Creative Cooking 2 Egg Composition

Egg quiz

The color of the egg determines its nutritive value, true or false

False Egg color is determined by the breed of the hen laying the egg, all contain the same nutritional value

A red spot found in an egg means it is an unfertilized egg, true or false

Also called meat spots red spots are occasionally found on an egg yolk. They are caused by a rupture of a blood vessel on the yolks surface during the formation of the egg. Red spots are harmless and dissipate into the albumen (egg white)

The only way to tell a good egg is to crack it

How do you tell a good egg from a bad egg

No, Egg producers actually check egg quality by candling a process in which eggs are placed over light The eggs are graded based on consistency of shell, size of yolk and appearance

Eggs are only good until the freshness date is up on the side of the package, true or false?

Eggs actually last 4 to 5 weeks beyond the freshness date if kept in the refrigerator in the original carton

Organic or free range chicken eggs are more nutritious, true or false

False Free- range eggs are those produced by hens raised outdoors or those who have daily access to the outdoors. The nutrient content is not affected whether hens are raised free-range or in floors or cages. Organic refers to those hens fed food grown without pesticides or commercial fertilizers

Grade AA eggs taste better than grade A or B

Grading refers to the size and position of yolk as well as thickness of albumen, they all taste the same and have same nutrients AA A B

However If you want the best choice for appearance when cooked choose grade AA

When purchasing eggs most people buy: A. Size large eggs B. Size medium eggs C. Size small eggs D. Size jumbo eggs

Because most recipes are written for this sized egg most shoppers choose Grade AA – Large Eggs Medium eggs can be used in most recipes, Small eggs are used commercially Extra Large or Jumbo eggs are used for individual egg cookery

Certain breeds of chickens lay double yolked eggs

Double-yolked eggs are produced by very young hens or old hens. It is rarer to find an egg with no yolk at all

Eating raw eggs means you will get Salmonella Enteritidis

False, Salmonella survives in the reproductive tract of the hen. Odds are 1 in 20,000 eggs may have this bacterium inside the shell of the egg white. The white discourages growth and bacteria grow when mixed with egg yolk which happens when egg is very old

To prevent contamination of Salmonellae Keep eggs cool in refrigerator 45 o F Use eggs within four weeks of freshness date Cook to a temperature of 160 o Wash and sanitize containers that have held raw eggs Do not use cracked eggs

Hen trivia: A hen requires 24 to 26 hours to produce an egg. To tell if an egg is raw or hard- cooked, spin it Eggs age more in one day at room temperature than in a refrigerator in one week

Parts of an egg

SHELL

AIR CELL

SHELL AIR CELL SHELL MEMBRANES

SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN

SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN

SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE

SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE VITELINE MEMBRANE

SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE VITELINE MEMBRANE Germinal Disk

SHELL AIR CELL SHELL MEMBRANES THIN ALBUMEN THICK ALBUMEN CHALAZAE VITELINE MEMBRANE Germinal Disk YOLK

Nutrition in Eggs Eggs contain natures highest quality protein Protein is need to build and maintain muscles, nerves, bones and blood Eggs also contain vitamins and minerals

One egg Contains 5 grams of fat Contains 7 grams of protein All of the fat is found in the yolk The fat is 1/3 of each type – polyunsaturated, monounsaturated, and saturated

Do you think you could do this with an egg?

Or this?

How can you tell a regular chicken from a free range chicken?

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