A Dictionary of Food

E327

E327 Calcium lactate, the calcium salt of lactic acid, used as a buffer and as a firming agent in canned fruits and pie fillings

E330 Citric acid, the acid present in citrus and other fruit and in animals, used as an acidifying agent, as an emulsifier, as a flavour enhancer, to increase the effects of preservatives, to inhibit bacterial action, as a buffer and as a sequestrant to protect foods from reaction with metals in e.g. soft drinks, biscuit fillings, jams, dessert mixes and processed cheeses

E331 Sodium dihydrogen citrate, disodium citrate, trisodium citrate, sodium salts of citric acid with the same uses as E330

E332 Potassium dihydrogen citrate, tripotassium citrate, potassium salts of citric acid with the same uses as E330

E333 Calcium citrate, dicalcium citrate, tricalcium citrate, calcium salts of citric acid used in the same way as E330 and also as a firming agent

E334 Tartaric acid, an acid naturally present in many fruits with the same uses as citric aid, E330

E335 Monosodium and disodium tartrate, sodium salts of tartaric acid, used as E334 E336 Potassium tartrate and potassium hydrogen tartrate, potassium salts of tartaric acid used in the same way as E334, the latter is the cream of tartar used as a constituent of

baking powder

E337 Potassium sodium tartrate, a mixed salt of tartaric acid, used in the same way as E334

E338 Orthophosphoric acid, an inorganic acid used as an acidity regulator in soft drinks and cocoa

E339(a) Sodium dihydrogen orthophosphate, a sodium salt of orthophosphoric acid, used as a buffer, sequestrant and emulsifying agent

E339(b) Disodium hydrogen orthophosphate, used as E339(a)

E339(c) Trisodium orthophosphate, used as E339(a) but not as a buffer

E340(a) Potassium dihydrogen orthophosphate, a potassium salt of orthophosphoric acid with the same uses as E339(a)

E340(b) Dipotassium hydrogen orthophosphate with the same uses as E339(a)

E340(c) Tripotassium orthophosphate with the same uses as E339(a) but not as a buffer E341(a) Calcium tetrahydrogen diorthophosphate, a calcium salt of orthophosphoric acid used as a firming agent, anti-caking agent and raising agent

E341(b) Calcium hydrogen orthophosphate with the same uses as E341(a)

E341(c) Tricalcium orthophosphate with the same uses as E341(a)

E350 United Kingdom Sodium malate and sodium hydrogen malate, sodium salts of malic acid used as buffers and humectants in sweets, cakes and biscuits (not licensed for use throughout the EU)

E351 United Kingdom Potassium malate used as E350 (not licensed for use throughout the EU)

E352 Calcium malate and calcium hydrogen malate, calcium salts of malic acid E296, used as firming agents in processed fruit and vegetables (not licensed for use throughout the EU)

E353 Metatartaric acid, a sequestering agent used in wine (not licensed for use throughout the EU)

E355 Adipic acid, an organic acid used as a buffer and flavouring in sweets and synthetic cream desserts (not licensed for use throughout the EU)

E363 Succinic acid, an organic acid used as a buffer and flavouring in dry foods and beverage mixes (not licensed for use throughout the EU)

E370 1,4-heptanolactone, used as an acid and sequestering agent in dried soups and instant desserts (not licensed for use throughout the EU)

E375 Nicotinic acid used as a colour stabilizer in bread, flour and breakfast cereals (not licensed for use throughout the EU) Also called vitamin B3

E380 Triammonium citrate, an ammonium salt of citric acid used as a buffer and emulsifier in processed cheese (not licensed for use throughout the EU)

E381 Ammonium ferric citrate, used as an iron supplement in bread (not licensed for use throughout the EU)

E385 Calcium disodium EDTA, used as a sequestering agent in canned shellfish (not licensed for use throughout the EU)

E400 Alginic acid, a water-loving carbohydrate acid extracted from seaweeds in the form of mixed sodium, potassium and magnesium salts, capable of absorbing 200 to 300 times its weight in water. Used for thickening and gelling, e.g. in ice cream and soft cheeses.

E401 Sodium alginate, the sodium salt of alginic acid used as an emulsifier and stabilizer in cake mixes and in ice cream to provide a creamy texture and to prevent the formation of ice crystals

E402 Potassium alginate, the potassium salt of alginic acid used as a thickener and stabilizer

E403 Ammonium alginate, the ammonium salt of alginic acid used as a more soluble thickener and stabilizer

E404 Calcium alginate, the calcium salt of alginic acid which gives a much more solid gel than the other alginates

E405 Propane-1, 2-diol alginate, an ester of alginic acid which is more miscible with fats and oils than simple salts. Used in salad dressings and cottage cheese.

E406 Agar-agar, a polysaccharide extracted from certain seaweeds, used for thickening, gelling and stabilizing purposes. Soluble only in hot water. Used in ice cream and vegetarian jellies.

E407 Carrageenan, a polysaccharide extracted from certain seaweeds consisting of galactose units several of which are sulphated. Used as an emulsifier for oil water mixtures and for gelling and thickening. Used in quick setting jelly mixes and in milk shakes.

