Glorious Food
The Glossary about the World of Food !

0 • A • B • C • D • E • F  • G • H •  I  • J • K • L  • M • N • O • P • Q  • R • S • T • U • V  • W • X • Y • Z

Latest Articles

  • Food Trivia
  • Tips & Hints: Fondue How To's
  • Étouffée
  • Hákarl /Hakarl
  • Lángos
  • Rote Grütze
  • Beurre cru
  • Stachelbeeren
  • Impressum
  • Spelling differences
  • Palitaw
  • Extraction

Who's Online

We have 207 guests and no members online

Statistics

  • Users 26175
  • Articles 10648
  1. You are here:  
  2. Home
  3. Glossary / Lexicon
  4. Glossary O

Glossary O

The food glossary +++ Popular Articles: 'Oops !', 'Olive', 'Onion'

Oeufs

Oeufs is the French word for eggs

Oeufs a la coque

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

Read more …

Oeufs au plat

Oeufs au plat is the French term which means "fried eggs"

Oeufs brouilles

Oeufs brouilles is the French term for "scrambled eggs"

Oeufs chantilly

Oeufs chantilly a French term that literally means "eggs chantilly", that refers to eggs poached and placed on pastry cases that was filled with creame pureed green peas and coated with mousseline sauce

Oeufs cocotte

Oeufs cocotte is the French term for "coddled eggs"

Oeufs crus

Oeufs crus is the French term for "raw eggs"

Oeufs durs

Oeufs durs is the French term which for "hard boiled eggs"

Read more …

Oeufs farcis

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

Oeufs mollets

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

Read more …

Page 3 of 16

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Glorious Food

  • Home
  • About Us
  • Glossary / Lexicon
  • My Blog
  • Food Travel
  • Photo Gallery
  • Topics
  • Legal Notice / Imprint
  • Redirects

Login

  • Forgot your password?
  • Forgot your username?