EggsEggs

Natures perfect food.Natures perfect food.

Eggs are:Eggs are:

Federally inspected - USDA shieldsFederally inspected - USDA shields Shell color may be brown or white – Shell color may be brown or white –

nothing to do with nutrition just nothing to do with nutrition just breed of henbreed of hen

Cloudy egg white sign Cloudy egg white sign freshness not agefreshness not age Eggs contain highest Eggs contain highest quality food protein known.quality food protein known.

Excellent source protein, riboflavin, Excellent source protein, riboflavin, iodine, Vitamin A, some B, Vitamin D, iodine, Vitamin A, some B, Vitamin D, iron and trace mineralsiron and trace minerals

Where are all these – the yolkWhere are all these – the yolk Yolk also contains saturated fat and Yolk also contains saturated fat and

cholesterolcholesterol Egg whites cholesterol-free.Egg whites cholesterol-free. 1 egg counts as 1 oz of meat.1 egg counts as 1 oz of meat.

Eggs are perishableEggs are perishable

Inspect before buying – Inspect before buying – Refrigerate eggs in the original carton is Refrigerate eggs in the original carton is

recommendedrecommended Egg shells are porous and pick up odors.Egg shells are porous and pick up odors. Do not wash before storing – natural Do not wash before storing – natural

coveringcovering Leftover egg – 2-4 daysLeftover egg – 2-4 days Freezing?Freezing?

Egg equivalentEgg equivalent

3 T beaten whole egg = one large egg3 T beaten whole egg = one large egg 2 T whites = one egg white2 T whites = one egg white 2 yolks – 1 whole egg (for thickening sauces)2 yolks – 1 whole egg (for thickening sauces) 1 egg = 2 egg yolks + 1 T cold water1 egg = 2 egg yolks + 1 T cold water Egg yolk about 1 T egg white 2TEgg yolk about 1 T egg white 2T

Egg substitutes – can use need sub and add Egg substitutes – can use need sub and add water. Made from egg whites with water. Made from egg whites with ingredients like :ingredients like :

More yolk the more moisture and flavor.More yolk the more moisture and flavor.

Grades of EggsGrades of Eggs

There are three grades of eggs.There are three grades of eggs. Grade AA -----------------------Grade AA -----------------------^̂

Grade A----------------------Grade A----------------------

Grade BGrade B Difference?Difference?

Nutritionally – no differenceNutritionally – no difference Different appearance Different appearance Grade is determined by – inner and outer Grade is determined by – inner and outer

quality of egg at time packagedquality of egg at time packaged

Size of EggsSize of Eggsthere are sixthere are six

Most commonly sold are large and X-Most commonly sold are large and X-largelarge

Jumbo is above x-largeJumbo is above x-large Pee Wee is below smallPee Wee is below small

Size Weight of a dozen eggsSize Weight of a dozen eggs Jumbo Jumbo 30 ounces30 ounces Extra Large Extra Large 27 ounces27 ounces Large Large 24 ounces24 ounces MediumMedium 21 ounces21 ounces Small Small 18 ounces18 ounces Peewee Peewee 15 ounces15 ounces

Different types of eggsDifferent types of eggs

Chicken eggs use most oftenChicken eggs use most often Could use duck – little Could use duck – little

bigger, higher in fat,bigger, higher in fat,

bacteriabacteria Other eggs like quail, areOther eggs like quail, are

smaller, but similar to smaller, but similar to

chicken.chicken.

