List of egg topics
Encyclopedia
This list of egg topics connects to numerous articles about eggs
Egg (biology)
An egg is an organic vessel in which an embryo first begins to develop. In most birds, reptiles, insects, molluscs, fish, and monotremes, an egg is the zygote, resulting from fertilization of the ovum, which is expelled from the body and permitted to develop outside the body until the developing...

. The wide-ranging diversity of topics here exceeds the scope of any other single article to link all of these articles (see at bottom: Scope of list).

Egg terminology or parts

  • Egg (biology)
    Egg (biology)
    An egg is an organic vessel in which an embryo first begins to develop. In most birds, reptiles, insects, molluscs, fish, and monotremes, an egg is the zygote, resulting from fertilization of the ovum, which is expelled from the body and permitted to develop outside the body until the developing...

  • Egg (food)
    Egg (food)
    Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...

  • Egg carton
    Egg carton
    An egg carton is a carton designed for carrying and transporting whole eggs. These cartons have a dimpled form in which each dimple accommodates an individual egg and isolates that egg from eggs in adjacent dimples...

  • Egg spoon
    Egg spoon
    An egg spoon is a specialised spoon for use in eating boiled eggs. In comparison to a teaspoon it typically has a shorter handle and bowl, a more pointed tip and often a more rounded bowl. These characteristics are intended to facilitate the removal of an egg's contents from the shell, through a...

  • Egg white
    Egg white
    Egg white is the common name for the clear liquid contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks...

     (Egg white
    Egg white
    Egg white is the common name for the clear liquid contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks...

    )
  • Egg yolk
    Egg yolk
    An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae...

  • Eggshell
    Eggshell
    An eggshell is the outer covering of a hard-shelled egg and of some forms of eggs with soft outer coats.- Insect eggs :Insects and other arthropods lay a variety of styles and shapes of eggs. Some have gelatinous or skin-like coverings, others have hard eggshells. Softer shells are mostly protein....

  • Embryo
    Embryo
    An embryo is a multicellular diploid eukaryote in its earliest stage of development, from the time of first cell division until birth, hatching, or germination...

  • Caviar
    Caviar
    Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. The roe can be "fresh" or pasteurized, the latter having much less culinary and economic value....

  • Free-range eggs
  • Organic egg production
    Organic egg production
    Organic egg production is the production of eggs through organic means. In this process, the poultry are fed organic feed. According to the United States Department of Agriculture, organic means that the laying hens must have access to the outdoors and cannot be raised in cages. Organic egg...

  • Pasteurized eggs
    Pasteurized eggs
    Pasteurized eggs are eggs that have been pasteurized in order to reduce the possibility of food-borne illness in dishes that are not cooked or lightly cooked...

  • Powdered eggs
    Powdered eggs
    Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life...

  • Roe
    Roe
    Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins...

  • Separating eggs
    Separating eggs
    Separating eggs is a process usually used in cooking, in which one removes the egg yolk from the egg white. This is used to allow one part of the egg to be used without the other part — for instance, many recipes require frothing egg whites to make a foam, which will not work if the yolk is...

  • Zygote
    Zygote
    A zygote , or zygocyte, is the initial cell formed when two gamete cells are joined by means of sexual reproduction. In multicellular organisms, it is the earliest developmental stage of the embryo...


  • Related:
    • Candling
      Candling
      Candling is a method used in embryology to study the growth and development of an embryo inside an egg. The method uses a bright light source behind the egg to show details through the shell, and is so called because the original sources of light used were candles.The technique of using light to...

    • Chalaza
      Chalaza
      The chalaza is a structure inside bird and reptile eggs and plant ovules. It attaches or suspends the yolk or nucellus within the larger structure.-In animals:...

       (chalazae)
    • Haugh unit
      Haugh unit
      The Haugh unit is a measure of egg protein quality based on the height of its egg white . The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness and strength....

    • Rompope
      Rompope
      Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink in Mexico, where it was originally made in the convents of the city of Puebla. The word rompope is a derivation of the word rompon,...

    • Vitelline membrane
      Vitelline membrane
      The vitelline membrane is a structure directly adjacent to the outer surface of the plasma membrane of an ovum. It is composed mostly of protein fibers, with protein receptors needed for sperm binding which, in turn, are bound to sperm plasma membrane receptors...

       (yolk)

    Eggs as food dishes

    Also see: :Category:Egg dishes & List of egg dishes.
    • Balut (egg)
    • Bi pong moun
      Bi pong moun
      Bi pong moun ​​​i​​​​​​s a Cambodian dish, consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are added for flavor. Unbeaten eggs are usually cooked until crisp on one side and somewhat raw on the other side. Salt and soy sauce are used to flavor the eggs, and soy sauce...

    • Boiled egg
    • Brik
      Brik
      Brik or Brick is a Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.Brik pastry is made by slapping a sticky lump...

    • Century egg
      Century egg
      Century egg or pidan , also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several...

    • Changua
      Changua
      Changua is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. The dish has Chibcha origins....

    • Chinese steamed eggs
      Chinese steamed eggs
      Chinese steamed eggs or water egg is a Chinese home-style dish found all over China. Eggs are beaten to a consistency similar to what would be used for an omelette and then steamed.-Preparation:...

    • Çılbır
      Çılbır
      Çılbır is a Turkish dish of poached eggs with yoghurt . It is also common to have the dish topped with Aleppo pepper infused, melted butter.-External links:...

    • Coddled egg
      Coddled egg
      In cooking, coddled eggs are gently or lightly cooked eggs. They can be partially cooked, mostly cooked, or hardly cooked at all...

    • Custard
      Custard
      Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as...

    • Deviled egg
      Deviled egg
      Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled eggs are usually served cold...

