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An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups of connected cups, poaching spoons, microwavable poaching cups, poaching pans with poaching cups, and electric egg poachers.

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

Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.