| GORGE | Stuff egg (or scramble). (5) |
| CRACKOPEN | Prepare to fry or scramble |
| SPRATTLE | Struggle or scramble (archaic) |
| WALLAROO | One jumps a wall or scrambles over |
| WHISK | Kitchen utensil for beating eggs or whipping cream; a panicle of millet; or, a bunch of twigs or straw as a brush or a fly swatter (5) |
| OVOID | Old poet eats duck egg or suchlike (5) |
| POACH | Cook (an egg or fish) in hot water (5) |
| OVULE | (Biologically) small egg or seed (5) |
| TIMER | Word with egg or old (MERIT anagram) (5) |
| WELLS | Excavations to access oil or ground water; springs; or, depressions made in flour to hold eggs or milk (5) |
| SUSHI | Japanese dish of cakes of cold rice with topping of egg or fish (5) |
| SHELL | Outer layer of a bird's egg; or, a series of county guidebooks whose contributors included John Betjeman, Paul Nash and John Piper (5) |
| LARGE | Egg or olive classification |
| LOUSE | Bad egg or left-over milk? |
| SALAD | Follower of green, egg, or ham |
| TOAST | Grilled bread cut into strips/soldiers to accompany soft- or hard-boiled eggs or used as the based of bruschetta (5) |
| LAYER | A stratum; one of the thicknesses of ingredients forming a lasagne, sandwich, tian or Victoria sponge, for example; a hen kept for her eggs; or, a garment worn over/under others (5) |
| POULT | From "chick", a word for a young domestic fowl being farmed for feathers, fattened as food or raised for eggs; or, a chicken generally (5) |
| ROYAL | Produce the eggs, or return to being blue-blooded (5) |
| FRIED | Like some eggs or green tomatoes |