    • Devonshire eggs
      Devonshire eggs
      Devonshire Eggs is the name given to a dish from the county of Devon consisting of boiled eggs in a simple sauce made from melted butter, mustard and vinegar. Its origins are unclear but recipes for similar dishes have been found in books dating from Tudor times....

    • Egg bhurji
      Egg bhurji
      Egg Bhurji or Egg khagina , is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs and the Parsi dish Akuri. The difference lies in the addition of sautéed chopped onions, chilies, and optional spices...

    • Egg drop soup
      Egg drop soup
      Egg drop soup is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added...

    • Egg foo young
      Egg foo young
      Egg foo young is an omelette dish found in Chinese Indonesian, British and Chinese American Cuisine.The name comes from the Cantonese language. Egg foo young is derived from Fu Yung Egg Slices, an authentic Chinese recipe from Shanghai.- Preparation :...

    • Egg in the basket
      Egg in the basket
      Hole in One Sandwich — also known by many other names — is an egg fried in a hole of a slice of bread. The slice of bread can also be substituted with a waffle or bagel.-Description:...

    • Egg khagina
      Egg khagina
      Egg khagina is a breakfast dish popular in Pakistan. Its preparation and appearance are similar to scrambled eggs; however, it includes the addition of vegetables, herbs and spices and is traditionally accompanied by Pakistani flat breads such as roti or paratha.This dish is a weekend favourite...

    • Egg salad
      Egg salad
      Egg salad is part of a tradition of salads involving a high-protein and low-carbohydrate food mixed with seasonings in the form of spices, herbs, and other foods, and bound with mayonnaise...

    • Egg sandwich
      Egg sandwich
      An egg sandwich is a sandwich with some kind of egg filling. Sliced boiled eggs or egg salad are popular options. Fried egg and scrambled egg sandwiches are an alternative for those who want a hot meal.- Types of egg sandwich :...

    • Eggs Benedict
      Eggs Benedict
      Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce.-Origin:There are conflicting accounts as to the origin of Eggs Benedict, including:...

  • Eggs Neptune
    Eggs Neptune
    Eggs Neptune is a layered breakfast/brunch dish consisting of a split English muffin, crab meat, poached eggs, and hollandaise sauce. It is a variation of Eggs Benedict with crab meat replacing Canadian bacon.-External links:*...

  • Eggs Sardou
    Eggs Sardou
    Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where Eggs Sardou was invented, and Brennan's...

  • Eggs and brains
    Eggs and brains
    Eggs 'n' brains is a breakfast meal consisting of pork brains and scrambled eggs. It is a dish of the Portuguese cuisine known as Omolete de Mioleira...

  • French toast
    French toast
    French toast or Eggy Bread, is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil.Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other...

  • Fried egg
    Fried egg
    A fried egg is a food made from an egg fried whole with minimal accompaniment. They are traditionally eaten for breakfast in western countries, but may be eaten at other times of the day.-China:...

  • Fritaja
    Fritaja
    Fritaja or frtalja is a Croatian and Slovenian dish. Both are specialties in Istria. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs, chicory, tomatoes, young garlic sprouts and spices available to add to...

  • Frittata
    Frittata
    Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta...

  • Haminados
  • Hangtown fry
    Hangtown fry
    Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.The dish was invented in Placerville, California, then known as Hangtown...

  • Huevos divorciados
    Huevos divorciados
    Huevos divorciados, or "divorced eggs," is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles . Typically, one egg is covered in salsa roja, while the other is covered in salsa verde, giving them distinct and complementary flavors....

    [a]
  • Huevos motuleños
    Huevos motuleños
    Huevos motuleños is a breakfast food originated in the town of Motul . The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and salsa picante. In addition to being served in many restaurants in Yucatán, Quintana Roo and...

    [a]
  • Huevos rancheros
    Huevos rancheros
    Huevos rancheros is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on poor farms....

    [a]
  • Indian Omelette
    Indian Omelette
    An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region....

  • Kai yat sai
    Kai yat sai
    Kai yat sai is a type of Thai omelette. The name means "stuffed eggs". The egg is cooked lightly, topped with various ingredients , seasoned with fish sauce and/or oyster sauce, and then folded over....

  • Machacado con huevo
    Machacado con huevo
    Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early...

  • Menemen (food)
    Menemen (food)
    Menemen is a Turkish dish which includes egg, onion, tomato and green peppers , and spices such as ground black pepper, ground red pepper, salt, oregano, and mint). Black or green olives can be included as ingredients...

  • Meringue
    Meringue
    Meringue is a type of dessert made from whipped egg whites and sugar, occasionally some recipes may call for adding an acid such as cream of tartar or a small amount of vinegar and a binding agent such as cornstarch found in icing sugar which may be added in addition to the corn starch which...

  • Moo shu pork
    Moo shu pork
    Moo shu pork is a dish of northern Chinese origin, possibly originally from Shandong...

  • Nasi goreng pattaya
    Nasi goreng pattaya
    Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping chicken fried rice, in fried egg. It is often served with chili sauce, cucumber, and/or keropok...

  • Omelette
    Omelette
    In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat , or some combination of the above...

  • Omurice
    Omurice
    Omurice, sometimes spelled , is an example of contemporary Japanese fusion cuisine consisting of an omelette made with fried rice and usually topped with ketchup. Omu and raisu being contractions of the words omelette and rice, the name is a wasei-eigo...

  • Oyster omelette
    Oyster omelette
    Oyster omelette is a Chinese dish of Teochew/Fujian origin, made famous in Taiwan...

  • Panagurska egg
  • Pickled egg
    Pickled egg
    Pickled eggs are hard boiled eggs preserved by pickling.After the eggs are hard boiled the shell is removed and they are submerged in a solution of vinegar, salt, spices, and other seasonings. Recipes vary from the traditional brine solution used for pickles to other solutions which can impart a...