E410 Locust bean gum, a plant gum used as a thickener or gelling agent, e.g. in salad cream

E412 Guar gum, a plant gum used as a thickener or gelling agent in packet soups and meringue mixes

E413 Gum tragacanth, a plant gum used as a thickener or gelling agent in e.g. salad dressings and processed cheese

E414 Gum arabic, a plant gum used as a thickener or gelling agent especially in confectionery. Also called acacia gum

E415 Xanthan gum, a thickener and gelling agent used in sweet pickles and coleslaw E416 United Kingdom Karaya gum used as an emulsifier and stabilizer in e.g. soft cheeses and brown condiment sauce (not licensed

for use throughout the EU)

E420(i) Sorbitol, a compound found in many berries and fruits, generally synthesized from glucose. Used as a humectant and as a sweetening agent for diabetics.

E420(ii) Sorbitol syrup, a water solution of sorbitol

E421 Mannitol, found in many plants and plant exudates, now synthesized from sucrose. Used as a humectant and in sugarfree confectionery.

E422 Glycerol, the alcohol which occurs in nature as the other component of fatty acid esters in fats and oils. Used as a humectant in cake icing and confectionery.

E432 – 436 A group of polyoxyethylene (20) sorbitan esters of fatty acids, used as

E471

emulsifiers and stabilizers in bakery products and confectionery creams. They are polyoxyethylene (20) sorbitan monolaurate (432), monooleate (433) monopalmitate (434), monostearate (435) and tristearate (436). (not licensed for use throughout the EU)

E440(i) Pectin, a natural plant polysaccharide used as a gelling agent or thickener

E440(ii) Amydated pectin, a synthetic derivative of pectin more stable than the parent product

E450(a) Disodium dihydrogen diphosphate, tetrasodium diphosphate, tetrapotassium diphosphate, trisodium diphosphate, salts of phosphoric acid used for flavouring, as stabilizers, buffers, sequestrants, emulsifiers, texturizers and raising agents in fish and meat products, whipping cream, bread, canned vegetables, processed cheese and the like

E450(b) Pentasodium triphosphate and pentapotassium triphosphate, used as E450(a)

E450(c) Sodium polyphosphates and potassium polyphosphates, mixtures of phosphoric acid salts used as E450(a) and to stabilize added water in poultry, ham, bacon and other similar meat products where it appears as a white exudate on cooking

E460(i) Microcrystalline cellulose, a bulking agent used to add bulk and to stabilize slimming foods, convenience foods, desserts and the like and also in grated cheese

E460(ii) Powdered cellulose, as E460(i)

E461 Methyl cellulose, a methyl derivative of cellulose used as a thickener, e.g. in low-fat spreads

E463 Hydroxypropyl cellulose, a derivative of cellulose, used as E461

E464 Hydroxypropylmethyl cellulose, a mixed derivative of cellulose, used as a thickener in ice cream

E465 Ethylmethyl cellulose, a mixed derivative of cellulose, used as a thickener in gateaux

E466 Sodium carboxymethyl cellulose, the sodium salt of a derivative of cellulose, used as a thickener and bulking agent in jellies and gateaux but mainly used for wallpaper paste

E470 Sodium, potassium and calcium salts of fatty acids, edible soaps used for emulsification of cake mixes

E471 Mono and di-glycerides of fatty acids, manufactured synthetic fats used in place of fats and oils in baked goods, desserts, etc. to

E472

improve keeping qualities and to soften and stabilize them

E472(a) Acetic acid esters of mono and diglycerides of fatty acids, manufactured synthetic fats and oils used as E471

E472(b) Lactic acid esters of mono and diglycerides of fatty acids, manufactured synthetic fats and oils used as E471 and in convenience toppings

E472(c) Citric acid esters of mono and diglycerides of fatty acids, manufactured synthetic fats and oils used as E471 and in continental sausages

E472(d) Tartaric acid esters of mono and diglycerides of fatty acids, manufactured synthetic fats and oils used as E471

E472(e) Diacetyl tartaric acid esters of mono and di-glycerides of fatty acids, manufactured synthetic fats and oils used as E471, especially in bread and frozen pizzas E472(f) Mixed acetic and tartaric esters of mono and di-glycerides of fatty acids used as

E471

E473 Sucrose esters of fatty acids, manufactured synthetic fats and oils used as E471

E474 Sucroglycerides, manufactured synthetic fats and oils used as E471, especially in ice creams

E475 Polyglycerol esters of fatty acids, manufactured synthetic fats and oils used as E471, especially in cakes and gateaux

E476 Polyglycerol esters of polycondensed fatty acids of castor oil, used in chocolateflavoured coatings for cakes

E477 Propane-1, 2-diol esters of fatty acids, manufactured synthetic fats and oils used as E471, especially for instant desserts

E481 Sodium stearoyl-2-lactylate, the sodium salt of a derivative of lactic and stearic acids, used to stabilize doughs, emulsions and whipped products

E482 Calcium stearoyl-2-lactylate, the calcium salt corresponding to E481. Used in gravy granules.

