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.