n
(US, slang, when ordering food) Two eggs (poached or fried) on toast.
v
(of eggs) To poach and serve on an English muffin with ham or bacon and hollandaise sauce.
n
A dish of boiled food, especially based on seafood.
n
An egg which has been cooked in the shell in boiling water. It can be hard-boiled or soft-boiled.
n
(cooking) The crust of bread.
n
The coating of a thin slice of meat in flour, egg and breadcrumbs prior to frying
v
(transitive) Coat (something) with a crust of solid material.
n
Alternative form of cascaron [An eggshell filled with confetti to be thrown during balls, carnivals, etc, chiefly in Mexico and the southwestern US.]
n
A Chinese delicacy made by preserving a duck, chicken or quail egg in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to several months, depending on the method of processing.
adj
Prepared in the manner of fried chicken: breaded and deep fried.
n
Thinly sliced or pressed salted and dried beef.
n
An Easter treat in the shape of an egg (usually much smaller) made of chocolate, wrapped in festively decorated aluminum foil.
n
A dish of clams made with breadcrumbs and bacon.
n
(cooking) An egg that has been delicately cooked in a water bath (often in a device called a coddler), either in or out of the shell.
n
A hard-boiled egg decorated in bright colors (using water-soluble dyes) used for celebrating Easter.
adj
Alternative spelling of cornfed [(not comparable, of an animal) Fed on corn.]
n
A combination of a croissant and a waffle.
v
To prepare a sidedish of shelled halved boiled eggs to whose extracted yolks are added condiments and spices, which mixture then is placed into the halved whites to be served.
n
(often in the plural) A hard-boiled chicken egg that has been shelled, cut in half, and and filled with a paste made from the yolk mixed with other ingredients such as mayonnaise, mustard, or spices.
n
Alternative form of deviled egg [(often in the plural) A hard-boiled chicken egg that has been shelled, cut in half, and and filled with a paste made from the yolk mixed with other ingredients such as mayonnaise, mustard, or spices.]
n
(Pennsylvania) Eggs cooked over easy or soft-boiled.
n
Any snack food suitable for dunking in sauce.
n
A dyed or decorated egg, traditionally associated with Easter and, in the Western European tradition, sometimes hidden for children to find.
n
A common festive activity held at Easter, where Easter eggs are hidden outdoors (or indoors if in bad weather) for children to run around and find; this may also be a contest to see who can collect the most eggs.
n
A competition, held at Easter, in which an egg is pushed along a lawn.
v
(cooking) To coat (a food ingredient) with or dip (a food ingredient) in beaten egg (noun sense 1.1.1) during the process of preparing a dish.
n
Alternative form of egg cosy [A small cover made of wool or other material and designed to be placed over a boiled egg to keep it warm.]
n
Alternative spelling of eggcup [(Britain) A small dish used to support a boiled egg while it is eaten.]
n
The food created by dropping beaten raw egg into boiling water bit by bit.
n
A snack consisting of an egg fried within a hole cut in a slice of buttered bread.
n
A food product used to replace eggs in cooking and baking, for example to adhere to a vegan diet.
n
A baked pastry commonly made in Hong Kong, Macau and other parts of Asia consisting of an outer pastry crust that is filled with egg custard.
n
A small version of an hourglass used to time the boiling of an egg.
n
(cooking) Egg (yolk and/or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.
n
Synonym of egg waffle (“egg-shaped waffle popular in Hong Kong”)
n
(archaic) A posset made of eggs, brandy, sugar, and ale.
n
(originally US) A dish consisting of slices of English muffins with poached eggs, ham or bacon and hollandaise sauce.
n
(diminutive or informal) Alternative form of eggs Benedict. [(originally US) A dish consisting of slices of English muffins with poached eggs, ham or bacon and hollandaise sauce.]
adj
Alternative spelling of egg-shaped [Having the shape of an egg.]
n
Alternative spelling of egg wash [(cooking) Egg (yolk and/or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.]
n
Alternative spelling of egg white [The clear part of an egg surrounding the yolk, which turns white when cooked or beaten.]
n
One of the thousands of decorated Easter eggs made by the House of Fabergé from 1885 to 1917, especially one of the 69 large jeweled pieces made for Russian imperial family and a few other customers.
n
Synonym of suet cake (“nutritional supplement for birds”)
n
A Norwegian salted, dried, and cured leg of lamb
n
(US) A meal, especially a cookout, featuring deep-fried, battered fish.
n
Alternative form of fish finger [(chiefly UK) A rectangular stick of processed fish coated in breadcrumbs that is cooked by frying or grilling.]
n
Alternative form of fish paste [(Britain) Any of several varieties of spread, made from fish with the addition of some cereal, traditionally eaten on toast.]
n
(cooking) An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other flavour carriers and either served up alone or used as a stuffing.
adj
(specifically, of an egg) Fried with the yolk unbroken.
n
An egg that has been shallow-fried on one or both sides.
n
(Cockney rhyming slang) A woman.
n
Salmon dry-cured in salt, seasoned with dill and sugar, and served usually thinly sliced as an appetizer.
n
(Ireland) A dish for all ages consisting of a soft-to-medium boiled egg with butter, salt, and pepper, served mashed in a cup.
adj
(of a boiled egg) Cooked to a solid consistency.
adj
(cooking, archaic) Prepared as a haricot (a stew of lamb and vegetables).
