Anatomy of the Egg

Important Parts to Remember: Eggs are one of the best food sources of protein.

Yolk:

Contains fat and cholesterol, tons of nutrients!

Recommend using egg yolks and whole eggs in moderation

White (Albumen):

Fat and cholesterol free, but also less nutrients

Can eat as many as you want!

Chalazae:

Centers the yolk to prevent damage to the chicken

Old vs. New

Grading Eggs are graded for quality

by a system called candling (a process where eggs are passed over a strong light to show the shell and interior).

The grades of eggs available in most supermarkets are U.S. Grade AA & A

Grade AA

White is firm.

A lot of thick white around the yolk and a small amount of thin white.

The yolk is round and stands up tall.

Grade A

White is pretty firm.

Good amount of thick white and a medium amount of thin white.

Yolk is round and stands up tall.

Grade B

White is weak and watery.

No thick white and the large amount of thin white is spread out in a thin layer.

The yolk is large and flat.

Size and Color Extra large, large, medium,

small, peewee

Most recipes use large

Size has no effect on quality

Shell color: depends on breed of the hen

Yolk color: depends on the type of grain in the hen’s feed.

Lemon yellow yolk: wheat-based diet

Orange yellow yolk: corn or alfalfa-based diet

Blood Spots Blood or "meat" spots are occasionally found on an

egg yolk. These tiny red or red-brown spots are not harmful. They are caused by the rupture of a blood vessel during formation of the egg. Candling reveals most blood spots and those eggs are removed, but even with electronic spotters, it is impossible to catch all of them. If desired, the spot can be removed with the tip of a clean knife prior to cooking. These eggs are safe to eat.

Storage Eggs can be safely stored in the refrigerator for 4-5

weeks.

If you know you won’t use them.. FREEZE!

To freeze whole eggs beat them just until blended.

Egg whites can be frozen "as is."

Egg yolks will thicken or gel when frozen and therefore cannot be used in a recipe unless they receive special treatment.

Thaw in fridge and use next day

5 Basic Methods of Egg Cooking

1. Scrambled

2. Fried

3. Baked

4. Poached

5. Hard cooked (boiled)

+ =

Water and oil do not normally mix…

…but what if you want them to stay

mixed??(for instance to create mayonnaise)

Emulsion: • Is a mixture that forms when you combine liquids that ordinarily do not mix.

• To keep the two liquids from separating,

you need an emulsifying agent.

• Egg yolk is an excellent

emulsifying agent.

• The yolk surrounds the oil

droplets in an emulsion.

• Example of a food: Mayonnaise

Foams: egg foams are used to add air to foods. When you beat air into egg whites, many air cells form.

Fat and fat-containing ingredients, such as egg yolk, will hurt the formation of egg white foam.

Sugar increases stability of the egg whites. But it also increases the time it takes to have the eggs foam. Examples: meringues, angel food and sponge cakes.