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

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.

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.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

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.

Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell.

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.

A hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

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 term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

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.