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

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.

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 dish consisting of an egg that is placed in a small buttered dish and broiled until the white is set, but the yolk remains liquid.