on cooking chp.19
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| show | eggs whisked with seasonings then sauteed stirred nearly constantly during cooking light and fluffy with tender creamy texture
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| show | eggs cooked in a casserole
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| pasteurized | show 🗑
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| show | not turned during cooking yolks remain visible
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| eggs over medium | show 🗑
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| show | briefly immersing an egg in shell in boiling water (to cook in water just below boiling point) to slightly cook or coddle them
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| show | partially cooked on one side flipped and cooked on other side. yolk should be completely cooked
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| shirred eggs | show 🗑
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| omelet | show 🗑
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| eggs over easy | show 🗑
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| boiled eggs | show 🗑
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| show | a puree of cooked potatoes, butter and egg yolks seasoned with s n p and nutmeg can be eaten as is or used prepare several classic potato dishes
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| show | a species of very hard wheat with a particular high amount of protein. it is used to make cous cous or milled into semolina which is used for making pasta
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| risotto | show 🗑
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| show | complex carbs from plants that are edible and either digestible or indigestible (fiber)
a rice, grain, pasta or potato accompaniment to a meal.
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| show | a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
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| show | either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and baked; the whipped egg whites cause the dish to puff when baked
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| coagulation | show 🗑
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| show | any liquid thickened by the coagulation of egg proteins,; its consistency depends on the ratio of eggs to liquid and type of liquid used. custards can be baked in oven, cooked in a vain marie or on stove top
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