eggs
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| candling | process by which eggs are quality-graded
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| emulsion | mixture that forms when oil and liquid are combined
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| coagulum | clumps of a protein food
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| omelet | a beaten egg mixture that is cooked without stirring and served folded in half
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| soufflé | fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded
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| meringue | fluffy white mixture of beaten egg whites and sugar, which may be soft or hard
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| weeping | layer of moisture that sometimes forms between a meringue and filling
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| beading | golden droplets of moisture that sometimes appear on the surface of a meringue
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| custard | mixture of milk (or cream), eggs, sugar, and a flavoring that is cooked until thickened
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