Parts of an Egg
The hard porous covering on an egg - the color of which is determined by the breed of hen.
What is the shell?
This part of the egg is used as a leavening agent.
What is the white?
The type of egg that is cooked in it's shell.
What is hard or soft boiled?
An egg mixture formed into a folded large, thick pancake and usually filled with ingredients.
What is an omelet?
The part of the egg that can be easily frozen.
What is the white?
The round yellow portion of an egg
What is the yolk?
Eggs have special properties because they have this.
What is high protein content?
An egg cooked in a pan with butter, oil or cooking spray.
What is fried?
An egg with fillings stirred in, cooked and served "open faced"
What is a frittata?
The 3 grades of eggs.
What are A, AA and B?
A pocket of air between the membranes at the wide round end of the egg
What is an air cell?
The term for using an egg to hold things together - like in a meatloaf.
What is a binder or binding agent?
An egg cooked in a frying pan with a runny yolk.
What is over easy?
A thickened blend of milk, eggs and sugar
What is a custard?
The minimum weight for a dozen determines this egg classification.
What is size?
The thick fluid commonly known as the egg white.
What is the albumen?
The shape of the proteins in eggs.
What is a coil?
Eggs that are beaten and then fried.
What are scrambled?
A savory custard baked in a pastry shell.
What is a quiche?
The number of calories in a Large to Extra Large egg.
What is 70-80
The two thick, twisted strands of albumen that anchor the yolk in the center of an egg.
what is the chalazae?
A substance that holds together 2 liquids that do not normally stay mixed.
What is an emulsifier?
Eggs cooked in simmering water.
What is poached?
A foam made of beaten egg whites and sugar - used for baked desserts.
What is a meringue?
The vitamin found in eggs that is not found in very many foods.
What is Vitamin D?