We have been having fun exploring foods starting with different letters of the alphabet.
Of course, some letters are home to far more foods than others (try and think of 20 foods beginning with Q!).
But, as we move along the alphabet, we have surprised ourselves by how many we can think of off the top of our heads.
It’s a great way to test yourself, as well as friends and family. See how many foods you can think of, starting with each letter of the alphabet.
Then, come back to our articles and see how many you got, and compare our list to yours!
Today, we are looking at foods beginning with the letter E (see also ‘24+ Foods That Begin With The Letter “L”‘) . Some are easier to think of than others, and far more common. Some are downright unusual and you may have never even heard of them.
So, continue reading to see how many of these foods beginning with E (see also ‘23 Foods Beginning With The Letter J‘) you have tried.
But, write down as many as you can think of first to test yourself. You may be surprised by how many you can come up with!
Foods Starting With The Letter E
We like to start with the easiest ones first, to get them out of the way. And, chances are, eggs were one of the first you thought of.
Eggs have been popular for millennia. They can be fried, hard-boiled, scrambled, poached, and added to countless recipes.
In general, though, we typically eat these wonder foods for breakfast, to give us fuel for the upcoming day. Thanks to their high protein and vitamin D content, eggs are beneficial for our health.
The majority of the egg’s vitamins and minerals, as well as fat, are situated inside the yolk. But, unbeknownst to many, the white and the yolk have equal amounts of protein.
Best of all, this nutrient-dense food is generally affordable, so you can enjoy eggs every day.
We’ll stick with the egg theme for now, but eggplants have nothing to do with actual eggs.
Known as aubergines in the UK, and elsewhere in the world, eggplants have an almost black, deep purple skin and a pale green flesh underneath.
Although named as a plant, these are not vegetables. They are, in fact, fruits that originated in India, where they are known as brinjal.
Eggplants can be consumed in their raw state, but they are far more flavorsome when cooked. For the tastiest results, you should grill (see also our favorite grill recipes) or fry them in oil.
Okay, one more food with the word “egg” in its name! Eggfruits grow on canistel trees and heaven orange-yellow flesh.
They are native to tropical and subtropical regions throughout Central America and Southern Mexico. When bitten, they have a sweet flavor, with a musky aroma, almost like squash.
The texture of eggfruit is more like a hard-boiled egg yolk (how it got its name). And, like eggs, these fruits can be eaten raw.
Unlike eggs, though, eggfruits can be used to create marmalade and jams. They can also be made into eggfruit nog, which is a type of milkshake.
Moving on from egg named foods, we come to éclairs. Originating in France, éclairs are desserts made with choux pastry and custard, whipped cream, and either pastry cream, or ice cream as the filling.
They are typically topped with caramel, chocolate ganache, or powdered sugar.
This dessert is essentially similar to a cream puff. However, éclairs have an oval shape, in comparison to the cream puff’s circular pastry ball.
Elderberries are, as the name suggests, berries that grow on large, multi-stemmed bushes. Worldwide, there are over 30 types of elderberries, but the most known type of the European elderberry.
You should never eat raw elderberries as they are not edible and contain lectin and cyanide, both toxic chemicals. Instead, you should cook these berries beforehand.
Once they have been cooked sufficiently, elderberries have a sweet taste, almost like blackberries. They can then be used in pies, jams, juices, and chutneys, to name a few.
Elderberries are very beneficial to our health, as they are full to the brim with antioxidants and vitamins. Eating these regularly can benefit our heart health, inflammation, and immune health.
6. Eastern Hawthorn Fruit
Now, this may be a fruit you are unfamiliar with, especially if you live outside the U.S. The Eastern Hawthorn Fruit grows on large shrubs in the U.S. and is also known as mayhaw.
The fruit of this plant is completely edible and can be used in certain recipes, such as jellies and jams. But, this fruit is often used in traditional Chinese medicine to aid in digestion issues.
You can search for the fruit yourself by looking out for its small red pomegranate-like appearance.
The Eastern Hawthorn Fruit has quite an acidic, yet juicy taste. It is also highly nutritious and packed full of fiber, sodium, and potassium. Together, these all help digestion.
Have you ever heard of the endive plant? This leafy vegetable is the small head of a lettuce, sporting yellow leaves.
Endives are most popular in French and Belgian cuisine, and the fact that it’s full of vitamins and minerals, like vitamins A, C, and K, make it hugely beneficial in any diet.
Endive is also packed full of calcium, potassium, and folate, all important in aiding heart health. It can also help lower blood pressure when eaten regularly.
As for the taste of endives, they are typically bitter with a crispy texture. They are often used in salads, but can be roasted and baked as side dishes. You can also dip them in certain sauces, especially vegetable dips.
