A Chinese delicacy made by preserving a duck, chicken or quail egg in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to several months, depending on the method of processing.
To prepare a sidedish of shelled halved boiled eggs to whose extracted yolks are added condiments and spices, which mixture then is placed into the halved whites to be served.
(often in the plural) A hard-boiled chicken egg that has been shelled, cut in half, and and filled with a paste made from the yolk mixed with other ingredients such as mayonnaise, mustard, or spices.
Alternative form of deviled egg [(often in the plural) A hard-boiled chicken egg that has been shelled, cut in half, and and filled with a paste made from the yolk mixed with other ingredients such as mayonnaise, mustard, or spices.]
A common festive activity held at Easter, where Easter eggs are hidden outdoors (or indoors if in bad weather) for children to run around and find; this may also be a contest to see who can collect the most eggs.
(diminutive or informal) Alternative form of eggs Benedict. [(originally US) A dish consisting of slices of English muffins with poached eggs, ham or bacon and hollandaise sauce.]
Alternative spelling of egg wash [(cooking) Egg (yolk and/or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.]
One of the thousands of decorated Easter eggs made by the House of Fabergé from 1885 to 1917, especially one of the 69 large jeweled pieces made for Russian imperial family and a few other customers.
Alternative form of fish paste [(Britain) Any of several varieties of spread, made from fish with the addition of some cereal, traditionally eaten on toast.]
(cooking) An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other flavour carriers and either served up alone or used as a stuffing.
A style of barbecue, most common in the Piedmont and western areas of North Carolina, that uses a red sauce made from vinegar, tomatoes, and usually red pepper flakes, along with other spices.
(computing) A form of shellcode that searches the address space for multiple small blocks of data ("eggs") and recombines them into a larger block to be executed.
A hard-boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.
(Britain) A hard boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.
Alternative form of pace egg [A hard-boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.]
Alternative form of sowens [(Scotland) A food item made from the husk of the oat by a process similar to that by which common starch is made; flummery.]
Alternative form of steamed egg [An East Asian dish of beaten eggs and water steamed until firm with a spongy texture. Other ingredients may be added.]
(Scotland) Alternative spelling of tattie scone [(Scotland) A scone made from mashed, boiled potatoes and flour, often baked in a large circular shape on a griddle and cut into slices for serving; it may be eaten as an accompaniment to savoury food such as bacon, fried eggs, and Lorne sausage, or with jam.]
(in combination) An egg with the specified number of yolks.
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