| A | B |
|---|
| albumen | the white part of the egg |
| yolk | the yellow part of the egg |
| thin film on the outside of the shell seals the pore | bloom |
| candling | this is how eggs are graded |
| the grade of the egg | tells about quality of the egg |
| eggs are graded by | AA,A and B |
| large eggs are not | always the best eggs |
| protein in eggs | substitute for meat |
| best grade for eggs | Grade AA |
| egg white contains | riboflavin |
| egg yolk contains | vitimina A and D |
| eggs provide | iron and phosphorus |
| iron helps form | hemoglobin (RED PART OF BLOOD) |
| hemoglobin | carries oxygen to body cells |
| only the egg yolk | contains fat |
| cook eggs on a | low temperature |
| cooking on a high temperature | causes eggs to be tough |
| when heated eggs | coagulate (hold things together) |
| leavening agent of eggs | is due to the air in eggs when beaten |
| you should never use an egg that | has a crack in the shell |
| Brioche | a fluffy pastry |
| Souffle' | vegetables, fruits or cheese added to eggs and baked |
| Omelette | beat eggs and fry add ingrediants as wanted |
| Quiche | an egg pie |
| Egg Fo Young | saut'eed vegetables served with soy sauce |
| Egg Drop Soup | egg is beaten into soup broth |
| hard-cooked, soft-cooked | eggs cooked in the shell |
| poached egg | egg slipped into simmering water or milk |
| baked or shirred eggs | are like fried eggs |
| sweetened milk mixture with an egg | custard |
| meringue | egg-white foamed with sugar |
| do not cook eggs in shell | in a microwave |
| keep eggs in the | coldest part of refridgerator |
