|
NOUGAT |
Egg-white confection |
|
YOLK |
Egg white |
|
GLAIR |
Egg white |
|
ALBUMEN |
Egg white |
|
|
|
MERINGUE |
Whipped egg white |
|
AQUAFABA |
Egg white substitute |
|
EGGSHELL |
A smooth, white, marine, gastropod shell of the genus
Ovulum, resembling an egg in form. |
|
ICING |
A coating or covering resembling ice, as of sugar and milk
or white of egg; frosting. |
|
|
|
OVALBUMEN |
The albumin from white of eggs; egg albumin; -- in
distinction from serum albumin. See Albumin. |
|
ICE |
To cover with icing, or frosting made of sugar and milk or
white of egg; to frost, as cakes, tarts, etc. |
|
ANT EGG |
One of the small white egg-shaped pupae or cocoons of the
ant, often seen in or about ant-hills, and popularly supposed to be
eggs. |
|
HALONES |
Alternating transparent and opaque white rings which
are seen outside the blastoderm, on the surface of the developing egg
of the hen and other birds. |
|
CHALAZA |
A spiral band of thickened albuminous substance which
exists in the white of the bird's egg, and serves to maintain the yolk
in its position; the treadle. |
|
ALBUGINEOUS |
Of the nature of, or resembling, the white of the eye,
or of an egg; albuminous; -- a term applied to textures, humors, etc.,
which are perfectly white. |
|
COAGULATE |
...agulates milk; heat coagulates the
white of an egg. ... |