E483 Stearyl tartrate, a derivative of stearic and tartaric acids, used in cake mixes

E491 – 495 United Kingdom Sorbitan monostearate (491), tristearate (492), monolaurate (493), monooleate (494) and monopalmitate (495), fatty acid esters of sorbitol used in cake mixes (not licensed for use throughout the EU)

E500 Sodium carbonate, sodium hydrogen carbonate (bicarbonate of soda) and sodium sesquicarbonate, used as bases, aerating agents and diluents in jams, jellies, selfraising flour, wine, cocoa and the like (not licensed for use throughout the EU)

E501 Potassium carbonate and potassium hydrogen carbonate (bicarbonate of potash) used as E500 (not licensed for use throughout the EU)

E503 Ammonium carbonate and ammonium hydrogen carbonate, used as buffers and aerating agents in cocoa and biscuits (not licensed for use throughout the EU)

E504 Magnesium carbonate, used as a base and anti-caking agent in wafer biscuits and icing sugar (not licensed for use throughout the EU)

E507 Hydrochloric acid (not licensed for use throughout the EU)

E508 Potassium chloride, used as a gelling agent and as a substitute for salt (sodium chloride) (not licensed for use throughout the EU)

E509 Calcium chloride, used as a firming agent in canned fruit and vegetables (not licensed for use throughout the EU)

E510 Ammonium chloride, used as a yeast nutrient in bread making (not licensed for use throughout the EU)

E513 Sulphuric acid, a common industrial acid used for neutralizing alkaline mixes. It produces sulphates on reaction which are mostly harmless. (not licensed for use throughout the EU)

E514 Sodium sulphate, used as a diluent for food colours (not licensed for use throughout the EU)

E515 Potassium sulphate, used as a substitute for salt (sodium chloride) (not licensed for use throughout the EU)

E516 Calcium sulphate, used as a firming agent and as a yeast food in bread making (not licensed for use throughout the EU)

E518 Magnesium sulphate, used as a firming agent (not licensed for use throughout the EU) Also called Epsom salts

E524 Sodium hydroxide, a very strong base used to adjust acidity in cocoa, jams and sweets (not licensed for use throughout the EU)

E525 Potassium hydroxide, a very strong base used to adjust acidity in sweets (not licensed for use throughout the EU)

E526 Calcium hydroxide, a weak base used as a firming agent in sweets (not licensed for use throughout the EU)

E527 Ammonium hydroxide, a weak base used as a diluent and solvent for food colours and as an acidity regulator for cocoa (not licensed for use throughout the EU)

E528 Magnesium hydroxide, a weak base used to regulate acidity in sweets (not licensed for use throughout the EU)

E529 Calcium oxide, a weak base used to regulate acidity in sweets (not licensed for use throughout the EU)

E530 Magnesium oxide, a fine white powder used as an anti-caking agent in cocoa products (not licensed for use throughout the EU)

E535 Sodium ferrocyanide, used as an anticaking agent in salt and used in winemaking (not licensed for use throughout the EU)

E536 Potassium ferrocyanide, used as an anti-caking agent in salt and used in winemaking (not licensed for use throughout the EU)

E540 Dicalcium diphosphate, a calcium salt of phosphoric acid, used as a buffer and neutralizing agent in cheese (not licensed for use throughout the EU)

E541 Sodium aluminium phosphate, used as an acid and raising agent in cake mixes, selfraising flour and biscuits (not licensed for use throughout the EU)

E542 Edible bone phosphate, a fine powder made from boiled dried and ground bones, used as an anti-caking agent (not licensed for use throughout the EU)

E544 Calcium polyphosphate, used as an emulsifier in processed cheese (not licensed for use throughout the EU)

E545 Ammonium polyphosphate, used as an emulsifier, a texturizer and to help retain water in frozen chickens without drip on thawing (not licensed for use throughout the EU)

E551 Silicon dioxide, very finely powdered purified sand, used as an anti-caking agent in skimmed milk powder and sweeteners (not licensed for use throughout the EU)

E552 Calcium silicate, used as an anti-caking agent in icing sugar and as a release agent in sweets (not licensed for use throughout the EU)

E553(a) Magnesium silicate and magnesium trisilicate, used as anti-caking agents and in sugar confectionery (not licensed for use throughout the EU)

E553(b) Talc, a very finely ground natural mineral with a slippery feel, used as a releasing agent in tableted confectionery (not licensed for use throughout the EU)

E554 Aluminium sodium silicate, used as an anti-caking agent (not licensed for use throughout the EU)

E556 Aluminium calcium silicate, used as an anti-caking agent (not licensed for use throughout the EU)

E558 Bentonite, a very fine white clay-like mineral used as an anti-caking agent (not licensed for use throughout the EU)

E904

E559 Kaolin, a very fine white clay used in dry powder form as an anti-caking agent (not licensed for use throughout the EU)

E572 Magnesium stearate, a type of soap used as an emulsifier and releasing agent (not licensed for use throughout the EU)

E575 D-glucono-1,5-lactone, an acid and sequestering agent used in cake mixes and continental-style sausages (not licensed for use throughout the EU) Also called glucono delta-lactone

E576 Sodium gluconate, used as a sequestering agent (not licensed for use throughout the EU)

E577 Potassium gluconate, used as a sequestering agent (not licensed for use throughout the EU)

E578 Calcium gluconate, used as a buffer, firming agent and sequestering agent in jams and dessert mixes (not licensed for use throughout the EU)

E620 Glutamic acid

E621 Sodium hydrogen L-glutamate, the sodium salt of glutamic acid, used as a flavour enhancer (not licensed for use throughout the EU) Also called monosodium glutamate, MSG

