So, you're looking for food that starts with e. Usually, when people search for this, they're either stuck on a word game, trying to win a trivia night, or maybe just bored with their current grocery rotation and looking for something—anything—different to cook on a Tuesday night.
Most lists online are honestly a bit lazy. They’ll give you "egg" and "eggplant" and then just sort of give up. But if you actually look at global cuisines, the letter E is surprisingly stacked with heavy hitters. We’re talking about fermented Ethiopian breads, high-end Italian cheeses, and Japanese snacks that have a cult following for a reason.
Let's get the obvious stuff out of the way first. Yes, eggs are the GOAT. They are the literal building block of almost everything delicious. But have you ever stopped to think about why they’re the only "E" food most people can name in five seconds? It’s because they’re ubiquitous. However, if we're being real, "E" food is where the flavor complexity actually lives once you get past the breakfast aisle.
The Heavy Hitters: Edamame, Eggplant, and the Classics
Everyone knows edamame. You go to a sushi place, you get the salt-dusted pods, and you pop the beans out. It’s a ritual. But here’s the thing about edamame: they aren't just a snack. They are immature soybeans, harvested before they harden. Nutritionally, they're a powerhouse. We’re talking about 18 grams of protein in a single cup. That’s why they’ve become a staple for plant-based diets. If you’re buying them frozen, look for the "in-shell" version—they hold the steam better and the salt actually sticks to them, unlike the pre-shelled ones which can get a bit rubbery in the microwave.
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Then there’s the eggplant. Or aubergine, if you’re feeling British.
Eggplant is polarizing. People either love it or think it tastes like a wet sponge. The trick—and any chef like Yotam Ottolenghi will tell you this—is salt and heat. You have to sweat the moisture out. If you don't salt your eggplant before frying it, it acts like a literal vacuum for oil. It will soak up half a cup of olive oil before you even realize what’s happening. But when it’s done right? In a Moussaka or a Baba Ganoush? It’s buttery. It’s rich. It’s basically the steak of the vegetable world.
And don't forget English Muffins. They aren't actually from England, by the way. Samuel Bath Thomas, an English immigrant in New York, created them in 1894. He wanted a thinner, "toastier" version of a crumpet. The "nooks and crannies" aren't just a marketing slogan; they were designed specifically to hold pools of melted butter that wouldn't slide off a flat surface.
Why Ebi Is the Secret Hero of Japanese Cuisine
If you’ve ever sat at a sushi bar, you’ve seen Ebi. It’s just the Japanese word for shrimp. But in the culinary world, it’s a specific preparation.
Usually, it refers to the butterfly-cut, boiled shrimp that sits atop a mound of vinegar-seasoned rice. It’s simple. It’s sweet. But then you have Amaebi, which is the sweet raw shrimp. This is for the brave souls. It has a creamy, almost sugary texture that feels totally different from the rubbery cocktail shrimp you get at a grocery store party platter.
The variety is wild. You’ve got:
- Kuruma-ebi: The "tiger prawn," often considered the gold standard for tempura because of its firm texture.
- Sakura-ebi: Tiny, pink, dried shrimp used to add a massive hit of umami to okonomiyaki or salads.
- Ise-ebi: This is essentially the Japanese spiny lobster. It’s expensive. It’s celebratory. It’s the kind of thing you eat at a high-end wedding in Tokyo.
Honestly, Japanese food that starts with E could be its own entire article. Take Eel, or Unagi. It’s rich, fatty, and usually slathered in a soy-based tare sauce that caramelizes under a broiler. If you haven't had a proper Unadon (eel over rice), you’re missing out on one of the most soul-warming comfort foods on the planet.
The Fermented Wonders: Epoisses and Ensete
Let’s get a bit more niche. If you’re a cheese lover, you have to talk about Epoisses de Bourgogne.
It’s famous for being one of the smelliest cheeses in existence. Napoleon supposedly loved it. It’s a smeary, orange-rinded cow’s milk cheese from France that is washed in Marc de Bourgogne (a type of brandy). It smells like... well, it smells like a locker room. But the taste? It’s pure silk. It’s salty, meaty, and incredibly creamy. It is so soft that it’s usually sold in a little wooden box because if it weren't contained, it would just slump right off the table.
On the other side of the world, in Ethiopia, there is Ensete.
