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eggsclick to hear

Foodstuff that female fowl, especially hens, produce by laying; there are many ways of preparing them: e.g., soft-boiled, scrambled and in omelettes.
eggs hen egg pheasant egg goose egg duck egg ostrich egg quail egg

hen egg click to hear

By far the most commonly eaten, it is cooked as is or added to recipes; used alone, the word "egg" refers to a hen’s egg.

pheasant egg click to hear

Rounder and smaller than a chicken egg, it is not readily available; it is mostly eaten hard-boiled, in salads or aspics.

goose egg click to hear

These relatively large eggs weigh approximately 0.5 lbs; they are rarely found for sale.

duck egg click to hear

Prized in Asia for its taste, stronger than a chicken egg’s; it must be boiled for at least 15 minutes to destroy harmful bacteria.

ostrich egg click to hear

The largest of all eggs, it can weigh up to 5 lbs; one ostrich egg makes an omelette large enough to feed 10 people.

quail egg click to hear

Very popular in China and Japan, it is usually eaten hard-boiled, often as an appetizer; it also has decorative uses.