Poached egg cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Ant eggs raw food over cooked or dried and they like small, weak, or dying but not rotten animals. Their food should be small enough that they can carry it into the colony. Food needs are greatest during the early spawning season from September to December and during the spawning season from January to April. After the eggs have been collected during May to June, the ants need to be fed frequently and in large quantities. After the eggs are collected the colony will weaken, leaving it vulnerable to nearby colonies. Ant eggs Ant eggs (, ) refer to both the eggs