Nutrition

Albumin

protein found in eggs

Chalaza

Twisted white cord found in eggs

Yolk

color reflects the diet of hens -blood spot is a broken blood vessel

Emulsion

is the mixture that forms when you combine liquids that ordinarily do not mix- can be temporary or permanent

Thickeners

Heat causes eggs to coagulate or thicken, used in sauces

Binder/Coating Agent

Egg whites contain a significant amount of protein, which is an excellent binder when cooked. This is what makes a cooked egg somewhat rubbery

Interfering Agent

Eggs act as an interfering agent in frozen desserts by preventing the formation of large ice crystals

Foams/ Leavening

used to add air

Meringue

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

What disease do eggs carry?

Salmonella

Omelet

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

Coagulum

Soft clumps that form when eggs are cooked

Custard

Mixture of milk, eggs, sugar, and flavorings that is baked until firm or stirred and cooked until thickened.