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A dish in which eggs are baked in a flat-bottomed dish; the name originates from the type of dish traditionally used to bake the eggs, although they are also known as baked eggs. An alternative cooking method is to crack the eggs into individual ramekins and cook them in a water bath, creating the French dish eggs. Shakshouka: Savory Middle East
العربية; Aragonés; Azərbaycanca; বাংলা; 閩南語 / Bân-lâm-gú; Беларуская; Беларуская (тарашкевіца) Boarisch
This category is for articles on bird eggs as food, including egg production, marketing and distribution, egg drinks, cooking techniques, egg substitutes and edible imitation eggs. For dishes that have bird eggs as a main ingredient, see Category:Egg dishes. For fish eggs used as food, see Category:Roe
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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See List of foods, Lists of prepared foods. Food presentation – art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping ...
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Eggs that crack during the cooking process, such as hard-boiling, "are safe," noted the USDA. These cracked eggs do not need to be thrown away. Also, "remember that all eggs should be thoroughly ...