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.

French Toast

Egg- and milk-soaked bread, fried or oven-baked. The French call this popular dish pain perdu, lost bread. In the 15th century, thrifty cooks developed this recipe concept to revive nearly stale bread, which would otherwise have been lost. Eggs also serve to soften dry bread in bread puddings and stratas.

47 french toast web

– See Bread Pudding, Strata