  • Poached egg
    Poached egg
    A poached egg is an egg that has been cooked by poaching, that is, in water.-Preparation:The egg is cracked into a bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft...

  • Poached egg (steamed)
  • Quiche
    Quiche
    Quiche is a savory, open-faced pie of vegetables, cheese, or meat in custard, baked in a pastry crust.The quiche is sometimes regarded as the savoury equivalent ofegg custard tart.- Etymology:...

  • Salted duck egg
    Salted duck egg
    A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed,...

  • Scotch egg
    Scotch egg
    A Scotch egg consists of a hard-boiled egg wrapped in a sausage meat mixture, coated in breadcrumbs or rolled oats, and deep-fried...

  • Scotch woodcock
    Scotch woodcock
    Scotch woodcock is a savoury dish consisting of creamy, softly scrambled eggs served over toast that has been spread with anchovy paste or Gentleman's Relish. As Welsh rabbit contains no rabbit, so Scotch woodcock contains no woodcock....

  • Scrambled eggs
    Scrambled eggs
    Scrambled eggs is a dish made from beaten whites and yolks of eggs . Beaten eggs are put into a hot pot or pan and stirred frequently, forming curds as they coagulate.-Sample preparation:...

  • Shakshouka
    Shakshouka
    Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have Algerian and Tunisian origins.-Etymology:...

  • Shirred
    Shirred
    Shirred eggs are eggs cooked in a manner that results in a firm white but soft or runny yolk. The name comes from the dish in which the eggs are cooked....

  • Soufflé
    Soufflé
    A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert...

  • Soy egg
    Soy egg
    Soy egg is a type of Chinese egg cooked in soy sauce, sugar, water, as well as optionally other herbs and spices.-Usage:Soy eggs may be eaten individually as a snack. They are sometimes used as a condiment in congee...

  • Stratta
    Stratta
    Strata or stratta is a family of layered casserole dishes in American cuisine.The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires...

  • Tamago kake gohan
    Tamago kake gohan
    Tamago kake gohan or Tamago gohan in short is a popular Japanese breakfast food consisting of cooked rice topped or mixed with raw egg and—optionally—soy sauce.- Background :...

  • Tamagoyaki
    Tamagoyaki
    This article is about a meal. For the Merzbow album, see Tamago .Tamagoyaki 卵焼き is a type of Japanese omelette, which is made by rolling together several layers of cooked egg...

  • Tea egg
    Tea egg
    Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.-Regular/traditional method:...

  • Tortilla de patatas
    Tortilla de patatas
    The Spanish omelette or Spanish tortilla, also called simply tortilla in English when there is no confusion with the Mexican maize tortilla, is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil....


  • Custard dessert topics

    Also see: :Category:Custard desserts.
    • Custard
      Custard
      Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as...

    • Banana pudding
      Banana pudding
      Banana pudding is a dessert generally consisting of repeated layers of sweet vanilla custard, cookies and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. The wafers absorb the custard.It is commonly associated with Southern U.S. cuisine, however, it can be...

    • Bavarian cream
      Bavarian cream
      Bavarian cream or Crème bavaroise or simply Bavarois is a classic dessert that was included in the repertoire of Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly...

    • Bean pie
      Bean pie
      A bean pie is a sweet custard pie whose filling consists of mashed beans—usually navy beans—sugar, butter, milk, and spices. Common spices and flavorings include vanilla, cinnamon and nutmeg. Variations can include cloves, ginger and more....

    • Berliner (pastry)
      Berliner (pastry)
      A Berliner Pfannkuchen is a predominantly...

    • Bird's Custard
      Bird's Custard
      Bird's Custard is the original version of what is known generically as custard powder. It is a cornflour -based powder which thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature...

    • Bob Andy pie
      Bob Andy pie
      Bob Andy pie is a sweet pie. It is similar to a custard pie that is spiced with cinnamon and cloves. It is often said to have originated among the Amish and is named for two legendary gelding workhorses....

    • Boiled custard
      Boiled custard
      Boiled custard is a sweet beverage usually made with milk, eggs, sugar, and vanilla. It bears a close resemblance to eggnog and is common in the American South.-External links:...

    • Boston cream pie
      Boston cream pie
      A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie....

    • Bougatsa
      Bougatsa
      Bougatsa, , is a Greek breakfast pastry consisting of custard, cheese, or minced meat filling between layers of phyllo.- Origin :...

    • Bread and butter pudding
      Bread and butter pudding
      Bread and butter pudding is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture, commonly seasoned with nutmeg , is poured.-Instructions:...

    • Buttermilk pie
      Buttermilk pie
      Buttermilk pie is a traditional custard-like pie of the southern United States. The basic filling consists of a mixture of eggs, sugar, buttermilk, dry biscuit mix, and butter; variations on the recipe may include flavorings such as lemon zest. Buttermilk pies may be made with or without a pastry...

    • Charlotte (dessert)
      Charlotte (dessert)
      A charlotte is a type of dessert that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mould, which is then filled with a fruit puree or custard...

    • Charlotte Russe
    • Cheesecake
      Cheesecake
      Cheesecake is a dessert consisting of a topping made of soft, fresh cheese, usually on a crust or base made from biscuit , pastry or sponge cake. They may be baked or unbaked...

    • Clafoutis
    • Cocktail bun
      Cocktail bun
      The cocktail bun is a Hong Kong-style bread with a sweet filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.- History :...

    • Cream pie
      Cream pie
      A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping...

    • Crème anglaise
      Crème anglaise
      Crème anglaise is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla....

    • Crème brûlée
      Crème brûlée
      Crème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel...

    • Crème caramel
  • Custard pie
    Custard pie
    A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. In North America, custard pie commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust...

