Eggcyclopedia

Welcome to the The Incredible Edible Egg™ Eggcyclopedia, where you can access the latest egg information from A-Z. The Eggcyclopedia was developed by the American Egg Board (AEB) on behalf of America's egg farmers who are committed to caring for their hens and producing high-quality eggs for you and your families.

Just click on any letter below to bring up a list of egg terms and their related definitions.

Water Bath

Also known as a bain marie. Some delicate dishes, such as custard, are cooked in the oven in a water bath. Before baking, place the baking dish or pan holding the custard in a larger baking pan and add very hot water to within 1/2 inch of the top of the custard. The water insulates the custard from too much heat and promotes even cooking.

87 water bath web

– See Custard, Baked

Water Glass

A solution of sodium silicate formerly used to preserve eggs.

– See Preservation