noun
Eggs commonly used as food include: hen, duck, goose, quail, turtle, fish, ostrich, guinea hen.
Sizes and grades of eggs include: fancy, select, farm, ranch, western, day-old, fresh, cold-storage, large pullet, medium, small, large, jumbo, white, brown; grade AA, A, B.
Prepared eggs include: fried, scrambled, poached, deviled, coddled, hard boiled, hard-cooked, soft boiled, soft-cooked, creamed, shirred, stuffed, soufflé, raw, buttered, baked, on toast, dropped, goldenrod; egg salad, ham and eggs, bacon and eggs, eggs Benedict, omelet, frittata, egg foo yong, over easy*, sunnyside up*, up*, bull's eye*, two shipwrecked on a raft*.
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