One of the most important function of eggs is to contribute __________
whether use aline or in recipes.

The protein in eggs is used as a __________ agent since egg protein coagulates when heated. example: custards and puddings.

Because the egg white coagulates when heated, eggs also function to _________ ingredients together in meat loaves and meat balls.

Eggs can also be used as _________ agents because the white can be beaten to hold large amount of air.

Egg yolks act as a __________ agentin foods such as mayonnaise and salad dressings.

When foods are going to be fried, eg can help hold the __________
on the fried food.

One of the minerals found in eggs which is essential for the formation of hemoglobin, the red pigment of the blood is called___________.

The process of grading the freshness of eggs which entails placing the egg in front of a very strong light beam in a darkened room is called ___________.

What substance is added in hot water when poaching eggs to speed up coagulation?__________

To achieve the desired doneness of cooked eggs, one of the factors to consider is the _________ time.​