Diabetic Dessert of the Week – Baked Apple Turnovers

August 12, 2021 at 6:00 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Baked Apple Turnovers. To make the Turnovers you’ll be needing Granny Smith Apples, Water, Splenda® Granulated No Calorie Sweetener, All Purpose Flour, Ground Cinnamon, Refrigerated Pie Crusts, and Egg White. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baked Apple Turnovers
Let the kids help with filling and sealing the pastry for these crispy fruit-filled treats.

Recipe Ingredients:
4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup Splenda® Granulated No Calorie Sweetener
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 (15-ounce) container refrigerated pie crusts
1 egg white, lightly beaten

Cooking Directions:
1 – Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse purée. Add Splenda® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until Splenda® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
2 – Preheat oven to 425°F (225°C). Coat a baking sheet with cooking spray; set aside.
3 – Unroll pie crusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
4 – Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Makes 8 turnovers.

Nutritional Information Per Serving (1 turnover): Calories 290 | Calories from Fat 140 | Fat 16g (sat 2.5g) | Cholesterol 0mg | Sodium 320mg | Carbohydrates 34g | Fiber 2g | Sugars 8g | Protein 3g.
https://www.cooksrecipes.com/diabetic/baked_apple_turnovers_recipe.html

Diabetic Dish of the Week – Spaghetti and Meatballs

July 13, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Spaghetti and Meatballs. To make this week’s Recipe you’ll be needing Whole Wheat Spaghetti, Extra Lean Ground Beef, Hot Italian Turkey Sausages, Egg White, Plain Dry Bread Crumbs, Dried Oregano, Tomato Basil Pasta Sauce, Fresh Basil, and Grated Parmesan Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spaghetti and Meatballs
A high-fiber version of the traditional Italian dish!

Ingredients
Nonstick cooking spray
6 ounces uncooked multigrain or whole wheat spaghetti
3/4 pound extra-lean ground beef
1/4 pound hot turkey Italian sausage, casing removed
1 egg white
2 tablespoons plain dry bread crumbs
1 teaspoon dried oregano
2 cups tomato-basil pasta sauce
3 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings
Serving size: 3 meatballs, 3/4 cup spaghetti and 3/4 cup sauce

1 – Preheat oven to 450°F. Coat baking sheet with cooking spray. Cook spaghetti according to package directions, omitting salt and fat. Drain; keep warm.

2 – Combine beef, sausage, egg white, bread crumbs, and oregano in medium bowl; mix well. Shape mixture into 16 (1 1/2-inch) meatballs. Place on prepared baking sheet; coat with cooking spray. Bake 12 minutes, turning once.

3 – Pour pasta sauce into large skillet; add meatballs. Cook and stir over medium heat 9 minutes or until sauce is heated through and meatballs are cooked through (160°F). Divide among four plates. Top with meatballs and sauce; sprinkle with basil and Parmesan cheese.

Nutrition Information:
Calories: 388 calories, Carbohydrates: 41 g, Protein: 34 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 69 mg, Sodium: 760 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spaghetti-and-meatballs/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Appetizer of the Week – Sweet and Spicy Whole Grain Snack Mix

July 10, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Sweet and Spicy Whole Grain Snack Mix. To make this week’s recipe you’ll be needing Egg White, Sugar Substitute, Soy Sauce, Ground Red Pepper, Spoon Sized Shredded Wheat Cereal, Wheat Cereal Squares, Unsalted Mini Pretzel Twists, and Dry Roasted Unsalted Peanuts. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Sweet and Spicy Whole Grain Snack Mix
These easy-to-prepare nibbles are perfect for your next party!

Ingredients
1 egg white
1/4 cup sugar substitute*
1 tablespoon soy sauce
1/4 teaspoon ground red pepper
2 cups spoon-size shredded wheat cereal
2 cups wheat cereal squares
2 cups unsalted mini-pretzel twists
1/4 cup dry-roasted unsalted peanuts

Directions
Yield: 10 servings
Serving size: 1/2 cup snack mix

1 – Preheat oven to 300° F. Coat large nonstick baking pan with nonstick cooking spray; set aside.

2 – Place egg white in large bowl; whisk until foamy. Whisk in sugar substitute, soy sauce, and red pepper.