  • Custard tart
    Custard tart
    Custard tarts or flans pâtissier are a pastry consisting of an outer pastry crust filled with egg custard and baked.-History:The development of custard is so intimately connected with the custard tart or pie that the word itself comes from the old French croustade, meaning a kind of pie...

  • Éclair (pastry)
  • Egg tart
    Egg tart
    The egg tart or egg custard tart is a kind of custard tart pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked...

  • Flapper pie
    Flapper pie
    Flapper pie is a custard pie topped with meringue. The Graham cracker cream pie dates back to the 19th century but entered Western Canadian pop culture in the 20th century as Flapper Pie.The pie is a staple of the Canadian prairie culture.-External links:*...

  • Floating island (dessert)
    Floating island (dessert)
    A floating island is a French dessert consisting of meringue floating on crème anglaise . The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.There is some...

  • Flourless chocolate cake
    Flourless chocolate cake
    A flourless chocolate cake is a type of cake made from an aerated chocolate custard. It is prepared with a whole egg foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix and then baked in a bain-marie...

  • Frangipane
    Frangipane
    Frangipane is a filling made from or flavored like almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries, such as the Jesuite. An alternative French spelling from a 1674 cookbook is franchipane with the earliest modern spelling coming from a...

  • Frozen custard
    Frozen custard
    Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar.In the United States, the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has fewer egg yolk...

  • Galaktoboureko
    Galaktoboureko
    Galaktoboureko is a Greek dessert of semolina-based custard in phyllo. It may be made in a pan, with phyllo layered on top and underneath, or rolled into individual servings...

  • Kissel
    Kissel
    Kissel or kisel is a fruit soup, popular as a dessert in Eastern and Northern Europe. It consists of sweetened juice, thickened with arrowroot, cornstarch or potato starch, and sometimes red wine or fresh or dried fruits are added...

  • Kogel mogel
    Kogel mogel
    A Kogel mogel, Gogl-Mogl, Gogel-Mogel or Gogle-mogle is an egg-based homemade dessert popular in Eastern Europe made from egg yolks, sugar, and flavourings such as honey, cocoa or rum. In its classic form it is served slightly chilled or at room temperature. Served warm, it is considered a home...

  • Krafne
    Krafne
    Croatian krafne or pokladnice, Bosnian , Serbian and Slovenian are desserts similar to doughnuts . They are round and usually filled with jelly, marmalade or jam. They can also be filled with chocolate, custard, or cream, but that is usually less common...

  • Kremna rezina
    Kremna rezina
    Kremna rezina is a vanilla and custard cream cake dessert commonly associated with the town of Bled, a popular Alpine tourist destination in northwestern Slovenia. The recipe cake was brought to the local Hotel Park in 1953 by Ištvan Kovačevič, chef of the hotel's confectionery store. He came to...

  • Malvern pudding
    Malvern pudding
    Malvern pudding is a traditional pudding from the English town of Malvern in Worcestershire. It is a baked dish made with apples or other seasonal fruit and custard although variations exist....

  • Manchester tart
    Manchester tart
    The Manchester tart is a traditional English baked tart, which consists of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry...

  • Melktert
    Melktert
    Meaning "milk tart" in Afrikaans, melktert is a South African dessert. It is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture...

  • Mille-feuille
    Mille-feuille
    The mille-feuille , vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France.Traditionally, a mille-feuille is made up of three layers of puff pastry , alternating with two layers of pastry cream , but sometimes whipped cream, or jam are substituted...

  • Nanaimo bar
    Nanaimo bar
    The Nanaimo bar is a dessert of Canadian origin popular across North America. The Nanaimo bar is a bar cookie which requires no baking, and is named after the West-Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard...

  • Natillas
    Natillas
    Natillas is a term used to refer different delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs...

  • Neenish tart
    Neenish tart
    A neenish tart, is a tart made with a pastry base, sweet gelatine-set cream, mock cream, or icing sugar paste filling, sometimes with jam, and dried icing on top in two colours, half one colour and half the other. The 2-coloured icings are usually brown and white , pink icing and white, or even...

  • Norman Tart
  • Pączki
    Paczki
    Pączki are pastries traditional to Polish cuisine . Pączki is the plural form of the Polish word pączek , though many English speakers use paczki as singular and paczkis as plural. In English, the common pronunciation imitates the Polish pronunciation, but some speakers pronounce the word or...

  • Pastel de nata
    Pastel de nata
    A pastel de nata , or pastel de Belém is a Portuguese egg tart pastry. They are common in Portugal, the Lusosphere — Brazil, Angola, Mozambique, Cape Verde, São Tomé and Príncipe, Guinea-Bissau, Timor-Leste, Goa, and Macau — and countries with significant Portuguese populations, such as Canada,...

  • Pio Quinto
    Pio Quinto
    Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is...

  • Pot de creme
    Pot de creme
    Pot de crème , plural pots de crème , is a loose French dessert custard dating to the 17th Century. The name means "pot of custard" or "pot of creme", which also refers to the porcelain cups in which the dessert is served...

  • Profiterole
  • Pumpkin pie
    Pumpkin pie
    Pumpkin pie is a traditional sweet dessert, often eaten during the fall and early winter, especially for Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time and featured also at Halloween....

  • Queen of Puddings
    Queen of Puddings
    Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue....

  • Quindim
    Quindim
    Quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color....

  • Rožata
    Rožata
    Rožata is a Croatian custard pudding from the Dalmatian region, similar to flan and crème brûlée.-External links:**...

  • Skolebrød
    Skolebrød
    Skolebrød is the Norwegian name for a type of bun that consists of regular dough of yeast, custard and icing with grated coconut. It was usually put in school lunches as a dessert or sold at bake sales, hence the name....

  • Soufflé
    Soufflé
    A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert...

  • St. Honoré Cake
    St. Honoré Cake
    St. Honoré Cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus , bishop of Amiens.This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge...

