Embark on an exhilarating exploration of enticing edibles, all beginning with the elegant letter E. Yes, these foods that start with E will entice and enchant you.
This extraordinary list of eats will not only enhance your culinary vocabulary but also introduce you to an eclectic array of flavors and textures that will elevate your dining experiences.
We have carefully curated a diverse selection of ingredients and dishes from across the globe, with each entry possessing a unique story and origin.
Expect to encounter familiar favorites like eggs, whose versatility has been celebrated in countless cuisines, and enchanting exotic fruits like elderberries, packed with essential nutrients and antioxidants.
Expand your palate with exquisite dishes like escargot, a French delicacy, or the hearty and comforting Ethiopian injera.
Embrace the vibrant world of vegetables, from earthy endives to the delicate, nutty essence of enoki mushrooms.
Engage in a taste tour of cheeses, such as the creamy Emmental from Switzerland or the crumbly, tangy English Stilton.
Sweet-toothers will relish in the enchanting charm of éclairs and the refreshing coolness of an Italian espresso granita.
Embark on a journey of edible enlightenment, as we present an exceptional list of foods that begin with the letter E.
Discover the endless possibilities these ingredients offer, enhancing your culinary skills and delighting your taste buds.
Etouffee is a delicious seafood-based dish that uses a smothering cooking method popular in the Cajun areas of southwest Louisiana. The recipe is delicious when served over rice.
Edam is a type of cheese that features a smooth, firm texture with a light and nutty flavor. The cheese is commonly eaten on crackers and bread. It’s also perfect for sandwiches and quick snacks.
Often called Filipino meatloaf, embutido is a dish that features ground pork seasoned with other spices and ingredients then wrapped in pig’s intestines. The dish is commonly served during special gatherings or holidays.
Endive is a member of the chicory family and is known for its crispy texture and sweet, nutty flavor. The vegetable can be enjoyed when eaten raw in salads or cooked.
Emu is considered as the second largest bird that’s related to the ostrich. Its meat tastes quite similar to lean beef, making it perfect for roasting, grilling, and baking.
Also known as wapiti, elk is a kind of herbivore that’s popular for its meat’s topnotch flavor and texture. It tastes a lot like beef; however, it’s more flavorful than the latter.
Emmental is a yellow cheese that’s made from cow’s milk. It features a fruity flavor and sweet aroma. The cheese is delicious when served with a glass of wine.
8. Egg tong sui
Commonly known as sweet soup, egg tong sui is a traditional dessert soup from China. It’s mainly with rice wine, egg, rice balls, spices, and honey.
Erbazzone is a savory pie that’s popular mainly in the town of Reggio Emilia. It’s delicious on its own, but it’s more enjoyable alongside a salad.
Escabeche is a fish-based dish that can be found in Spanish, Portuguese, and Latin American cuisines. It has a sweet and sour flavor coming from sugar and vinegar.
Epazote is a kind of herb that’s known for its culinary and medical usage. It has a pungent flavor profile, and its leaves and stems are commonly used in stews.
Escarole is a leafy green that’s akin to lettuce. It’s notable for its mildly bitter flavor similar to endive or chicory. There are many ways to prepare it. You can either eat them raw or sauteed them.
13. Escovitch fish
Escovitch fish is a dish that’s made with fried red snapper fillets topped with sauteed bell peppers, onions, and carrots. Like escabeche, escovitch fish has a sweet and sour flavor but with a spicy kick undertone.
If you haven’t tried this treat, then you’re missing out big time!Eclair is a dessert made with choux dough topped in a warm pool of rich chocolate glaze and filled with pastry cream or custard. They’re oblong in shape with a crispy and puffy texture.
Ensaimada is a spiral-shaped pastry typical in Southwestern Europe, Latin America, and Southeast Asia. It has a sweet flavor coming from sugar. In the Philippines, ensaimada is one of the popular treats sold in the pastry shop.
Escargot is a snail dish that’s a typical delicacy in many countries like Germany, Great Britain, Italy, Portugal, Sardinia, and Spain. It has a unique flavor, and its taste is more like chicken and fish.
