eggs
DESCRIPTION
Eggs. The Parts of the Egg. Parts of the Egg. 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. - PowerPoint PPT PresentationTRANSCRIPT
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?