Glossary E
Eieren' is the Dutch word for "eggs" which consist of different types, namely:
(1) Eieren refer to the ordinary eggs. Unless you you see any of the terms below on the package, you're probably buying eggs laid by battery hens in tiny cages;.
(2) Scharreleieren refers to "Free range eggs" from chickens which are not put in tiny cage, but on cages where they roam free, where there is more spcae unlike those tiny cages;.
(3) Graseieren refer to eggs from hens that have access to the outdoors, usually from the countryside.
(4) Vrije uitloop eieren refer to eggs from hens that have access to the outdoors.
(5) Biologische eieren -refer to Organic eggs. The term "Organic" indicates a method of farming in which the hens are fed organic feed and live in a cage-free environment, with access to the outdoors. Organic egg producers may not use antibiotics except during an infectious outbreak. Forced molting or de-beaking is not allowed.
(6) Biodynamische eieren - Bio-dynamic eggs. The term "bio-dynamic" indicates a method of organic farming that looks at the farm as a complete eco-system.
En Chemise is the French term which means "With their skin", generally referring to potatoes with skins on or in a paste or pastry crust.
In cooking term, En Chemise which literally means "in a blouse" refers to food wrapped in their own skin, as in potatoes cooked with skin on (Jacket Potato), foods wrapped in caul fat or bladder, etc.
En Chemise is pronounced "ohn sheh-meez".
Escudella refers to the most common winter dish of Andorra particularly in rural and urban zones. In Andorra, Escudella is a soup of veal, chicken, potatoes, and vegetables
Eszeteházy Torta refer to one of Hungarian cakes that is layered with walnut cream.
Escudilla refers to Andorran stew made of veal and chicken with vegetables such as potatoes, cabbage, beans, carrots, etc. and rice.