Cooking Glossary
- Egg threads
- Lightly beaten eggs that are poured into a hot broth, to create irregularly-shaped strings of egg for garnishing soups.
- Entrecote
- A steak cut from the rib section of beef.
- Epazote
- A pungent herb with a strong flavor, used in Mexican cooking.
- Escalope
- Thinly sliced meat, fish or vegetables.
- Extract
- A concentrated flavor, in solid or liquid form, usually obtained by distillation or evaporation. Also called essences.