Glossary O

The food glossary +++ 'Oignon brule', 'Oignon pique', 'Otak Udang'

Oeufs cocotte is the French term for "coddled eggs"

Oeufs crus is the French term for "raw eggs"

Oeufs farcis is the French term which means "stuffed eggs"

Oeufs mollets is the French term which means "soft boiled eggs"

Oeufs brouilles is the French term for "scrambled eggs"

Oeufs a la coque is the French term for "soft-boiled eggs"

  1. Oeufs durs
  2. Oeufs au plat
  3. Oeufs poches
  4. Organic honey

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