Lesson 2

• Whole Egg - 156F (69C)
• Egg Yolk -144F (62C to 70C)
• Egg White - 140F (60C TO 65C)
• Sulfur - the green that you often see in hard-cooked eggs
• Soft Boiled - 2 to 3 minutes
• Medium Boiled - 5 to 6 minutes
• Hard Boiled - 8 to 10 minutes
• Shirred Eggs - resemble fried eggs except that they are baked in individual serving dishes
• Over-Easy - do not flip, cook until the edges of the egg is brown
• French Egg - cook until the white just set and the yolk is still liquid
• Sunny-Side Up - cook clowly without flipping until white is completely set and yolk is still soft and yellow
• Scrambled Eggs - do not overcook it since it becomes tough and watery
• Omelet - is a dish made out of beaten eggs
• Souffles - made with eggs combined with other ingredients