This list of egg topics connects to numerous articles about eggs. The wide-ranging diversity of topics here exceeds the scope of any other single article to link all of these articles. This list of egg topics is not intended to be complete, but it spans the vast majority of related articles. The names of articles were linked from current articles, but those article names might be changed, at a later time. Also, names might not be the commonly accepted English-language terms for a particular topic. However, with food dishes, non-English names are often adopted into the culture, such as with "

Huevos rancheros Huevos rancheros (, 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. Basic dish The basic dish consists of fried eggs served on lightly fried or cha ...

" as an egg dish found in Tex-Mex cuisine. __TOC__

Egg terminology or parts

Egg (biology) An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...

Egg (food) Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

* Egg carton *

Egg spoon An egg spoon is a specialized spoon for eating boiled eggs. In comparison to a teaspoon it typically has a shorter handle and bowl, a more pointed tip and often a more rounded bowl. These characteristics are designed to facilitate the removal of ...

Egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms arou ...

Egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...

Eggshell An eggshell is the outer covering of a hard-shelled egg and of some forms of eggs with soft outer coats. Diversity Worm eggs Nematode eggs present a two layered structure: an external vitellin layer made of chitin that confers mechanical ...

Embryo An embryo is an initial stage of development of a multicellular organism. In organisms that reproduce sexually, embryonic development is the part of the life cycle that begins just after fertilization of the female egg cell by the male spe ...

* Caviar * Free-range eggs * Chick culling *

Organic egg production Organic egg production is the production of eggs through organic means. In this process, the poultry are fed organic feed. According to the United States Department of Agriculture, organic means that the laying hens must have access to the outdo ...

Pasteurized eggs Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell. Rationale The ...

Powdered eggs A powdered egg is a fully dehydrated egg. Most powdered eggs are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent ...

* Roe *

Separating eggs Separating eggs is a process, generally used in cooking, in which the egg yolk is removed from the egg white. This allows one part of the egg to be used without the other part, or each part to be treated in different ways. Recipes for custard call ...

Zygote A zygote (, ) is a eukaryotic cell formed by a fertilization event between two gametes. The zygote's genome is a combination of the DNA in each gamete, and contains all of the genetic information of a new individual organism. In multicellula ...

Related: * Candling *

Chalaza The chalaza (; from Greek "hailstone"; plural ''chalazas'' or ''chalazae'', ) is a structure inside bird eggs and plant ovules. It attaches or suspends the yolk or nucellus within the larger structure. In animals In the eggs of most birds (no ...

(chalazae) *

Haugh unit The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness an ...

* Rompope * Vitelline membrane (yolk)

Eggs as food dishes

A to Z egg dishes * Balut (egg) *

Bai pong moan ''Bai pong moan'' ( km, បាយពងមាន់, , lit. ''rice and chicken eggs'') is a Cambodian dish, consisting of fried eggs and white rice. Beaten eggs are preferred and herbs are often added for flavor. Unbeaten eggs are usually cooked ...

Boiled egg Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, ...

Brik Brik ( ; ) or ''burek'' is the north African version of borek, a stuffed filo pastry which is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. ...

Century egg Century eggs (), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to severa ...

Changua Changua (milk broth with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a ...

Chinese steamed eggs Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus. If eaten cold, it ...

Çılbır Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).

* Coddled egg *

Custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...

Deviled egg Deviled eggs (also known as stuffed eggs, Russian eggs, or dressed eggs) are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. Th ...

* Devonshire eggs *

Egg bhurji Egg bhurji, also known as Anda Bhurji, is a scrambled eggs dish which is a popular Indian street food and a breakfast, lunch or dinner recipe. Originating from the Indian subcontinent, it is sometimes compared with the Parsi people, Parsi dish ...

Egg drop soup Egg drop soup ( zh , t= , p=Dànhuātāng , lit=egg flower soup ) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are commonly added to the soup. The soup ...

Egg foo young Egg foo young (, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is d ...

Egg in the basket Egg in the basket—also known by many other names—is an egg fried in a hole in a slice of bread. Description The dish consists of a slice of bread with an egg in the middle, fried with butter or oil. It is commonly prepared by cutting a ...

