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The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

A utensil to separate the egg white from the egg yolk. There are a variety of devices that are made for this purpose ranging from cups with holes for pouring out the egg white to strainer-like utensils that most often mount on the edge of a measuring cup or bowl.

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

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

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

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

The gummy-like, clear liquid that forms inside the eggs and surrounding the yolk. Making up about 60 percent of the liquid weight of the egg, the egg white is an excellent source of protein and it has no cholesterol.

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

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 type of pasta that differs from the others in that it always contains eggs or egg yolks blended into flour and water.

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 cake made from a mixture of egg yolks and sugar, which has been beaten until fluffy, and then has beaten egg whites folded into it.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

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.

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.