Bizarre Breakfasts From Around The World

Bizarre Breakfasts From Around The World

First Posted: 6/12/2011 12:54 Updated: 20/02/2012 15:21

We all know that breakfast is the most important meal of the day and that certain brekkie act as great brain-boosting agents and that a early morning chomp on a hard boiled egg gives us more energy than sugary cereals - but what do our foreign counterparts eat in the morning?

While a diseased corn-on-a-cob or a bowl of piping hot crab porridge might not sound appetising, around the globe these unusual foods are regulars on the breakfast table.

As food experts predict that Brits will broaden their breakfast choices in the next 10 years, seeking influence from our foreign brekkie eaters, our beloved fry-up could soon be toast to make way for more exotic dishes like savoury crab porridge, seaweed flakes, and fishy breakfasts.

Find out what Mexicans, Koreans and Japanese eat in the morning... Would you try them?

Loading Slideshow...
  • Bizarre Breakfasts From Around The World

  • China: Century Eggs

    How do you like your eggs in the morning? The Chinese like theirs wrapped in a mixture of clay, salt, ash, lime, and rice. The result? The yolk turns green, and the egg white is almost black and the texture is creamy and gelatinous with a pungent odour.

  • Japan: Chawan Mushi

    Japanese wake up to a bowl of steamed eggs and dashi seasoning giving it a silky, custard-like texture. These are topped with shiitake mushrooms with added chicken or kamaboko (a mixture of cured white fish and starch).

  • Mexico: Huitlacoche

    These odd-looking corns are a regular food served on Mexican breakfast tables in omelettes. This corn with a twist is technically 'diseased' corn (yes, really) and the fungus that grows from it is considered a delicacy among Mexican breakfast eaters. Spores infect the corn, turning it black and giving it a mushroom-like flavour.

  • Korea: Kimichi

    Koreans wake up to this potent dish of fermented vegetables, with an added kick of garlic, red peppers and ginger.

  • Iceland: Hafragrautur

    Hafragrautur, or oatmeal, has been a staple in the diet of Icelandic families for many years. Oats and water or milk are mixed in a pot and left to simmer. Hafragrautur is usually served with a sprinkle of brown sugar, or occasionally a handful of raisins or a pat of butter.

  • USA: Scrapple

    Meat-loving Americans enjoy scrapple for breakfast, which is made from parts of a pig that is left-over from dinner. The meat is boiled, minced, seasoned and molded into the shape of a loaf. It's then fried and eaten with eggs or pancakes. l.

  • Hong Kong: Crab Porridge

    Congee is a porridge made by slow cooking rice for an extended period of time, until it takes on a thick, creamy texture. Eat like those in Hong Kong and chuck a boiled crab in for good measure, either the whole crab, or a cooked claw.

  • Pakistan: Siri Paya

    In Pakistan, this soup is dished up at breakfast time but it's not for the faint-hearted. Siri means head and paya means feet, so you might be able to guess what the main ingredients are in the soup. The Siri soup is made from a slow-cooked cow, lamb or goats head and feet.

  • Jamaica: Ackee

    Jamaicans feast on a plate full of ackee fruit (which resembled scrambled eggs) and white fish. Although this seems like an innocent breakfast, the ackee is actually poisonous if not prepared correctly.