Nutrients
Cooking With Eggs
Eggs as Ingredients
Egg Grades and Sizes
The Egg and Its Parts
100
Eggs are one of the best food sources of
Protein
100
_____________are beaten egg mixtures that are cooked without stirring and served folded in half with or without a filling. Hint: we made these in class.
omelets
100
Eggs act like these by keeping oil and water-based liquids from separating in foods like mayonnaise.
emulsifiers
100
The 3 grades of eggs are:
AA, A and B
100

This is the yellow part of the egg that contains most of the cholesterol and nutrients

yolk

200

One egg equals ____ ounce of lean protein.

One

200
_____________ are fluffy baked product made with a starch-thickened sauce that is folded into stiffly beaten egg whites
souffles
200
Eggs act as these by adding air to foods like angel food cakes and soufflés.
foams
200

The 5 sizes of eggs are:

extra large, large, medium, small, peewee

200

This part of the egg has the least amount of fat and contains the most protein

white

300
Egg yolks are high in__________, so use egg yolks and whole eggs with moderation
cholesterol
300
___________ are a fluffy, white mixture of beaten egg whites and sugar. They may be soft or hard.
meringues
300
Eggs act like these by giving a creamy texture to sauces, custards, and puddings.
thickeners
300
The most common egg would be this grade and this size:
large and A
300

This thin and porous part of the egg protects the entire egg. It is mainly composed of calcium carbonate.

shell

400
According to one study, regular consumption of eggs may help prevent _____________, ______________, and ___________.
blood clots, heart attacks, and strokes
400
___________ are a mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened. They may be stirred or baked. They are somewhat difficult to make.
custards
400
Eggs act like these by holding ingredients together in meat loaf
binding agents
400
The size and grade of eggs has no effect on the ______________ of eggs.
nutrient value or quality
400

This part of the egg suspends the yolk in place with a wire-like appearance

chalazae

500

What are three ways you can buy raw eggs? 

Whole, seperated as yolks, white, aka liquid eggs

500
This type of cake is made entirely without fat using only beaten egg whites as the main ingredient to make it fluffy.
angel food cake
500

When Egg yolks can be used to thicken by whisking in a hot liquid

Tempering

500
The color of the egg depends on the type of _____________the egg came from
chicken or hen
500

The larger end of the egg contains this part that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this.

air cell

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