Eggs - Guide for Good Food

Match the fluffy mixture of beaten egg whites and sugar that may be soft or hard.

• Candling

• Coagulum

• custard

• emulsion

• meringue

Milk, eggs, sugar, and flavoring mixture are cooked until thickened.

• Souffle

• custard

• candling

• coagulum

Fluffy baked dish made with a starch-thickened sauce that is folded into stiffly beaten egg whites.

• Meringue

• omelet

• Souffle

• candling

A mixture forms when oil and a water-based liquid are combined.

• Coagulum

• Candling

• emulsion

• custard

Soft clumps form when eggs are cooked.

• Coagulum

• meringue

• Omelet

• candling

A beaten egg mixture that is cooked without stirring and served folded in half

• custard

• omelet

• meringue

• souffle

Most shoppers buy medium-sized eggs.

• True

• False

Grade B eggs are rarely sold in food stores.

• True

• False

Many health experts urge people to use whole eggs and egg yolks in moderation because egg yolks are high in cholesterol.

• True

• False

Eggs of any size can be Grade AA.

• False

• True