1
The membrane surrounding the egg yolk and attached to chalazae
2
A standard against which to measure the quality of other proteins
3
Eggs that are treated with a light coat of oil or plastic and stored in high humidity at low refrigerator temperatures very close to the egg's freezing point
4
A mixture of flour, milk, and usually fat
5
A method of determining egg quality based on observing eggs against a light
6
The formation of tiny syrup droplets on the surface of a baked meringue
7
To make or become clear or pure
8
A waxy coating on an eggshell that seals the pores from bacterial contamination and moisture loss
9
The ropy, twisted strands of albumen that anchor the yolk to the center of the thick egg white
10
To seal the pores of a pan's metal surface with a layer of heated-on oil
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