not classified; in general term
liquid mixture of flour, liquid, seasoning egg
41-47 grams
this is the ropey strands of egg white at both sides of the egg
it is also called egg whites
this part of an egg whites is a narrow fluid layer next to membrane.
known as whole egg solids, egg white only.
fresh eggs sinks while a stale one floats
that part of a food like egg that can be eaten
less than 41 grams
this part of the membrane sticks to the shell white
nutrients presents in egg at the amount required for growth and health
hold the egg against the light, fresh eggs have yolk at the center
thin, pliable layer
fresh eggs have a clear, thick, firm and gelatinous egg white
are poultry products from chicken, ducks and quails that are eaten as food
this is the entrance of latebra, barely noticeable as a slight depression on the surface of the yolk
buy fresh eggs according to weight and signs of freshness, determine freshness as to length of time of its storage
48-54 grams
new organism in the earliest stages of development
69 or more grams
condition of being newly-made, produced or obtained
eggs are sorted based on some characteristics of the shell, egg white, egg yolk, and air cell
to cook food in simmering water
62-68 grams
the egg's outermost covering, accounts for about 9 to 12% of its total weight
are equally popular as duck eggs, they are popular street food for all persons across ages and social group
click two eggs, fresh eggs ones have a bell-like tone
second most popular, sold in the form of salted egg or itlog na maalat, balut and penoy
these are used in bakery products.
the empty space between the white and shell
this part of the membrane sticks to the albumin
the shell is produced by the
example of these are century egg, pickled eggs, and salted egg
this part of an egg whites is a get that forms the center of the egg whites
55-61 grams
there is a small white spot about how many mm in diameter
the yellow or the yellow-yellow orange portion makes up about 12%
fresh eggs have rough, dull looking shells
characteristics resulting to its poor or good grading
the egg whites is produced by the
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