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2
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is an important nutrient for development of the brain
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3
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to cook in simmering liquid
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4
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the part of the inside of an egg that is clear before it is cooked and white after it is cooked
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6
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has 17,00 tiny pores that allow air and moisture to pass through
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7
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a group of 12
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8
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a substance found in foods (such as meat, milk, eggs, and beans) that is an important part of the human diet
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1
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to cook (as eggs) in liquid slowly and gently just below the boiling point
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2
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Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg
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5
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the hard-shelled reproductive body produced by a bird and especially by the common domestic chicken
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9
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a dish made from eggs that are mixed together, cooked without stirring, and served folded in half often with a filling of cheese, vegetables, or meat
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