Egg Crossword

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Across
  1. 3. a method of cooking eggs where the egg is cracked into boiling water
  2. 4. when the egg does this, it becomes firm. changing from a liquid to semi-solid state
  3. 5. whites can be beaten to this peak
  4. 8. egg whites should be cooked until they are ____
  5. 10. a method that can turn foam hard and lumpy
  6. 13. a method of cooking eggs where the egg is beaten in a container first and chopped up in the pan while it cooks
  7. 14. egg whites have ____ protein molecules
  8. 15. a method of cooking eggs where the whole gg is cooked in boiling water
Down
  1. 1. egg whites cook ______ than the yolks
  2. 2. this is added to egg white foam, like angel food cake
  3. 6. this will change from thick and colorless fluffy and opaque
  4. 7. egg whites are very ___, they add lightness to many baked foods.
  5. 9. yolks should be thickened, not ____
  6. 11. eggs are great _____. they can hold together two liquids.
  7. 12. eggs should NEVER be eaten ___