Originating in the Netherlands, Edam is a type of delicious cheese. It is made from the milk of either goats or cows, and is classified as a semi-hard cheese.
It sports a creamy, divine texture and mild edam is typically served alongside fresh fruits, such as cherries, peaches, apples, and apricots. Matured edam, however, is best with crackers and bread.
Known as queso de bola in Spanish (see also ‘27 Of The Most Authentic Spanish Recipes‘), this circular cheese is covered in a paraffin, red-colored wax. And, amazingly, it never spoils, no matter how old it gets.
We recommend trying this cheese with Chardonnay, Riesling, or Pinot gris. You deserve a treat, after all!
An old French word, Ecrevisse, translates as crayfish in English. It is also referred to as a mudbug, a freshwater lobster, and a crawfish. If you’re a fan of crustaceans, then you will likely adore this seafood!
Smaller than lobsters, ecrevisse tends to taste more like crab and shrimp, or a combination of the two. It has a sweet, tender, and meaty flavor.
In the U.S., around 90% of all crawfish hail from Louisiana, as this is where they are farmed and harvested. Other regions where ecrevisse are farmed include the Pacific Northwest and various southern states.
Let’s go back to cheese! Emmental (see also ‘8 Of The Very Best Substitutes For Emmental Cheese‘) is a medium-hard type of cheese, getting its name from Emmental, a region in Sweden.
Characterized by its rather large holes, these were once considered to be flaws in the cheese. Nowadays, manufacturers strive to get these holes just right!
The flavor of emmental is quite mild but savory. More often than not, it is used to create fondue, alongside Gruyere, a Swiss hard cheese.
Amazingly, this cheese dates back to 1293, and continues to be more popular than ever before.
11. Eccles Cake
Eccles cakes are as tasty as they sound! Originating from Eccles, UK, Eccles cakes are closer to pastries than actual cakes.
They are a round, flat dessert with scrumptious crusty puff-pastry, with a golden hue on their outside. Their insides are where the magic really happens, though.
Bite in and you are met with dried currants and an assortment of spices.
Common fillings include orange zest, candied lemon, and spices such as nutmeg, cloves, allspice, and cinnamon. Try these cakes and we’re sure you’ll enjoy them!
A leafy green vegetable, escarole can be consumed either raw or cooked. Appearance wise, escarole resembles lettuce, but is, in fact, a part of the chicory family.
Escarole is packed to the rafters with vitamins and minerals, such as vitamins A, C, and K, as well as copper, zinc, and folate.
This veggie is fantastic for low calorie diets and for those looking to lose some weight as it is very low in fat yet high in fiber.
Flavor-wise, escarole tastes quite bitter, and is similar to dandelion greens, when raw. The outer leaves tend to be less sweet than the inner leaves and, when cooked, escarole usually softens and becomes milder in taste.
If you have ever been to an Italian wedding, you have probably come across escarole in a wedding soup, as it is traditionally used for this dish.
Etrogs is a yellow citrus fruit, similar to lemons, and is characterized by its yellow, bumpy textured skin.
Compared to other citrus fruits, however, etrogs typically have less flesh. Instead, they mostly consist of a white pith and rind.
You will find ergs growing naturally in regions throughout the Mediterranean, and South American and Central American locations.
When picked from their trees, the fruit is used in marmalade, juice, and for candies.
Like many edible fruits, etrogs are regarded as healthy, due to their high vitamin content (vitamins C and B6).
They are also rich in fiber, to strengthen the digestive system, and antioxidants, which aid the immune system.
14. Emperor Grapes
Grown in the USA, Emperor Grapes have a grand deep purple-red hue to match their grandeur name. They contain seeds in their middles and, when eaten, the fruit tastes sweet.
Emperor grapes have thick skins and taste somewhat like cherries. Their sweet flavor is why they are often used to make white and red wine.
These grapes are also very good sources of vitamins C and K, like many grapes. They all have a high content of antioxidants, to help fight free radicals that can cause cancer.
Emperor grapes also boast a high level of fiber, to support a strong digestive system.
Last but not least, we have enchiladas.
This highly popular Mexican street food is usually filled to the brim with meat, such as chicken (see also our favorite diced chicken recipes) or beef, and then wrapped in a tortilla (always corn), before being covered in a type of sauce.
The fillings of enchiladas can vary. You can choose between meat, cheese, beans, and vegetables, or include all of the above. Yum!
The sauce can also vary, with some examples being salsa (see also ‘Can You Freeze Salsa?‘), marina, melted cheese, or, again, a combo of all!
We hope you have enjoyed our list of foods starting with E. We could have included so many more, though. Let us know some obvious ones we may have missed!
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