Across
- 3. made by folding stiffly beaten whites into a sauce or puréed food
- 6. two, thick twisted strands of albumen that anchor the yolk
- 7. the round yellow portion of an egg
- 8. stand up straight when the beaters are lifted from the mixture
- 10. they hold together two liquids that normally won't stay mixed
- 13. holds the egg mixture together to form a large, thick pancake
- 16. thickened blend of milk, eggs, and sugar
- 17. a foam made of beaten egg whites and sugar and used for baked desserts
Down
- 1. when the egg changes from a liquid to a semisolid or solid
- 2. thick fluid commonly know as egg white
- 4. a pocket of air
- 5. baked eggs
- 9. like an omelet but the ingredients are stirred into the egg mixture
- 11. when you lift the beaters from the mixture and the whites gently bend over like waves
- 12. when liquid accumulates between the meringue and pie filling, it is said to
- 14. a pie with custard filling containing foods such as vegetables, cheese, meat
- 15. brown droplets on the surface of the meringue