2. Added to egg dishes for taste as unseasoned eggs taste bland.

3. A distinctive, pervasive, and usually pleasant or savory smell

4. A plant or plant part valued for its medicinal, savory, or aromatic qualities

5. Any of various aromatic vegetable products (such as pepper or nutmeg) used to season or flavor foods.

6. A steamed fertilized duck egg containing a partially developed duck embryo that is commonly sold as street food in the Philippines.

7. Yolks of hard-boiled eggs are mashed with cream or mayonnaise, mustard, and seasonings and then mounded or piped into the white of the boiled egg

8. A spicy dish made with boiled eggs, tomatoes, and fried onions and normally eaten with bread or Rotis

9. Originated as an ingredient or an appetizer in Chinese cuisine made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.

10. Poached eggs on Canadian bacon on top of toasted English muffin halves covered with hollandaise sauce.

11. Chicken eggs coated with batter mixture.

12. It is the art of orienting and arranging food items on a plate to be served more appealing and enticing to your guest.

13. Arousing strong attraction or interest

14. An act of adding the final touch of a dish using edible decorations

15. A collection of things lying about in an untidy mass