1. Eggs!

2. The parts of the Egg

3. Sizes of eggs & weights Jumbo – 30 oz. Extra Large – 27 oz.
Medium – 21 oz.
Small – 18 oz.
Peewee 15 oz.

4. Tips Storage Principles Nutrition
Eggs should be refrigerated large end up in the egg carton
Principles
Cook at low temperature
Cook until desired firmness
Nutrition
Protein, fat, vitamin A, Vitamin D, Riboflavin, Iron, Phosphorus

5. Functions Binder Add nutrients Color Texture Flavor Thickener
Leavening Agent
Emulsifier

6. Functions of Eggs Binder: Emulsifier: Thickening:
They bind other ingredients and hold them together.
Examples: Meat loaf, cakes and cookies
Emulsifier:
Keeps other ingredients working well together by not separating the fat and acid.
Examples: Mayonnaise, hollandaise sauce
Thickening:
Used to thicken foods – careful not to overheat or curdle food – pour hot mixture into egg first before adding hot ingredients.
EX: Pie fillings, custards, pudding, egg sauce

7. Functions of Eggs Coating Leavening Agent Add nutrients:
Glues one food to another by being dipped into beaten egg and then rolled in crumbs or flour
Meat patties, vegetables
Leavening Agent
Give height or volume to many products by being whipped between 2 ½-4 times their normal volume.
Cakes, meringue, soufflés
Add nutrients:
Eggs add nutrients to a food product such as iron and riboflavin.

8. Functions of Eggs Color Flavor Texture
Add the brown color to baked goods
Flavor
Adds flavor
Texture
Gives baked goods a chewy, elastic texture

9. Grades of Eggs White Yolk Shell Use in Recipe Grade AA Thick
White
Yolk
Shell
Use in Recipe
Grade AA
Thick
High, yellow
Perfect
Fried, poached
Grade A
Grade B
Thin
Yellow
May have abnormalities
Baking in Recipes
Grade C
Pale in color
Abnormalities, cracked

10. Eggs: What the Heck are you Eating?