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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.

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

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.

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 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.

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

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.

A variety of egg that comes from the large bird known as the ostrich. An ostrich ranges in weight from 250 to 400 pounds at maturity and is generally raised to produce meat, feathers, and skin for specialty items and markets throughout the world.

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

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

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

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

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.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

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.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.