* Egg khagina * Egg salad *

Egg sandwich An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omeltte, sliced boiled eggs and egg salad (a mix of chopped cooked egg and mustard and mayonnaise) are popular options. In the fifth case, it may be c ...

Eggs Benedict Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City. Origin and history There a ...

Eggs Neptune Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City. Origin and history There a ...

* Eggs Sardou * Eggs and brains * French toast * Fried egg *

Fritaja Fritaja ( Croatian) or frtalja (Slovenian; ''egg omelettes'') is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča and Vipava Valleys. They are especially common in the ...

Frittata Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried". H ...

* Haminados *

Hangtown fry Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. History The dish was invented in Placerville, California, ...

Huevos divorciados Huevos rancheros (, 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. Basic dish The basic dish consists of fried eggs served on lightly fried or cha ...

Huevos motuleños ''Huevos motuleños'' () is a breakfast food which originated in the town of Motul (Yucatán). The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and hot sauce. In ad ...

Indian Omelette An Indian omelette or masala omelette is a variant of the omelette originating from India. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be fi ...

Kai yat sai Khai yat sai or kai yat sai ( th, ไข่ยัดไส้, , ) is a type of Thai omelette. The name means 'stuffed eggs'. The egg is cooked lightly, topped with various ingredients (such as minced beef or pork, peas, onion, spring onion, carr ...

Machacado con huevo Machacado con huevo, Machaca con huevo, or Huevos con machaca is a dish consisting of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, ''carne seca'' or "machaca", is said to ...

Menemen (food) Menemen is a popular traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is ...

* Meringue *

Moo shu pork Moo shu pork (木须肉, also spelled mù xū ròu, moo shi pork, mu shu or mu xu pork) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus ...

Nasi goreng pattaya Nasi goreng pattaya, or simply nasi pattaya, is a Southeast Asian fried rice dish made by covering or wrapping chicken fried rice, in thin fried egg or omelette. Despite its name, the dish is believed to originate from Malaysia, and today is a ...

* Omelette *

Omurice Omurice or is a Japanese dishOmuraisu (also known ...

* Oyster omelette * Panagurska egg *

Pickled egg Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favorite among many ...

* Poached egg *

Quiche Quiche ( ) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche Lorraine, which includes lardons or bacon. Quiche may be served hot, warm or co ...

Salted duck egg A salted duck egg is an East Asian preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets across the Western world, these eggs are sometimes sold covered in a thick layer o ...

* Scotch egg *

Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. Scotch woodcock was ...

* Scrambled eggs *

Shakshouka Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper ...

Shirred eggs Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easil ...

* Soufflé *

Soy egg The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...

* Stratta *

Tamago kake gohan is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. Background Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. B ...

Tamagoyaki is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of t ...

Tea egg Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened li ...

Tortilla de patatas Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is of ...

Custard dessert topics

Banana pudding Banana pudding (sometimes banana cream pudding) is a pudding generally consisting of layers of sweet vanilla flavored custard, vanilla wafers and/or ladyfingers and sliced fresh bananas placed in a dish and served, topped with whipped cream or m ...

* Bavarian cream *

Bean pie A bean pie is a sweet custard pie whose filling consists of mashed beans, usually navy bean, sugar, eggs, milk, butter and spices. Common spices and flavorings include vanilla, cinnamon and nutmeg. Variations can include cloves, ginger, pumpkin p ...

Berliner (pastry) A Berliner is a German doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top. History Sugar was ve ...

* Bird's Custard *

Bob Andy pie Bob Andy pie is a sweetness, sweet pie. It is similar to a custard pie that is spiced with cinnamon and cloves. It is thought to have originated among the Amish and is named for two legendary gelding workhorses. See also * List of pies, tarts an ...

* Boiled custard *

Boston cream pie A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a " ...

Bougatsa Bougatsa ( ) is a Greek breakfast pastry (sweet or savoury) consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo. Origin The name comes from the Byzantine Greek πογάτσα (pogátsa), from the anci ...

Bread and butter pudding Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then bak ...

Buttermilk pie Buttermilk pie is a pie in American cuisine. Associated with the cuisine of the Southern United States, it is one of the desperation pies, made using simple, staple ingredients. It is similar to, and sometimes confused with, chess pie, but it ...

* Charlotte (dessert) *

Charlotte Russe A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The b ...

Cheesecake Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it m ...

