Egg Vocab

4. foam made of beaten egg whites and sugar used for baked desserts
5. 2 strands of albumen that are anchored in the yolk
8. hold together 2 liquids that don´t normally hold together
11. occurs when meringue was spread on a cool filling
12. round yellow portion of an egg
13. thick fluid commonly known as egg white
15. thickened blend of milk, eggs, and sugar
16. 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

1. when an egg becomes firm/ solid or semisolid
2. pie with custard filling, containing things like chopped veggies, cheese, and chopped cooked meat
3. lies between the membranes, at the wide, round, end
6. stand up straight when the beater is lifted from the mixture
7. ingredients are stirred into the egg mix, which is not folded after cooking
9. when you lift the beaters from the mixture and the whites gently bend over like waves
10. holds the egg together to form a large, thick pancake and is filled and then folded
14. brown droplets on the surface of the meringue, may occur if overcooked
16. folding stiffly beaten whites into a sauce or puréed food