| A | B |
|---|
| albumen | another name for the white of an egg |
| lecithin | the natural emulsifier found in an egg yolk |
| Grade AA | The freshest grade of eggs |
| Grade A | the grade of eggs good for egg dishes that are blended |
| Grade B | the grade of eggs usually used in baking and batters |
| weight | the basis for standard names for egg sizes |
| coddled | eggs with a warm, runny yolk and a white that is semi-opaque |
| poached | an egg that is removed from the shell and cooked in hot water until the white is set |
| French omelet | an omelet with a smooth skin and no large cracks |
| frittata | another name for a farmer-style or basic flat omelet |
| shirred | eggs that are baked in a cup in the oven |
| quiche | a baked eggs dish made by pouring a custard into a crust |
| souffle' | a light, puffed egg dish baked in a ceramic dish |
| homogenization | a process that evenly distributes and emulsifies fat particles in milk |
| clarified butter | butter that has had the water and milk solids removed |