Edamame is a whole, immature soybeans that feature green in color. It’s often a good accompaniment for soups, salads, and noodle-based dishes.
18. English sole
English sole is saltwater fish that’s commonly found in Mexico, the Bering Sea, and the Aleutian Islands. Its flesh has a firm texture and delicate flavor similar to Tilapia.
Emmentaler is a type of cheese that’s notable for its strong aroma and bold taste. It’s made from cow’s milk and popular in Switzerland. It features a medium-hard texture with a pale yellow color.
Also called crayfish, ecrevisse is a tiny crustacean that resembles a lobster. It can be found in the waters of Europe and Asia, and western North America.
Escalope is a thinly sliced meat or fish dish combined with other ingredients, herbs, and spices then baked in a sauce. It’s often topped with breadcrumbs and served with coleslaw and dips.
Also named Amla fruit or Indian gooseberry fruit, this fruit is an edible fruit from the tree of emblic. It has a slightly bitter and sour taste with a sweet and refreshing aftertaste. Its juice can be used to flavor vinaigrette dressings. You can find them in India, the Middle East, and some southeast Asian countries.
Entrecote is a French word for beef cut from between the ribs used for steaks. This cut is good for quick cooking in a skillet and grilling.
Espasol, a Filipino dessert, is created by toasting and then finely grinding glutinous rice.
This delicious, sticky, filling rice cake is cylinder-shaped, made with coconut milk, and rolled in sweet rice flour.
Both in Spain and Latin America, empanadas are a popular food.
The pastry is typically folded, then fried or baked after being filled with savory ingredients like meat, cheese, or tomatoes.
26. Elephant Ears
Fry bread, or elephant ears, are round dough discs deep-fried until golden and then sprinkled with sugar and cinnamon.
They’re famous as carnival foods or a staple at fairs and theme parks.
The fried dough resembles an elephant’s ear due to its irregular, wrinkled, and somewhat round shape.
Basque etorki cheese is produced in the Pyrénées region of France.
This cheese is made from pasteurized milk from Manech ewes (adult female sheep) raised in the area by local dairy farmers and shepherds.
28. Egg Custard
Baked egg custard can be enjoyed either warm or cold with fresh fruit.
This custard’s beautiful flan-like, wobbling texture is accomplished without caramelized sugar syrup.
It goes well with tangy fruits like poached plums, apricots, and peaches.
29. Easter Pie
Easter Pie, or Pizza Rustica, is a particular type of pizza served in Italy during the Easter holiday.
This “stuffed pizza” can be made with various ingredients, but a standard version begins with an extra-thick pie crust loaded with eggs, ricotta cheese, and cured meats.
30. Ensaladang Talong
As a traditional Filipino appetizer or side dish, Ensaladang Talong, known as Roasted Eggplant Salad, pairs nicely with fried foods.
Smoky eggplants grilled or roasted in the oven with tomatoes, onions, a few mangoes, and fresh cilantro makes this delightful salad.
They have a lively zing and a burst of crispness.
Enchiladas are a popular Mexican dish that is known for their robust flavor.
Corn tortillas are the base of enchiladas; these are stuffed with a variety of tasty ingredients like meat, beans, cheese, and salsa before being rolled up and baked.
Esgarrat, also called esgarraet, is a staple of traditional Valencian cuisine.
Codfish, garlic, red pepper, and oil make up the base; however, olives may be included in some versions.
The bread is soaked, and the red peppers and fish are shredded into strips for the finished esgarrat dish.
Ekwang, or ekpang nkukwo, is a staple of Nigerian food.
The dish begins with freshly grated cocoyam, wrapped in cocoyam leaves, and boiled with fresh or smoked meat, crayfish, palm oil, and spices until tender.
34. Eggplant Parmesan
The classic Italian dish Eggplant Parmesan never goes out of style.
Layers of eggplant, cheese, tomato sauce, and basil make up this classic Italian baked dish.
Because of their porous texture, eggplants absorb the taste of whatever they are cooked with and become superb flavor sponges.
35. Eggo Waffles
Those in a rush have long relied on Eggo waffles as a quick breakfast option.
Putting these waffles in the toaster and finishing them with maple syrup and butter is as easy as it gets.
