Egg Study Guide

3. Eggs should be cooked until the yolks and _______________________ are firm.
4. The U.S. produces about 75 _______ eggs a year, about 10% of the world supply.
6. Eggs that have been______________________________ should not be used.
9. While there’s evidence of native fowl in the ____________________ prior to Columbus’ arrival, it’s believed that on his second trip, he carried the first chickens related to those now in production.
11. Crack egg into pan, after edges get firm, add 1 teaspoon of water and then cover with a lid.
13. Place eggs in a sauce pan filled with cold water. Cover and bring water to a boil. Remove from heat. Let stand for 18 minutes
15. About 1 out of 20,000 eggs can contain ________________________bacteria
16. Crack egg into pan, after edges get firm, turn them over once the whites have set are firm.

1. Eggs have 6 grams of high-quality ______ which helps sustain mental and physical energy throughout the day.
2. Egg yolks contain _______ which promotes normal cell activity, liver function and the transportation of nutrients throughout the body.
5. East ___________________ history indicates that wild fowl were domesticated as early as 3200 B.C
6. Automation led to________________________________ production of eggs.
7. About 60% of the eggs produced are used by _______.
8. Eggs contain __________carbohydrates.
10. Improved ______________________________& the development of sophisticated mechanical equipment were responsible for a shift to larger production of eggs.
11. Beat the eggs with a fork until well blended. Gently pour egg mixture into a medium heated skillet. Don’t stir them too much while cooking
12. Slide egg into gently simmering water. The egg will sink and then float to the surface as it cooks
14. 30% are turned into egg products which are used mostly by food manufacturers to make foods like mayonnaise and _____________.