Assess the effect of nutrients on health, appearance and peak performance.

Compose a list of your favorite 5 dishes that requires the use of eggs.

Nutrition Mrs. Phillips & Ms. Smith

Get out a sheet of paper Write one thing that you like about eggs,

know about eggs, or the different ways that you can cook them.

Ball up your paper with your comment, and THROW THEM AT MS. SMITH!

Protein Riboflavin Iodine Vitamin A, B, and D Iron Trace Miners However, egg yolks also contain saturated

fats and cholesterol.

Eggs are sold accordingly to GRADE and SIZE standards.-USDA

AA, A, and B. No difference in nutritive value but a

difference in appearance when cooked. Grade AA and A eggs have thicker white

and better used for appealing appearance. Grade B eggs are used when appearance is

not important.

Size is determined by the minimum weight for a dozen.

Most commonly sold are large and extra large.

Recipes assume that large eggs will be used.

Eggs are priced according to size and supply.

Be sure to open eggs and check them before purchasing.

Eggs are highly perishable! Store them immediately when you get

home from shopping and refrigerate. Refrigerate in original carton. Do not put eggs in egg tray, because the

drop in temperature every time the door opens may cause eggs to lose quality.

Egg shells are porous and pick up aromas from other foods.

Do not wash eggs before storing, washing destroys egg’s natural protective covering.

Cooked a moderate temperatures When overcooked, eggs become tough and

rubbery. The white will COAGULATE, or become firm,

before the yolks do. When cooked in microwave they cook

faster.

Place single layer of eggs in saucepan, and add water level to at least 1 inch above the eggs.

Cover saucepan and bring the water just to boiling.

Turn off heat and let stand about 15 minutes

After cooking, immediately run cold water over eggs to stop cooking process.

Crack egg and let the white run through your fingers and keep yolks in palm of hand.

Problems that can occur from separating the eggs in your hand?

Hands may be dirty, grease from hands may keep beaten egg whites from reaching full volume.

Or, the egg yolk may slip easily off of your hand into the bowl of whites.

Soft peak stage: the peaks bend over slightly when the beaters are lifted our of the whites.

Stiff peak stage: the peaks are glossy and hold their shape when the beaters are lifted out of the mixture.

http://www.youtube.com/watch?v=LVcNDhwwFB8

Get in a group and come up with a poem, rap, song, etc. including these words and what you have learned about eggs in this lesson.

yolks Coagulate Grades Sizes Peaks Nutrients in eggs Whites