Egg Parts
This is where the fat and cholesterol are contained in the egg
What is the yolk
This is the most common cause of dry or rubbery scrambled eggs
This is the type of egg cooked in the shell that both the white and the yolk are fully cooked
What is hard-boiled
When recipes call for 1 egg, it means this size
What is large
This is what happens to a bad egg when placed in water
It floats
This is the other name for the egg white
What is albumen
This is the type of egg that is cooked in a pan without flipping
What is sunny side up
This is the type of egg that is flipped but maintains a runny yolk
What is over easy
When an egg is used to hold breading on or hold food together as it cooks, it is being used as this
What is a binder
This is the process by which an item continues to cook, even when removed from the heat
What is carryover cooking or residual
This is how much a large egg weighs
What is 2 ounce
This is the type of egg that has been prepared by cracking the shell and putting it into simmering water.
What is a poached egg
This is the type of egg that is flipped, and the yolk is partially set
What is over medium
What is fat
This is the main cause of chewy pancakes
What is overmixing or gluten
This is the part of the egg at the bottom that grows as it becomes older
What is the air pocket
This is the type of egg that is cooked in vinegared water that is held just below simmering
What is poached
This type of egg recipe is an extension of an omelet. It has a pastry crust and is cooked in the oven and served like a pie.
What is quiche
Whipped egg whites can be used as this in a dish
What is a leavener
This is the mother sauce that is used in eggs benedict
What is hollandaise
This is the twisted strand of white that holds the yolk in place
What is the chalazae
This is the type of egg cooked in the shell that has a fully set white but the yolk is still somewhat runny
What is soft-boiled
This is the type of egg recipe that is an extension of an omelet. It is similar to a quiche but it has no pastry shell and is finished in the oven and cut into wedges to serve.
What is frittata
When an egg is used to prevent ice crystals in ice cream, it is being used as this
What is an interferent
Eggs whites whip better when they are this temperature
What is room temp or slightly warm.