Freezing EggsFreezing Eggs

Can be frozen – beat firstCan be frozen – beat first

Whites – freeze ice cube tray Whites – freeze ice cube tray

Yolks – special treatment – every 4 – Yolks – special treatment – every 4 – 1/8 t salt – dessert 1 ½ t sugar – get 1/8 t salt – dessert 1 ½ t sugar – get hard and thickhard and thick

Mark containersMark containers

Keep 4 monthsKeep 4 months

SafetySafety

Do not use cracked or brokenDo not use cracked or broken Cook eggs thoroughly – bacteriaCook eggs thoroughly – bacteria Proper sanitationProper sanitation Serve after cookingServe after cooking Don’t eat raw eggs or foods with raw Don’t eat raw eggs or foods with raw

eggseggs Commercial products pasteurizedCommercial products pasteurized

Check for freshness – float in water. Check for freshness – float in water. If it sinks – freshIf it sinks – freshlarge end on top – not freshlarge end on top – not freshrise to surface – return to store or throw rise to surface – return to store or throw

out.out.Eggs have delicate protein – moderate temp.Eggs have delicate protein – moderate temp.

tough, rubbery if nottough, rubbery if notMicrowave – pierce yolkMicrowave – pierce yolkHard-boiled – water 1 inch above eggs, cover Hard-boiled – water 1 inch above eggs, cover

bring to just boiling, turn off heat and let stand bring to just boiling, turn off heat and let stand in hot water Soft – 4-5 min Hard 15 min in hot water Soft – 4-5 min Hard 15 min

Time up run immediately underTime up run immediately under cold water or ice water.cold water or ice water.

Other kinds of eggsOther kinds of eggs

Poached – water to boil reduce heat Poached – water to boil reduce heat gentle simmer – break egg in bowl, gentle simmer – break egg in bowl, slide in water. Add 1 T vinegar to slide in water. Add 1 T vinegar to water before egg.water before egg.

Baked – shirredBaked – shirred Fried – oil or fatFried – oil or fat Scrambled – beat milk, water, cheeseScrambled – beat milk, water, cheese Omelet egg in skillet sets up and foldOmelet egg in skillet sets up and fold

BakingBaking

Egg whites – separating – no yolkEgg whites – separating – no yolkyolk contains fat can keep whites from yolk contains fat can keep whites from reaching volumereaching volume

Egg yolks and whites separate best when Egg yolks and whites separate best when coldcold

Whites stand room temp for 20 -30 min – Whites stand room temp for 20 -30 min – better volumebetter volume

Bowl and beaters fat free and clean – Plastic Bowl and beaters fat free and clean – Plastic tends absorb fat – tends absorb fat –

Soft peaks – bend over stiff peaks glossy and Soft peaks – bend over stiff peaks glossy and hold shapehold shape

TriviaTrivia Eggs placed in their cartons large end up to Eggs placed in their cartons large end up to

keep the air cell in place and the yolk keep the air cell in place and the yolk centered.centered.

A hard cooked egg will peel more easily if it A hard cooked egg will peel more easily if it is a week or two old before it is cookedis a week or two old before it is cooked

If an egg is accidentally dropped on the floor, If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.sprinkle it heavily with salt for easy clean up.

In cooking eggs are “the cement that holds In cooking eggs are “the cement that holds the castle of cuisine together”. Reason: the castle of cuisine together”. Reason: ability to bind, leaven, thicken, emulsify, ability to bind, leaven, thicken, emulsify, clarify and more in all types of recipes.clarify and more in all types of recipes.

Egg yolks are one of the few foods that Egg yolks are one of the few foods that contain Vitamin D naturallycontain Vitamin D naturally

Easter Eggs carry many legends.Easter Eggs carry many legends. Decorating and coloring custom in England Decorating and coloring custom in England

during middle agesduring middle ages Symbol of rebirthSymbol of rebirth Most famous decorated Easter eggs were Most famous decorated Easter eggs were

made by Peter Faberge – goldsmithmade by Peter Faberge – goldsmith

First one shell of platinum and enameled First one shell of platinum and enameled white open to smaller gold egg opened –white open to smaller gold egg opened –golden chick with royal jeweled crown. 1883 golden chick with royal jeweled crown. 1883 Russian Czar. 57 made in all.Russian Czar. 57 made in all.