  • Sufganiyah
    Sufganiyah
    A sufganiyah is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then topped with powdered sugar. It is similar to the German Berliner, the Polish pączki, or the Russian ponchik...

  • Sweet potato pie
    Sweet potato pie
    Sweet potato pie is a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie...

  • Tiramisu
    Tiramisu
    Tiramisu, , , literally "pick me up", is an Italian cake and dessert.It is made of ladyfingers dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa...

  • Trifle
    Trifle
    Trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top....

  • Vla
    Vla
    Vla is a Dutch food product. It is a type of custard .-Vla custard:This dairy product made from fresh milk first appeared in the 1950s. Traditional vla is made of cooked milk with custard, or with a combination of eggs, cornstarch, vanilla and sugar...

  • Watalappam
    Watalappam
    Watalappam is a coconut custard made of coconut milk, jaggery, cashew nuts, eggs, and various spices, including cardamom, cloves and nutmeg. This dessert is very popular in Sri Lanka; especially amongst ethnic Moors and Malays. It is believed to be of Malay origin and it gained popularity in the...

  • Zabaglione
    Zabaglione
    Zabaione , is an Italian dessert made with egg yolks, sugar, a sweet wine , and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs...

  • Zeppole
    Zeppole
    A zeppola or St. Joseph's Day cake, also called sfinge, and in Rome Bignè di S. Giuseppe, is a pastry typical of Roman, Neapolitan and generally peninsular Italian cuisine...

  • Zuppa Inglese
    Zuppa Inglese
    Zuppa Inglese is an Italian custard-based dessert.-History:Recipes for this sweet first appeared in the towns of Parma, Bologna, Forlì, Ferrara and Reggio Emilia, all in the Emilia-Romagna region, in the late 19th century...


  • Eggs in culture

    Also see: :Category:Eggs in culture & Fabergé egg topics (below).
    • Chicken or the egg
    • Easter egg
      Easter egg
      Easter eggs are special eggs that are often given to celebrate Easter or springtime.The oldest tradition is to use dyed or painted chicken eggs, but a modern custom is to substitute chocolate eggs, or plastic eggs filled with confectionery such as jelly beans...

    • Egg collecting
    • Egg dance
      Egg dance
      An egg dance is a traditional Easter game in which eggs are laid on the ground or floor and the goal is to dance among them damaging as few as possible...

    • Egg decorating
      Egg decorating
      Egg decorating is the art or craft of decorating eggs. It is quite a popular art/craft form because of the attractive, smooth, oval shape of the egg...

    • Egg decorating in Slavic culture
      Egg decorating in Slavic culture
      The tradition of egg decoration in Slavic cultures originated in pagan times, and was transformed by the process of religious syncretism into the Christian Easter egg...

    • Egg drop competition
      Egg drop competition
      The egg drop contest is an experiment usually performed by college or primary school students. Competitors typically attempt to create a device that can keep a raw chicken egg intact when dropped from a height...

    • Egg hunt
      Egg hunt
      Egg hunt is a game during which decorated eggs, real hard-boiled ones or artificial, filled with or made of chocolate candies, of various sizes, are hidden in various places for children to find. The game may be both indoors and outdoors...

  • Egg of Columbus
    Egg of Columbus
    An egg of Columbus or Columbus's egg refers to a brilliant idea or discovery that seems simple or easy after the fact. The expression refers to a popular story of how Christopher Columbus, having been told that discovering the Americas was no great accomplishment, challenged his critics to make an...

  • Egg of Li Chun
    Egg of Li Chun
    The terms Li Chun egg balancing or egg of Li Chun refers to a Chinese folk belief that it is much easier to balance an egg on a smooth surface during Li Chun , than at any other time of the year...

  • Egg rolling
    Egg rolling
    Egg rolling, or an Easter egg roll is a traditional game played with eggs at Easter. Different nations have different versions of the game, usually played with hard-boiled, decorated eggs.- History :...

  • Egg tapping
    Egg tapping
    The egg tapping game or egg fight is a traditional Easter game. The rule is very simple: to hold a hard-boiled egg and tap eggs of other participants to break them but to keep your own undamaged...

  • Egg-jarping
    Egg-jarping
    Egg-jarping is a competitive sport similar to conkers, but using hard-boiled eggs instead of the nuts from a horse-chestnut tree. The game is played between pairs of competitors who repeatedly knock the pointed ends of their eggs together until one of the eggs cracks; the overall winner is the one...

  • Egging
    Egging
    Egging refers to the act of throwing eggs at houses, cars, or people. Egging is a criminal offence in most areas. The eggs are usually raw, but are sometimes hard-boiled or expired. This can be considered vandalism....

  • Egyptian egg oven
    Egyptian egg oven
    An Egyptian egg oven or Egyptian mamal is an oven for hatching eggs by incubating them using artificial heat. Egyptian egg ovens are typically brick structures....

  • Golden egg
  • Humpty Dumpty
    Humpty Dumpty
    Humpty Dumpty is a character in an English language nursery rhyme, probably originally a riddle and one of the best known in the English-speaking world. He is typically portrayed as an egg and has appeared or been referred to in a large number of works of literature and popular culture...

  • L’eggs
    L’eggs
    L'eggs is a popular brand of pantyhose introduced in 1969 by Hanes. The hosiery premiered a unique trade dress by placing its product in white plastic oversized chicken-egg-shaped containers and garnering shelf space in supermarkets and drugstores, most frequently on revolving carousel L'eggs...

  • Pace Egg play
    Pace Egg play
    The Pace Egg Plays are traditional village plays, with a rebirth theme, in which St George smites all challengers and the fool, Toss Pot, rejoices...