E622 Potassium hydrogen L-glutamate, similar to E621 (not licensed for use throughout the EU) Also called monopotassium glutamate

E623 Calcium dihydrogen di-L-glutamate, similar to E621 (not licensed for use throughout the EU) Also called calcium glutamate

E627 Guanosine 5’-disodium phosphate, a breakdown product of the nucleus (genetic material) of cells, used as a flavour enhancer in savoury foods, snacks, soups, sauces and meat products (not licensed for use throughout the EU) Also called sodium guanylate

E631 Inosine 5’-disodium phosphate, a flavour enhancer similar to E627 (not licensed for use throughout the EU) Also called sodium inosinate

E635 Sodium 5’-ribonucleotide, a flavour enhancer similar to E627 (not licensed for use throughout the EU)

E900 Dimethylpolysiloxane, used as and antifoaming agent in liquid foodstuffs and ingredients (not licensed for use throughout the EU)

E901 Beeswax (not licensed for use throughout the EU)

E903 Carnauba wax (not licensed for use throughout the EU)

E904 Shellac (not licensed for use throughout the EU)

E905

E905 Mineral hydrocarbons, highly purified mineral oils used to prevent dried vine fruits sticking together and as a glazing and release agent (not licensed for use throughout the EU)

E907 Refined microcrystalline wax derived from crude oil, a soft amorphous looking wax used as a release agent and in chewing gum (not licensed for use throughout the EU)

E920 Cysteine hydrochloride, the acid salt of the amino acid cysteine used as a flour improver (not licensed for use throughout the EU) Also called L-cysteine hydrochloride

E925 Chlorine (not licensed for use throughout the EU)

E926 Chlorine dioxide, used as a flour improver (not licensed for use throughout the EU)

E927 Azodicarbonamide, used as a flour improver (not licensed for use throughout the EU)

ear A tight cluster of seeds or grains at the top of a stalk as in wheat, rye, etc.

early flowering yellow rocket Land cress earshell Abalone

earth almond Tiger nut

earthenware Dishes and pots made from baked and vitrified clay, sometimes porous and sometimes glazed, i.e. coated with a glass-like substance to avoid absorption of water and flavours. Sometimes heat resistant. See also stoneware

earth nut Tiger nut

eascu Ireland 1. Conger eel 2. Common eel Easter biscuit England A rich biscuit from the West Country once eaten at Easter. It is made with plain flour, caster sugar, butter and egg yolk (7:3:4:0.6) by the creaming method and flavoured with mixed spice, cinnamon, currants and chopped peel. Glazed with egg

white and sugar.

Easter cake Simnel cake

Easter egg 1. A hollow egg-shaped chocolate confection given as a gift at Easter 2. A hardboiled egg with the shell painted and decorated, regarded as a symbol of fertility or resurrection according to beliefs and given as a gift at Easter. In the UK, rolled down hills by children until broken.

eastern king prawn A variety of king prawn,

Penaeus plebegus, found in the East easternola United States A mild pork sausage

seasoned and flavoured with garlic eastern oyster See American oyster

eastern rock lobster Australia A type of spiny lobster, Jasus verreausci, coloured olive green and found in eastern Australia. Also called crayfish

eastern surf clam See surf clam eau France Water

eau-de-Cologne mint A herb of the mint family, Mentha piperata var. citrata, with smooth bergamot-scented purple-tinged dark green leaves and a distinct eau de Cologne smell, suitable for drinks but not used in cooking.

eba West Africa A thick porridge made from gari and served with soups and stews as the carbohydrate component

ébarber France 1. To remove the beard from shellfish 2. To trim

Eberesche Germany Rowanberry

ebi Japan Shrimp or prawn, often eaten raw in sushi

ebi no kimini Japan Glazed shrimps made from large prawns with the tail shell left on, passed through corn flour, boiled 10 seconds in water then placed in a small amount of boiling dashi, sake, sugar and salt, brought back to the boil, beaten egg yolk poured slowly over the prawns, simmered 2 minutes without stirring, removed from the heat and rested for a further 2 minutes

ebi no suimono Japan A clear soup with shrimps

ebi oboro Japan Shrimp paste

écarlate, à l’ France A description of salted and pickled meat, usually tongue (NOTE: Literally ‘scarlet’.)

Ecclefechan tart Scotland A tart filled with a mixture of butter, dried vine fruits and walnuts

Eccles cake England A filled puff pastry case similar to the Banbury cake (NOTE: Originated in Eccles, now a suburb of Manchester.)

ecet Hungary Vinegar

ecetestorma Hungary Horseradish sauce

échalote France Shallot

échauder France 1. To heat a liquid such as milk to just below its boiling point 2. To heat by pouring boiling water over

échine France The top part of the forequarter of pork, the spare rib joint (NOTE: Literally ‘backbone’.)

Echinochloa colona Botanical name Shama millet

Echinochloa crusgalli Botanical name

Barnyard millet

Echinochloa frumentacea Botanical name

Japanese millet

Echium vulgare Botanical name Viper’s bugloss

Echourgnac France A small, pale yellow, delicately flavoured cows’ milk cheese from Aquitaine. It has brown rind and the cheese contains small holes.

Echtermainzkäse Germany A soft Handkäsetype cows’ milk cheese with a yellow rind and white paste. The flavour varies from mild to sharp depending on age.

