| A | B |
|---|
| albumin | the part of the egg containing more than half of the protein |
| porous | allows odors to be absorbed through the shell |
| US Dept. of Agriculture | Government agency responsible for grading eggs |
| Pasturize | the process of heating and killing bacteria |
| contains most of the protein | albumin |
| Allows odors to be absorbed | porous |
| Government agency that grades eggs | Department of Agriculture |
| part containing the fat & vitamins | yolk |
| dehydrated eggs | eggs with water removed |
| bacteria found in the intestinal tract | salmonella |
| cooks the fastest | whites |
| cooks slowest | yolk |
| curdling | occurs when cooked too hot |
| weight per dozen | sizing |
| measured by height of yolk and albumin | Grade AA, A & B |
| Twisted, cord-like strand, anchors the yolk | chalaza |
| mostly made up of calcium carbonate | shell |
| yolk | color (but not nutrition) varies with feed of hen |
| air cell | pocket of air formed at one end, grows as egg ages |
| number of ounces of a dozen large eggs | 24 ounces |
| product with vege oil replacing yolk | egg substitute |
| the temperature to cook eggs at | moderate/medium |
