Eggs

Parts of the EggThe Parts of the Egg

                                                                                                                                  

                                                                                                                                                                                    

Egg Sizes and Weight

  Egg Sizes Per Dozen

Peewee eggs 15 ounces (425 grams)

Small eggs 18 ounces (510 grams)

Medium eggs 21 ounces (595 grams)

Large eggs 24 ounces (680 grams)

Extra-large eggs 27 ounces (765 grams)

Jumbo eggs 30 ounces (850 grams)

                                                                                          

Store EggsPointed End DownIn covered ContainerAway from Heat and lightWHY? Keeping eggs in the main

body of the fridge (not on the door) keeps them at a more constant, colder temperature.

Keeping eggs in their original cartons protects them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats).

Keeping eggs pointed end down protects the yolk from touching the end.

Egg Cookery Principles

Use Low Temperature for best tenderness and palatability

Use Gentle Heat

Do not let any fat or yolk mix with white while beating whites.

Cook thoroughly

WHY?

Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk (1.5 grams saturated), 213 mg of cholesterol and 75 calories.

-PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES:

10

Protein 15

                                                                                   

Niacin *

Vitamin B6 4 Zinc 4

Vitamin A 6 Calcium 2

Folacin 8 Biotin 4

Vitamin C * Iron 6

Vitamin B128 Pantothenic

Acid8

Thiamin 4 Vitamin D 6

Phosphorus10

Copper**2

Riboflavin 10 Vitamin E 2

Iodine 15 Magnesium 2

Nutritional Contributions

EGG NUTRITION PROFILECalories80Protein6.30gTotal Fat5g Monounsaturated2g polyunsaturated.07gsaturated fat1.50gCholesterol213mgcarbohydrates.60gsodium63mg

EGGCITING NEWS:The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

Egg Functions

BinderThickeningEmulsifyingLeaveningStructuringAdding nutrition,

flavor, texture color

List 4 ways that eggs can be prepared:

Hard/Soft Cooked

Scrambled

Fried

Poached

How to Make a Hard-cooked Egg…

Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.

Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes

Drain and quickly cool eggs with cold running water.

Gently tap the eggs to crack the shell, and peel If the shell sticks to the egg, it is not cool enough.

Cool eggs completely before beginning to peel.

List the five functions of eggs and give an example of a food product that they perform that function in:

FUNCTION FOOD PRODUCT

-Binder -Meat Loaf

FUNCTION FOOD PRODUCT

Thickener Pudding

Coating Breaded Chicken

FUNCTION FOOD PRODUCTLeavening Angel Food Cake

Agent German Pancakes

Emulsifier Mayonnaise

Grade AA

The insides of the egg cover a small area. The white is firm. There is 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

The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall.

Grade B

The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

Grade shells and uses.

Grade AA

Grade A

Grade B

Grade C

Perfect Shell/ Fried and Poached

Maybe some abnormalities, Baking in Recipes

Abnormalities, Baking in Recipes

Uses of Fresh and Old Eggs

Fried

Poached

Baking

Eggs Cooked in Shell

Hard-Cooked Soft-Cooked

Boiling eggs makes them tough andRubbery, simmer them.

Eggs cooked out of shell

Fried

Over Easy

Shirred/Baked

Scrambled

Omelet

In a frame

Poached

                                                                                                 

                                               

                                                                                                 

                                               

                                         

                                                                                                       

Green Eggs?

Iron and Sulfur

Immediately put in cold water

                                                     

Beating Egg Whites

                                                                                                                                                                                     

Foamy

Soft Peaks

Stiff Peaks

Fat inhibits foam

Match Terms

Candling

Albumen

Yolk

Air Cell

Shell

Chalaza

Bloom

USDA

United State Dept.AgricultureSeparation between membranesWhite part of an eggOuter covering of an egg shellAnchors and supports yolk from breaking in shell.Yellow part of eggProcess of grading eggs with light.Outer covering, brittle and porous

The End?