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A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

Eggs that are pasteurized to destroy any bacteria that may be present. The pasteurization process heats the eggs for a period of time to destroy the bacteria, but the process does not cook the eggs.

Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

Powdered whole eggs are another alternative to fresh eggs and are convenient to use and store. They can be used for most types of egg dishes or recipes requiring eggs.

A kitchen utensil that can be used to make small oval servings of gelatin-based foods. The product most often associated with Gelatin Eggs and Molds is the Jell-o® brand of their egg Jigglers® which has been created so Jell-o® gelatin eggs can be prepared easily.

Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

Organic eggs are produced from hens that have been given feed in which all of the ingredients were grown without the aid of commercial fertilizers, pesticides, or herbicides.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A white to cream colored egg with brown speckles that is laid by a hen turkey. Similar to chicken eggs, except larger, turkey eggs weigh approximately 80 to 90 grams (one and a half times more than a large chicken egg) and are slightly larger than a jumbo chicken egg.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

A variety of egg that comes from the large bird known as the ostrich. An ostrich ranges in weight from 250 to 400 pounds at maturity and is generally raised to produce meat, feathers, and skin for specialty items and markets throughout the world.