Parts of an Egg
Another name for the white of an egg.
What is Albumen?
An egg that is cracked in water.
What is a poached egg?
The function of eggs in a salad dressing.
What is an emulsifier?
This is sometimes brushed on the top of baked items to give a golden color
What is an egg wash?
The reason my egg might float to the top of a glass of water.
What is a larger air cell because the egg is getting older?
What is an older egg?
Purpose of a chalaza i
What holds the egg yolk in the center of the shell?
The purpose to tempering eggs vs. just putting them in with the other ingredients.
What is to prevent them from scrambling?
My cake rose above the top of the pan when it baked.
What is leavening?
The color of this might change based on what is eaten.
What is the yolk?
2 techniques used to make a souffle.
What is whipping egg whites to stiff peaks and folding them in?
Sauces and custards become thicker.
What is thickening?
Protects the yolk
Difference between an omelet and a frittata.
What is a frittata is always baked, is thicker, and has more ingredients?
Uses eggs for binding.
What are baked goods?
(When baked it holds ingredients together; souffle, meatballs, cakes, german pancakes, casseroles, etc...)
Precautions that should be taken when storing eggs
What is not washing them before storing?
What is checking them to make sure none of them are cracked?
2 easy ways to tell if an egg is getting old.
What is, it will have a larger air cell, and the eggs whites become thinner and more clear?
The difference between a "sunny side up" and an "over easy" fried egg
What is "sunny side up" is not flipped over when cooked, while "over easy" is flipped?
A common technique that helps eggs thicken something cooked on the stove.
What is tempering?
This is a way to gently warm things, and another word for double boiler
What is a Bain Marie?