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Break It Down - Egg Parts
Egg-cellent Nutrition
Make the Grade
No Salmonella Here
No Yolks, Just Facts
100
This part is made mostly of calcium carbonate
What is the Shell
100
One large egg has this many calories
What is 70?
100
T or F: You can grade an egg without cracking it open?
What is True?
100
T or F: You should wash an egg before you use it?
What is False?
100
If you put a spoiled egg in water, it will do this.
What is Float?
200
This is another name for the egg white
What is Albumen?
200
This part of the egg contains cholesterol
What is the Yolk?
200
This is the name for the process involving a bright light shining through an egg for grading purposes or to check for fertilization.
What is Candling?
200
Eggs can be kept in the fridge for this long.
What is 3 weeks?
200
White eggs come from this color of chicken.
What is White?
300
This keeps the yolk together
What is the Vitelline Membrane?
300
This part of the egg contains the protein
What is the Albumen or White?
300
This is the most common egg grade found in stores and has an air cell less than 3/16" in depth.
What is Grade A?
300
This color around the yolk means the egg was overcooked.
What is Green/Greenish?
300
This is the size of egg most recipes are based on, most common in stores, and typically laid by older hens.
What is Large?
400
Its size determines the grade of the egg
What is the Air Cell?
400
4% of the RDA of this mineral is in eggs and helps "pump you up"
What is Iron
400
This grade of egg had an air cell of less than 1/8" in depth.
What is Grade AA?
400
Eggs should be cooked to this minimum temperature (this is an odd number).
What is 145 degrees?
400
This is stamped on egg cartons and help consumers determine the age of the eggs in the carton.
What is Julian Date?
500
This anchors the yolk in the center of the egg
What is the Chalaza?
500
The albumen contains this much of an egg's protein
What is 57%?
500
This grade of egg is not fit for human consumption.
What is Grade C?
500
This process involves exposing eggs to heat to destroy potential bacteria (not cooking).
What is Pasteurization?
500
Excessive amounts of these 2 things are not good when cooking eggs.
What is Temperature and Time?