  • Pisanica (Croatian)
    Pisanica (Croatian)
    Pisanica is a decorated Croatian Easter egg that comes from an old Slavic custom dating back to pagan times. During Easter, eggs would be painted with bright colors, and would be given as gifts, especially to young children or a significant other...

  • Pisanka (Polish)
  • Pysanka
    Pysanka
    A pysanka is a Ukrainian Easter egg, decorated using a wax-resist method. The word comes from the verb pysaty, "to write", as the designs are not painted on, but written with beeswax...

  • Pysanka Museum
    Pysanka Museum
    The current Pysanka Museum building was built in 2000 in the western Ukrainian city of Kolomyia, Ivano-Frankivska Oblast. Previously the pysanka collection had been housed in the Kolomyia church of the Annunciation...

  • Tempera
    Tempera
    Tempera, also known as egg tempera, is a permanent fast-drying painting medium consisting of colored pigment mixed with a water-soluble binder medium . Tempera also refers to the paintings done in this medium. Tempera paintings are very long lasting, and examples from the 1st centuries AD still exist...

  • The Enormous Egg

  • Fabergé egg topics

    Also see: :Category:Fabergé eggs.
    • Fabergé egg
      Fabergé egg
      A Fabergé egg is any one of the thousands of jeweled eggs made by the House of Fabergé from 1885 to 1917. Most were miniature eggs that were popular gifts at Eastertide...

       (overview)
    • Alexander III Commemorative (Fabergé egg)
      Alexander III Commemorative (Fabergé egg)
      The Alexander III Commemorative egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1909, for Nicholas II of Russia, who presented it to his mother, the Dowager Empress Maria Feodorovna....

    • Alexander III Equestrian (Fabergé egg)
      Alexander III Equestrian (Fabergé Egg)
      The Alexander III Equestrian Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1910, for the last Tsar of Russia, Nicholas II....

    • Alexander III Portraits (Fabergé egg)
      Alexander III Portraits (Fabergé egg)
      The Alexander III Portraits egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1896, for Nicholas II of Russia.It was presented by Nicholas II to his mother, the Dowager Empress Maria Feodorovna....

    • Alexander Palace (Fabergé egg)
      Alexander Palace (Fabergé egg)
      The Alexander Palace Egg is a jewelled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1908, for the then Tsar of Russia, Nicholas II. Nicholas presented it as an Easter gift to his wife, Alexandra Fyodorovna...

    • Basket of Wild Flowers (Fabergé egg)
      Basket of Wild Flowers (Fabergé egg)
      The Basket of Wild Flowers egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1901...

    • Bay Tree (Fabergé egg)
      Bay Tree (Fabergé egg)
      The Bay tree egg is a jewelled carved nephrite and enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1911 , for Nicholas II of Russia, who presented the egg to his mother, the Dowager Empress Maria Feodorovna on April 12, 1911 .-Surprise:Turning a tiny...

    • Blue Serpent Clock Egg
    • Bouquet of Lilies Clock (Fabergé egg)
      Bouquet of Lilies Clock (Fabergé egg)
      The Bouquet of Lilies Clock Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1899, for Tsar Nicholas II as an Easter gift to his wife, the Czarina Alexandra Fyodorovna...

    • Caucasus (Fabergé egg)
      Caucasus (Fabergé egg)
      The Caucasus Egg is a jewelled enameled Easter egg made by M. Perchin under the supervision of the German jeweller Peter Carl Fabergé in 1893...

    • Cherub with Chariot Egg
    • Clover Leaf (Fabergé egg)
      Clover Leaf (Fabergé egg)
      The Clover Leaf Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1902 for Tsar Nicholas II of Russia. It was presented by Nicolas II as an Easter gift to his wife, the Czarina Alexandra Fyodorovna...

    • Colonnade (Fabergé egg)
      Colonnade (Fabergé egg)
      The Colonnade egg is a jewelled enameled Easter egg made by Henrik Wigström under the supervision of the Russian jeweller Peter Carl Fabergé in 1910. The egg was made for Nicholas II of Russia, who presented it to his wife, Alexandra Feodorvna upon the birth of their only son, the tsarevich Alexei...

    • Constellation (Fabergé egg)
      Constellation (Fabergé egg)
      The Constellation Egg is one of two Easter eggs made under the supervision of Peter Carl Fabergé in 1917, for the last Tsar of Russia, Nicholas II...

    • Czarevich (Fabergé egg)
      Czarevich (Fabergé egg)
      The Tsarevich Egg is a Fabergé egg, one in a series of fifty-two jewelled eggs made under the supervision of Peter Carl Fabergé. It was created in 1912 for Empress Alexandra Fyodorovna as a tribute by Faberge to her son the Tsarevich Alexis...

    • Danish Palaces Egg
    • Diamond Trellis Egg
    • Duchess of Marlborough Egg
  • Empire Nephrite (Fabergé egg)
    Empire Nephrite (Fabergé egg)
    The Empire Nephrite egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1902, for Nicholas II of Russia, who presented it to his mother, the Dowager Empress Maria Feodorovna.The name of the egg refers to the fact that it was made in the Empire...

  • First Hen Egg
  • Gatchina Palace (Fabergé egg)
    Gatchina Palace (Fabergé egg)
    The Gatchina Palace egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1901, for Nicholas II of Russia. Nicholas II presented it to his mother, the Dowager Empress Maria Feodorovna, on Easter 1901. The egg opens to reveal a surprise...

  • Gorbachev Peace Egg
    Gorbachev Peace Egg
    The Gorbachev Peace Egg is a Fabergé egg by Fabergé workmaster Victor Mayer. In 1991 Herbert Mohr-Mayer gave the Gorbachev Peace Egg to Mikhail Gorbachev, president of the former Soviet Union. It was given as a tribute to the way in which Gorbachev had succeeded in reducing tensions between East...

