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Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) 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 is made by adding a thin stream of beaten eggs to the boiling broth in the ...
Eggs are stirred together with vegetables such as bean sprouts and scallions, then quickly cooked in a hot skillet or deep-fried in oil, and served with gravy. Egg in a basket: Savory 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 ...
Hold the egg in one hand and crack the middle of it against the side of a bowl. Once the crack is significant enough, separate the shell with your hand and let the egg white and yolk slide out.
There is an early reference from 1728 in England to a "garnish of fry'd Bread, cut the length of one's Finger", as an accompaniment to boiled tench. [5]In 1868 Alphonse Daudet mentions mouillettes in the novel Le Petit Chose: "A sa gauche, Annou lui taille des mouillettes pour ses oeufs, des oeufs du matin, blancs, crémeux, duvetés".
Egg tong sui is a classic tong sui (sweet soup) within Cantonese cuisine, essentially a sweet version of egg drop soup. It is considered a more traditional and home-style dish in China , since it is rarely if ever served at any restaurants.
Ladyfingers or Naples biscuits, [1] in British English sponge fingers, also known by the Italian name savoiardi (Italian: [savoˈjardi]) or by the French name boudoirs (French:), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. [2]
Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as alkalized or preserved egg, 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 several months, depending on the processing method.
The Horn Book Magazine referred to it as a "love song": "Snuggle up with your favorite baby and kiss those fingers and toes to both your hearts' content". [8] BookPage Reviews called it "a jewel of a picture book" and wrote: "With minimal text, and sweet illustrations by beloved British artist Helen Oxenbury, it's truly an international treat. ..