Vocabulary
Eggs are laid by hens who do not live their lives in cages.
Cage Free Eggs
The grade of an eggs who's egg whites stand firm.
Grade AA Egg
The color of egg yolks are
Orange or yellow
The style egg when the yolk is concrete, and whites are fully cooked.
Egg over hard
When the eggs are whisked and cooked in a frying pan along with ingredients.
Scramble
Eggs that are gently heated to kill bacteria.
Pasteurized Eggs
When an egg floats to the top of a glass of water
The egg has gone bad
The smallest egg on our research list
Quail egg
The style egg when the yolk is runny whites are fully mostly cooked.
Eggs over easy
A style of omlete that is folded in half
American omlete
Eggs that come from hens that have access to an outdoor range during the day
Free Range Eggs
A grade of egg who's egg white has medium firmness.
Grade A egg
This type of egg is the most common egg eaten in the world
Chicken egg
The eggs style when the yolk is gelled, whites are fully cooked.
Egg over medium
A style of preparing eggs that requires a triple fold
A French omelette
An ingredient that helps keep processed foods hold their structure. (think mayonnaise)
Emulsifier
Grade of the egg when there is little or no whites in the egg
B grade
This egg has 2000 calories
Ostrich egg
Egg style when the egg is cracked into hot water to cook then removed from water with a slotted spoon to serve.
Poached egg
Preparing eggs by sautéing ingredients, adding scrambled eggs to the ingredients, finally baking it in a pan.
Frittata
The anatomical term for egg whites
Albumin
An egg is fresh when it does this in a glass of water
Sinks
Chicken eggs are this many ounces (oz)
2 oz.
The style when the egg is only fried on one side, yolk is not concrete, whites are partially/fully cooked.
Sunny side up
The type of egg dish that is baked in a pie shell.
A Quiche