espresso cake are both testaments to the unique chewy flavor of this chip cake. It is made of espresso coffee ground to a fine powder, which is mixed with an already made chocolate chip cake. The latter is topped with a feisty coffee buttercream that tantalizes the taste buds by its mere creamy sight.  It can be made in several layers separated by butter and chocolate segments as topping.

59. Eyeball Gummy

Rich in gelatin as a major ingredient, eyeball gummy or simply gummy eyeballs are candies that look strikingly like the eye. They are popular party snacks and are loved for their chewy colored dough. They are made to be soft, flavored with fruit pies, and finished with soft colors. Ingredients for these children’s candies include sweeteners like dextrose, cornstarch and neutralizing agents like gum Arabic.

60. Eyeball Sprinkle

Eyeball sprinkles are little candies shaped like the eyeball of the human eye, only that they are made in numerous quantities in tantalizing designs. These sprinkle biscuits are thick and crisp and hard, with a crunchy texture. Little in size as they are, they cost a little more than you would expect owing to quality, with an ounce going for at least 3 dollars.

61. Eel (Sushi)

Sushi restaurants are usually the craze for first time diners in Japan and other places across the world offering Japanese meals. An eel sushi topping is what actually separates a virtuoso chef in Japan from a typical chef because to bring cooked eel to perfection, it takes much expertise.  Basically, there are two types of eel to choose from in a sushi recipe: the unagi describes an oily and highly tasty eel from freshwater sources. Its flesh is white and has an aroma of cooked bass. The ocean eel, on the other hand, is less in oil content and not as tasty as unagi.

62. Egg Foo Young

A recipe from Guangdong, China, the mouth-watering Egg Foo Young dish is derived from traditional ‘fu yung’ egg slices, as they are called in the Cantonese vernacular.  The sliced eggs are blended with veggies  together with meat or seafood. Shrimps and pork are the most typical meat sources. All these ingredients are mixed and put in a frying broth to make a fine gravy  served with soy sauce.

63. Egg Salad

The unique attribute of the traditional egg salad is its moderate yet balanced spice and seasoning ingredients.The making of one requires the following set of spices, dairy and seasoning:

  • Eggs: a dozen eggs that are first boiled to perfection.
  • Spices: well-cut red onions, a quarter cupful of well chopped celery and two tablespoons of celery.
  • Seasoning: a pinch of salt and pepper are added at the last minute to taste.
  • Dairy and Condiments: a single teaspoon of dill pickle and a half cup of mayonnaise.  

Spices, Oils, and Condiments that start with E  

Here is to the world of the aromatic Epazote, a Mexican herb known for its unique flavor. Not forgetting the refreshing scent of Eucalyptus Oil, used in aromatherapy and Asian cuisine.

64. Extra-virgin Olive Oil 

The thing about extra-virgin olive oil that makes it stand above the crowd besides being a product of pure mechanical pressing with no additives is its lipids that make it a ‘green gold.’ It is a product of the Mediterranean region, particularly Italy. Unique qualities other than the above include:

  • It has lush vitamins and beta-carotene for both the removal of free radicals from body cells and for promoting good sight.
  • It has the same tart taste of  fresh olives, which makes it an ‘A’ product in the culinary department.

Olive oil is very popular in countries like the United States. You can check the price trends for US Olive Oil.

65. Epazote

This is a pungent herb commonly used in Mexican cuisine. It has a distinct flavor and is often added to bean dishes, soups, and sauces. Epazote is known for its ability to reduce the gas-causing properties of beans.

Related: Proteins, Carbs and More in Raw Epazote

66. Eucalyptus Oil

Eucalyptus oil is derived from the leaves of the eucalyptus tree and is known for its refreshing and invigorating aroma. It is commonly used in aromatherapy and as an ingredient in various cosmetic and medicinal products. Eucalyptus oil is also used in cooking, particularly in Asian cuisines, thanks to its unique flavor.

