from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. the state or quality of being eggy


from Wiktionary, Creative Commons Attribution/Share-Alike License

eggy +‎ -ness


  • Unlike traditional white cakes, a yellow cake contains just the egg yolks, while the former contains whole eggs; a lot of people like the way the yellow cake rises and is fluffy to the touch, but the inherent "egginess" might be a no-no for a few of us!

    Archive 2008-03-01

  • The vanilla essence in the flan will remove any 'egginess' and it tastes absolutely wonderful!

    Cooking from food blogs « Salt and Pepper.

  • Really, he or she the mystery of the student's gender momentarily stopped me, as it were, in my very tracks, throwing me back on old memories best left unrevisited hits on the most brilliant expression of the eggs' very egginess.

    The Little Professor:

  • So I decided to go with the espresso-cinnamon variation in the hopes it would make the egginess less pronounced.

    Archive 2009-03-01

  • But this time, just to control the egginess, I tried Shuna Lydon's recipe for homemade yellow cake.

    Archive 2008-03-01

  • The Banana-Walnut combination also helps balance out the egginess in yellow cake, and works well to create a delicate and spongy dessert cake.

    Archive 2008-03-01

  • I agree with you -- I love making them so there's more focus on the "stuff" inside than the egginess.

    My Idea of a Great Frittata: Mushroom Lover's Frittata with Spinach and Cheese

  • An important point that I think distinguishes a pancake from a regular cake is its egginess, and this means a floppier, less tough consistency -- which is why lots of pancakes are flat.

    Archive 2005-10-01

  • I usually like my eggs well-cooked but in these fried eggs, luckily, none of the egginess comes through despite the slightly runny yolks.

    Archive 2005-06-01

  • With a vegetarian version of Canadian bacon and a Tyler Florence recipe, the pasta turned out yummy without any egginess I cautiously did not use the Batali recipe, here.

    Archive 2005-06-01


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