Eggs

Parts of the Egg

Storing Eggs1. Eggs are very porous. 7,000 pores on

a chicken egg. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs.

2. Eggs have an expiration date printed on the carton. They usually last several weeks.

Cooking Eggs3. Methods of cooking eggs include:

4. When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.

a. Hard Cookedb. Soft Cookedc. Scrambledd. Friede. Poached

Functions of Eggs5. Eggs perform different jobs in

different foods. These include:a. Binder Example: Meat Loaf

Nutrient Egg White Egg YolkCalories 19 percent 81 percent

 Protein 50 percent 50 percent

 Fat 0 100 percent

 Cholesterol 0 100 percent

 Vitamin A 0 100 percent

 Calcium 14 percent 86 percent

 Phosphorus 5 percent 95 percent

 Iron 0 100 percent

 Potassium 70 percent 30 percent

 Sodium 72 percent 28 percent

 

Eggs- Nutrients in a Small Package80 Calories CalciumProteinPhosphorusFat IronCholesterol PotassiumVitamin A Sodium

HOW DO THE PERCENTAGE OF NUTRIENTSIN EGG WHITES AND EGG YOLKS COMPARE?

b. Thickener Example: Pudding

c. Coating Example: Breaded Chicken

d. Leavening Agent Example: Angel Food Cake

e. Emulsifier Example: Mayonnaise*Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)

Eggs are:Versatile

Inexpensive

Nutritious