Eggs and Breakfast

2. If you put a bad egg in water, it will do this
3. The type of omelet that is whisked constantly while cooking, rolled and filled after cooking
6. The type of omelet that has cooked ingredients added to the eggs while cooking and folded only once
10. The type of egg that is cooked in its shell and the white is set but the yolk is still runny is _____ boiled
11. The twisted strand of egg white that holds the yolk in place
15. This how an egg is being used if it is holding on breading or holding food together while being cooked
16. The type of egg that is cooked in its shell and the yolk and white are fully cooked is called hard ______
19. The type of egg cooked in a pan that is not flipped is _____ side up
20. The spot on the egg yolk is called the _____ spot
22. Whipped egg whites can act as this, primarily in baking
23. The type of egg that is cooked in the oven in a greased or lined cup
24. If egg whites are this, they whip best

1. The hat that a chef earns after mastering the 101 ways to use an egg
3. If there is any of this that comes in contact with whites, they will not whip
4. The type of egg that is flipped, but the yolk is fully cooked is over ______
5. The part of the egg at the bottom that continues to grow as the egg gets older is the air _______
7. The part of the egg where the fat and cholesterol is contained
8. The type of egg that is cooked in vinegared water held just below simmering
9. The main cause of rubbery or dry scrambled eggs is over ______
12. The other name for egg white
13. The type of egg that is flipped, but the yolk is still runny is over ______
14. This is how an egg is being used if it is preventing ice crystals in ice cream
17. A large egg white weighs approximately 1 _____
18. If a recipe calls for 1 egg, it means this size
21. The type of egg that is flipped, and the yolk is partially set is over ______