Good morning. Today we're discussing how omelets can be more than just a buffet item. We’re curious:

CUISINE FEATURE 🌎

Omelets of the world

Why are omelets universal?

Eggs are one of the oldest staple ingredients in global cultures. They’re an economical way to make a high-protein, satiating meal with basic foods.

• As covered in the egg video deep dive, domesticated chickens are unique in their continual production of eggs during their lifespan, making the ingredient widespread across cultures.

Why does this matter?

For the home cook, this means omelets should be a tool to get a filling meal on the table. We can learn from global cultures that the dish can be a savory lunch or dinner dish and not just a breakfast buffet item.

• If you have eggs and just an extra ingredient or two, it means you could put together a meal if you're familiar with how different countries do it.

Famous examples

A few weeks back we covered the popularized omurice version. Lots of countries have their own spin on the omelet:

• French omelette - The classic. Like many French dishes — imple yet can hard to execute, custardy & buttery.

• Thai omelet - A street food staple, deep fried, sometimes with seafood, crispy on the edges, often served with rice.

• Japanese Tamagoyaki - layers of rolled egg, eaten for breakfast and also in bento boxes.

• Spanish tortilla de patata — layers of potato and egg set into custardy cake structure.

• Frittata - Italy’s version of an omelet, eggs, potato, cheese / usually baked.

• Tortang talong — A Filipino omelet that surrounds a roasted Asian eggplant.

• American country omelet - loaded with meats, cheeses, and vegetables, folded in half, and cooked until well browned on all sides.

It’s worth learning a few of these to have in your back pocket for a quick meal when you have limited ingredients (we’ve linked a few of our recipes on this list).

RECIPE RECOMMENDATIONS ✅

Other egg dishes

Global egg dishes go beyond just omelets, and we’ve covered several of them in this newsletter before. Here are some other recipes and interesting cuisine variants to be inspired by:

FOOD TRENDS 🚀

Japanese kitchen knives

Why is everyone using Japanese knives?

Although German steel is famous in its own right, the Japanese have always been renowned for their blade craftsmanship dating back to Samurai times. And now, the tradition of sword-making has evolved into revolutionizing chef knife shapes.

• For instance, the gyuto, Japan’s response to the European chef’s knife, translates to “cow sword,” a nod to the craftsmanship that now aids in food preparation instead of battle.

Anyhow, a combination of quality and global fascination with Japanese culture has brought Japanese knife shapes and styles to popularity. It seems that every knife brand — even Western brands like Wusthoff and Made In — now offer Japanese-inspired lineups.

It’s not just aesthetics or cultural preference that makes Japanese knives popular, though.

Japanese metals, usually higher in carbon, get sharper and hold an edge longer than Western German stainless steel.

• The tradeoff is that carbon steel knives are harder to hone, and their delicate, brittle edges can more easily chip under misuse.

Popular shapes, such as the gyuto (chef’s knife), santoku (flat profile), or nakiri (cleaver style), are specialized enough for precise tasks yet ultra-functional for everyday home cooking and commercial kitchens alike.

• Japanese designs tend towards lightweight & balanced, plus intuitive and easy to use.

A good knife, like a good cutting board, is essential for prepping food efficiently. It makes cooking for yourself every day so much more pleasurable. We think it’s better to have 1-2 high-quality knives rather than a full set of mediocre or dull blades.

Check out a few of our recommendations on our essential gear page:

READER Q&A 🧠

Giardiniera

Answer: Every cuisine has a version of preserved, pickled vegetables: Latin countries have escabeche, Central America has curtido, and the American South is famous for its pickled cucumbers.

Italy (and Italian Americans) contribute giardiniera, a hot mix of pickled carrots, peppers, cauliflowers, plus other aromatics. The condiment gets it’s name from the Italian word for “from the garden,” and indeed you’ll find many vegetable variations of it.

• Giardiniera is unique in that it is often topped off with extra virgin olive oil, further distinguishing its Italian aroma profile.

You can definitely make it using the standard pickling method we’ve covered before, just with the appropriate ingredients and added flavor adjusters (commonly oregano, red pepper, olives, & garlic).

To use, it can be deployed as you would any other pickle: serve as toppings on sandwiches, salads, antipasto, over protein, or simply as a fresh, crunchy side.

Have a culinary question? Reply to send it in for a chance to be featured and get your question answered.

WINNING READER SUBMISSION 🏆

Perfect piccata

This week’s dinner winner is Dennis L (again!)., who aced his first time preparing chicken piccata with spaghetti. Learn how to master piccata pan sauce on Cook Well here.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: A Field Guide to Drinking Wine Right Now

In a minute or less: Non-alcoholic beverages

What we’re watching: Scones two ways

Food science: How protein works in cooking

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