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, cooked meat.
One
200

_______________are cooked in many ways, sunny side up, over medium, hard.

fried eggs

200
Eggs act as these by adding air to foods like angel food cakes and soufflés.
foams
200
The 3 sizes of eggs are:
extra large, large and medium
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 made in a pan filled with water, set into the water with a dish/cup and used for eggs benedict.

poached eggs

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

Eggs are a good source of many vitamins and  minerals.  The one vitamin it does not have is________________________.

Vitamin C

400

____ __ _ ____ are made using bread.

Eggs in a nest

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
Studies show that the daily consumption of eggs can reduce _________ by reducing hunger due to the protein content in eggs.
weight gain
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
Eggs act like these by preventing ice crystals from forming in ice cream.
interfering agents
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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