mass
| 14:40 Aug 16, 2017 |
| English to French translations [Non-PRO] Food & Drink / Recipes | |||||||
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| 3 -1 | matière d'œuf |
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| Discussion entries: 1 | |
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Answers
4 hrs confidence: 
peer agreement (net): -1
peer agreement (net): -1| egg mass matière d'œuf Explanation: Generally, one probably wouldn't add 'matière', but if the source text uses 'egg mass', it may be for some very good reason. It just means 'the stuff inside an egg' — as disitinct from 'an egg' (i.e. whole); here, no statement is made as to whether or not it is separated; beaten, or whatever. In a household recipe, one would probably find something like 'œuf battu en omelette', but it doesn't look to me like that is the context here? If no precision is really needed, then just 'œuf' is probably all that is required. -------------------------------------------------- Note added at 4 heures (2017-08-16 19:26:20 GMT) -------------------------------------------------- Here's one of a tiny handful of Google hits for this term used in this way: Patent WO2006107894A8 - Matiere d'oeuf liquide - Google Patents www.google.com.na/patents/WO2006107894A8?cl=fr 30 nov. 2006 - L'invention concerne des produits à base d'oeufs liquides homogénéisés, que l'on peut préparer en soumettant la matière d'oeuf entier liquide ... Note that the term 'egg material' is also found in EN, but as far as I can ascertain, synonymously with 'egg mass'. -------------------------------------------------- Note added at 21 heures (2017-08-17 11:53:29 GMT) -------------------------------------------------- 'egg mass' is fairly unusual even in EN in a culinary context (it's encountered far more often in relation to zoology) I found a single result on Linguee that is relevant, and offers an alternative translation: [...] poppy seeds, to which are added: sugar, sponge-cake crumbs, egg mass, margarine, raisins, nuts, fruit in syrup or candied fruit [...] eur-lex.europa.eu [...] blanc, auquel on rajoute du sucre, du biscuit émietté, des œufs liquides, de la margarine, des raisins secs, des noisettes, [...] Perhaps not ideal either — but I think the key point is that the writer is trying to differentiate from either 'whole eggs' or 'dried egg powder' for example. The word 'mass' is perhaps more commonly used in the same sense with other products, cf. in particular 'cocoa mass' — unfortunately, IATE has that translated as 'pâte de cacao', which seems eminently logical, but not applicable in our case here. |
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