  • Hen with Sapphire Pendant
  • Imperial Coronation Egg
  • Karelian Birch (Fabergé egg)
    Karelian Birch (Fabergé egg)
    The Karelian Birch egg, also known as Karelian Birch or the Birch Egg, is a Fabergé egg, one of two Easter eggs made under the supervision of Peter Carl Fabergé in 1917 for the last Tsar of Russia Nicholas II. It was the second to last Fabergé egg made, before Constellation...

  • Kelch Chanticleer (Fabergé egg)
    Kelch Chanticleer (Fabergé egg)
    The Kelch Chanticleer egg is a jewelled enameled Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé in 1904, for the Russian industrialist Alexander Ferdinandovich Kelch, who presented the egg to his wife, Barbara Kelch-Bazanova.-Surprise:Upon the...

  • Lilies of the Valley
    Lilies of the Valley
    The Lilies of the Valley Egg is a jewelled Fabergé egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1898 by Fabergé ateliers. The supervising goldsmith was Michael Perchin. The egg is one of the two eggs in Art Nouveau style. It was presented on April 5 to Tzar Nicholas...

  • Mauve (Fabergé egg)
    Mauve (Fabergé egg)
    The Mauve egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1898, for Nicholas II of Russia, who presented it to his mother, the Dowager Empress Maria Feodorovna on April 18, 1897....

  • Memory of Azov Egg
  • Mosaic (Fabergé egg)
    Mosaic (Fabergé egg)
    The Mosaic egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1914. The egg was made for Nicholas II of Russia, who presented it to his wife, the Empress Alexandra Feodorovna on Easter 1914.-Design:...

  • Moscow Kremlin (Fabergé egg)
    Moscow Kremlin (Fabergé Egg)
    The Moscow Kremlin Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1906 for Tsar Nicholas II of Russia. It was presented by Nicolas II as an Easter gift to his wife, the Czarina Alexandra Fyodorovna...

  • Napoleonic (Fabergé egg)
    Napoleonic (Fabergé egg)
    The Napoleonic egg, sometimes referred to as the Imperial Napoleonic egg, is a Fabergé egg, one of a series of fifty-two jewelled eggs made under the supervision of Peter Carl Fabergé. It was created in 1912 for the last Tsar of Russia Nicholas II as a gift to his mother the Dowager Empress Maria...

  • Nobel Ice (Fabergé egg)
    Nobel Ice (Fabergé egg)
    The Nobel Ice Egg, sometimes also referred to as the Snowflake egg, is a jewelled enamelled Fabergé Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé, for the Swedish-Russian oil baron and industrialist Emanuel Nobel between 1913 and 1914.-History:The egg was made...

  • Nécessaire Egg
  • Order of St. George (Fabergé egg)
    Order of St. George (Fabergé egg)
    The Order of St. George egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1916, for Nicholas II of Russia, who presented the egg to his mother, the Dowager Empress Maria Feodorovna....

  • Peacock (Fabergé egg)
    Peacock (Fabergé egg)
    The Peacock egg is a jewelled and rock crystal Easter egg made by Dorofeiev under the supervision of the Russian jeweller Peter Carl Fabergé in 1908, for Nicholas II of Russia, who presented the egg to his mother, the Dowager Empress Maria Feodorovna in 1908.-Surprise:The surprise is a mechanical...

  • Pelican (Fabergé egg)
    Pelican (Fabergé egg)
    The Dowager Fabergé egg, is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1898...

  • Peter the Great (Fabergé egg)
    Peter the Great (Fabergé egg)
    Peter, the Great Egg, is a jewelled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1903, for the last Tsar of Russia, Nicholas II. Tsar Nicholas presented the egg to his wife, the Czarina Alexandra Fyodorovna...

  • Pine Cone (Fabergé egg)
    Pine Cone (Fabergé egg)
    The Pine Cone egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1900. The egg was made for Alexander Kelch, who presented it to his wife, Barbara Kelch-Bazanova.-Craftmanship:...

  • Red Cross with Imperial Portraits
  • Red Cross with Triptych (Fabergé egg)
    Red Cross with Triptych (Fabergé egg)
    The Red Cross with Triptych egg is an enameled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1915, for Nicholas II of Russia...

  • Renaissance (Fabergé egg)
    Renaissance (Fabergé egg)
    The Renaissance egg is a jewelled agate Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé in 1894...

  • Resurrection Egg
  • Revolving Miniatures Egg
  • Romanov Tercentenary (Fabergé egg)
    Romanov Tercentenary (Fabergé egg)
    The Romanov Tercentenary Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1913, for Tsar Nicholas II of Russia. It was presented by Nicolas II as an Easter gift to his wife, the Czarina Alexandra Fyodorovna...

  • Rose Trellis (Fabergé egg)
    Rose Trellis (Fabergé egg)
    The Rose Trellis egg is a jewelled enameled imperial Easter egg made in St. Petersburg, Russia under the supervision of the jeweler Peter Carl Fabergé in 1907, for Tsar Nicholas II of Russia...

  • Rosebud (Fabergé egg)
    Rosebud (Fabergé egg)
    The Rosebud egg is a jewelled enameled Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé in 1895, for Nicholas II of Russia, who presented the egg to his wife, Empress Alexandra Fyodorovna...

  • Rothschild (Fabergé egg)
    Rothschild (Fabergé egg)
    The Rothschild egg is a jewelled, enameled decorated egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1902 by the workshop of Michael Perchin, for Béatrice Ephrussi de Rothschild, who presented the egg to Germaine Halphen upon her engagement to Béatrice's younger...

  • Royal Danish (Fabergé egg)
    Royal Danish (Fabergé egg)
    The Royal Danish egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1903, for Nicholas II of Russia, who presented the egg to his mother, the Dowager Empress Maria Feodorovna...

