Egg Cookery/Functions of Eggs

The part of the egg that contains the MOST Protein is called

• Yolk

• Shell

• Albumen (white)

• Membrane

Soft boiled eggs are

• boiled in the shell for 4 minutes and are runny inside

• boiled out of the shell for 10 minutes and are soft inside

• boiled for 15 minutes in shell and are hard inside

It is ok to have slime or clear albumen present on an egg

• True

• False

The texture of an overcooked egg is

• tough and rubbery

• soft

• gooey

• slimy

Factors that affect the coagulation (thickening) of an egg

• Time

• Temperature

• none of the above

• all of the above

Examples of how eggs are cooked include

• Hard boiled

• Scrambled

• Fried

• All the above

The yolk of the egg is high in....

• fat and cholesterol

• carbs

• dairy

• oil

Meringue, a white sweet pie topping, is made from what part of the egg

• yolk

• membrane

• shell

• white (albumen)

The main reason eggs are used in meatballs is to ..

• bind/hold them together

• make them fluffy

• add flavor

• add color

To make egg salad or deviled eggs, must be

• fried

• poached

• scrambled

• hard boiled