Clafoutis Clafoutis (; oc, clafotís or ), sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is ...

Cocktail bun The cocktail bun () is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong. History The cocktail bun is said to have been created in the 1950s in Hong K ...

Cream pie A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and ...

Crème anglaise ''Crème anglaise'' ( French for "English cream"), custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vani ...

* Crème brûlée * Crème caramel * Custard pie * Custard tart * Éclair (pastry) *

Egg tart The egg tart (; ) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim s ...

Flapper pie Flapper pie is a vanilla custard pie topped with meringue (or sometimes whipped cream in South Saskatchewan). The Graham cracker cream pie dates back to the 19th century but entered Western Canadian pop culture in the 20th century as flapper pie. ...

Floating island (dessert) A floating island or ''île flottante'' () is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. The crème a ...

Flourless chocolate cake Flourless chocolate cake is a dense cake made from an aerated chocolate custard. The first documented form of the cake was seen in Ferrara, Italy, though some forms of the cake have myths surrounding their origins. The dessert contains no glute ...

Frangipane Frangipane ( , ) is a sweet almond-flavored custard used in a variety of ways including cakes and such Pastry, pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. A French spelling from a 1674 cookbook is ''franchipane'' w ...

Frozen custard Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency. History Egg yolks have been integ ...

Galaktoboureko Galaktoboureko ( el, γαλακτομπούρεκο, tr, Laz böreği, ar, شعيبيات, lzz, Paponi) is a Greek, Turkish, Laz, and Syrian dessert of semolina custard baked in filo. Turkish ''Laz böreği'' is made with a type of puddin ...

Kissel Kissel or kisel ( et, kissell, fi, kiisseli, Livonian: ''kīsõl'', ltg, keiseļs, lv, ķīselis, lt, kisielius, pl, kisiel, rus, кисель, r=kiselʼ, uk, кисiль, , , ) is a cold-solidified dish with the consistency of a thick ge ...

* Kogel mogel *

Krafne Krofne ( Albanian and hr, krafne; Bosnian and sr-Latn, krofne, sr-cyr, крофне; sl, krofi; mk, крофни) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutel ...

Kremna rezina , pl, kremówka, napoleonka, ro, cremșnit, cremeș or crempita, sr, krempita/кремпита, hr, kremšnita, sk, krémeš, sl, kremna rezina, kremšnita , country = Europe , region = Austria-Hungary , creator ...

* Malvern pudding * Manchester tart *

Melktert Melktert (, Afrikaans for milk tart) is a South African dessert originally created by the Dutch settlers in the "Cape" (South Africa) consisting of a shortcrust pastry, sweet pastry crust containing a custard tart, custard filling made from milk, ...

* Mille-feuille *

Nanaimo bar The Nanaimo bar is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in th ...

Natillas () is a term in Spanish language, Spanish for a variety of custards and similar delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as . In Colombia, th ...

* Neenish tart * Norman Tart *

Pączki ; plural: ; csb, pùrcle; szl, kreple) is a filled doughnut found in Polish cuisine. Description ''A pączek'' is a deep-fried piece of dough shaped into spheres and filled with confiture or other sweet filling. ''Pączki'' are usually cover ...

* Pastel de nata *

Pio Quinto Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include rum soaked prunes or raisins. Pio Quinto is eaten after meals or during Christmas time. The cake i ...

* Pot de creme * Profiterole * Pumpkin pie *

Queen of Puddings Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue.

* Quindim * Rožata *

Skolebrød A school bread or school bun ( no, skolebrød in northern and eastern Norway, or in western Norway) is a Norwegian sweet roll made from yeasted dough filled with custard and decorated with icing dipped in grated coconut. It was usually put i ...

* Soufflé *

St. Honoré Cake The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), B ...

* Sufganiyah *

Sweet potato pie Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regi ...

* Tiramisu * Trifle *

Vla VLA or vla may refer to: Organizations * Vermont Library Association, professional organization for librarians from Vermont * Veterinary Laboratories Agency, a UK government agency for researching animal and public health * Victoria Legal Aid, an ...

Watalappam Watalappam (also called watalappan or vattalappam) (, , Sri Lankan Malay: ''serikaya'') is a coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, a ...

Zabaglione Zabaione () or zabaglione (, , ) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The dessert v ...

