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48 terms

Eggs

STUDY
PLAY
albumen
the white of the egg
candling
the old method of determing a fresh egg
chalaza
thick white strands, shows its a fresh egg
protein
the mot important nuutrient we get from eggs
blood spot
______ does not determine quality of eggs. (safe to eat)
Eggs Benedict
muffin with ham and egg topped with hollandaise sauce
Egg substitutes
egg yolk removed; egg beaters of egg whites
out of the shell
to freeze eggs, they must be _____ __ ______ ________.
Tempering eggs
adding eggs to carefully to a hot liquid to ensure they don't scramble
salmonella
bacteria found in eggs
separated
separate yolks from whites
What do eggs do in recipes?
cause food to rise,thicken, and bind
cream puffs
What is an example of eggs causing foods to rise?
cream puff filling
What is an example of eggs causing foods to thicken?
bread pudding
What is an example of eggs causing foods to thicken?
egg pie; eggs used to thicken
quiche
with bread, eggs used to thicken and bind
cheese strata
made from egg whites only, beaten to stiff peaks
meringue
no oil, grease, on bowls or beaters; no yolks or fat in whites, add sugar a little at a time
meringue
emulsify
used for mayonnaise or hollandaise sauce
poached
cooked in liquid
shirred
cooked in oven
AA
most thick white (picture perfect) top grade
A
some thin white
B
no thick white
C
dried eggs, used only for baking
hard cooked
water should never boil, simmer only
eggs were cooked too long, or not cooled quickly enough
green rings around yolk happen for two reasons:
candling
Eggs are graded for quality by a system called ______ which uses lights to illuminate the eggs' structure.\
medium; large
Most recipes are formulated to use ____ or ______ size eggs.
bacteria
Cracked eggs can contain harmful ______, which can cause foodborne illness.
emulsion
An _____ is the mixture that forms when you combine liquids that ordinarily do not mix.
sugar
_____ increases the stability of an egg white foam, and it also increases beating time.
folding
The blending process used to quickly but gently combine egg white foams with other ingredients is called _____.
thickening agents
Whole eggs and egg yolks are used as ______ _______ in such foods as sauces, custards, and puddinhgs.
binding agents
Eggs are used as _____ _______ that hold together the ingredients in foods such as meat loaf and croquettes.
raw
It is safest not to use ____ eggs in any dish that is not thoroughly cooked.
substitutes
Egg ________ are made largely from real egg whites, but they contain no egg yolks.
coagulation
Temperature, time, and the addition of other ingredients affect the ______ of eggs when heated during cooking.
completely set; thickened
Safely cooked eggs have ______ ______ whites and ________ yolks.
acid
When poaching eggs, adding a small amount of salt or _____ will cause the proteins to coagulate faster.
puncture
Remove eggs from the shell and gently _____ egg yolks before microwaving to prevent them from bursting.
omelets
_____ are beaten egg mixtures that are cooked without stirring ans served folded in half.
souffles
____ are fluffy baked preparations made with a starch-thickened sauce that is folded into stiffly beaten egg whites.
meringue
A fluffy white mixture of beaten egg whites and sugar, which may be soft or hard, is called a _______.
weeping
A layer of moisture that sometimes forms between a meringue topping and a pie filling is known as _______.
beading
Golden droplets that appear on the surface of a meringue are called ______.
syneris
The leakage of a liquid from a gel, such as in a baked custard, is called _______.