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

3. What nutrients are found in eggs? The yolk of the egg contains the most nutrients NutrientsEgg whiteEgg yolk Calories2570 Fat.2 g10 g Cholesterol0 mg211 mg Protein4 g6 g Vitamin B2.3 mg.4 mg Vitamin B1201.2 mcg Vitamin D035 IU Iron01.8 mg

4. Storing Eggs Eggs are very porous. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs. Eggs have an expiration date printed on the carton. They usually last several weeks.

5. Food Safety and Eggs What food borne illness can you get from eggs? – SALMONELLA What can we do to kill the bacteria? – COOK THE EGG, WASH OUR HANDS

6. Cooking Eggs Methods of cooking eggs include: When eggs are cooked, the proteins coagulate. This means that the liquid transforms into a solid. a. Hard Cooked b. Soft Cooked c. Scrambled d. Fried e. Poached

7. Why did our cream puffs rise with out baking soda?

8. Functions of Eggs Eggs perform different jobs in different foods. These include: a. Binder Example: Meat Loaf

9. b. Thickener Example: Pudding c. Coating Example: Breaded Chicken

10. d. Leavening Agent Example: Angel Food Cake e. Emulsifier Example: Mayonnaise *Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)

11. EMULSIFICATION The combination of ingredients that would have otherwise remained separated.