éclair England, France A finger length of choux pastry piped on a tray, baked, cooled, split in half lengthways and filled with Chantilly cream or crème pâtissière, the top coated with coffee or chocolate glacé icing

éclanche France Shoulder of mutton

Ecole Supérieure de Cuisine Française de Paris A prestigious private cookery school for grands chefs cuisiniers

écossaise, à l’ In the Scottish style, i.e. with barley and root vegetables

écossaise, sauce Cream sauce mixed with a brunoise of carrot, celery, onion and French beans which have been stewed in butter and white bouillon until almost dry. Served with eggs and poultry.

écrevisse France Crayfish

écrevisse à pattes rouges France

Freshwater crayfish

ecuelle France A deep dish used to serve vegetables

écumer France To skim écureuil France Squirrel

Edam Netherlands A semi-hard, ball-shaped, yellow cheese made from partially skimmed cows’ milk using a lactic starter. It dates from at least the 8th century. After shaping, it is dry-salted or brined, ripened for a few weeks and coated with a red wax. Rather mild and bland but easily sliced. Contains 45% water, 25% fat and 28% protein. Also called

Manbollen, Katzenkopt, Moor’s head edamame Japan Fresh soya beans

Edamer Germany The German version of Edam cheese

eddik Norway Vinegar eddike Denmark Vinegar eddo See eddoe

eddoe A roundish scaly underground stem from a plant, Colocasia esculenta, similar to but smaller than taro and used as a starchy staple food in African and Caribbean cuisine

Edelblankkäse Germany A soft surfaceripened cows’ milk cheese with white veining. The flavour is mild when young but becomes sharper with age.

Edelkastanie Germany Chestnut

Edelpilzkäse Germany A blue-veined cheese. See also Pilz

édeskömény Hungary Caraway seeds edesseg Hungary Sweet things edible bone phosphate See E542

edible chrysanthemum See garland chrysanthemum

e-fu noodles

edible crab Common crab

edible sea urchin A large sea urchin,

Echinus esculentus, up to 8 cm across but not as flavoursome as the small varieties. Found from Norway to Portugal.

Edinburgh fog Scotland Sweetened whipped cream flavoured with vanilla and mixed with chopped almonds and crushed macaroons

Edinburgh stuffing Scotland Sausage meat, finely chopped chicken liver, dry breadcrumbs with seasoning, dried herbs and grated nutmeg brought together with beaten egg. Used for stuffing chicken.

Edinburgh tart Scotland A single-crust puff pastry tart filled with equal quantities of molten butter, sugar, candied peel and sultanas, mixed with beaten egg three times the weight of the butter. Baked at 230°C for 15 to 20 minutes.

EDTA See ethylenediamine-NNN’N’-tetra- acetate

eel A long, smooth, round, catadromous fish of the genus Anguilla up to 130 cm long and weighing to 8 kg, usually without scales and with no pelvic fins. The flesh is dense and fatty and the bones are a good source of gelatine. Usually killed immediately before cooking. Often smoked and served with horseradish. Popular in Japan and Chinese coastal regions. See also elver

eel pie island pie England A pie of skinned and boned eel pieces brought to the boil in water with nutmeg, sherry, chopped parsley and sweated chopped onions and immediately removed. The eel pieces are placed in a pie dish with some coarsely chopped hard-boiled eggs. The cooking liquor is thickened with beurre manié, seasoned and acidulated with lemon juice, then poured over the eel. The top covered with puff pastry, egg-washed, and the whole is baked at 220°C for 15 minutes then at 190°C for a further 30 minutes. (NOTE: Named after Eel Pie Island in the Thames at Twickenham.)

eel pout A freshwater, non-oily fish, Lota lota, a relative of the cod found in Northern Europe. Resembles and is cooked like eel. Also called barbot, burbot, lote

een choy China Chinese spinach eend Netherlands Duck

EFA Essential fatty acid

effervesce To bubble vigorously or foam, not by boiling

efterrätt Sweden Dessert

e-fu noodles Flat yellow-coloured egg noodles from China which have been fried until crisp before sale. They can be eaten as is or softened by blanching.

egg

egg England, Norway A most important food item both for its nutritive and texturizing properties. Most eggs have a hard shell made of calcium carbonate, an inner membrane, an air pocket at one end between the membrane and the shell, a central yellow to orange yolk supported by two filaments and a surrounding transparent white. In fertilized eggs the embryo is seen as a small blood spot at the edge of the yolk. Hen’s eggs are the most common food item, but duck eggs and quail’s eggs are available. See also egg white, egg yolk, egg sizes

eggah An Arabic version of the omelette. See also eggeh

egg and butter sauce Melted butter, seasoned, flavoured with lemon juice and chopped parsley and mixed with diced hardboiled eggs at the rate of 12 per kg of butter. Used for whole poached fish.

egg and crumb, to United States To pané egg beater See rotary beater

egg-bread East Africa A light wheat flour pancake. See also mkate mayai

egg coagulation Separated white of egg coagulates between 60 and 65°C and the yolk between 62 and 70°C. These temperatures are raised when eggs are mixed into liquids with other additions. Coagulation and thickening of an egg, milk and sugar mixture, as in custard, will take place between 80 and 85°C and it will start to curdle at 88 to 90°C. Also called egg setting

egg cup A small container shaped like a goblet used to hold a soft-boiled egg in its shell for ease of opening and eating

egg custard A mixture of egg (whole or yolk), sweetened milk and flavouring cooked over a bain-marie or in a double boiler until the egg has set (80 to 85°C). The consistency depends on the proportions of egg to milk.