* Zeppole * Zuppa Inglese

Eggs in culture

Chicken or the egg The chicken or the egg causality dilemma is commonly stated as the question, "which came first: the chicken or the egg?" The dilemma stems from the observation that all chickens hatch from eggs and all chicken eggs are laid by chickens. "Chicke ...

* Instagram egghttps://www.instagram.com/world_record_egg/p/BsOGulcndj-/ * Easter egg * Egg collecting *

Egg dance An egg dance is a traditional Easter game in which eggs are laid on the ground or floor and the goal is to dance among them damaging as few as possible. The egg was a symbol of the rebirth of the earth in Pagan celebrations of spring and was ad ...

Egg decorating Egg decorating is the art or craft of decorating eggs. It has been a popular art form throughout history because of the attractive, smooth, oval shape of the egg, and the ancient associations with eggs as a religious and cultural symbol. Egg dec ...

* Egg decorating in Slavic culture *

Egg drop competition The egg drop contest is an experiment usually performed by college or primary school students. Competitors typically attempt to create a device that can keep a raw chicken egg intact when dropped from a height. Students are asked to build a dev ...

* Egg hunt * Egg of Columbus *

Egg of Li Chun Egg balancing is a traditional Chinese practice that has since been popularized in the United States. Although the irregular shape of eggs makes this somewhat difficult, eggshells typically have many imperfections such that the vast majority c ...

* Egg rolling * Egg tapping * Egg-jarping * Egging *

Egyptian egg oven An Egyptian egg oven or Egyptian mamal is an oven for hatching eggs by incubation using artificial heat. Manmade hatching ovens in Egypt date back to the 4th century BC.Percy, Pam. ''The Field Guide to Chickens'', Voyageur Press, St. Paul, Minn ...

* Golden egg * Humpty Dumpty *

L’eggs L'eggs is a brand of pantyhose, introduced in 1969 by Hanes, which radically changed the hosiery marketplace. The novel developments were the egg-shaped plastic product container, the shift to consignment sales in drug stores and groceries, and th ...

Marc Andreessen Marc Lowell Andreessen ( ; born July 9, 1971) is an American entrepreneur, investor, and software engineer. He is the co-author of Mosaic, the first widely used web browser; co-founder of Netscape; and co-founder and general partner of Silicon ...

* Pace Egg play *

Pisanica (Croatian) The tradition of egg decoration in Slavic cultures originated in pagan times,Kazimierz Moszyński – Kultura ludowa Słowian, Kraków 1929Anna Zadrożyńska – Powtarzać czas początku, Warsaw 1985, and was transformed by the process of ...

Pisanka (Polish) The tradition of egg decoration in Slavic cultures originated in pagan times,Kazimierz Moszyński – Kultura ludowa Słowian, Kraków 1929Anna Zadrożyńska – Powtarzać czas początku, Warsaw 1985, and was transformed by the process of r ...

* Pysanka * Pysanka Museum * Tempera * The Enormous Egg

Fabergé egg topics

* Fabergé egg (overview) * Alexander III Commemorative (Fabergé egg) * Alexander III Equestrian (Fabergé egg) * Alexander III Portraits (Fabergé egg) * Alexander Palace (Fabergé egg) * Basket of Wild Flowers (Fabergé egg) *

Bay Tree (Fabergé egg) The Bay Tree egg (also known as the Orange Tree egg) is a jewelled nephrite and enameled Fabergé egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1911, for Nicholas II of Russia who presented the egg to his mother ...

* Blue Serpent Clock Egg *

Bouquet of Lilies Clock (Fabergé egg) The Bouquet of Lilies Clock egg (or the Madonna Lily Clock egg) is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1899 for Tsar Nicholas II as an Easter gift to his wife, the Tsaritsa Alexandra F ...

Caucasus (Fabergé egg) The Caucasus Egg is a jewelled enameled Easter egg made by Michael Perkhin under the supervision of the Russian jeweller Peter Carl Fabergé in 1893. The Fabergé egg was made for Alexander III of Russia, who presented it to his wife, Empress ...

* Cherub with Chariot Egg *

Clover Leaf (Fabergé egg) The Clover Leaf egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1902 for Tsar Nicholas II of Russia. It was presented by Nicholas as an Easter gift to his wife, the Tsarina Alexandra Feodo ...

