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n. (plural of egg English) vb. (en-third-person singular of: egg)


n. oval reproductive body of a fowl (especially a hen) used as food [syn: egg]

Eggs (film)

Eggs is a 1995 Norwegian comedy film by Bent Hamer. It was awarded the 1995 Amanda for Best Norwegian film. It was also entered into the 19th Moscow International Film Festival.

Eggs (band)

Eggs was a Washington, DC based indie rock band centered on Andrew Beaujon. The band was active in the early to mid 1990s and was signed to prominent indie pop record label TeenBeat Records.

Eggs (novel)

Eggs is a young adult novel by Jerry Spinelli that was published in 2007. The story outlines a relationship that develops between two children that seemingly have little in common other than loneliness.

Usage examples of "eggs".

Perhaps you have for breakfast poached eggs on toast, Deerfoot sausage or boiled ham.

Then drain off the liquid, heat it to the boiling point, and thicken it with two eggs slightly beaten and diluted with a little of the hot liquid.

As soon as the edges curl add the slightly beaten yolks of three eggs, a few grains of pepper and half a teaspoon of salt.

Season with paprika or a dash of cayenne, and when thoroughly heated stir in the yolks of two eggs, diluted with a little hot cream.

Cook five minutes, add two cups of finely chopped cooked veal, half a level teaspoon of salt, a saltspoon of pepper, also the beaten yolks of two eggs, and a tablespoon of finely minced parsley.

Add finely chopped shallot, two eggs, salt, pepper, and grated nutmeg.

Curl them into shape and in each one place tiny speckled eggs made by rolling cream cheese into shape, then sprinkle with fine chopped parsley.

Season with salt and pepper, then pour over it a dressing made this way: Beat the yolks of two eggs, add two tablespoons of melted butter and beat again.

Cover with mayonnaise or cream dressing and garnish with hard boiled eggs and parsley.

Beat to a smooth, thin batter two eggs, three spoonfuls of milk and a little flour, season, dip each piece of the chicken in this batter and fry a rich brown in the heated butter.

Then stir in rapidly the yolks of four eggs, place the saucepan on the fire for a minute, stirring well, turn the mass onto a dish, spread it out and let it get cold.

Reduce to a thick sauce, adding to it the yolks of two eggs, and let simmer without boiling.

Add to this parsley, chopped green onion, thyme, salt, pepper, piece of butter and the yolks of four eggs, and place in body of chicken, sewing up the opening.

Work these well together, sprinkle over a little pepper and thicken the mixture with yolks of eggs, when it is ready for use.

Add the beaten yolks of two eggs and stir the mixture over the fire until it is reduced to a paste, without allowing it to boil.