Protein & Egg Review

Largest size of eggs.

• AA

• Jumbo

• Medium

• A

Highest grade of eggs.

• AA

• Jumbo

• Medium

• A

The thick and thin egg white

• Albumen

• Chalazae

• Yolk

• Candling

Most of the nutrients are contained in this part of the egg.

• Albumen

• Chalazae

• Yolk

• Candling

White cord-like substance that hold the yolk in the center of the egg

• Albumen

• Chalazae

• Yolk

• Candling

Eggs serve this purpose in holding foods together as in meatloaf

• Poached

• Binding

• Coating

• Candling

Eggs are often used in this way to prepare food.

• Poached

• Binding

• Coating

• Candling

An egg has this ability, which causes a liquid to mix with a fat, as in mayonnaise

• Emulsifying

• Thickening

• Coating

• Candling

Eggs cause this to happen in pudding and custards

• Emulsifying

• Thickening

• Coating

• Candling

Eggs serve this purpose in any recipe that calls for beaten egg whites.

• Emulsifying

• Thickening

• Leavening

• Candling