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A food product produced from fowl that is used as both an ingredient and a main dish for baked foods. Eggs have a firm shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk) and an air cell. The white or albumen is an obvious liquid that turns to an opaque white when cooked or beaten.

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амнионско јаје

生物学; 動物学

An egg that can be laid on land due to the presence of a fluid-filled amniotic sac (amnion) that cushions and protects the developing embryo. amniote - n. Any of a group of ...

јаје ваши

ヘルスケア; 一般

The egg of a louse.

Бисерно јаје

食品（その他）; 卵

The guinea fowl egg has an ivory shell flecked with brown; it has a more delicate flavor than that of a chicken egg.

витамини

乳製品; アイスクリーム

Vitamins are organic compounds that are nutritionally necessary in small amounts to control metabolic processes and cannot be synthesized by the body. Vitamins are typically ...

неслано

乳製品; アイスクリーム

A term used to explain a food product that does not have any salt added to it.

сосеви

乳製品; アイスクリーム

Dessert sauces have a somewhat thicker consistency and will cling to a spoon if not warmed. They are soft and could be stirred. Once warmed, a dessert sauce would be able to be ...

шећер

乳製品; アイスクリーム

Although the consumer is confronted by a wide variety of sugars-sucrose, raw sugar, turbinate sugar, brown sugar, honey, corn syrup-there is no important difference in the ...

органски сладолед

乳製品; アイスクリーム

Made from organic whole milk, organic cream, organic refined sugar, pasteurized organic eggs - most often in vanilla, strawberry, and chocolate flavorings.

сладолед

乳製品; アイスクリーム

A popular dessert made with cream, sugar, and various flavorings that are blended jointly and frozen. Flavorings might include vanilla, chocolate, and various fruit extracts and ...