When the butter melts, it will fill in all the crevices and add delightful flavor and texture.
36. Eccles Cake
The sweet flavor of Eccles cake has made it the most well-known and adored British food.
Grapes, butter, and a touch of brown sugar are baked into a filling for this petite round pastry.
It has a sugary, crunchy crust that encloses the treat.
Entremet initially referred to as a little sweet snack offered between savory meals, has developed over time into the well-known tiered dessert that it is today.
What makes entremet unique is the several cake layers that make up the dessert.
Layer upon layer of delicious, texturally-contrasting ingredients makes up each cake.
38. Elbow Macaroni
It is because of this curved shape that elbow macaroni is known as “elbow” macaroni.
That’s the pasta used to prepare mac and cheese, one of my all-time favorite dishes!
39. Eton Mess
Mixed berries, typically strawberries and raspberries, are combined with crushed meringues and whipped cream to create this fabulous treat.
Every bite had just the right amount of sweetness, texture, and crunch from the meringue cookie pieces.
40. Elephant Garlic
Some believe that the huge size of the bulbs is what gives Elephant Garlic its name.
It tastes just like the garlic most of us are familiar with, just less intense, so it’s a good option for those who don’t particularly like the pungent smell and taste of garlic.
41. Egg Salad
Egg Salad is made using hard-boiled eggs, mayonnaise, and any additional flavorings, such as spices and condiments, that you want.
It’s excellent between toast, on a bun, with crackers, or on its own!
Creamy egg salad can be served as a side dish or a delectable sandwich filling.
Hard-boiled eggs blended with mayonnaise, mustard, and the crispness of celery, dill, and chives are the ideal picnic food.
Egg Salad is a popular choice for picnics and other on-the-go meals since it can be made in minutes.
42. Egg Noodles
Traditional American egg noodles are made with eggs and durum wheat.
They are flattened and widened before being rolled into long noodle shapes then cut.
Typical dishes that call for egg noodles include beef stroganoff, chicken noodle soup, and beef tips and gravy.
Elotes, which means “corn cob” in Spanish, is another term for the corn sold on the street in Mexico.
Mayonnaise, Mexican crema, chili spice, lime juice, and cotija cheese are combined to make the corn’s slathering condiment.
44. Energy Bars
Energy bars are an excellent alternative for a fast burst of energy on the go.
You can eat them on their own or include them in a smoothie or yogurt.
They’re also popular as pre-workout snacks.
45. Everything Bagel
The everything bagel derives its name because of the wide range of toppings that cover its surface, sesame seeds, including poppy seeds, garlic, and onion.
All the best qualities we love about bread are here: tender in, chewy out, flavor everywhere.
46. Eggs Benedict
Traditional Eggs Benedict is a morning favorite that features poached eggs and Canadian bacon drizzled with Hollandaise sauce atop an English muffin.
Classic garnishes include chopped chives or green onions.
Espetada is a Portuguese recipe from the island of Madeira.
Big chunks of beef are seasoned with garlic and salt, then impaled onto bay laurel branches and cooked over hot coals.
While the meat is grilling on the skewers, the flavor of the bay branches seeps into the meat and gives it a unique aroma.
48. Egg Rolls
As an appetizer, deep-fried egg rolls are frequently ordered at American Chinese restaurants.
An egg roll filling is commonly finely chopped pork, spices, and shredded cabbage rolled up cylindrically.
Several modern options are vegetarian and are equally delicious.
A dish called Eisbein in Germany typically features pork shank.
Curing, smoking, or softly boiling the pork is the standard preparation method for this recipe
Pork is typically roasted in the southern areas of Germany, but in Poland and Sweden, it is grilled over an open flame.
Mash potatoes, Sauerkraut, horseradish, and mustard are common accompaniments to Eisbein on Austrian tables.
50. Elenski But
Dry salted ham from Elena town, northern Bulgaria, is known as “Elenski but.”
The fresh hog legs are sliced and cured in a salt bath before being placed in an oak cask.
After several days of curing in salt, the gourmet treat is ready to be air-dried.
The Mexican meal known as empalmes resembles a sandwich made of two maize tortillas with various fillings sandwiched in between.
