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Across 4. This many eggs equalone serving 6. Eggs can be used in batters and for _______________. 11. Twisted cord-like strands of egg white.It anchors the yolk in the center 12. Eggs can be white or this color 13. Eggs absorb this easily 14. Also called Iron 15. Leavening usually makesfoodsdo this 17. Type of egg blending 19. Don't keep eggs out of the fridge longer than this many hours 22. Eggs don't contain this vitamin 23. Occurs when eggs have been overcooked 26. Means to "clot" 30. Minutes it takes to cook a hard-cooked egg 31. Eggs can be purchased this way 34. Use this temperature when cooking eggs

Down 1. As eggs age,they lose 2. The color of the egg yolk depends on this for the animal 3. Type of small egg 5. Type of cooked egg that is flipped 7. It takes a newly laid egg this many hours to reach the grocery store 8. This grade is the freshest grade of eggs 9. It is best to cook with this type of egg 10. Minutes it takes to cook a soft-cooked egg 16. Eggs are considered this food group 18. The way eggs are classified 20. The best thing to store eggs in at home 21. The part of the egg that may contain Salmonella 24. Equipment needed for making baked eggs 25. Also called the egg white 27. A part of an egg found at the large end of the egg 28. The shell accounts for less than this percent of total weight of the egg 29. Only the yolk part contains this 32. The organization that reglates eggs 33. The part of the egg that is the richest in nutrients