This is the egg’s first line of defense against bacterial contamination.

A processed form of egg used in preparations such as salad dressings, eggnog, or desserts, where the traditional recipe may have indicated that the eggs should be raw.

An egg dish in which is done by putting cold eggs into already simmering water then simmered for 5 to 7 minutes.

An fried egg dish which is cooked until the white is just set but the yolk is still liquid.

The three desirable qualities of fried eggs are - greasy, moist and tender

A fool proof way to arrange food on a plate is to place the carbohydrate (rice, pasta, bread, etc.) at 11 o‘clock, the vegetables at 2 o‘clock and the protein at 6 o‘clock from the diner‘s point of view.

A disease that results from eating food containing harmful microorganism.

This is done to maintain the quality of food, prolong the shelf-life, maintain an adequate supply of food and ensure its safety for consumption.

Keep eggs away from strong odors as they can absorb through the shells, which are porous.

This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick egg white.

The egg content covers a moderate area. The white is reasonably firm and the yolk is round and upstanding.

Egg shells are evaluated on the basis of cleanliness, shape, texture, and roundness.

The temperature of the freezer compartment must be at 0°F or less, and the eggs should be stored in an area of the freezer where there is the least amount of temperature fluctuation.

Wash eggs before storing them to destroy the mineral-oil film that coats the shells and helps keep them fresh.