Dictionary - E

Eggs
Eggs graded AA Large are best for cooking and baking. Always store raw eggs in their containers in the refrigerator, away from strong-smelling foods. The eggs' porous shells absorb odors easily and can taste less than fresh when used.

Eggplant
A purple, vaguely egg-shaped vegetable. Called brinjal in
parts of India and aubergine in various other places.

Egg wash
Egg yolk, white, or whole egg beaten with a small amount of water or milk. The mixture is then brushed over breads and pastries before baking to give them color and sheen.

Escargot
Snails. They can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.

Essence / Extract
While the words may be used interchangeably US-UK all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol,as in wine or whiskey, or water. Wine and beer are vegetable
or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is
shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla(natural bean) but vanillin(chemical synth) is water sol. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences.
Attar of rose (for perfume) is lard extracted rose petal oil.