Pork lard, refried beans, and salsa are some ingredients between the two tortillas.
52. Egg Drop Soup
Egg drop soup is a standard menu item in Chinese restaurants across the United States.
Often prepared with mildly spiced chicken or veggie broth, egg “ribbons” produced by whisking raw eggs into the bubbling soup are a delightful addition.
53. English Muffins
English muffins are small, round, flat, yeast-leavened bread, often toasted and sliced horizontally, and buttered.
As the foundation for many breakfast sandwiches and the classic Eggs Benedict, English Muffins are usually served in the morning.
54. Easter Eggs
During the Easter season, these eggs are adorned and served as gifts or decorations.
Easter eggs are used for decorating competitions and egg hunts.
They represent a shape and an idea as much as a food.
Eels are fish that are equally at home in saltwater and freshwater.
Eel is enjoyed around the world in a variety of preparations, from smoked to fried to grilled, as in the popular Japanese meal Unagi Donburi (Japanese grilled eel rice bowl).
It has a subtle, sweet taste and a soft, flaky texture.
Traditional enfrijoladas are maize tortillas doused in a velvety black bean sauce and garnished with a sprinkling of crumbly fresh cheese.
The black bean sauce is the star of this dish.
You can whip this up quickly by blending some canned black beans and chipotle peppers in adobo sauce, onions, garlic, and oregano.
57. Espelette Pepper
The Espelette pepper is a kind that thrives in the Basque region of France.
It has a mildly spicy, smoky, and fruity taste.
It is a key ingredient in the traditional Basque seasoning blend known as piment d’Espelette.
Get all the flavor of traditional Mexican elotes with less mess and no grill with esquites!
Esquites are a type of Mexican salad made with kernels of corn that have been cut from the cob (elote).
The flavors of a bowl of esquites can range from sweet to savory to spicy to sour.
The Japanese word for “ray fin” is eihire.
It’s frequently dry or smoked before eating them to make them more flavorful.
It’s a type of finger food that locals consume with their hands while drinking sake.
The name of this dish comes from the Spanish word “estofar,” which means “to braise” in a covered pan.
That pretty much sums up how to cook this Filipino main dish.
It has a similar flavor to adobo, but the fried plantains, sugar, and carrots give it a unique twist.
Added to tender pork, this offers a touch of delicate sweetness and some pleasant textural contrasts.
61. Eskimo Bars
Brownies with a fudge-like consistency make up the base of Eskimo bars, with a layer of delectable vanilla ice cream on top.
Afterward, a chocolate coating is added, and the salted caramel sauce is drizzled on top.
62. Egg Tart
Flaky pastry shells encase egg custard in a dish known as an egg tart.
They’re a sweet ending to a meal in both the Chinese and Portuguese culinary traditions.
The short-crust pastry is most commonly used for this delectable treat.
When the egg tart is done baking, nutmeg is sprinkled over the top.
63. Eye Of Round Roast
We usually think of prime rib or beef tenderloin when we want juicy roasted meat.
Yet when you cook a succulent, juicy, savory roast from a cheap cut like cow hindquarters or eye of the round, you have something exceptional!
It goes well with any side dish, and it also works wonderfully in stir-fries, on sandwiches, and in paninis.
64. Enoki Mushroom
Enoki is an edible mushroom that is tall and slender, growing in clusters of roots.
It has a mild taste and texture similar to that of noodles.
It’s a staple in Japanese cuisine and tasty on its own, but it shines when combined with other culinary elements, such as a bowl of savory soup or a plate of fresh sushi.
The curry dish known as erissery hails from the southern region of India.
Pumpkin and coconut paste give it a little sweet and well-balanced taste.
Even more so during the Onam Festival, the vegetarian side dish erissery is a staple on many tables.
66. Eggs Royale
You know Eggs Benedict, right?
Now fill the bacon with smoked salmon.
That is how you make Eggs Royale, a dish in which salmon is used instead of bacon to create a palatable dish with a silky texture.
It’s unique but equally enticing.
67. English Toffee
In terms of traditional toffee, nothing beats English toffee.
It has a luxurious buttery flavor and a crisp, non-sticky texture.
