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.


In addition to the primary function of thickening sauces, eggs enrich flavor, add color and increase nutritive value. You can use a milk or cream sauce thickened with eggs to bind casseroles and meatloaves or serve a sweetened egg-thickened sauce with a dessert. Butter sauces are emulsions of butter and other liquids. When heated, the egg both thickens and strengthens the emulsion. Hollandaise is the best known sauce of this type. Other egg sauces include those in which chopped hard-boiled eggs are an ingredient. – See Custard, Stirred; Hollandaise Sauce