"egg preparation"

#11521404

28 August 2024

A vendor prepares an egg omelette on his cart in Sopore, Jammu and Kashmir, India, on August 28, 2024.

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#11128778

8 April 2024

A worker is collecting egg puffs and patties from a factory oven ahead of Eid Al-Fitr, which marks the end of the holy month of Ramadan, in Srinagar, Kashmir, on April 7, 2024.

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#11128783

8 April 2024

A worker is sorting egg puffs and patties at a factory oven ahead of Eid Al-Fitr, which marks the end of the holy month of Ramadan, in Srinagar, Kashmir, on April 7, 2024.

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#11128785

8 April 2024

A worker is collecting egg puffs and patties from a factory oven ahead of Eid Al-Fitr, which marks the end of the holy month of Ramadan, in Srinagar, Kashmir, on April 7, 2024.

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#11062018

9 March 2024

Quail eggs are being sold at a small food stall in Toronto, Ontario, Canada.

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#11062019

9 March 2024

A man is using a tool to open quail eggs at a small food stall in Toronto, Ontario, Canada.

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#11062020

9 March 2024

Quail eggs are being sold at a small food stall in Toronto, Ontario, Canada.

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#11062021

9 March 2024

A man is cooking quail eggs at a small food stall in Toronto, Ontario, Canada.

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#11062022

9 March 2024

A man is cooking quail eggs at a small food stall in Toronto, Ontario, Canada.

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#11062023

9 March 2024

A man is cooking quail eggs at a small food stall in Toronto, Ontario, Canada.

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#11062024

9 March 2024

A man is cooking quail eggs at a small food stall in Toronto, Ontario, Canada.

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#10729688

31 October 2023

Yamileth Padron, originally from the Tlahuac mayor's office in the southern end of Mexico City, mixes wheat flour with various ingredients such as sugar, egg, milk, vanilla, orange zest, among others, to make Bread of the Dead with Totomoxtle Ash for sale on the eve of the Day of the Dead in Mexico on November 1 and 2. Totomoxtle, commonly known as the husk or leaf that covers the cob, is normally used by farmers to feed animals. Another of the most common uses is for the preparation of traditional tamales.

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#10729690

31 October 2023

Yamileth Padron, originally from the Tlahuac mayor's office in the southern end of Mexico City, mixes wheat flour with various ingredients such as sugar, egg, milk, vanilla, orange zest, among others, to make Bread of the Dead with Totomoxtle Ash for sale on the eve of the Day of the Dead in Mexico on November 1 and 2. Totomoxtle, commonly known as the husk or leaf that covers the cob, is normally used by farmers to feed animals. Another of the most common uses is for the preparation of traditional tamales.

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#10729722

31 October 2023

Lucia Padron and Yamileth Padron, mother and daughter, are originally from the Tlahuac mayor's office in the extreme south of Mexico City, who make Pan de Muerto de Ceniza de Totomoxtle for sale on the eve of the Day of the Dead in Mexico on the 1st and 2nd of November. Both activities are divided into making the Totomoxtle Ash Bread of the Dead, from pouring wheat flour into a bowl to beat with milk, egg, yeast, sugar, salt, orange zest, butter, as well as making bone figurines. , varnish, bake the dough, decorate the bread and store it in a box for distribution and sale, among others. During this season they prepare up to 12 kilos of dough.

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#10729724

31 October 2023

Lucia Padron and Yamileth Padron, mother and daughter, are originally from the Tlahuac mayor's office in the extreme south of Mexico City, who make Pan de Muerto de Ceniza de Totomoxtle for sale on the eve of the Day of the Dead in Mexico on the 1st and 2nd of November. Both activities are divided into making the Totomoxtle Ash Bread of the Dead, from pouring wheat flour into a bowl to beat with milk, egg, yeast, sugar, salt, orange zest, butter, as well as making bone figurines. , varnish, bake the dough, decorate the bread and store it in a box for distribution and sale, among others. During this season they prepare up to 12 kilos of dough.

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#10666734

21 October 2023

Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the southern end of Mexico City, pour egg whites into flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

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