Adding beaten eggs to soup and stirring it will activate the coagulative property of egg to achieve thick consistency

Name the part of the egg labeled A.

Name the part of the egg labeled B.

Name the part of the egg labeled D.

Name the part of the egg labeled E.

Name the part of the egg labeled F.

Name the part of the egg labeled H.

The white of an egg. This watery substance supplies the growing embryo with food and water. Name the part of the egg.

The hard protective outer covering of an egg. This has tiny pores in it to allow the passage of air and moisture in and out of the egg.

The yellow of the egg. This is the primary food source for the growing embryo.

The pocket of air at the large end of the egg.

Two most common grades for eggs given by the USDA.

The two thin layers inside the egg shell. Usually when the egg is cracked this will stick to the shell.

It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.

A market form of egg which is purchased individually, by dozen or by tray of 36.