|  
 |  
  
 
|  
2 
 |  
 
Contains veggies, cheese,and chopped. 
 |  
  
 
|  
5 
 |  
 
Meringue is cooked 
 |  
  
 
|  
6 
 |  
 
Max point for a beaten egg. 
 |  
  
 
|  
7 
 |  
 
Like an omelet. 
 |  
  
 
|  
9 
 |  
 
Foam used in baked desserts. 
 |  
  
 
|  
11 
 |  
 
Eggs holding together two liquid. 
 |  
  
 
|  
12 
 |  
 
Becoming firm. 
 |  
  
 
|  
14 
 |  
 
Round yellow portion. 
 |  
  
 
|  
15 
 |  
 
Whites are like waves 
 |  
  
 
|  
 
 |  
  
  
 | 
 
 
 |  
 |  
  
 
|  
1 
 |  
 
Thick panake, filled and folded over. 
 |  
  
 
|  
3 
 |  
 
Anchor the yolk in the center of an egg. 
 |  
  
 
|  
4 
 |  
 
Beaten whites into sauce or pureed food 
 |  
  
 
|  
6 
 |  
 
Baked eggs. 
 |  
  
 
|  
8 
 |  
 
When liquid accumulates. 
 |  
  
 
|  
10 
 |  
 
A pocket of air. 
 |  
  
 
|  
13 
 |  
 
Blend of milk,egg, and sugar. 
 |  
  
 
|  
16 
 |  
 
Commonly known as egg white. 
 |  
  
 
|  
 
 |  
  
  
 |