Enter Title

Function of Eggs

100

When whipping eggs to incorporate air you are using eggs for this function

Leavening

200

Water and oil don't mix so you can use egg yolks for this function

Emulsifier

300

When eggs are cooked the proteins coagulate and make things this

Thicker

400

When cooking chicken strips or zucchini fries you would use eggs for this function

Coating

500

When making meatballs or meatloaf eggs would do this function

Binding

Parts of Eggs

100

The yellow center part of the egg

yolk

200

The outer part of a cracked egg

Egg white

300

At the bottom of the egg this kind of looks like a bubble

air pocket

400

The outer layer of the egg is this

shell

500

An orange dot on the yolk is called this

cell membrane

Grades of Eggs

100

The freshest type of egg is 

AA

200

The least fresh type of egg is 

B

300

This is what changes the grade of an egg

time

400

Grades of eggs sold in stores are 

A and AA

500

To keep eggs fresh they should be 

stored in original carton in the refrigerator

Methods of Cooking Eggs

100

Placing a small amount of fat in a skillet and cooking a cracked egg over medium heat is called 

fried egg

200

Boiling the egg in its shell is called

Hard or Soft boiled egg

300

Cracking an egg into simmering water is called 

poached eggs

400

mixing eggs with milk and cooking over medium heat is 

scrambled

500

The yolk gets more set the ____________ you cook an egg

longer

Nutrients of Eggs

100

Eggs are a great source of complete

protein

200

The egg yolk is high in 

cholesterol

300

Besides protein, eggs also have these nutrients

vitamins and minerals

400

Doctors may tell patients to limit their intake of these parts of eggs

Yolk

500

Eggs could help build these in the body

muscle and cells