Grade B eggs are the highest quality eggs.

Medium eggs are the most common, and standard size to use in recipes.

Eggs are an incomplete protein, and do not provide the 9 essential amino acids.

Storing eggs at room temperature for even 1 day ages them more than they would have aged in a week under refrigeration

Eggs are considered a potentially hazardous food, and can provide breeding grounds for foodborne illness such as salmonella.

Eggs can be prepared by either using a dry or moist heat method.

The egg yolks can be used as a leavening/lightening agent in food products.

Eggs contain vitamins A, B, D, and E.

The white of the egg contains all of the fat and cholesterol.

The USDA is responsible for the grading standards and inspections of eggs.

Using eggs to keeps two unlike foods mixed together in items such as mayonnaise, or salad dressings.

Using eggs to hold food together and provides structure in items such as meatballs, custards, and pie fillings.

The process of eggs changing from a liquid to a semi-solid to solid.

Using egg whites to incorporate air or act as a leavening agent in items such as meringue, or sponge cakes.

Using eggs to keep food attached to other foods in items such as breadings and coatings.

Identify whether dry or moist heat would be used for the following types of eggs: Poached eggs

Identify whether dry or moist heat would be used for the following types of eggs: Scrambled Eggs

Identify whether dry or moist heat would be used for the following types of eggs: Fried Eggs

Identify whether dry or moist heat would be used for the following types of eggs: Frittata

Identify whether dry or moist heat would be used for the following types of eggs: Hard boiled eggs

This part of the egg is the thin, clear portion nearest to the shell. It contains most of the protein, and riboflavin.

These parts of the egg are the stringy parts of the egg whites that anchor the yolk to the white.

This part of the egg is the thin, skin like membrane located under the shell that protects the egg.

This part of the egg is a clear casing that holds the yolk together

This part of the egg is the porous, outer layer of protection, that is made of calcium carbonate.

This part of the egg is a small spot found on the yolk, where the embryo begins.

This part of the egg is the pocket of air formed at the large end of the egg.

Thick, clear portion that surrounds the yolk . It contains most of the protein, and riboflavin.

This part of the egg is yellow, and contains fat, protein, vitamins, minerals and all of the cholesterol.