Eggs Review

Dairy dessert thickened only by eggs

• Custard

• Pancakes

• Butter

• Crepes

Tiny openings in shell allowing gases and moisture to pass through.

• Holes

• Porous

• Craters

Layer of fat and oil that will not separate or settle.

• Binder

• Leavener

• Emulsification

To go from a liquid to a solid state.

• Fluff

• Puff

• Thicken

• Coagulate

Break egg out of shell and cook in simmering vortex of liquid.

• Poached

• Fried

• Scrambled

• Hard Boiled

Cordlike strands that anchor the yolk in place. The larger the fresher the egg.

• Chalazae

• Albumen

• Membrane

• Shell

White waxy by-product of animal fats, clogs your arteries!

• Calories

• Cholesterol

• Lipids

• Protein

Another name for egg white.

• Aluma

• Alama

• Albumen

• Azkaban

Makes things light and fluffy

Ex: Angel food cake

• Leavener

• Thickener

• Emulsifier

Gives flavor, changes tenderness, and adds yellow to baked goods.

Ex: muffins, banana bread, etc.

• Fat, flavor, banana

• Fat, flavor, tenderness

• Fat, flavor, color