The Incredible Edible Egg!

EGG TRIVIA• A hen requires 24 to 26 hours to produce an egg.

Thirty minutes later, she starts all over again. • Eggs age more in one day at room temperature than

in one week in the refrigerator. • About 240 million laying hens produce approximately

5.5 billion dozen eggs per year in the United States.• White shelled eggs are produced by hens with white

feathers and ear lobes.• Brown shelled eggs are produced by hens with red

feathers and red ear lobes.• To tell if an egg is raw or hard-cooked, spin it! If the

egg spins easily, it is hard-cooked but if it wobbles, it is raw.

• If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.

• Milk and eggs are referred to as “the almost perfect food.”

• The term “fresh” refers to the quality of eggs rather than to their age.

Egg Terms• Albumen- White part of an egg, used in

making meringue

• Yolk- Yellow part of an egg, where the majority of the fat is found

• Air Cell- Empty space between the white and shell at the large end of the egg

• Shell- Outer covering of egg, brittle and porous

** Should never be washed if soiled!**

Egg Terms Cont.

• Chalaza- Anchors and supports yolk from breaking in shell and holds the yolk near the center of the egg.

• Bloom- holds the yolk near the center of the egg and is another name for outer covering of egg.

• Folding—combining an egg white foam into another mixture.

• There is a light spot on the yolk known as the germ spot which would develop into a chick in a fertilized egg.

Egg sizes: Most recipes use large

Jumbo Ex-Large Large Medium Small30 oz/doz 27 oz/doz 24 oz/doz 21 oz/doz 18 oz/doz

The air cell appears at the large end of the egg and increases in size as the egg ages.

Storing Eggs

• Eggs should be stored under refrigeration to preserve freshness

• In a carton with the large end up

• Eggs are porous and absorb the strong odors and flavors of other food

• Eggs can be purchased in the shell, frozen, or dried.

Egg Cookery• Eggs should be cooked at a low

temperature• High temperatures create a tough and

rubbery texture• Cook until desired firmness

Nutrition in Eggs• Eggs Contain the Following Nutrients:

– Protein– Vitamin A– Phosphorus– Fat– Vitamin D– Riboflavin– Iron

• You should eat 4 or more eggs a week!

Functions of Eggs• The function of eggs in

recipes– Binds ingredients together – Adds nutrients– Adds color – Example is

yellow cake.– Texture & flavor– Leavening agent &

thickener – When air is beaten into egg Whites

– Emulsifying agent – when egg yolks surround oil droplets and keep them suspended in a water based liquid. The mixture formed is an emulsion.

During Candling,

the egg passes over a strong light. The light makes the interior of the egg visible.

The eggs are examined using a process called

Candling.

Egg Grading=QUALITY

Grades of Eggs

• Grade AA- thick white & yolk stands high

• Grade A- thick white & yolk stands high

• Grade B- thin white & yolk is yellow

• Grade C- thin white & yolk is a pale yellow

Which is the freshest & which is the oldest?

Egg Cookery*Eggs should be cooked be cooked at a low heat so they don’t get tough.

• Fried Eggs– Sunny-side up- Egg

not flipped during cooking, yolk is runny

– Over easy- Egg is turned over & yolk is still runny

– Over hard- Egg is turned over & yolk is cooked

Egg Cookery cont…

• Basted- Type of sunny-side up, butter is spooned over egg as it cooks

• Scrambled-eggs prepared with the whites and yolks mixed together.

• Poached

Egg Cookery cont…• Hard-cooked /

Hard-boiled– If egg is boiled, not

simmered for 15 minutes a layer of sulfur will build up around the yolk.

– If eggs are cooked too long they form a green ring.

• Omelet- is a well beaten egg that is cooked very thin and then topped with other ingredients and folded over.

More Egg Cookery…

• Custard

• Quiche-Main dish filled with eggs, cream , cheese and other ingredients.

• Meringue• French Toast • And finally...

Omelet in a Bag

• 2 Eggs• 1 Tbsp Salsa• 1/4 c. Cheese• Dash of salt and/or pepper

1. Label your bag with your name or initial with a permanent marker.

2. Crack the eggs into a large resalable bag. Press out some of the air and seal. Shake or squeeze to beat the egg. Open the bag and add the cheese and salsa and salt and pepper. Squeeze out all of the air and seal the bag.

3. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag and let the omelet roll out onto a plate. It should roll easily!