Highest grade of eggs.

The thick and thin egg white

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

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

Eggs serve this purpose in holding foods together as in meatloaf

Eggs are often used in this way to prepare food.

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

Eggs cause this to happen in pudding and custards

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

Process of grading eggs

Dark green rings on yolk may be due to combination of what 2 things in the egg? (Pick 2)

What is made from egg white foam and sugar?

Pick 3 ways to cook eggs. (pick 3 answers)

Pick 2 ways to cook eggs. (pick 2 answers)

The color of the egg shell has no influence on nutrient value or eating quality.

Eggs are a good source of protein.

The size of an egg has no relationship to its quality or grade.

Since eggs are high-protein foods, they should be cooked at low temperatures only until done.

Eggs should be stored with the large end facing up.

Egg whites are high in cholesterol.

To cook the top of a fried egg more quickly, the pan may be covered.

To hard-cook an egg, put it in a pan of water and let it boil for 15 minutes.

If you get even a small amount of egg yolk or other fat in the egg whites, they will not beat up to correct volume.

Eggs should never be cooked in their shell in the microwave oven.

Eggs absorb odors and must be kept covered.

Eggs are a good source of vitamin C.

Amino Acids are:

The function of protein is:

A complete protein is:

A good source of complete protein is:

An example of an incomplete protein is: