TLE eggs

• Chalaza is either of the two spiral bands in the white of an egg that extend from the yolk and attach to opposite ends of the lining membrane.
• Emulsify is to convert two or more immiscible liquids into an emulsion.
• Candling involves holding the egg against the light and fresh eggs have yolk at the center and no blood spots.
• The methods to determine the freshness of an egg include gross examination, candling, clicking, shaking, water test, and breaking.
• Eggs are a source of protein and the basic principle in cooking eggs is to always cook it at a low temperature until just done.
• The water test involves putting the egg in water and a fresh egg sinks while a stale one floats.
• The sizes of an egg are: extra small (less than 41grams), small (41-47 grams), medium (48-54 grams), large (55-61 grams), and extra large (62 grams or more).
• Breaking involves cracking the egg and fresh eggs have clear, thick, firm and gelatinous white and the yolk is well-rounded and does not break easily.
• Eggs are used in culinary for aerating, incorporating air to the mixture.
• Shaking involves shaking the egg and fresh eggs do not rattle while a stale one rattles easily when you shake it.
• Clicking involves clicking two eggs together and the fresh ones have a bell-like tone.
• Thawing is the process of allowing frozen products to undergo a liquid state.
• Eggs are poultry products from chicken, duck, quail that are eaten as food and can be classified as to weight and color which are brown or white.
• Gross examination involves checking the appearance of the egg and fresh eggs have rough, dull-looking shells.
• Glazing is for baked products with a golden yellow and glossy surface.
• Fresh eggs, frozen eggs, dried/powdered eggs, and preserved eggs are different market forms of eggs.
• Garnishing is used as fillings in embutido and as a decoration on top of palabok.
• Clarifying involves using egg whites to clarify a wine after it aged to be ready for bottling.
• Scrambled eggs should be soft, yellow, tender and not watery, and can be made by adding water to the egg or stirring in milk or cream.
• Enriching makes a dish richer in protein, for example, adobo with hard-boiled eggs, pancakes.
• Leavening is responsible for the rising of sponge cakes, chiffon cakes, and meringues.
• Emulsifying is the ability to mix two immiscible liquids like oil and water in making mayonnaise.
• Omelettes are cooked in a pan over high heat, usually folded when served, and usually contain fillings like cheese, mushrooms, chopped herbs or ham.
• Binding is used in the meat mixture for lumpiang shanghai, burger patties, meat balls, etc.
• Chalaza is either of the two spiral bands in the white of an egg that extend from the yolk and attach to opposite ends of the lining membrane.
• Emulsify is to convert two or more immiscible liquids into an emulsion.
• Eggs are used in culinary for aerating (incorporating air to the mixture).
• Eggs are a source of protein and the basic principle in cooking eggs is to always cook it at a low temperature until just done.
• The sizes of an egg are: extra small (less than 41grams), small (41-47 grams), medium (48-54 grams), large (55-61 grams), and extra large (62 grams or more).
• Thawing is the process of allowing frozen products to undergo a liquid state.
• Eggs are poultry products from chicken, duck, quail that are eaten as food and can be classified as to weight and color which are brown or white.
• Thickening is used in custards, leche flan, pudding, soups.
• Clarifying involves using egg whites to clarify a wine after it aged to be ready for bottling.
• Leavening is responsible for the rising of sponge cakes, chiffon cakes, and meringues.
• Scrambled eggs should be soft, yellow, tender and not watery, and can be made by adding water to the egg or stirring in milk or cream.
• Omelette are cooked in a pan over high heat, usually folded when served, and usually contain fillings like cheese, mushrooms, chopped herbs or ham.
• Emulsifying is the ability to mix two immiscible liquids like oil and water in making mayonnaise.
• Fried eggs can be done sunny-side up or eyes open, hard fried, basted eggs, egg rings, or boiled eggs.
• Coloring is used in lumpia wrappers and even in cakes.
• Fresh eggs, frozen eggs, dried/powdered eggs, and preserved eggs are different market forms of eggs.