Combine it with a generous helping of dark chocolate and some chopped nuts for the ultimate treat.
68. Esterházy Torte
Esterházy cake is a Hungarian invention that has since gained widespread renown across Hungary and the rest of Europe, especially in neighboring nations like Austria.
It comprises Kirsch custard buttercream, nut meringue, and rum apricot jam sandwiched between meringue layers.
The icing is a striking black pattern that looks like spiderwebs.
A herb called estragon is commonly used in traditional French cuisine.
The plant leaves can be used as a herb, and the root is edible.
Estragon is commonly used to add a sharp, slightly bitter flavor to soups and sauces.
70. Espagnole Sauce
An Espagnole sauce is a roux-thickened sauce made from veal or beef stock.
It’s also the foundation for demi-glace, a sauce typically served with red meats that are thick and savory.
71. Eve’s Pudding
Similar to an Apple Crisp or Apple Crumble but with a scrumptious sponge cake on top, Eve’s Pudding is a delectable dessert.
Best served warm with vanilla ice cream or custard.
72. English Trifle
English trifles often consist of layers of cake, a jellied filling, whipped topping, custard, and fresh fruit.
This Scottish dessert trifle is a crowd-pleaser for its deliciousness and eye-catching presentation.
Sometimes the cake and fruit layer is given an extra “kick” with the use of alcohol, such as sherry.
73. Ellu Sadam
Ellu Sadam, also known as Kalavai Sadam or South Indian Variety Rice with Sesame seeds, is a standard offering in Hindu temples.
The nutty flavor and pleasant aroma of black sesame seeds enhance this rice.
Some people might not like the look (the slightly dark color), but they can’t deny how tasty it is!
74. Early Girl Tomatoes
This well-liked hybrid variety of tomatoes matures quickly, yielding a bounty of large, red, spherical tomatoes the size of tennis balls in the first weeks of the growing season.
These gently sweet tomatoes are perfect for salads, bagels, and salsas.
75. Edikang Ikong Soup
Ekaikong, also known as Edikang ikong soup, is a traditional Nigerian vegetable soup made with two hearty leafy greens—Ugwu leaves (fluted pumpkin leaves) and Waterleaf (Malabar spinach).
This soup was once considered “rich man’s food” because of the high quality and quantity of the meats and other proteins it contains.
Elderberries are a delicious and versatile fruit that can be enjoyed in a variety of ways.
They are a good source of vitamins C and A, and they also contain antioxidants that can help boost the immune system.
Elderberries can be eaten fresh, cooked, or made into syrups, jams, and wines.
They are also a popular ingredient in herbal remedies.
77. Ethiopian injera
Injera is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour.
It is the staple food of Ethiopia and Eritrea, and is often served with a variety of stews and sauces.
Injera is a versatile and delicious dish that can be enjoyed by people of all ages.
78. Espresso Granita
Espresso Granita is a delicious and refreshing dessert made with strong coffee.
It is made by freezing espresso and then scraping it with a fork until it forms icy flakes.
It can be served with whipped cream and a sprinkle of chocolate.
The bottom line
This list of 78 uncommon foods that start with E is sure to expand your culinary knowledge and vocabulary. If you happen to come across food on the list for the first time, then this must be the sign for you to go out and try!
- Egg tong sui
- Escovitch fish
- English sole
- Elephant Ears
- Egg Custard
- Easter Pie
- Ensaladang Talong
- Eggplant Parmesan
- Eggo Waffles
- Eccles Cake
- Elbow Macaroni
- Eton Mess
- Elephant Garlic
- Egg Salad
- Egg Noodles
- Energy Bars
- Everything Bagel
- Eggs Benedict
- Egg Rolls
- Elenski But
- Egg Drop Soup
- English Muffins
- Easter Eggs
- Espelette Pepper
- Eskimo Bars
- Egg Tart
- Eye Of Round Roast
- Enoki Mushroom
- Eggs Royale
- English Toffee
- Esterházy Torte
- Espagnole Sauce
- Eve's Pudding
- English Trifle
- Ellu Sadam
- Early Girl Tomatoes
- Edikang Ikong Soup
- Ethiopian injera
- Espresso Granita
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