#i'm guessing not the chewy little shellfish

[nym-wibbly]

Cockles yes or no?

You got me, Anon. I do not understand the question.

[tastesoftamriel]

What are your favorite egg-based meals?

Eggs! Whether they're from chickens, ducks, geese, quail, and more, there are many dishes around Tamriel that feature this simple ingredient.

Altmer

In Summerset, a popular starter dish is a savoury steamed seafood egg custard known as chawanmushi. Served either chilled or hot enough to melt your face, this little dish is packed with prawns and shellfish and mushrooms, and topped with a slice of chewy fishcake.

Argonians

Crocodile eggs are a delicacy in Black Marsh, and the local Saxhleel have many ways of preparing them. My personal favourite is a flavourful scrambled omelette with scallions and oysters, cooked until the oysters are juicy to the point of bursting and the eggs are fluffy yet crisp. Known as or luak, this omelette is served with a healthy serving of chili sauce.

Bosmer

While people tend to hyperfixate on the meat aspect of the Bosmeri diet, they forget that eggs are just as important a food source. Poached giant snake eggs with cream sauce and smoked salmon atop cricket bread are the perfect brunch delight, especially when paired with a bit of jagga-and-honey.

Bretons

If there's one race in Tamriel who's mastered the soufflé, it's the Bretons. Whether savoury or sweet and set aflame with liquor, you can't deny that this tricky dish is worth every delicious mouthful. I'm personally a big fan of (surprise) four-cheese soufflé, where the egg is whipped with a clever blend of local High Rock cheeses to enhance the stiffening and therefore prevent an immediate collapse upon leaving the oven.

Dunmer

You'll never guess what this Dunmeri dish involves. Kwama eggs? Volcanic ash? Yes. Whole kwama eggs are buried beneath a mixture of lime and ash, and left to ferment for a few weeks until they have achieved a jelly-like texture on the exterior, and a creamy yet firm yolk. The eggs are served sliced and chilled, with pickled ginger on the side. Also great atop savoury saltrice congee.

Imperials

Like their penchant for eating pecorino-stuffed dormice, this dish will have you wondering what's wrong with Imperials. Balut is simply a raw duck egg, containing the lovely surprise of a two week-old foetus. Crack open the egg and sip up the whites, then season that foetus with salt and a splash of vinegar and slurp it up whole. This is, to some, unimaginably cruel, but Imperials in the Blackwood region insist that it's good for the health, and that it's delicious. I'll take their word for it, as this is one of the very few dishes I can't bring myself to try.

Khajiit

If there's a quintessential dish native to southern Elsweyr, it's probably telur balado, or twice-cooked eggs with chili sauce. Eggs are first boiled, then briefly deep fried to give them a delightfully crisp exterior while maintaining a rich yolk. It's then slathered in a rather spicy tomato-based sauce, and served with steamed rice. Also rather nice with a pinch of moon sugar.

Nords

While eggs from just about every bird are commonly used in Nord cuisine, chicken's eggs are by far the most popular and easily accessible. A signature egg dish in Skyrim is a thick omelette studded with bacon, served with sliced spring onions and rye bread. Simple, delicious, and downright good (except for its traditional, apparently Atmoran name, flæskeæggekage).

Orcs

Not everyone enjoys chub loon eggs, but Wrothgarian Orcs can't get enough of their rich, slightly fishy flavour. One popular egg dish is a seafood soup with egg drops, horker meatballs, and mudcrab meat. The egg drops are formed by whisking beaten eggs into the boiling soup, allowing the tendrils to cook on contact. It's served with seaweed noodles and a dash of strong black vinegar.

Redguards

Seagull eggs are a popular ingredient in coastal Hammerfell, and also act as a control measure against too many seagulls. This has happened numerous times in Stros M'kai, where shakshouka hails from. This famous dish is comprised of seagull eggs poached in an iron skillet with a spicy, flavourful tomato sauce, onions, and charred peppers. Usually eaten at breakfast with flatbread to mop up the sauce.