Egg Vocab

2. lies between the membranes, at the wide, round, end
5. 2 strands of albumen that are anchored in the yolk
8. holds the egg together to form a large, thick pancake and is filled and then folded
9. when you lift the beaters from the mixture and the whites gently bend over like waves
12. hold together 2 liquids that don´t normally hold together
13. thickened blend of milk, eggs, and sugar
15. pie with custard filling, containing things like chopped veggies, cheese, and chopped cooked meat
16. thick fluid commonly known as egg white

1. ingredients are stirred into the egg mix, which is not folded after cooking
3. when an egg becomes firm/ solid or semisolid
4. occurs when meringue was spread on a cool filling
6. round yellow portion of an egg
7. stand up straight when the beater is lifted from the mixture
9. eggs easy to prepare, break egg into small bowl, slip into a greased shallow backing dish or custard cup, cover with small amount of milk, bake until whites are firm and yolk thickens
10. folding stiffly beaten whites into a sauce or puréed food
11. foam made of beaten egg whites and sugar used for baked desserts
14. brown droplets on the surface of the meringue, may occur if overcooked