Hyperonyms
(has_hyperonym)
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07809096-n:
food that is a component of a mixture in cooking
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Holonyms
(has_holo_part)
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07840804-n:
oval reproductive body of a fowl (especially a hen) used as food
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Glosses
(gloss)
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00073897-r:
for the most part
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Glosses
(gloss)
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00393105-a:
being of the achromatic color of maximum lightness; having little or no hue owing to reflection of almost all incident light
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Glosses
(gloss)
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00446329-v:
pass into a solution
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Glosses
(gloss)
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02416610-a:
thick like gelatin
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Glosses
(gloss)
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02557719-a:
of or providing nourishment
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Glosses
(gloss)
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07840804-n:
oval reproductive body of a fowl (especially a hen) used as food
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Glosses
(gloss)
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07841345-n:
the yellow spherical part of an egg that is surrounded by the albumen
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Glosses
(gloss)
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07935504-n:
a liquid necessary for the life of most animals and plants
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Glosses
(gloss)
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14731509-n:
a simple water-soluble protein found in many animal tissues and liquids
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Glosses
(rgloss)
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07605693-n:
white creamy fudge made with egg whites
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Glosses
(rgloss)
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07608245-n:
almond paste and egg whites
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Glosses
(rgloss)
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07611991-n:
a rich, frothy, creamy dessert made with whipped egg whites and heavy cream
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Glosses
(rgloss)
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07612367-n:
a dessert made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit
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Glosses
(rgloss)
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07621140-n:
sweet topping especially for pies made of beaten egg whites and sugar
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Glosses
(rgloss)
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07636869-n:
a cookie made of egg whites and sugar
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Glosses
(rgloss)
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07841345-n:
the yellow spherical part of an egg that is surrounded by the albumen
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Glosses
(rgloss)
|
07841639-n:
an egg boiled gently until both the white and the yolk solidify
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Glosses
(rgloss)
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07842433-n:
halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
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Glosses
(rgloss)
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07843220-n:
souffle-like omelet made by beating and adding the whites separately
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Glosses
(rgloss)
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07843464-n:
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
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Glosses
(rgloss)
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07863802-n:
puffy dish of cheese and eggs (whites beaten separately) and white sauce
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