3 – Combine cereals, pretzels, and peanuts in medium bowl. Add to egg white mixture; toss to coat. Spread in even layer on prepared pan; bake 30 minutes, stirring every 10 minutes, until crispy. Cool completely on pan on wire rack. Store in airtight container for up to 1 week.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 127 calories, Carbohydrates: 24 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 216 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/sweet-spicy-whole-grain-snack-mix/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Dried Cherry and Almond Scones

July 8, 2021 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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I have a recipe for Dried Cherry and Almond Scones to pass along. to make the Scones you’ll be needing Large Egg, Egg White, Canola Oil, Splenda® Granulated No Calorie Sweetener, Splenda Sweetener, Buttermilk, Almond Extract, Nonfat Dry Milk, Baking Powder, Baking Soda, All-Purpose Flour, Dried Cherries, and Granulated Sugar. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Dried Cherry and Almond Scones
Simple to make, these satisfying scones are flavored with dried cherries and almond extract. Like any baking powder biscuit, they taste best if served while still warm, but will also freeze well and can be reheated in the microwave.

Recipe Ingredients:
1 large egg
1 large egg white
1/3 cup canola oil
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons granulated sugar (optional)

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 – Mix the egg and egg white together in a large mixing bowl. Add canola oil, Splenda® Granulated Sweetener, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 – Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 – Bake in a preheated 350°F (175°C) oven for 10 to 15 minutes.
Makes 12 scones.

Nutritional Information Per Serving (1/12 of recipe; 1 scone): 210; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 130mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 15g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/dried_cherry_and_almond_scones_recipe.html

Appetizer of the Week – Chicken Nuggets with Barbecue Dipping Sauce

October 24, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Chicken Nuggets with Barbecue Dipping Sauce. To prepare the Nuggets you’ll be needing Boneless Skinless Chicken Breasts, All Purpose Flour, Salt, Pepper, Reduced Fat Baked Cheese Crackers, Oregano, Egg White, Water, BBQ Sauce, and Sugar Free Peach Fruit Spread. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chicken Nuggets with Barbecue Dipping Sauce
This recipe is sure to score a touchdown with your game-day crew. The key to these yummy chicken nuggets is the breading, which contains reduced-fat baked cheese crackers. Whip up this simple recipe during pregame to whet everyone’s appetite. The dipping sauce uses an unexpected ingredient to deliver its lip-smacking flavor.

Ingredients
1 pound boneless skinless chicken breasts
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash black pepper
2 cups crushed reduced-fat baked cheese crackers
1 teaspoon dried oregano
1 egg white
1 tablespoon water
3 tablespoons barbecue sauce
2 tablespoons no-sugar-added peach or apricot fruit spread

Directions
Yield: 8 servings
Serving size: 5 nuggets with about 2 teaspoons sauce

1 – Preheat oven to 400°F. Cut chicken into 40 (1-inch) pieces.

2 – Place flour, salt, and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.

3 – Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.

4 – Meanwhile, combine barbecue sauce and jam in small saucepan; cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce.

Note: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze.

Note: To reheat nuggets, preheat oven to 325°F. Bake nuggets on ungreased baking sheet 13 to 15 minutes or until heated through or microwave 4 to 5 nuggets on microwavable plate at DEFROST (30%) 2 1/2 to 3 1/2 minutes or until heated through, turning once.

Note: For each serving, stir together about 1 1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot.

Nutrition Information:
Calories: 167 calories, Carbohydrates: 16 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 313 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/chicken-nuggets-barbecue-dipping-sauce/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – Pineapple Coconut Cupcakes

May 7, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Pineapple Coconut Cupcakes. These are made using White Cake Mix, Sugar Free Lemon Lime Soda, Egg, Egg White, Canola Oil, Flaked Sweetened Coconut, Crushed Pineapple, Cornstarch, and Sugar Free Whipped Topping. A little taste of the Islands in Summer! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pineapple Coconut Cupcakes

Ingredients
1 package (about 18 ounces) white cake mix
12 ounces sugar-free lemon-lime soda
1 egg
1 egg white
2 tablespoons canola oil
1/2 cup flaked sweetened coconut, toasted*
1 can (20 ounces) crushed pineapple in its own juice
1 tablespoon plus 1 teaspoon cornstarch
2 cups sugar-free whipped topping

Directions
Yield:
24 cupcakes

Serving size:
1 cupcake

Preheat oven according to package directions. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups

Beat cake mix, soda, egg, egg white, and oil in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon evenly into prepared muffin cups.

Bake 14 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.

Combine pineapple with juice and cornstarch in medium saucepan; bring to a boil over medium-high heat. Cook and stir 1 minute or until thickened. Remove from heat; cool to room temperature.