egg custard sauce A thin pouring sauce similar to crème à l’anglaise but with only 8 to 10 egg yolks per litre of milk. Also called fresh egg custard sauce, sauce à l’anglaise

eggeh Middle East The Arabic version of the omelette in which precooked vegetables together with seasonings, herbs and spices are bound into a stiff mixture with the egg prior to cooking by frying on both sides. May be cooked as one large circle or in tablespoonfuls. Probably the origin of the Spanish tortilla.

eggeh beythat Middle East Hard-boiled eggs with the shell removed, pricked through to the yolk in several places, deep-fried in olive oil until brown, then rolled in a mixture of

cinnamon, turmeric, ground cumin and coriander and seasoning. Served hot or cold.

eggerøre Norway Scrambled egg

egg foo yung China An omelette filled with a mixture of shredded cooked meat, shellfish and cooked vegetables flavoured with soya sauce, garlic, chopped spring onions and sherry or rice wine

egg herbs The principal herbs used with eggs are basil, chervil, chives, dill, marjoram, oregano and rosemary

eggkake Norway Omelette

egg mayonnaise A hors d’oeuvre consisting of shelled, hard-boiled eggs, halved lengthwise, placed on a plate, cut side down, coated with mayonnaise and garnished

egg noodles Narrow ribbons of pasta containing eggs, sometimes made from eggs, flour and salt only. Available fresh or dried. Common in Italy, Southeast Asia, Japan and China. Chinese egg noodles are sometimes flavoured to suit the dish they will be served with.

egg pasta See pasta all’uovo eggplant Aubergine

egg poacher A type of miniature bain-marie with an upper dish containing hemispherical indentations each sized to hold an egg. Used to poach eggs.

egg roll See spring roll

eggs à la russe Hard-boiled eggs, halved, the yolks removed and seasoned and mashed with mayonnaise, Dijon mustard, a little dry English mustard, finely chopped gherkins and spring onions. This mixture is returned to the halved whites and each decorated with paprika (tapped through a coffee strainer) and a caper. See also iaitsa po-russki

egg sauce Béchamel sauce flavoured with nutmeg with the addition of diced hardboiled eggs (6 eggs per litre). Used for poached or boiled fish and smoked haddock. See also Scotch egg sauce

eggs Benedict United States A muffin or slice of toast covered with grilled Canadian-style bacon, topped with a poached egg, coated with hollandaise sauce and garnished with a slice of truffle

egg separator An implement shaped like a large spoon or small ladle with a slot or holes to allow the white of an egg to pass through leaving the yolk in the spoon

egg setting See egg coagulation

egg sizes 1. United Kingdom A numerical system for sizing eggs originally ranging from size 1 (greater than 70 g) to size 7 (less than 45 g). The standard egg used in recipes is size 3, weighing 60 to 65 g (2 oz). The system in the UK has recently been changed

to small (minimum weight 45 g); medium (minimum weight 55 g); large (minimum weight 65 g); and extra large (minimum weight 90 g). The standard 65g (2 oz) egg size in this system is medium. 2. United States US egg sizes are jumbo, extra large, large, medium and small

egg slicer A small implement rather like a cheese slice but with a hollow base to hold a hard-boiled and shelled egg, and multiple wires on a hinged frame which cut through the egg and into slots in the base

eggs Sardou United States Poached eggs served with artichoke hearts, anchovies, chopped ham and truffle and accompanied with hollandaise sauce

egg thread net A lacy crêpe made by allowing beaten and strained eggs to drip off the fingers into hot fat in an omelette pan to form a lacy pattern which is cooked until firm enough to handle. Used as a food wrapping or garnish in Southeast Asia.

egg timer An apparatus for timing the boiling of eggs, traditionally a sand-filled hour glass which measured only the three minutes necessary to soft-boil an egg

egg-wash, to To brush beaten egg over bread rolls, pastry, duchesse potatoes and similar foods prior to cooking in order to glaze them and give them a pleasant brown colour. They may be partially baked to harden the surface prior to egg-washing.

egg wedger As egg slicer but with the wires arranged to cut the egg into wedges

egg whey Wales A light custard made with 6 eggs per litre of milk flavoured with a little nutmeg, ginger and sugar, poured over broken bread and set either in the oven in a bain-marie or over hot water on top of the stove. See also egg custard

egg white The transparent gel surrounding the yolk of an egg which amounts to about 60% of the weight of a hen’s egg. When fresh the egg white is viscous and stands high on a plate, as it ages it becomes thinner and is better for whisking. See also albumen

eggy bread England Unsweetened and unflavoured pain perdu topped with grated Caerphilly cheese and chopped pickled onion mixture and grilled until brown. Served immediately.

egg yolk The central part of the egg usually light yellow to orange, semi-liquid and held separate within a fragile membrane. It contains about 16% protein mainly lecithin, 33% fat including cholesterol plus vitamins, trace elements and water. It represents about 30% of the total weight of a hen’s egg.