67. Elderflower Syrup

Elderflower syrup is a sweet and floral syrup made from the blossoms of the elderflower plant. It is often used to make refreshing beverages like elderflower cordial or added as a flavoring agent in cocktails, desserts, and baked goods.

68. Ethiopian Berbere

Berbere is a fiery spice blend commonly used in Ethiopian cuisine. It typically consists of a mixture of chili peppers, garlic, ginger, fenugreek, and various other spices. Ethiopian berbere adds a complex and spicy flavor to stews, meats, and lentil dishes.

69. Erythritol 

Erythritol is a natural sugar alcohol derived from certain fruits and vegetables. It is used as a sugar substitute in many low-calorie and sugar-free products. Erythritol provides sweetness without the calories and is popular among individuals following a low-carb or ketogenic diet.

70. English Mustard

English mustard, also known as yellow mustard, is a pungent condiment made from mustard seeds, vinegar, and spices. It has a sharp and tangy flavor that pairs well with meats, sandwiches, and dressings. English mustard is often used in British cuisine, particularly in dishes like roast beef or sausage rolls.

Related: Nutrition and Prices of Mustard Seeds in the United States

72. Extra Virgin Avocado Oil

Extra virgin avocado oil is a healthy and flavorful oil extracted from ripe avocados. It is known for its rich, buttery taste and high smoke point, making it suitable for cooking, frying, and sautéing. Extra virgin avocado oil is also commonly used in salad dressings, dips, and marinades. It is a source of healthy monounsaturated fats and contains beneficial nutrients such as vitamin E and antioxidants.

Beverages that start with E 

From Eggnog to Espresso, let these “E” beverages tantalize your taste buds and provide a delightful sipping experience.

73. Eggnog

At  the start of Christmas across many cultures, certain drinks and foods are often prioritized, and in the beverage department, we have eggnog. It is a milk drink mixed with raw eggs, some alcohol, vanilla and nutmeg, all sweetened with sugar. It can also have various portions of spice to make it more enticing. It is a common sight on Christmas eve in the UK and the US, where folks help it down with dessert.

74. Espresso

No one who lives in a busy street today fails to register in his or her olfactory sense the unique whiff of espresso coffee being brewed in a confectionery shop. Indeed espresso is all about heating fine coffee blended with water to a boiling point of 90 degrees Celsius. Basically, the boiling water is passed  by force under 9 or so bars of pressure through a waiting layer of beans of coffee. The roasting level desired by a client can determine the strength of the flavor of this popular coffee. One fact that differentiates espresso from normal coffee is that:

  • Espresso has 63 milligrams of caffeine per ounce as compared to 12 ounces for the normal coffee.

Related: Market insights about the world’s leading coffee exporter, Brazil

75. Egg Cream 

The name egg cream suggests eggs coated with cream but in reality it is just a cold drink with milk, carbonated water and syrup with flavoring. The association with eggs comes from the fact that its rich milk topping assumes the vague form of egg whites. It is often used as an alternative to an ice cream float. The drink has become associated with chocolate flavor though other flavorings are sought after.

76. Earl Gray Tea

A popular brand name, Earl gray tea is famous for its unique flavor that derives from a combination of tea and oil from bergamot. Its making is basically the addition of the essential oil from the oily rind of the Seville orange (bergamot), and then blended with tea powder. The rind is also famous outside tea-blending as it flavors perfumes and soaps.

More Food

Foods that Start With A

Foods that Start with B

Foods that Start with C

Foods that Start With D

Foods that Start With F

Foods that Start With G

Foods that Start With H

Foods that Start With I

Foods that Start With J

Foods that Start With K

Foods that Start With L

Foods that Start With M

Foods that Start With N

Foods that Start With O

Foods that Start With P

Foods that Start With Q

Foods that Start With R

Foods that Start With S

Foods that Start With T

Foods that Start With U

Foods that Start With V

Foods that Start With W

Foods that Start With X

Foods that Start With Y

Foods that Start With Z