Oeuf

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Oeuf - The French word for "egg."
Recipe: Eggs Sardou
Deviled Eggs à la dijonnaise ...

Oeuf - Egg
Omelet - Beaten eggs that are cooked in butter, then rolled or folded into an oval. They may be filled with any variety of ingredients before folding.

Oeuf - The French word for "egg."
Okra - A vegetable brought to the U.S. South by African slaves. Okra pods are green and ridged. When cooked, okra gives off a viscous substance which may serve as a thickener in some dishes.

Oeuf - The French word for 'egg'.
Offal - Also called variety meats, they are the edible internal parts and some extremities of a carcass. Offal Is divided into two categories, white and red.

Oeuf: the French word for egg.
Okara: residue that is left after the liquid is drained off when making soybean curd (tofu). Japanese use this in cooking and add this to soups and vegetable dishes.

Oeuf is French for egg.
Oeufs a la Neige means snow eggs, whipped egg whites floating in creme Anglaise, also known as floating island.
Oie is French for goose.

Oeuf a la Neige:
Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise.
Oeuf: ...

Oeuf (Fr.): Egg.
Offal: Variety meats, including organs (brains, heart, kidneys, lights or lungs, sweetbreads, tripe, tongue), head meat, tail, and feet.

oeuf dur: hard-cooked egg
oeuf en meurette: poached egg in red wine sauce
oeuf mollet: egg simmered in water for 6 minutes ...

Oeuf - The French word for egg.

Oeuf a la Neige - Sweet meringue puffs that are poached in milk and chilled. When served, these puffs are drizzled with caramel and served with creme anglaise.

Dur (oeuf) (Fr.): hard (hard-cooked egg).
Durand, Charles (1766-1854): in 1830 the book Le Cuisinier Durand was published, the eponymous work of chef Charles Durand who made his name in Marseilles in the preceding years, ...

blanc d'blancs: white wine made from white grapes; blanc de noirs: white wine made from red; blanc d'oeuf: egg white; fromage blanc, white cheese; vin blanc, white wine) ...

Oeuf (Fr.) Egg; o. brouilles means scrambled eggs; o. en cocotte means poached in a casserole; o. a la coque means soft-boiled; o. curs means hard-boiled; o. en gelee means poached and chilled in aspic; o. mollets means soft-boiled; o.

In tennis, zero points is referred to as love, which is possibly derived from the French word for egg, l'oeuf, referring to the physical appearance of the number zero.
Quote of the day ...

Cocotte a Oeuf An individual porcelain egg dish.
Column Cutters Long cylindrical cutters used in cold buffet work.
Compote Fresh or dried fruit cooked in a light syrup.
Condimenter To season with condiments.

This cephalapod, related to the squid and the cuttlefish, can reach 50 feet in length. It features a highly flavorful meat that tends to be a bit on the rubbery side. Octopus is eaten raw, boiled, pickled, sautéed, and fried. Oeuf a la Neige ...

See also: Egg, Onion, Vegetable, Fruit, Flavor