Eggs

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Eggs
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Parts of the Egg
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Egg Sizes and Weight
 
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Store Eggs

• Pointed End Down
• In covered Container
• Away from Heat and light
• WHY? Eggs age as much as month if left out for
  one day.

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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?

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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.
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Nutritional Contributions

• EGG NUTRITION PROFILECalories 80
• Protein 6.30g
• Total Fat 5g
• Monounsaturated 2g
• polyunsaturated.07g
• saturated fat 1.50g
• Cholesterol 213mg
• carbohydrates. 60g
• Sodium 63mg

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EGGCITING NEWSThe 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.
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Egg Functions

• Binder
• Thickening
• Emulsifying
• Leavening
• Structuring
• Adding nutrition, flavor, texture color

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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

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Uses for Eggs

• Fried
• Poached
• Omelets

• Baking
• Crepes
• Souffles

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Eggs Cooked in Shell

• Hard-Cooked

• Soft-Cooked

Boiling eggs makes them tough and Rubbery, simmer
them.
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Eggs cooked out of shell

• Fried
• Over Easy
• Shirred/Baked
• Scrambled
• Omelet
• In a frame
• Poached

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Green Eggs?

• Iron and Sulfur
• Immediately put in cold water

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Beating Egg Whites
Foamy Soft Peaks Stiff Peaks Fat inhibits foam
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Match Terms

• Candling
• Albumen
• Yolk
• Air Cell
• Shell
• Chalaza
• USDA

• United State Dept.Agriculture
• Separation between membranes
• White part of an egg
• Anchors and supports yolk from breaking in shell.
• Yellow part of egg
• Process of grading eggs with light.
• Outer covering, brittle and porous

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The End?