Ebi – Fresh boiled shrimp (Japanese)
Éclair – Choux pastry baked in finger shape, filled with cream
Edamame – Boiled green soybeans (Japanese)
Edomae Sushi – Small rice balls topped with fish and wasabi (Japanese)
Egg Salad Roll – Sushi roll with hard-cooked eggs, mayonnaise, and green onion
Egg Threads – Lightly beaten eggs poured into hot broth creating threads
Egg Wash – Liquefied eggs with milk or water, used in breading
Ejotes – String beans (Spanish)
Empanada – Small savoury pie from Spain and South America
Emulsion – Small particles of oil suspended in liquid
En Papillote – Technique of cooking (usually fish) in parchment paper
Enchiladas – Folded and baked corn tortillas stuffed with meat (Mexican)
Enoki Mushrooms – Mushrooms with long thin stems topped with tiny white cap
Entrée – In France, first course after soup; in UK, the main dish
Escalope – Thinly sliced food similar to scallopine
Escabeche – Highly seasoned marinade used to flavour and preserve food
Escargot – Edible snail
Espagnole – Basic brown sauce, one of the mother sauces
Espresso – Dark, strong coffee produced by forcing steam through ground beans