1. Egg Magic Tricks Video

2. Eggs

3. Eggs!
Eggs are a complete protein source (because they are from an animal).

4. Food Fact:
Egg colors do not influence the taste, eating quality, or nutritional value

5. List 4 nutrients that eggs contain:
Protein
Vitamins A, D, and riboflavin
Iron
Fat

6. Parts of the Egg Air Pocket Thick Albumen (Egg White)
Around the egg yolk
Thin Albumen (Egg White)
Between the thick albumin and the shell
Yolk
High in fat and cholesterol
Chalazae (Anchor)
Keeps the yolk centered
Shell
Protects the egg contents

7. Storing and Purchasing Eggs!
Eggs should be kept in their ORIGINAL CONTAINER. (so outside odors don’t get in the eggs!)
If stored properly, eggs can last in the refrigerator for SEVERAL WEEKS.
Fresh vs. Aged eggs…differences?

8. Methods of cooking eggs include:
When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.
Hard Cooked
Soft Cooked
Scrambled
Fried
Poached

9. Poached Egg Video

10. Cooking Eggs What do you think?
When eggs are cooked too long, they become tough.
What is responsible for the dark ring around the cooked egg yolks? What can be done to avoid them?
Iron and sulfur of the egg (chemical reaction), Immediately put in cold water after cooking.

11. Scrambled Eggs Video

12. Eggs perform different jobs in different foods. These include:
Functions of Eggs
Eggs perform different jobs in different foods. These include:
Leavening Agent Example: Angel Food Cake, German Pancakes

13. What are the three stages of beating egg whites?
Foam
Soft Peaks
Stiff Peaks

14. Egg Whites
Even the smallest amount of FAT from the egg yolks will prevent the formation of beaten egg whites.
Even if you get a small amount of the yolk in with the white mixture, it will not foam.
For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.

15. Thickener Example: Pudding, custard
Coating Example: Breaded Chicken

16. Emulsifier Example: Mayonnaise
*Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)
e. Binder Example: Meat Loaf

17. The size of eggs that a standard recipe calls for is large.

18. Perfect Shell/ Fried and Poached
Grade AA
The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall.
Grade A
The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall.
Grade B/C
The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.
Perfect Shell/ Fried and Poached
Maybe some abnormalities, Baking in Recipes
Abnormalities, Baking in Recipes

19. Egg Grading Video

20. Rubber Egg Examples

21. How to Make a Hard-cooked Egg…
Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.
Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for minutes
Drain and quickly cool eggs with cold running water.
Gently tap the eggs to crack the shell, and peel
If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel.