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Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

The gummy-like, clear liquid that forms inside the eggs and surrounding the yolk. Making up about 60 percent of the liquid weight of the egg, the egg white is an excellent source of protein and it has no cholesterol.

A utensil to separate the egg white from the egg yolk. There are a variety of devices that are made for this purpose ranging from cups with holes for pouring out the egg white to strainer-like utensils that most often mount on the edge of a measuring cup or bowl.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A white to cream colored egg with brown speckles that is laid by a hen turkey. Similar to chicken eggs, except larger, turkey eggs weigh approximately 80 to 90 grams (one and a half times more than a large chicken egg) and are slightly larger than a jumbo chicken egg.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A light and fluffy, sweet or savory baked food, which is prepared by folding stiffly beaten egg whites into a sauce or puree and then baking.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

A hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above.

To candy edible flower petals, select clean petals that have sufficient size to be candied, such as rose petals.

1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.