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3
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brown droplets on the surface of the meringue occuring if the meringue is overcooked
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5
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eggs baked in a greased shallow dish and often topped with a small amount of milk
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7
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the two thick twisted strands of albumen that anchor the yolk in the center off the egg
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9
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the round portion of an egg
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10
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become firm changing from a liquid to a semisolid or solid state
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12
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the thick fluid commonly known as egg white
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13
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peaks that stand up straight when the beaters are lifted from the mixture
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14
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an unfolded omelet with fillings stirred into the egg mixture
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15
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a foam made of beaten egg whites and sugar and used for baked desserts
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