eglantine Rose

eierenpannekoeken

églefin France Haddock eglefino Italy Haddock

Egon Ronay’s Guide United Kingdom One of the restaurant guides to which complaints or experiences may be sent. Address: 73 Ulverdale Rd. London SW10 0SW. Others are the Good Food and Michelin Guides.

egres Hungary Gooseberries

egushi West Africa The Ghanaian name for pumpkin seeds. See also egusi

egusi West Africa The seeds of species of Cucurbitaceae, which include gourds, melons, pumpkins etc. used when ground as thickeners. The name is also used for the fruits themselves in West Africa. Also called agusi

egusi melon A melon of the genus

Cucumeropsis, especially C. edulis, grown in west Africa for its oil-bearing seeds.

egusi sauce Central Africa Onions, tomatoes and chilli pepper sweated until cooked then liquidized, let down with a little water and thickened to a smooth sauce with egusi which has been roasted and ground to a fine powder. Served with staples or with grilled meats and fish.

egusi soup West Africa A soup/stew made by browning meat in palm oil or peanut oil transferring it to the cooking liquor, then frying onion, chilli pepper, tomatoes and okra in the same pan, when these are soft, tomato purée, dried shrimp and ground egusi seeds are added, heated through and all mixed in the stew. Finally chopped greens and seasoning are added and all cooked until done.

Egyptian bean Hyacinth bean Egyptian lentils Masoor

Egyptian lotus The Nile plant, Nymphaea lotus, used in the same way as the true lotus

Egyptian mint Applemint

Egyptian onion A member of the onion family,

Allium cepa var. proliferum, which produces a cluster of small bulbs at the flower instead of seeds. These are often too small to be of culinary interest. Also called tree onion, calawissa onion

égyptienne, à l’ France In the Egyptian style, i.e. with lentils

égyptienne, purée France As purée Saint Germain, but substituting yellow split peas for the peas and leaving out the carrot. Also called yellow pea soup

ei Netherlands Egg Ei Germany Egg

Eichhörnchen Germany Squirrel

Eidotter Germany Yolk of egg eierenpannekoeken Netherlands Pancakes

Eierfrucht

Eierfrucht Germany Aubergine

Eierhaber Switzerland A type of omelette made with eggs, milk, seasoning and a little flour, cooked then cut in small pieces

Eierkuchen Germany Pancake

Eierpflanze Germany Aubergine

Eierrösti Switzerland Diced bread soaked in milk then mixed with beaten eggs and cooked in butter

Eierteigwaren Germany Egg noodles and egg-based pasta

ei gebakken Netherlands Fried egg eindosen Germany To can

eingemacht Germany Preserved, as of fruits, etc.

Eingemachte Germany 1. Jam 2. Marmalade 3. Preserves

Eingepökelte Germany Pickles

Einkorn A variety of wheat, Triticum monococcum, grown on poor soil in Central Europe, containing a single column of grains along the ear

Einsiedlerkrebs Germany Hermit crab

Eintopf Germany A meat and vegetable stew from the mining areas using fairly tender cuts of meat served with the unthickened cooking liquor (NOTE: Literally ‘one pot’.)

Eis Germany 1. Ice 2. Ice cream

Eisbein Germany Boiled pickled pig’s knuckle, usually served with sauerkraut, puréed peas and potatoes

Eisenia bicyclis Botanical name Arame

Eiweiss Germany White of egg ejotes Mexico Green beans ekmek Turkey Bread

ekmek kadayifi Turkey Honey-soaked bread or cake topped with buffalo milk cream

eksili çorba Turkey Mutton broth thickened with a mixture of flour, eggs, lemon juice and water and garnished with diced fatty mutton eksili köfte Turkey Meatballs made from a mixture of chopped raw beef, eggs, chopped parsley, moistened breadcrumbs and seasoning, cooked in a sauce of water, tomato purée and sweated chopped onions, finished just before service with crushed

garlic, cinnamon and vinegar

ekte mysöst Real Mysost, i.e. made from pure goats’ milk

Elaeis guineensis Botanical name The oil palm from which palm oil and palm kernel oil are extracted

elaichi South Asia Cardamom

elastin One of the proteins which make up connective tissue, predominating in sinews and gristle. It does not break down into gelatine on cooking.

Elbo Denmark A hard, mild, slightly acidic tasting cheese similar to Danbo, made from cows’ milk and cast in bricks of up to 5 kg. The slightly acid-tasting paste contains a few holes and the smooth brown rind is usually covered in red wax.

elbow macaroni United States Short pieces of macaroni curved into a right angle bend elder United Kingdom Cooked and pressed

cows’ udder. Now rare.

elderberry The fruit of a tree, Sambucus niger (EU & USA), S. canadensis (eastern USA) and S. caerula (western USA), which consist of clusters of spherical shiny black fruits to 5 mm in diameter each containing a single seed. The eastern and western USA varieties are larger than the European, may be red or golden and are commercially cultivated as a fruit.

elderflower The white creamy flowers of the elderberry tree which grow in clusters. Used for decoration and sometimes deep-fried as fritters.

élédone France Curled octopus

eleesh South Asia A rather oily river fish from the Hooghly

elefante di mare Italy Lobster Elefantenlaus Germany Cashew nut elenolic acid One of the antibacterial agents

in olives which inhibit lactic acid fermentation. It is removed by treatment with dilute caustic soda solution (lye) or by daily soaking in fresh water for 2 to 3 weeks.