n
Alternative spelling of hash brown [A single piece of a quantity of finely-chopped, fried potatoes; singular of hash browns]
n
Alternative form of hash brown [A single piece of a quantity of finely-chopped, fried potatoes; singular of hash browns]
n
Synonym of mulligan stew
n
(obsolete) Alternative form of kilderkin [A small barrel.]
n
The portion of the upper crust of a loaf which has touched another loaf in baking.
n
A style of barbecue, most common in the Piedmont and western areas of North Carolina, that uses a red sauce made from vinegar, tomatoes, and usually red pepper flakes, along with other spices.
n
Alternative form of lox (“liquid oxygen”) [(US) Salmon cured in brine and then smoked in low temperature so that the flesh remains uncooked.]
n
Alternative form of lutefisk [A traditional Nordic dish made from stockfish and soda lye.]
n
A kind of heavily salted, air-dried cod, produced in Nova Scotia and traded especially in the Caribbean.
n
A traditional Nordic dish made from stockfish and soda lye.
n
(UK, informal) Something which people either love or hate.
n
Young filleted herring that has been matured for a short time in brine and prepared traditionally with vinegar, sugar, salt, and spices.
n
(archaic) The avocado fruit.
n
(cooking) A dish made with grated raw potato, mixed with egg and flour, then fried.
n
A spice mix used to flavour steak and grilled meats, based on a traditional pickling dry-rub mix used in preparing Montreal-style smoked meat.
n
(computing) A form of shellcode that searches the address space for multiple small blocks of data ("eggs") and recombines them into a larger block to be executed.
n
Alternative form of awendaw [(US) spoonbread]
n
A restaurant, or part of a restaurant, that specializes in serving oysters, often buffet-style.
n
A hard-boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.
n
(Britain) A hard boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.
n
Synonym of packing peanut
n
Synonym of funeral potatoes
n
Alternative form of pace egg [A hard-boiled coloured egg traditionally made at Easter, often given to relatives and friends as a token of goodwill. It was traditional to jarp with the eggs before eating them.]
n
(Britain, Canada, informal) A dense, yellowish fog, often mixed with smoke; a pea-soup fog, a smog.
n
(Britain) An egg, usually from a hen, that has been pickled in vinegar, giving the outside a brown colour.
n
An egg that has been cooked by gently breaking it into simmering water.
n
(Scotland, Ireland, historical) A drawer in which freshly cooked porridge was left to cool, to be served in hardened slices later on.
n
(cooking) A dish of pan-fried potatoes with red and green bell peppers.
n
(cooking) A mass of congealed solids that forms on a consommé because of the protein in the egg white.
n
(Australia) A meal consisting of a combination of seafood and beef.
n
A Chinese preserved food consisting of a duck egg that has been soaked in brine or packed in damp, salted charcoal.
adj
Resembling a sandwich.
n
Alternative letter-case form of Scotch egg [A savoury snack consisting of a hard-boiled egg wrapped in sausage meat and breadcrumbs.]
adj
(of eggs) Beaten and cooked.
n
(usually in the plural) A dish made by beating and cooking eggs, sometimes mixed with milk.
n
(US, dialect) Alternative form of suppawn [(US) A porridge made from cornmeal; hasty pudding; mush.]
n
(obsolete) Broth, gravy.
n
(nautical, slang, archaic) A weak soup containing whole peas.
n
Alternative form of skillygalee [(obsolete, nautical) A type of gruel made from oatmeal.]
n
Montreal-style smoked meat and New York-style pastrami, or a similar deli meat derived from these.
adj
Alternative spelling of soft-boiled [(of a boiled egg) cooked to a soft consistency with the yolk still runny]
adj
(of a boiled egg) cooked to a soft consistency with the yolk still runny
adj
Alternative spelling of soft-boiled [(of a boiled egg) cooked to a soft consistency with the yolk still runny]
n
A boiled egg that has been shelled and then deep-fried.
n
Obsolete form of soup. [(countable) A serving of such a dish, typically in a bowl.]
n
The dietary practice of eating mainly soup, for example in order to lose weight.
adj
(US, not comparable) Coated in flour, egg, and breadcrumbs and then deep-fried (deep-fat-fried).
n
Alternative form of sowens [(Scotland) A food item made from the husk of the oat by a process similar to that by which common starch is made; flummery.]
n
Salmon cut into strips, cured with salt and brown sugar, and cold-smoked; it has a tough consistency.
n
Alternative form of steamed egg [An East Asian dish of beaten eggs and water steamed until firm with a spongy texture. Other ingredients may be added.]
adj
Like a stew or thick soup.
n
(rare, uncountable) A buttery substitute usually made of suet or lard.
adj
(US) Of an egg: fried sunny side up.
adj
Alternative spelling of sunny side up [(US) Of an egg: fried sunny side up.]
n
The top of a cooked egg.
n
Alternative form of suppawn [(US) A porridge made from cornmeal; hasty pudding; mush.]
n
A meal that combines seafood and meat, typically lobster or shrimp and steak.
n
(Scotland, Northern England, Tyneside) A potato.
n
(Scotland) Alternative spelling of tattie scone [(Scotland) A scone made from mashed, boiled potatoes and flour, often baked in a large circular shape on a griddle and cut into slices for serving; it may be eaten as an accompaniment to savoury food such as bacon, fried eggs, and Lorne sausage, or with jam.]
n
A century egg (Chinese egg dish)
n
A century egg (Chinese egg dish)
n
(in combination) An egg with the specified number of yolks.
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