| A | B |
|---|
| albumin | another name for the egg white |
| protein | #1 nutrient found in eggs |
| Poached egg | easy to digest, cooked in water, no fat or seasoning added |
| candling | the process of shining a bright light and looking for imperfections like blood spots in the egg interior |
| contains most of the fat in the egg | yolk |
| membrane | skin like layer under the shell |
| thick albumen | very noticeable in a fresh egg, thins out over time |
| part containing the fat & vitamins | yolk |
| how many sizes of eggs are there? | 6 |
| number 1 deadly bacteria that we avoid when we cook an egg | salmonella |
| cooked with steam to create the cloud | over easy fried egg |
| can vary from light yellow to orange in color | yolk |
| curds | formed when the egg mixture starts to coagulate |
| white chicken --> | white eggs |
| grades of eggs | Grade AA, A & B |
| Twisted, cord-like strand, anchors the yolk | chalaza |
| mostly made up of calcium carbonate | shell |
| brown or speckled eggs | come from a chicken with colored feathers |
| air cell | pocket of air formed at one end, grows as egg ages |
| pullet | name for a young chicken just starting to produce eggs |
| sulfur | causes the green ring around the yolk on an overcooked egg |
| bird flu | a disease that has wiped out a lot of the USA chicken and egg supply |