Eleocharis dulcis Botanical name Water chestnut

Eleocharis tuberosa Botanical name Water chestnut

elephant apple Wood apple

elephant garlic United States A very large garlic-looking vegetable with a very mild garlic flavour. The cloves may be cooked as any tuber, or may be used raw in salads.

elephant’s ears See amaranth 1

elephant’s foot 1. A plant, Amorphophallus campanulatus, from India grown for its white to pink fleshed tubers which keep extremely well. The higher yielding type is rather acrid and requires long boiling. Also called suram 2. An African species of yam, Dioscorea elephantipes, with clusters of tubers which grow above ground

Elettaria cardamomum Botanical name

Cardamom

Eleusine caracana Botanical name Ragi elevenses United Kingdom A mid-morning

drink and possibly snack (colloquial) elft Netherlands Shad

el ful Egypt A dish made with brown beans. See also ful medames 2

elg Norway Elk

eliche Italy Pasta twists rather like fusilli Ellendale Australia An important mandarin

from Australia with a very juicy high-quality flesh which is sweet and tasty. Now also grown in South America.

elmo United States A semi-soft creamytextured cows’ milk cheese with a hickory nut flavour

elöétel Hungary Hors d’oeuvres elöételek Hungary Appetizers elote Mexico Fresh corn

elver A young eel considered a delicacy in France and Spain, usually stewed in garlic, sautéed or deep-fried

emblanquecer Spain To blanch

embotits Catalonia A platter of cold meats (assiette anglaise)

embuchado de lomo Spain A cured loin of pork (eye of loin only) enclosed in a skin like a long straight sausage and kept in olive oil. Eaten raw.

embutido Spain Cold slicing sausage

emek Middle East A popular Israeli cheese resembling Edam

émincé France Cut into thin slices or shredded with a knife or mandolin or in a food processor

émincer France To slice thinly, to cut into slivers or thin slices

émissole lisse France Smooth hound, the fish

Emmental Switzerland A hard cooked-curd cows’ milk cheese from the Emmental valley with a sweet, nutty-flavoured glossy paste containing random holes. Both lactic and propionic acid starters are used and, after forming into a large wheel (up to 80 kg) wrapped in cheesecloth, it is salted in brine and ripened for 5 to 7 months. Copied worldwide. Used to make fondue. Contains 35% water, 37% fat and 27% protein. Also called Emmenthal, Emmentaler

Emmentaler Switzerland 1. Emmental 2. A regional Brühwurst-type sausage

Emmental grand cru de l’Est France A French Emmental cheese with a regionally administered Appellation d’Origine

Emmenthal Switzerland Emmental

émoudre France To grind empada Portugal Pie, patty

empadinha Portugal Small pie or tart empadinha de camarão Portugal Small

shrimp pie

empanadas Mexico, South America Pasties made from a yeast-raised dough containing sweet or savoury fillings, baked or shallowfried and eaten hot

enchilada

empanadillas South America, Spain Small semicircular pasties made with a well-rested flour and butter pastry (8:5), rolled very thin, filled with a savoury mixture and deep-fried until golden

empanaditas Mexico, South America Small empanadas eaten as snacks or appetizers

empanado Spain Coated in breadcrumbs empedrat Catalonia A salad of salt cod and

white beans, normally a starter

emperor’s omelette An Austrian dessert of shallow-fied batter containing sultanas or raisins. See also Kaiserschmarren

Empetrum nigrum Botanical name Crowberry emping melinjo Indonesia The kernel and horny covering around the fruit of the melinjo tree. It is rolled flat and sun-dried for use as

a snack or garnish.

emshmel North Africa Chicken with lemon and olives from Khemisset in Morocco

emulsifier A compound which aids the dispersion of one liquid or semi-solid in another with which it is immiscible, e.g. oil and vinegar to make mayonnaise, butter with milk and sugar in cake mixes. The emulsifier is usually a long-chain molecule, one end of which dissolves in water and the other end in fat. Egg yolk and French mustard are culinary emulsifiers but many others, synthetic as well as natural, are used in commercial made-up dishes and mixes.

emulsion 1. A mixture of two or more immiscible liquids or semi-solids in which one is divided into very small droplets (less than 0.01 mm diameter) dispersed in the other(s). Mayonnaise, hollandaise sauce and cake batters are typical examples. See also emulsifier, homogenize, to, dispersed phase, continuous phase 2. Butter whisked into salted boiling water, used for reheating vegetables just before service to give a pleasing sheen

en France In, as in en croûte, ‘in a crust’; en papillote, ‘in paper or foil’

enamel A glass-like covering for steel sometimes used for trays, saucepans, casseroles, etc. The enamel can be chipped, crazed by temperature shock or scratched with harsh cleansers or metal spoons, etc.

enasal Sri Lanka Cardamom encarnada Portugal Red

enchaud France A dish from Périgord of pork and pigs’ trotters piquéed with garlic, baked and flavoured with truffles

enchilada Mexico A thin masa harina tortilla fried both sides, brushed with chilli or tomato sauce, rolled around a filling of cooked meat or poultry or grated cheese, coated with