| A | B |
|---|
| air cell | pocket of air between membranes of egg at wide, round end |
| albumen | thick fluid commonly known as egg white |
| beading | brown droplets on surface of meringue |
| chalazae | two thick, twisted strands of albumen that anchor yolk in egg's center |
| coagulate | for an egg, to become firm, changing from liquid to semisolid or solid state when heated |
| custard | thickened blend of milk, eggs, and sugar used as base for many main dishes |
| emulsifier | substances such as egg yolks that hold together two liquids that normally don't combine |
| frittata | similar to omelet but egg mixture isn't folded after cooking |
| meringue | soft or hard foam made from beaten egg whites and sugar; used for baked desserts |
| omelet | egg mixture in form of large, thick pancake filled with ingredients and folded |
| quiche | pie with custard filling; may contain chopped vegetables, cheese, and chopped cooked meat |
| shirred eggs | eggs baked in greased, shallow dish and topped with small amount of milk |
| soft peaks | beaten egg whites that gently bend over like waves |
| souffle | puffy casserole made by folding stiffly beaten egg whites into sauce or pureed food and baking |
| stiff peaks | beaten egg whites that stand up straight when beaters are lifted from the mixture |
| weep | when liquid accumulates between meringue and pie filling because meringue was spread on cool filling |
| yolk | round, yellow portion of egg; encased in thin membrane and floats within albumen |