  • Scandinavian (Fabergé egg)
    Scandinavian (Fabergé egg)
    The Scandinavian egg is an enamelled Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé between 1899 and 1903. The egg was made for a St...

  • Standart Yacht (Fabergé egg)
    Standart Yacht (Fabergé egg)
    The Standart Yacht Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1909 for Tsar Nicholas II of Russia. It was presented by Nicolas II as an Easter gift to his wife, the Czarina Alexandra Fyodorovna...

  • Steel Military (Fabergé egg)
    Steel Military (Fabergé egg)
    The Steel Military Egg is one of a series of fifty-two Russian jewelled Easter eggs made by Alma Pihl under the supervision of the Russian jeweller Peter Carl Fabergé in 1916, for the last Tsar of Russia, Nicholas II. Tsar Nicholas presented the egg as an Easter gift to his wife, the Tsaritsa...

  • Swan (Fabergé egg)
    Swan (Fabergé egg)
    The Swan Egg is a Fabergé egg, one in a series of fifty-two jewelled eggs made under the supervision of Peter Carl Fabergé. Commissioned in 1906 by Tsar Nicholas II, the egg was presented to the Dowager Empress Maria Feodorovna on Easter that year for her 40th wedding anniversary.- Design :The egg...

  • Trans-Siberian Railway (Fabergé egg)
    Trans-Siberian Railway (Fabergé egg)
    The Trans-Siberian Railway Egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1900 for Tsar Nicholas II of Russia. It was presented by Nicolas II as an Easter gift to his wife, the Tsarina Alexandra Fyodorovna...

  • Twelve Monograms (Fabergé egg)
    Twelve Monograms (Fabergé egg)
    The Twelve Monograms is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1895, for the then Tsar of Russia, Nicholas II....

  • Twelve Panel (Fabergé egg)
    Twelve Panel (Fabergé egg)
    The Twelve Panel egg is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1899. The egg was made for Alexander Kelch, who presented it to his wife, Barbara Kelch-Bazanova.-Craftmanship:...

  • Winter (Fabergé egg)
    Winter (Fabergé egg)
    The 1913 Winter Egg is one of a series of fifty-two Russian jeweled Easter eggs and was designed by Alma Pihl, a designer who worked for Russian jeweler Peter Carl Fabergé. The tsar Nicholas II had a standing order of two easter eggs every year, one for his mother, and one for his wife. The...


  • Oology topics

    Also see: :Category:Oology.
    • Oology
      Oology
      Oology is a branch of ornithology studying bird eggs, nests and breeding behavior. Oology can also refer to the hobby of collecting wild birds' eggs, sometimes called birdnesting or egging, which is now illegal in many jurisdictions.-As a science:Oology became increasingly popular in Britain and...

    • Chalaza
      Chalaza
      The chalaza is a structure inside bird and reptile eggs and plant ovules. It attaches or suspends the yolk or nucellus within the larger structure.-In animals:...

    • Bird egg
      Bird egg
      Bird eggs are laid by females and incubated for a time that varies according to the species; a single young hatches from each egg. Average clutch sizes range from one to about 17...

    • Clutch (eggs)
      Clutch (eggs)
      A clutch of eggs refers to all the eggs produced by birds or reptiles, often at a single time, particularly those laid in a nest.In birds, destruction of a clutch by predators, , results in double-clutching...

    • Egg (biology)
      Egg (biology)
      An egg is an organic vessel in which an embryo first begins to develop. In most birds, reptiles, insects, molluscs, fish, and monotremes, an egg is the zygote, resulting from fertilization of the ovum, which is expelled from the body and permitted to develop outside the body until the developing...

  • Egg tossing (behavior)
    Egg tossing (behavior)
    Egg tossing is a behavior observed in some species of birds and is related to infanticide. The activity is performed so as to increase the chances that newly laid eggs which are genetically closer to the female receive a better chance of survival...

  • Germinal disc
    Germinal disc
    -Birds:The germinal disc, also called the blastodisc, is a small, circular, white spot on the surface of the yellow yolk of a bird's egg.-Mammals:...

  • Jourdain Society
    Jourdain Society
    The Jourdain Society is a United Kingdom based society, founded by and for oologists, or egg-collectors, its aims being ‘for the advancement of the science of oology’. Originally the British Oological Association, it changed its name in 1946, in memory of distinguished ornithologist and oologist...

  • Ootheca
    Ootheca
    An ootheca is a type of egg mass made by any member of a variety of species .The word is a latinized combination of oo-, meaning "egg", from the Greek word ōon , and theca, meaning a "cover" or "container", from the Greek theke...

  • Ornithology
    Ornithology
    Ornithology is a branch of zoology that concerns the study of birds. Several aspects of ornithology differ from related disciplines, due partly to the high visibility and the aesthetic appeal of birds...

  • Oviparity
    Oviparity
    Oviparous animals are animals that lay eggs, with little or no other embryonic development within the mother. This is the reproductive method of most fish, amphibians, reptiles, all birds, the monotremes, and most insects, some molluscs and arachnids....

  • Palaeooölogy
  • Trophic egg
    Trophic egg
    A trophic egg is an egg which is not laid for reproduction but for nutrition, often for offspring hatched from regular eggs. Trophic eggs are usually unfertilised....


  • Scope of list

    This list of egg topics is not intended to be complete, but it spans the vast majority of related articles. The names of articles were linked from current articles, but those article names might be changed, at a later time.

    Also, names might not be the commonly accepted English-language terms for a particular topic. However, with food dishes, non-English names are often adopted into the culture, such as with "Huevos rancheros
    Huevos rancheros
    Huevos rancheros is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on poor farms....

    " as an egg dish found in Tex-Mex cuisine
    Tex-Mex cuisine
    "Tex-Mex" is a term used to describe a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by the cuisines of Mexico. The cuisine has spread from border states such as Texas and those in the Southwestern...

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