1.The Three parts Albumen, or white:  thick fluid.  Fold:  round yellow portion.  Chalazae:  two thick strands of albumen that anchor yolk in center of egg.
2. They have Vit. A, other b vit. , vit. D, iron, calcium, phosphorus, and other trace minerals. Egg yolks also contain fats and cholesterol so health experts recommend eating them in moderation.
3. Eggs should be clean and whole; no cracks, leaking, sticking in carton.  Check the sell by date.
4. Three grades:  AA, A, and B.  All have the same nutritive value; however, appearances differ after cooking.  Grade AA and A have a thicker white, suitable when appearance is important as for fried and poached eggs.  Grade B can be used for baked good.
5. Shells are from other foods if stored uncovered.Egg tray in refrigerator door allows temperature drops that may cause eggs to lose quality.
6. Whites:  Place each white in a separate compartment of an ice cube tray.  After freezing, put the frozen cubes in a tightly sealed freezer container.  Use two thawed egg whites to equal one large egg.  Don’t freeze cooked white because they will be tough and rubbery.
Yolks:  Need special treatment to freeze.  For every four yolks, beat in 1/8 t. salt.  If planning to use for a dessert, beat 1 ½ t. sugar instead.  Mark if used salt or sugar.
7. Egg substitutes are egg whites combined with additives.  They can help people watch their fat and cholesterol intake.
8. The heated proteins unwind and join loosely with others.  The egg becomes firm, changing from liquid to semisolid or solid state.
9.Eggs are excellent emulsifiers, meaning that they hold together two liquids that normally won’t stay mixed, such as water and oil.  Yolks do this quite well.  The protein in the yolk bonds with water on one end and the oil on the other end of the chemical structure.  This gives the egg yolk the power to hold two ingredients together.
10.Beating whites adds air and breaks down large proteins, creating structure that gives the foam its strength.
11. Carefully break egg into egg separator and let the white slip through.
12. The foam should rise well, be stable and not collapse when folded with other ingredients and when baked.
To do this, make sure no trace of yolk is in the white.  Even a drop of the yolk’s fat can keep a foam from reaching full volume.
Allow the egg whites to stand at room temperature for up to 20 minutes before beating so the foam will reach full volume.
13.Soft peaks gently bend over like waves when beaters are lifted; stiff peaks stand up straight.
14. a)  In the shell:  Single layer in saucepan; add water to 1 inch above; bring to boil; remove and let stand covered for 18 minutes for extra large eggs, pour off water and run cold water over eggs.
b) Poached:  Put water, milk, or broth in saucepan to depth of 2—3 inches. Heat to boiling and reduce to gentle simmer.
c)  Fried:  Can be fried in oil, margarine, or butter or in nonstick skillet coated with vegetable oil.  Break one at a time into a bowl and transfer to a heated skillet; cook until whites are completely set and yolks thicken.
d)  Scrambled:  Beat with 1 T milk or water in a bowl.  Heat a small amount of fat on low in a skillet.  Pour mixture in and let stand for 30—60 seconds.
15. They are baked in a shallow baking dish or large custard cup.
16. Scrambled eggs are stirred; omelet edges are raised to let uncooked portion flow beneath to pan surface.
17.When a liquid accumulates between the meringue and pie filling, the meringue is said to weep.  This occurs because the meringue was spread on a cook filling.  To avoid this, always spread the meringue on a hot filling.
Beading brown droplets on the surface of the meringue may occur if the meringue is overcooked.
18.a) fried eggs—lightly greased dish; pierce yolk; cover, cook at 50% power until done, usually 2-3 minutes. Stand until whites set, yolks thicken (up to 1 min.)
b)scrambled eggs—custard cup; full power, stirring 1-2 times about 1-1 ½ min.  Stir, stand until eggs are thick with no visible liquid egg remaining.
c) poached eggs—water in custard cup or deep bowl; add egg, pierce yolk.  Full power for 1 ½ --3 min.   Stand until set.  Remove with slotted spoon.
19.quiche-A baked pie with custard filling, containing such foods as chopped vegetables, cheese, and chopped cooked meat.
20. Soft custard is creamy and pourable; used a pudding or sauce; cooked on stove top. A Baked custard is firm and delicate; baked in the oven.
21. Soft meringue:  2 T. sugar to 1 egg white.  Need 3 egg whites for 1 9-inch pie.  Soft peaks.  Bake according to directions until lightly browned.  If you overbake, a tough, chewy skin forms.
Hard meringue:  4 T. sugar to 1 egg white.  The characteristic crispness of a hard meringue is achieved by baking at a low temperature for a long time (225 degrees for 1-1 ½ hours.