Eggs
Eggs
Eggs are a versatile food commodity – they can be served alone or used as an ingredient in cooking. Coming in many sizes and from a number of different birds, they are high in nutritional value and a great source of protein
Special | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | ALL
B
bain-mariea hot water bath that surrounds contained food items, helping to cook food uniformly | |
E
easy-overegg flipped so the yolk faces down | |
F
firm setsolid, yet not dry consistency of egg | |
French omelettea smooth, quickly cooked omelette, cooked in a hot pan and served folded over | |
H
homogeniseda process to prevent solids from separating from liquid solutions | |
P
pasteuriseda heat process to partially sterilize and remove harmful parts of a food product, making it safe for consumption | |
poachertype of kitchen appliance used to poach eggs | |
R
ramekinsmall circular dish for baking or serving small portions of food | |
S
soft setrunny consistency of egg | |
sunny-side upegg left with yolk facing upwards in the pan | |