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Foods

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