The David Gillespie Blog

Omelette prepared by beating whole chicken egg (yolk and white), water, salt and pepper and cooking in a pan, without fat added to the pan, until set.

Omelette prepared by beating whole chicken egg (yolk and white), water, salt and pepper, and cooked in a pan, with fat added to the pan, until set.

Omelette prepared from yolk-free egg mix, water and pepper, pan fried in butter. Ingredients include egg white, polyunsaturated vegetable oil, skim milk powder, emulsifier and colour.

Edible portion, including yolk and white (albumen) of the egg of ducks, cooked by boiling in water.

Edible portion, including yolk and white (albumen) of the egg of ducks. Uncooked.

Edible portion (including yolk and white) of the egg of the quail. Uncooked

Yolk portion of chicken eggs, including any adhering white portion. Uncooked. Yolk represents approximately 35% of the edible portion of the whole egg.

White (albumen) portion of chicken eggs, separated from the yolk portion after boiled in shell in unsalted water for 7 minutes until both white and yolk were firm.

Yolk portion of chicken eggs, separated from the white portion after boiled in shell in unsalted water for 7 minutes until both yolk and white were firm. Yolk separated from white prior to analysis.

Mixture of mashed hard-boiled, whole chicken egg with mayonnaise, for use in filling sandwiches.