Scotch woodcock sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management. The name is modeled on Welsh rarebit. "" is a synonym for Scottish, although now often considered distasteful within Scotland itself. Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House
Egg drop soup "moon viewing." In Italy, "stracciatella", a version made of egg and parmesan cheese, is a popular variant of egg drop soup. Similarly in France "le tourin", a garlic soup, is made with egg whites which are drizzled into the soup in a similar way to how traditional egg drop soup is made. Also in Spain, the similar and traditional "sopa de ajo" (literally "garlic soup") uses egg whites to thicken the broth in a similar fashion. In Austria, egg drop soup (Eierflockensuppe or Eierflöckchensuppe) is a simple, traditional recipe generally made for very young children or sick people. Scrambled eggs