Egg Terms Flashcards

Study Notes

Egg Terminology Study Notes

Albumen: White part of an egg comprised mainly of protein and water, crucial for providing structure and nutrition.
Basted Egg: A frying technique where the egg is cooked and then steamed under a lid, ensuring a delicate finish.
Chalazae: Twisted membranes anchoring the egg yolk, promoting stability and protection within the egg.
Fried Egg: Cooked in fat at a minimum of 145°F for 15 seconds; for holding temperatures, increase to 155°F. Yolk doneness is adjustable based on preference.
Frittatas: A thick, flat omelet option that can be prepared in single servings or larger portions for sharing.
Hard-Cooked Egg: Created by a method of simmering and then rapidly cooling in cold water, resulting in a firm texture.
Omelet: Made from slightly beaten eggs cooked in a skillet; can be filled with a variety of ingredients like cheese and vegetables.
Over Easy Egg: Fried on one side, flipped, and cooked lightly on the other side, preserving a runny yolk.
Poached Egg: Shelled egg simmered in water; should be tender and shaped with a centered yolk, ensuring a smooth appearance.
Pooled Eggs: Multiple eggs cracked into a single container; must be cooked right away or stored at 41°F or below to maintain safety.
Quiche: A robust dish that features egg custard baked within a pastry crust, often featuring various fillings.
Ramekins: Small ceramic dishes that are safe for use in the oven, ideal for individual portion servings of baked goods like soufflés.
Scrambled Eggs: Eggs blended to mix yolks and whites, then gently cooked while stirring; creates a creamy texture without burning.
Shirred Egg: A variation of baked egg typically cooked in individual dishes.
Shocking: A culinary technique that involves placing food in ice water immediately post-cooking, effectively halting the cooking process.
Soufflé: A light and airy baked dish made with eggs, which can be either savory or sweet, showcasing culinary versatility.
Up (Sunny-Side Up): An egg fried solely on the bottom, keeping the top uncooked, providing a runny yolk.
Yolk: The nutrient-rich yellow center of an egg containing protein, fat, and lecithin; serves as a natural emulsifier.