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1) typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. a) Fried Eggs b) Scrambled  c) In the Shell d) Omelet  e) Poached f) Boiled Egg 2) addition of sugar delays coagulation; addition of liquids  a) Omelet b) Scrambled c) In the shell d) Boiled Egg e) Poached f) Sunny side up 3) cooked in simmering water; addition of salt and vinegar  a) Sunny side up b) Omelet c) Fried egg d) Scrambled e) Poached f) Boiled egg 4) keep low to moderate temperature a) Sunny side up b) Omelet c) Fried egg d) Poached e) Scrambled f) Boiled egg 5) a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over: a) Scrambled b) Sunny side up c) Omelet d) Boiled Egg e) Poached f) Egg vegetables

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