It’s often called the "false banana" because the plant looks exactly like a banana tree, but the fruit isn't edible. Instead, people harvest the root and the insides of the stalk. They ferment it underground for months—sometimes a year—to create a starchy mash called kocho. It’s a survival food. It’s drought-resistant. For millions of people in the Ethiopian highlands, this "E" food is the difference between eating and going hungry. It has a sour, funky taste that pairs perfectly with spicy stews like Doro Wat.
E-Foods You Might Actually Find in Your Pantry
Sometimes we overcomplicate things. Elbow Macaroni is the backbone of the American childhood. It’s just a shape, sure, but it’s the right shape for holding onto liquid gold (cheese sauce).
Then there’s Escarole. It looks like lettuce but it’s actually an endive.
It’s bitter. If you try to eat it raw in a salad without a heavy dressing, you might regret it. But if you throw it into a pot of Italian Wedding Soup? It transforms. The heat mellows the bitterness, and it holds its structure much better than spinach, which usually just turns into green slime the second it touches hot broth.
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What about Earl Grey? It’s not a "food" you chew, but it’s an essential "E" in the culinary landscape. It’s black tea flavored with oil from the rind of a bergamot orange. It’s floral. It’s citrusy. It’s also the secret ingredient in some of the best shortbread cookies you’ll ever have. Just grind up the loose leaves and fold them into the dough.
The Underappreciated List:
- Elderberry: Great for syrup and supposedly boosting the immune system, but don't eat them raw. They contain sambunigrin, which can make you pretty sick if not cooked out.
- Emmental: The classic "Swiss cheese" with the holes. The holes are actually gas bubbles from bacteria (Propionibacterium freudenreichii) during the fermentation process.
- Empanadas: These are the ultimate "E" street food. Whether it's the fried versions from Argentina or the baked ones from Chile, they are the perfect handheld meal.
- Enchiladas: A Mexican staple. The word comes from enchilar, which literally means "to season with chili."
The Science of the "E" Vitamin
When we talk about food that starts with E, we have to mention Extra Virgin Olive Oil (EVOO). It’s not just a fat; it’s a juice.
True EVOO is made by cold-pressing olives without chemicals or excessive heat. This preserves the polyphenols—antioxidants that give high-quality oil that peppery "burn" in the back of your throat. If your olive oil doesn't make you cough a little when you sip it plain, it’s probably old or low quality.
This oil is also one of the best sources of Vitamin E.
Most people don't get enough Vitamin E. It's a fat-soluble antioxidant that protects your cells from oxidative stress. You find it in Eggs, Eels, and Edamame. See? The "E" foods are actually looking out for your health.
Moving Beyond the Basics
If you really want to impress someone, mention Einkorn.
It’s one of the "ancient grains." Humans have been eating it for about 10,000 years. Unlike modern wheat, which has been hybridized and changed for mass production, Einkorn has stayed basically the same. It has a higher protein content and a much richer, nuttier flavor. People with mild gluten sensitivities often find they can digest Einkorn better, though it’s definitely not gluten-free. It’s the hip grain of the 2020s, appearing in artisanal bakeries from Brooklyn to Berlin.
Then there is Eclair.
The word is French for "flash of lightning." Why? Because they’re so good you eat them in a flash. Or, as some pastry historians suggest, because the glisten of the chocolate fondant topping looks like a spark of light. Making a real eclair is a test of a baker's skill. You have to master pâte à choux, a dough that relies on steam to puff up, creating a hollow center perfect for pastry cream. If the oven door is opened too early, the whole thing collapses into a sad, flat pancake.
Actionable Steps for Your Kitchen
Instead of just reading about these, try integrating a few into your week. It’s easy to get stuck in a food rut, and the letter E is actually a great way to break out of it.
First, go buy some Escarole. Don't put it in a salad. Sauté it with a massive amount of garlic, some red pepper flakes, and a splash of chicken stock. It’s a side dish that will make you feel like you're eating in a trattoria in Rome.
Second, check your olive oil. If it just says "Olive Oil" and not "Extra Virgin," you’re missing out on all the flavor and health benefits. Look for a harvest date on the bottle. If it’s more than 18 months old, the Vitamin E and antioxidants are likely gone.
Lastly, try a new "E" protein. Pick up some Edamame for your afternoon snack or look for Eel the next time you order sushi. Broadening your palate isn't just about being a "foodie"—it's about giving your body a wider range of nutrients and your brain some new sensory experiences.
The letter E might seem like a small category, but from the ancient fields of Einkorn to the smelly rinds of Epoisses, it covers some of the most culturally significant flavors on Earth. Don't let the simplicity of the "egg" fool you; there's a whole world of "E" waiting in the pantry.