| A | B |
|---|
| albumen | the white of the egg |
| air pocket | space between shell and white at the wide end, the size of which shows to age of the egg |
| AA, A, B | grades pf eggs, which indicate thickness and appearance |
| boiled | something that should never be done to an egg |
| brown/white | colors of egg shells, depends on breed of hen |
| chalazae | cordlike strands of egg white that hold the yolk in place |
| cholesterol | found in the egg yolk but not the white |
| French and puffy | types of omelets |
| Jumbo to Peewee | six sizes of eggs determined by weight |
| leavening | when eggs are beaten to incorporate air and create a lighter food |
| large | size og=f eggs called for in most recipes |
| omelete | the only basic egg dish that is coked quickly |
| overcooked eggs | tough rubbery and discolored |
| protein | nutrient that eggs are rich in |
| salmonella | bacteria found in eggs from an infected hen |
| shirred | another name for baked eggs |
| USDA graade shield | shows that eggs have been inspected for wholesomeness |
| yolk | the yellow center of the egg |
