Shirred eggs of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that
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