Egg dish
As egg dish (in Austria: scrambled eggs , french .: plat aux œufs ; Engl .: egg dish ) in the German-speaking courts are called, which mainly from chicken eggs are produced. Forms of preparation and flavors vary depending on the regional origin. In Austria , the term is usually understood to be scrambled eggs .
One restriction when serving is not to use silver dishes , as chemical processes turn black due to the formation of silver sulfide .
Preparation variants
Pancakes (French pannequets)
Omelets (French omelets)
Poached eggs (French Œufs pochés)
Boiled eggs
- Eggs in a glass (French Œuf en verre)
- Hard-boiled eggs (French Œufs durs)
- Soft-boiled eggs (French Œufs a la coque)
- Wax-boiled eggs (French Œufs mollets)
- Stuffed eggs (French Œufs farcis)
Other
- Eggs cooked in the oven
- Eggs in a bowl (French Œuf en cocottes)
- Fried eggs (French: Œufs frits)
- Shaped eggs (French Œufs moulés)
- Egg pie / egg tart (French Bouchées aux œufs / Flan aux œufs)
- Egg lard
- Fried eggs
- Scrambled eggs (French Œufs brouillés)
- Fried eggs , also set eggs (French Œufs au mirroir / Œufs sur le plat)
- Egg in the basket
- Desserts
- With tomatoes
swell
- Richard Hering - Lexicon of the Kitchen, Giessen 1990
Web links
Commons : Egg dish - collection of images, videos and audio files
Wiktionary: Egg dish - explanations of meanings, word origins, synonyms, translations