1. Unit 8: Eggs Foods I

2. Eggs & Functions NutrientFunction A (Yolk) B (Whites) D (Yolk) E (Yolk) Protein (Whites ½) Fat (Yolk) Yolks contain all the cholesterol & ¾ of the calories

3. Egg Composition Egg PartEgg Description twisted cord like strand of egg whites. outer layer of protection (porous/ calcium carbonate). small spot found on the yolk (embryo begins). pocket of air formed at the large end of the egg. yellow portion of the egg. thick white layer that surrounds the yolk. thin layer nearest to the shell. protein fibers that surrounds the albumen. membrane that surrounds and holds the yolk.

4. Grades of Eggs Grade ____: Egg stands tall Yolk is firm Large amounts of thick/thin albumen Grade ____: Egg covers small area Yolk is round/upstanding Large amounts of thin albumen Air Pockets Grade ____: Egg spreads out more Yolk is flat Thin albumen Air Pockets **Grades are based on interior/exterior quality of an egg**

5. Sizes of Eggs Jumbo___oz. Extra Large___oz. Large___ oz. ( ) Medium___oz. Small___ oz. Pee Wee___oz.

6. Storing of Eggs Facts! Storing eggs for even 1 day at room temperature will age them 1 week. Older eggs are great for hard-cooked eggs. Cooked eggs can last 1 week in the refrigerator. Fresh eggs can last 1 month past packaged date. Cover open eggs in the refrigerator (good for 1 week)

7. Egg Safety & Sanitation Eggs are a potentially hazardous food. The form of bacteria associated with eggs is called salmonella, which can cause food poisoning. It is found in both the yolk and the white of the egg. Facts! Pasteurized eggs have been heated to a specific temperature for a brief period of time to kill harmful bacteria before they are packaged.

8. Methods of Egg Preparation ApplicationDescriptionFood Examples Holds food together/ structureMeat Loaf Pie Filling Keeps other foods attached to foodBreadings Coatings Keeps foods mixed togetherMayo Salad Dressing Clears up liquidsConsommé Incorporates air (leavener whites only)Meringues Angel Food Cake Breakfast foodsOmelets Crepes Process from liquid to semi solid to solidRaw Egg to Hard Boiled

9. Methods of Egg Preparation Eggs are a very fragile food. Both dry-heat and moist-heat cooking methods can be used to prepare eggs. It is important to remember that the white of the egg cooks at a lower temperature than the yolk. The most common mistake people make when cooking eggs is either over cooking or undercooking them.

10. Egg Cooking Methods Cooking Methods Egg Examples Definitions sunny side up/ bastedUnbroken yolks that are NOT flipped over easyUnbroken yolks that are flipped over and cooked scrambledWhisked while raw to combine yolk and white then sautéed folded omeletBeaten eggs that are cooked to nearly done then folded in half rolled (French) omeletBeaten eggs that are cooked and folded, and cooked ingredients are added through a slit cut in the omelet frittataBeaten eggs that are cooked and served open faced after being browned under a broiler casseroles pizzas Eggs that are baked in the oven eggs BenedictEggs removed from shell before being placed in the water, vinegar, and salt for cooking soft/ medium/ hard boiled Bring cold water to a boil then reduce to simmer and start timing: S=3-5 min. M=6-8 min. H=9-12 min. For best results cook in clarified butter

11. Misc. Egg Information White feather chickens = white eggs Red feather chickens = brown eggs White & Brown eggs are nutritionally the same Egg whites can be used as a leavening agent Heat causes albumen to turn WHITE Candling = procedure to check inside of the egg