Spoon 1 tablespoon whipped topping on each cupcake; top with 1 tablespoon pineapple mixture. Sprinkle with toasted coconut. Serve immediately or cover and refrigerate until ready to serve

*Note. To toast coconut, spread evenly on ungreased baking sheet. Bake in preheated 350°F oven 5 to 7 minutes or until light golden brown, stirring occasionally.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 24 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 155 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pineapple-coconut-cupcakes/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Potato-Zucchini Pancakes

March 9, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potato-Zucchini Pancakes. Made using Medium Baking Potato, Zucchini, Green Onion, Egg White, Flour, Vegetable Oil, and Sour Cream. Excellent for any Meal of the day! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Potato-Zucchini Pancakes
Save time preparing these Potato-Zucchini Pancakes by shredding both the potato and the zucchini in a food processor fitted with a shredding disc.

Ingredients
1 medium baking potato, unpeeled and shredded
1/2 small zucchini, shredded
1 green onion, thinly sliced, plus additional for garnish
1 egg white
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
Sour cream (optional)

Directions
Yield: 2 servings
Serving size: 3 pancakes

1 – Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well.

2 – Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.

3 – Serve with sour cream, if desired. Garnish with additional green onion.

Tip: Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There’s no need to wash the bowl in between because all the ingredients are mixed together before cooking.

Nutrition Information:
Calories: 190 calories, Carbohydrates: 27 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 40 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/potato-zucchini-pancakes/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Kitchen Hint of the Day!

November 20, 2013 at 8:13 AM | Posted in Kitchen Hints | Leave a comment
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If you don’t have an egg separator, the eaisiest way to separate yolks fro the whites is to crack them into a funnel. The whites slide out, leaving the yolk behind.

Apple Cranberry Cake

September 26, 2013 at 11:21 AM | Posted in dessert, diabetes, diabetes friendly | 1 Comment
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Apple Cranberry Cake
The pass along recipe this week comes from Darlene, thanks Darlene!

 
Apple Cranberry Cake

 

 

ingredients:

5 large eggs, whites and yolks separated
1 cup unsalted butter
1/2 cup reduced fat sour cream
1 cup Splenda Sugar Blend
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples

 

 

Directions:

* Preheat oven to 350°F (175°C).
* Whisk the softened butter, Splenda Sugar Blend, and sour cream in a dough mixer,
* Add one egg yolk at a time, slowly, followed by the lemon zest and juice.
* Beat the egg whites in a separate bowl till they reach the soft peek stage.
* Sift flour with the cinnamon, and baking powder.
* Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries.
* Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter.
* Bake for 50-60 minutes or until cake tester comes out moist but clean.
Makes 10 servings.
** You can add 1 cup of chopped pecans or walnuts to the cake mixture **

One of America’s Favorites – Poached Eggs

September 2, 2013 at 8:23 AM | Posted in Eggs, One of America's Favorites | 2 Comments
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Poached eggs sprinkled with matcha and salt, served on sourdough bread.

Poached eggs sprinkled with matcha and salt, served on sourdough bread.

A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favored because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process.

 

 

The egg is cracked into a bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The ‘perfect’ poached egg has a runny yolk, with a hardening crust and no raw white remaining.
Fresh eggs will yield the best results. Broken into simmering water, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Stirring the water vigorously to create a vortex may reduce dispersion. Special pans, with several small cups, allow a number of eggs to be poached at the same time. These were a popular utensil for many years but the resultant rubbery texture and “bun-shaped” eggs they produced saw their popularity fade as TV shows and books – especially those on traditional French cooking as exemplified by Julia Child and Elizabeth David – revived interest in basic domestic cookery techniques . Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.
Cooking time is about two and a half minutes if the eggs begin at room temperature, about three minutes if taken from a refrigerator. The exact time depends on the size of the egg, and other factors such as altitude and the design of the poaching apparatus. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water helps prevent over-cooking.

 

 

The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an “egg-poacher“. This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.
The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.

 

 

Poached eggs are used in Eggs Benedict and Eggs Florentine.

Eggs Benedict

Eggs Benedict

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo (“egg soup”).
The Libyan dish Shakshouka consists of eggs poached in a spicy tomato sauce.
In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil).
Turkish dish Çılbır consists of poached eggs, yogurt sauce with garlic and butter with red peppers.
In India, fried eggs are most commonly called “poached,” but are sometimes also known as bullseyes, as a reference to “bullseye” targets, or “half-boil” in Southern India, indicating that they are partly cooked. They are commonly served alone or as accompaniment to a variety of dishes including roti, dosa, or paratha. Bullseyes are commonly prepared over pans smeared with a variety of oils such as mustard oil and vegetable oil. During or after the frying stage, they are sometimes sprinkled lightly with condiments such as black pepper, chili powder, green chilis and salt. Bullseyes are a common street vendor dish in South India. Some restaurants also refer to them as “egg fry” (over hard) or “egg half fry” (sunny-side up).

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