shell protects the egg during handling prevents moisture from escaping the breed of egg determines...
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Eggs
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Parts of the Egg
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Parts of the egg & their functions• Shell• Protects the egg during handling• Prevents moisture from escaping• The breed of egg determines color- no effect on quality, flavor or
nutrition
• Yolk• Yellow part of egg• 3/4s of the calories- most vitamins, minerals and fat• Contains lecithin- responsible for emulsification• (the process where unmixable liquids such as water and oil are
forced to mix.)
• Albumen(egg white)• Clear portion of egg• Contains more than half of the protein and riboflavin
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Parts of the egg cont’d.• Chalazae• Keeps the yolk centered
• Air Space• Protects contents of egg• Air space grows as the egg ages
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Size & Grade• The freshest eggs are AA followed by Grade A &
Grade B.• The largest size is jumbo.• In decreasing size, the remaining classes are,
extra large, large, medium, small and pee wee.• The egg carton shows the following information:• quality, size, and inspection stamp
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Storing Eggs
* Eggs are very porous. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs.
* Eggs have an expiration date printed on the carton. They usually last several weeks.
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Storing Eggs• Eggs should be stored below 40 degrees F.• Do not use eggs with damaged shells- may
contain bacteria• As eggs age, the white becomes thinner and yolk
flatter• Uncooked can keep for 4-5 weeks• Hard cooked left in shell and refrigerated should
be used within a week
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Cooking Eggs
Methods of cooking eggs include: a. Hard Cooked
b. Soft Cookedc. Scrambledd. Friede. Poached
When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.
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Hard Cooked or Hard Boiled Eggs• In a sauce pan bring water to a boil• Add eggs and time for 9 minutes• Drain boiling water. Add cold water. Drain.• Peel shell and serve!
• http://www.foodnetwork.com/videos/hard-cooked-heaven-0133016.html
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Scrambled Eggs• Crack eggs into separate bowl whisk, add
water/milk, salt & pepper to taste• Heat a frying pan, 1 T butter on medium low heat• Add eggs to heated pan and move/scramble with
a spatula• Cook until eggs are not runny. Do not over cook.• http://
www.foodnetwork.com/videos/eggs-101-scrambled-0154974.html
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Fried Eggs• Add 1 T butter to frying pan to coat the bottom• Heat on medium low• Crack egg into pan • Cook until egg whites are cooked• Flip.• Breaking the yolk is optional
• http://www.foodnetwork.com/videos/eggs-101-fried-0154975.html
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Poaching Eggs• Simmering water 190 degrees F in non stick frying
pan• Water 1 1/2” • Crack eggs into custard cups (don’t break yolk)• Gently pour eggs into water by dipping custard cu
p into water• 4 ½ minutes on timer• http://
www.foodnetwork.com/videos/how-to-poach-an-egg-0129417.html
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Functions of Eggs
Eggs perform different jobs in different foods. These include:
a. Binding Example: Meat Loaf
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b. Thickener Example: Pudding
c. Coating Example: Breaded Chicken
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d. Leavening Agent Example: Angel Food Cake
e. Emulsifier Example: Mayonnaise*Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)