eggs Benedict, eggs Florentine, eggs Neptune, eggs Sardou, etc.
Definition: Eggs Benedict is poached eggs served with Hollandaise atop ham or Canadian bacon and an English muffin. Eggs Florentine is eggs Benedict with spinach instead of ham. Eggs Neptune uses crab meat instead of ham. Eggs Sardou replaces the ham with artichoke bottoms and the muffin with creamed spinach
egg, albumen, egg white, yolk
Category: Ingredient, dish
Definition: One of the most important ingredients in cooking, the common chicken egg is used for myriad culinary uses as well as being a dish in itself. The white portion, or albumen, is the main ingredient in meringue. The inner, yellow portion, or yolk, is a major ingredient in custard. Eggs from many other animals can be used, such as ducks, geese, turtles, ostrich, and quails, but unless specified otherwise, recipes calling for eggs mean chicken eggs, and the size required is usually large
emulsify, emulsion, emulsifier
Category: Technique, dish, ingredient
Definition: An emulsion is a solution that consists of two or more technically unmixable liquids, with one usually suspended in tiny portions within the other. To emulsify is to mix two such liquids fast and hard enough to create such a colloidal mixture. Given time, the two liquids will tend to separate unless specially treated with an agent (aka an emulsifier)