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A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

A variety of fresh egg pasta that is often associated with pasta makers in the Piemont region of Italy.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar.

The eggs that are harvested from the hackleback species of fish, also known as the shovelnose fish. Ranging in color from gray to black, Hackleback Caviar provides a smooth, mild buttery taste when added as complement to various foods.

The eggs of the paddlefish. Paddlefish is a variety of fish that is also known as a spoonbill and is a relative of the sturgeon.

An egg-shaped fruit native to Central America, that is grown on a Sapodilla tree which not only produces this tasty fruit, but also a gummy sap used in the production of chewing gum.

The process of thoroughly mixing and whipping butter with eggs that are combined with various dry ingredients to create a uniformly smooth mixture in which the butter is evenly distributed.

Long egg noodles that have been precooked and dried before packaged. They are found as flat or round noodles and because they are precooked they require only a short cooking time.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

Pronounced as "fee-jo" this small egg-size and oval-shaped tropical fruit is native to South America but grown in temperate climates throughout the world.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

A foodborne pathogen that causes illness from eggs, meat, poultry, and seafood, which have been undercooked, or dairy products, raw fruits and vegetables that have been improperly stored and handled.

A Japanese term for an egg omelet that is rolled rather than folded when served.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.