* Colonnade (Fabergé egg) * Constellation (Fabergé egg) *

Czarevich (Fabergé egg) Tsarevich (russian: Царевич, ) is a Slavic title given to tsars' sons. Under the 1797 Pauline house law, the title was discontinued and replaced with ''Tsesarevich'' for the heir apparent alone. His younger brothers were called '' Velik ...

Danish Palaces Egg Danish may refer to: * Something of, from, or related to the country of Denmark People * A national or citizen of Denmark, also called a "Dane," see Demographics of Denmark * Culture of Denmark * Danish people or Danes, people with a Danish ance ...

Diamond Trellis Egg Diamond is a solid form of the element carbon with its atoms arranged in a crystal structure called diamond cubic. Another solid form of carbon known as graphite is the chemically stable form of carbon at room temperature and pressure, b ...

Duchess of Marlborough Egg Duke is a male title either of a monarch ruling over a duchy, or of a member of royalty, or nobility. As rulers, dukes are ranked below emperors, kings, grand princes, grand dukes, and sovereign princes. As royalty or nobility, they are rank ...

* Empire Nephrite (Fabergé egg) *

First Hen Egg First or 1st is the ordinal form of the number one (#1). First or 1st may also refer to: *World record, specifically the first instance of a particular achievement Arts and media Music * 1$T, American rapper, singer-songwriter, DJ, and reco ...

Gatchina Palace (Fabergé egg) The Gatchina Palace egg is a jewelled, enameled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1901, for Nicholas II of Russia. Nicholas II presented it to his mother, the Dowager Empress Maria Feodorovna, a ...

* Gorbachev Peace Egg * Hen with Sapphire Pendant *

Imperial Coronation Egg Imperial is that which relates to an empire, emperor, or imperialism. Imperial or The Imperial may also refer to: Places United States * Imperial, California * Imperial, Missouri * Imperial, Nebraska * Imperial, Pennsylvania * Imperial, Te ...

Karelian Birch (Fabergé egg) The Karelian Birch egg, also known as the Birch Egg, is a Fabergé egg, one of two Easter eggs made under the supervision of Peter Carl Fabergé in 1917 for the last Tsar of Russian Empire, Russia Nicholas II of Russia, Nicholas II. It was the se ...

Kelch Chanticleer (Fabergé egg) The Kelch Chanticleer egg is a jewelled, enameled Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé in 1904. It was made for the Russian industrialist Alexander Ferdinandovich Kelch, who pres ...

* Lilies of the Valley * Mauve (Fabergé egg) *

Memory of Azov Egg Memory is the faculty of the mind by which data or information is encoded, stored, and retrieved when needed. It is the retention of information over time for the purpose of influencing future action. If past events could not be remembered, ...

Mosaic (Fabergé egg) The Mosaic egg is a Jewellery, jewelled Vitreous enamel, enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1914. The Fabergé egg was made for Nicholas II of Russia, who presented it to his wife, the ...

* Moscow Kremlin (Fabergé egg) * Napoleonic (Fabergé egg) *

Nobel Ice (Fabergé egg) The Nobel Ice Egg ( ), sometimes also referred to as the Snowflake egg, is a jewelled Fabergé egg made under the supervision of the Russian jeweller Peter Carl Fabergé for the Swedish-Russian oil baron and industrialist Emanuel Nobel between 19 ...

* Nécessaire Egg * Order of St. George (Fabergé egg) * Peacock (Fabergé egg) *

Pelican (Fabergé egg) The Dowager (or Imperial Pelican) Fabergé egg, is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1898. The egg was made for Nicholas II of Russia, who presented it to his mother, the Dowager Empr ...

Peter the Great (Fabergé egg) The Peter the Great egg is a jewelled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1903 for the last Tsar of Russia, Nicholas II. Tsar Nicholas presented the Fabergé egg to his wife, the Czarina Alexandra ...

* Pine Cone (Fabergé egg) *

Red Cross with Imperial Portraits Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a secondar ...

Red Cross with Triptych (Fabergé egg) The Red Cross with Triptych egg, also known as Red Cross Triptych egg or Red Cross Egg with Resurrection Triptych, is an enameled Easter egg made under the supervision of the Russian jeweler Peter Carl Fabergé in 1915, for Nicholas II of Russi ...

