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Egg Dishes (p.118-136)

Across
Baked custard with noodles or potatoes served as a savory side dish or sweetened for dessert.
A foam of beaten egg whites and sugar
A cooked mixture of eggs and milk with sugar.
Egg and milk-soaked bread, fried, or oven-baked.
A light, thin, egg-rich pancake.
A soft custard, cooked on the stove over low heat
Used as a spread, dressing and sauce as as a base for many other preparations, including aioli, remoulade, tartar sauce, and salad dressings.
A custard mixture poured over layers of bread, cheese, and sometimes additional ingredients, and baked
A baked custard with a firm, gel-like consistency.
Down
Custard cooked in a water bath in the oven.
A pan-sized, unfolded Italian omelet in which all the ingredients are cooked together
Unsweetened, open-faced custard pie, served hot or cold as main dish, appetizer, or snack.
A soft confection made from sugar, corn syrup, egg whites and gelatin. Consumed as a sweet on their own, and used as toppings.
Hard-boiled egg, then roasted in the oven until the shell becomes brown.
Eggs beaten together with milk or water and cooked over medium heat until set, then gently pulled across the pan with an inverted turner, forming large, soft curds.
An egg-rich, hollow bread baked into small cups or pans.
A light, rich, hollow pastry puff filled with sweet or savory filling.
Hardboiled eggs, peeled, cut in half, stuffed with seasoned mashed yolk mixture.