frozen egg yolk

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• Frozen custard — is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk. CreationUsing a process called overrun, air is blended into the mixture of ingredients until its volume… …   Wikipedia

• egg — egg1 eggless, adj. eggy, adj. /eg/, n. 1. the roundish reproductive body produced by the female of certain animals, as birds and most reptiles, consisting of an ovum and its envelope of albumen, jelly, membranes, egg case, or shell, according to… …   Universalium

• Egg (food) — Chicken egg redirects here. For the causality dilemma, see Chicken or the egg. On the left a chicken egg, the egg most commonly e …   Wikipedia

• Egg Beaters — The product s slogan is, The Real Thing. Only Better. Past and presentEgg Beaters was introduced in 1972 and was originally sold frozen. The refrigerated version of Egg Beaters did not appear until 1994. Egg Beaters originally had no yolk in its… …   Wikipedia

• frozen custard — noun dessert resembling ice cream but with a boiled custard base • Syn: ↑soft ice cream • Hypernyms: ↑frozen dessert * * * a smooth textured, soft, frozen food product of whole milk, and sometimes cream, egg yolk, etc., sweetened and variously… …   Useful english dictionary

• frozen custard — a smooth textured, soft, frozen food product of whole milk, and sometimes cream, egg yolk, etc., sweetened and variously flavored, often served in an ice cream cone. * * * …   Universalium

• Ovson Egg — was an American food processing company founded in 1919 to provide frozen, canned and dried eggs to manufacturers of products such as cookies, cakes, custards, egg noodles, beverages, ice cream, macaroni, mayonnaise, salad dressing and puddings.… …   Wikipedia

• List of egg topics — Related searches   Search for: egg   Search for: eggs   Search for: caviar   Search …   Wikipedia

• Scrambled eggs — is a dish made from beaten whites and yolks of eggs (usually chicken). The dish often contains other ingredients. Cream, butter, milk, water or oil will dilute the egg proteins to create a softer texture. [McGee, 91] ample preparationThe eggs are …   Wikipedia

• Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce (   …   Wikipedia

• protein — proteinaceous /proh tee nay sheuhs, tee i nay /, proteinic, proteinous, adj. /proh teen, tee in/, n. 1. Biochem. any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the… …   Universalium