Renaissance (Fabergé egg) The Renaissance egg is a jewelled agate Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé in 1894. The egg was made for Alexander III of Russia, who presented it to his wife, the Empress Maria F ...

* Resurrection Egg * Revolving Miniatures Egg * Romanov Tercentenary (Fabergé egg) * Rose Trellis (Fabergé egg) *

Rosebud (Fabergé egg) The Rosebud egg is a jewelled enameled Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé in 1895, for Nicholas II of Russia, who presented the egg to his wife, Empress Alexandra Feodorovna. ...

Rothschild (Fabergé egg) The Rothschild egg is a jewelled, enameled, decorated egg that was made under the supervision of the Russian jeweller Peter Carl Fabergé by the workshop of Michael Perchin in 1902. Béatrice Ephrussi de Rothschild presented this egg to upon ...

Royal Danish (Fabergé egg) The Royal Danish egg (also known as the Danish Jubilee egg) is a jewelled enameled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1903, for Nicholas II of Russia, who presented the egg to his mother, the D ...

Scandinavian (Fabergé egg) The Scandinavian egg, also known as the Quisling egg, is an enamelled Easter egg made by Michael Perchin under the supervision of the Russian jeweller Peter Carl Fabergé between 1899 and 1903. The egg was made for a St. Petersburg client, one ...

Standart Yacht (Fabergé egg) The Standart Yacht egg is a jewelled Easter egg made under the supervision of the Russian jeweller Peter Carl Fabergé in 1909 for Tsar Nicholas II of Russia. It was presented by Nicolas II as an Easter gift to his wife, the Czarina Alexandra Fy ...

* Steel Military (Fabergé egg) *

Swan (Fabergé egg) The Swan egg is a Fabergé egg, one in a series of fifty-two jewelled eggs made under the supervision of Peter Carl Fabergé. Commissioned in 1906 by Tsar Nicholas II, the egg was presented to the Dowager Empress Maria Feodorovna on Easter that ...

* Trans-Siberian Railway (Fabergé egg) * Twelve Monograms (Fabergé egg) * Twelve Panel (Fabergé egg) *

Winter (Fabergé egg) The Winter Egg is a Fabergé egg, one of a series of fifty-two jewelled Easter eggs created by Russian jeweler Peter Carl Fabergé. It was an Easter 1913 gift for Tsarina Maria Feodorovna from Tsar Nicholas II, who had a standing order of two E ...

Egg diseases

Salmonella enteritidis ''Salmonella enterica'' subsp. ''enterica'' is a subspecies of ''Salmonella enterica'', the rod-shaped, flagellated, aerobic, Gram-negative bacterium. Many of the pathogenic serovars of the ''S. enterica'' species are in this subspecies, includi ...

Egg allergy Egg allergy is an immune hypersensitivity to protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, includi ...

( food allergy)

Oology topics

Oology Oology (or oölogy) is a branch of ornithology studying bird eggs, nests and breeding behaviour. The word is derived from the Greek ''oion'', meaning egg. Oology can also refer to the hobby of collecting wild birds' eggs, sometimes called egg c ...

* Bird egg *

Clutch (eggs) __NOTOC__ A clutch of eggs is the group of eggs produced by birds, amphibians, or reptiles, often at a single time, particularly those laid in a nest. In birds, destruction of a clutch by predators (or removal by humans, for example the Califor ...

* Egg tossing (behavior) *

Germinal disc The blastodisc, also called the germinal disc, is the embryo-forming part on the yolk of the egg of an animal that undergoes discoidal meroblastic cleavage. Discoidal cleavage occurs in those animals with a large proportion of yolk in their eggs, ...

* Jourdain Society * Ootheca *

Ornithology Ornithology is a branch of zoology that concerns the "methodological study and consequent knowledge of birds with all that relates to them." Several aspects of ornithology differ from related disciplines, due partly to the high visibility and th ...

Oviparity Oviparous animals are animals that lay their eggs, with little or no other embryonic development within the mother. This is the reproductive method of most fish, amphibians, most reptiles, and all pterosaurs, dinosaurs (including birds), and m ...

* Palaeooölogy * Trophic egg

Notes

{{Eggs ZZ ZZ Eggs