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eggs

Foodstuff that female fowl, especially hens, produce by laying; there are many ways of preparing them: e.g., soft-boiled, scrambled and in omelettes.
eggs By far the most commonly eaten, it is cooked as is or added to recipes; used alone, the word Rounder and smaller than a chicken egg, it is not readily available; it is mostly eaten hard-boiled, in salads or aspics. These relatively large eggs weigh between 9 and 10.5 lbs; they are rarely found for sale. Prized in Asia for its taste, stronger than a chicken egg’s; it must be boiled for at least 15 minutes to destroy harmful bacteria. The largest of all eggs, it can weigh up to 5 lbs; one ostrich egg makes an omelette large enough to feed 10 people. Very popular in China and Japan, it is usually eaten hard-boiled, often as an appetizer; it also has decorative uses.

See Also


egg carton

egg

egg slicer

egg beater

egg poacher

hen egg

By far the most commonly eaten, it is cooked as is or added to recipes; used alone, the word "egg" refers to a hen’s egg.
egg carton
egg carton

pheasant egg

Rounder and smaller than a chicken egg, it is not readily available; it is mostly eaten hard-boiled, in salads or aspics.

goose egg

These relatively large eggs weigh between 9 and 10.5 lbs; they are rarely found for sale.

duck egg

Prized in Asia for its taste, stronger than a chicken egg’s; it must be boiled for at least 15 minutes to destroy harmful bacteria.

ostrich egg

The largest of all eggs, it can weigh up to 5 lbs; one ostrich egg makes an omelette large enough to feed 10 people.

quail egg

Very popular in China and Japan, it is usually eaten hard-boiled, often as an appetizer; it also has decorative uses.