Why swirl the water before poaching an egg?*1 pointIt creates a vortex that prevents the yolk from breakingIt keeps the egg whole while cookingIt enhances the flavour of the eggIt helps the white wrap around the yolk

what pigment is responsible for the yellow color of an egg. where does the yoik sit in relation to the albumen. does it float, or is it submerged? what does this tell you abour the relative densities of yolk and albumen?

This is at the tip of the head and contains an enzyme needed to penetrate (break into) an egg cell.

Which item best illustrates the fact that eggs can act as a foam?*1 pointFried eggsCustardMeringueBrownies

As a general rule, when cooking eggs*1 pointalways use high heat first, then drop the heat to lowstart with low heat then increase quickly to high heatstart and end with low heatit's all a matter of preference

Which item best illustrates the fact that eggs can act as an interfering agent?*1 pointCrème BruleeBrowniesIce creamNone of the above