This method is used for the following examples like stocks, consommé soups, and aspic.

This method is used to enrich the flavours of foods, giving them colour along with the added nutritional value

Whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar

Beaten whole egg or yolk brushed onto food items before baking will give it a gloss finish

An egg fried on one side only

An egg fried on both sides with a hard yolk

Eggs fried on both sides with a runny yolk

Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks

Whole egg cooked in simmering water for twenty minutes

Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve

Egg and cheese mixture baked in a pastry shell

Drink made using raw eggs

Fried eggs and bean sprouts

Poached egg on an English muffin topped with sauce

Chopped hard cooked eggs blended with mayonnaise

An egg fried on one side with hot grease spooned over the top

Egg and milk mixture baked in custard cups

A dish in which ingredients are set into a gelatin made from a meat stock or consommé.

s a meringue-based dessert named after the Russian ballerina it has a crisp crust and soft, light inside, usually topped with fruit and whipped cream.