Egg Crossword

1. a method of cooking eggs where the whole gg is cooked in boiling water
3. this is added to egg white foam, like angel food cake
7. egg whites should be cooked until they are ____
8. a method of cooking eggs where the egg is beaten in a container first and chopped up in the pan while it cooks
11. this will change from thick and colorless fluffy and opaque
14. egg whites are very ___, they add lightness to many baked foods.
15. egg whites cook ______ than the yolks
16. this decreases the foam stability

2. eggs are great _____. they can hold together two liquids.
4. egg whites have ____ protein molecules
5. a method of cooking eggs where the egg is cracked into boiling water
6. when the egg does this, it becomes firm. changing from a liquid to semi-solid state
9. a method that can turn foam hard and lumpy
10. whites can be beaten to this peak
12. yolks should be thickened, not ____
13. eggs should NEVER be eaten ___