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

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

A light and fluffy, sweet or savory baked food, which is prepared by folding stiffly beaten egg whites into a sauce or puree and then baking.

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 omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

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 mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

A common sweet or savory pastry that is popular in Bulgaria where it is most often prepared during Christmas.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.