Question

1. what two main parts make up the egg?
2. how often can a chicken produce an egg?
3. what are the different grades of eggs and which is the freshest?
4. how much does a dozen large eggs weigh?
5. where should you store eggs?
6. how does the spin test work when checking for a cooked egg?
7. where should you crack an egg?
8. when should you take scrambled eggs off heat?
9. how do you know if you’re ready for the butter in custard?
10. what’s the secret to boiling eggs?

Explanation:

1. Identifies the two core structural components of an egg.
2. States the typical egg-laying frequency for hens.
3. Lists standard egg grades and the freshest one.
4. Provides the standard weight for a dozen large eggs.
5. Notes the optimal storage location for eggs.
6. Explains the physics behind the cooked egg spin test.
7. Recommends the best surface to crack an egg.
8. Specifies the visual cue for removing scrambled eggs from heat.
9. Describes the temperature sign for adding butter to custard.
10. Shares the key step for perfect boiled eggs.

Answer:

1. The shell and the internal contents (albumen/yolk)
2. Healthy laying hens produce an egg every 24-26 hours, or roughly 6 eggs per week.
3. The main U.S. egg grades are AA, A, and B; Grade AA is the freshest.
4. A dozen large eggs weighs approximately 24 ounces (680 grams).
5. Eggs should be stored in the main compartment of the refrigerator, not the door, at 40°F (4°C) or below.
6. A cooked egg spins smoothly and steadily because its solidified internal contents move as one; a raw egg wobbles and stops quickly as the liquid inside sloshes around.
7. Crack an egg on a flat, hard surface (like a countertop), not the edge of a bowl, to avoid shell fragments falling into the egg.
8. Take scrambled eggs off the heat when they are softly set and still slightly runny; residual heat will finish cooking them.
9. You are ready for butter in custard when the custard has thickened enough to coat the back of a spoon, and it has been removed from direct heat.
10. The secret to boiling eggs is to submerge room-temperature eggs in cold water, bring to a rolling boil, then remove from heat, cover, and let sit for 9-12 minutes (depending on desired doneness) before shocking in ice water to stop cooking and make peeling easier.