OBJECTIVE: RESEARCH THE NUTRITION, STRUCTURE, SELECTION, STORAGE, SCIENCE AND TIPS FOR THE COOKING OF EGGS.

NUTRITION OF EGGS- Excellent source of protein and B12 Also Vitamin A. other B vitamins, natural source of

Vitamin D, iron, calcium, phosphorus and other trace minerals

Egg yolks contain some fat and cholesterol so eat in moderation

Calories of 1 egg = ?

On a 2,000 calorie diet a person need 5 ½ ounces of protein in a day. 1 egg = 1 ounce

Note: The color of the egg white vs. brown is not related to an egg’s nutrients.

STRUCTURE OF EGGS

Egg shell – porous and lined with membranes

Air cell – lies between membranes near wide end of egg

Albumen – egg white Yolk – yellow portion, floats within albumen Chalazie (kuh-LAY-zee) two thick albumen

strands that anchor the yolk in the center of the egg

Use text Food for Today page 491 for drawing the parts of an egg.

EGG SELECTION, STORAGE, SAFETY

Selection – open container, check to see that the eggs are clean, whole, with cracks ( not sticking to the container). Buy them by the sell date

EGG SELECTION, STORAGE, SAFETY

Grades are determined by inner and outer quality of egg at the time of packaging

Size is determines by weight and can be medium, large, extra large and jumbo. Most recipes call for large size eggs.

STORAGE

Keep eggs stored in their original case on a SHELF in the refrigerator, NOT in the door!

EGG SELECTION, STORAGE, SAFETY

Storage Highly perishable, store immediately in original carton (not on the door)

Can last 2-4 weeks depending on freshness when purchased and the refirgerator temperautre

Refrigerate leftover cooked eggs immediately and use with 3 days

Use hard cooked eggs in shell within a week.

EGG SAFETY TIPS

Clean your hands and work area with soap and water after handling raw eggs.

EGG SAFETY TIPS

Cook both the yolk and white firmly to kill bacteria that may be present

EGG SAFETY TIPS

Serve egg dishes soon after they are prepared . Leave them out no longer than 2 hours in room temperatures. Chill leftovers in the refrigerator

EGG SCIENCE – COAGULATION, EMULSIFIERS AND FOAMS Eggs are used in many different types of recipes due to the

properties resulting from their high protein content.

Coagulation – changing from a liquid to a semisolid or solid state. When heated egg proteins join loosely with other proteins and for new structures that can hold water.

EGG SCIENCE – COAGULATION, EMULSIFIERS AND FOAMS

Emulsifiers – hold together two other liquids that normally won’t stay mixed, such as water and oil.

Foams – Beating egg whites allows air to enter the mixture and also breaks down the protein which provides a structure that gives the foam its strength.

We do this to mix up the egg with something else to make some type of sauce.

You can either mix it or shake it

EGG SCIENCE – COAGULATION, EMULSIFIERS AND FOAMS

Foams – Beating egg whites allows air to enter the mixture and also breaks down the protein which provides a structure that gives the foam its strength.

COOKING WITH EGGS- CUSTARDS, MERINGUES

Custards – thickened blend of milk, eggs, and sugar used for many main dishes.

Quiche is a pie with custard filling, containing such foods as chopped vegetables, cheese and chopped cooked meat.

Meringues – is a foam made of beaten egg whites and sugar and used for baked desserts.

Soft meringues used for tops of pies and tarts, in rice and bread puddings

Hard meringues made into cookies and dessert shells