. What are the nutritional advantages and disadvantages of eggs? 2. Eggsubstitues are sometimes used in place of eggs. What is the main ingredient in most egg substitutes? What are the advantages and disadvantages of using an egg substitute? 3. Why does an air sac develop in an egg? 4. What causes formation of the green (gray) iron sulfide ring in a hard-cooked egg? How can this be prevented? (Does it matter if you use fresh or old eggs; how should the eggs be cooked and how should they be cooled?) 5. How does boiling (vs. simmering) affect the texture of the white of a hard-cooked egg? Which gives the better texture (boiled or simmered) and why? 6. Why should you cook egg custard in a water bath (pan filled with water) inside the oven or microwave? 7. List thefour stages of formation of an egg foam andbriefly explain what the foam is like (appearance, stiffness, etc.)at each stage. 8.Why are sugar and cream of tartar often added to egg white foams? At what stage should sugar be added when making an egg white foam? Why? 9. What effect does fat have on the formation of egg white foam? Why should egg whites not be whipped in a plastic bowl? 10. At what temperature should egg whites be whipped?Why? Explain the effects of temperature on egg white foams.
