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A louse's egg is commonly called a nit. Many lice attach their eggs to their hosts' hair with specialized saliva; the saliva/hair bond is very difficult to sever without specialized products. Lice inhabiting birds, however, may simply leave their eggs in parts of the body inaccessible to preening, such as the interior of feather shafts.
The dish consists of a slice of bread with an egg in the middle, fried with butter or oil. [2] [3] [4] It is commonly prepared by cutting a circular or square hole in the center of a piece of bread, which may be buttered. The bread is fried in a pan with butter, margarine, cooking oil, or other fat. At some point, an egg is cracked into the ...
Also consumed is a thick and chewy fried bread that is smothered in oil beforehand. The rghifa bread is a staple in the food of Morocco and consists of several layers of lightly cooked bread. In Egypt, bread is called aysh (aish merahrah or aish baladi) and the ancient proverb has it that "life without aysh is not life". The typical Egyptian ...
On Christmas, the cake is set alight and then topped with a sauce of brandy butter or rum butter, cream, lemon cream, ice cream, custard, or sweetened béchamel. It is also sometimes sprinkled ...
The dough is made the evening before (1 kg [2 lb] of farine, a quarter of which for the starter, 10 g [⅓ oz] of yeast, 7 or 8 eggs; one mixes this with the starter and 800 g [28 oz] of butter, breaking up the dough, which 'uses up the butter'). The dough is kept in a terrine, and one puts it in a mold just at the moment of baking.
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free ...
An egg fried within a hole in a slice of bread. Egg drop soup: Savory China: A Chinese soup of wispy beaten eggs in boiled chicken broth. Egg salad: Savory United States: Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper, and paprika.
A soldier is a thin strip of toasted bread, reminiscent of a soldier on parade.The shape lends itself to dipping into a soft-boiled egg that has had the top removed.. Soldiers are called mouillettes in French, but also Apprête, mouillons, [2] piquettes in French Normand and lichettes in Lorraine Franconian.