Cooking Dictionary

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

E E E

Eggs

Eggs come in a huge variety of shapes and sizes. The most common is the egg of the hen but many other eggs are also edible. Goose, quail, duck, ostrich and emu to name but a few.
Eggs are extremely nutritious with the yolk of most eggs providing 80% of the total protein.

In cooking, fresh eggs are the best and the way to tell a fresh egg is to put it into a bowl of water. If it sinks, it's fresh. Eggs are eaten on their own, and with a huge variety of other dishes. Sometimes they are present in a recipe, such as beef burgers, in order to bind the ingredients together

Elderberry

This is a small black berry of the elder tree found all over Europe.

Entrecôte

Name of a sirloin steak cut from the middle part of the loin or sometimes the rib of beef.

Escalope

Thin round steaks of veal usually egg and bread crumbed then fried.

Espagnole

Spanish, for a rich brown sauce which is the foundation of nearly all brown sauces.

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