French for "egg." Oeuf à la coque [ah lah KOK] is a soft-cooked egg in the shell; oeuf au plat [oh PLAH], an egg fried or baked in butter; oeuf brouillés [brwee-YAY], scrambled eggs; oeuf dur [DEWR], a hard-ccoked egg; oeuf en cocotte [awn koh-KOT], egg baked in an individual cup; oeuf farci [FAR-see], stuffed egg; oeuf frit [FREE], fried egg; oeuf mollet [moh-LAY], soft-cooked and shelled; oeuf poché [poh-SHAY], poached egg. See also oeuf en gelée; oeufs à la neige.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.