1. Food and Fitness Mrs. Karen Swope Columbian High School
Chapter 18: EGGS
Food and Fitness
Mrs. Karen Swope
Columbian High School

2. Nutritional Value of Eggs
Part of the__________group of MyPyramid (MyPlate)
1 egg =________. equivalent of protein
Best source of _______________
Good source of other vitamins / minerals
Yolks are high in______________.
Whites are_____________ free.

3. Egg Grades Eggs are graded by a system called ________________.
Eggs move along rollers over bright lights. ______________ the egg structure. Eggs with defects are then removed.
Grades: ____________________

4. CANDLING

5. Candling: Fertilized Egg

6. Egg Grades cont.
AA: highest quality egg, clean unbroken shells, ___________, whites are thick and clear. Yolks stand high above the white. Most often used in _______________.
A: similar to above except the ___________________, whites aren’t as _____________.
B: not found in food stores, used in ____________________________.

7. Egg Size Egg size is based on a _____________ per dozen.
Extra large, large, and medium are most common. Recipes are formulated using ____________ eggs.
Size has no relation to________; size does affect _____________.
Breed of chicken ______________; has________________ on flavor or nutritional value.

8. Egg Size

9. Storing Eggs Buy only clean, uncracked eggs.
Store in the coldest area of frig, in carton, for________________.
Store leftover yolks _______ with ____________ in tightly sealed container; use within _____ days.
Store leftover whites in _________________ use within 4 days.

10. The Role of Eggs as Ingredients: Emulsifiers
_________: a mixture that forms when you combine liquids that usually don’t mix. (oil and water)
To keep the 2 liquids from separating you need an ____________: EGG Yolk.
Egg yolk __________________, keeps them suspended in water-based liquids.
Example: _____________________

11. Eggs as Ingredients: FOAM
Egg foams are made by___________ into egg whites.
They add air to foods, give structure to foods like angel food and sponge cakes, souffles and puffy omelets.
Beating changes the ______________ in the protein; __________ the protein.

12. Souffle

13. Puffy Omelet

14. Egg Foams cont.
Egg whites at room temp. will beat to a _______________ volume.
Fats/oils ______________ from foaming
_________________ beating time but increases the stability of the egg white foam.
___________________ increases whiteness and stability of egg white foam.

15. Stages of Egg White Foams
Foamy: fairly transparent, lots of __________________.
Soft peak: white, shiny, foam stands in __________________.
Stiff peak: white, shiny, peaks ________________________.

16. Eggs as Ingredients: Thickening Agent
Heat causes egg protein to ______________.(__________)
Gives foods like sauces and puddings a smooth, _____________ texture.

17. Binding and Interfering agent
Eggs hold ingredients _________ in meatballs, meatloaf, and bind crumb coatings to foods like breaded shrimp, fish, chicken.
Eggs ___________________ formation in ice cream. (____________ with ice formation)

18. Eggs add Structure Eggs add structure to_______________________.
Heat ______________ the egg protein creating a____________ around air cells as the baked goods rise.

19. Egg Substitutes
Are made largely from _________, are cholesterol and fat free.
Egg substitutes are____________and may be used in place of ____________ in recipes that will not be cooked. (eggnog)

20. Principles of Cooking Eggs
___; soft, smooth mass of cooked egg.
Use low to ____________ temperatures, careful timing when cooking eggs.
Over cooking can cause eggs to be ______ or to shrink.
Egg whites will coagulate at a _______ than yolks.
________ the egg protein requires a __________ coagulation temperature.
Salt and acid ________ the coagulation temp.

21. Methods of Cooking Eggs
Scrambled
Poaching: cooking out of shell in water
Frying
Baking
Omelets
Souffles
Custards- ___________ is the leakage of liquid from the baked custard.

22. Methods cont.
IN SHELL: soft cooked, boil in water 4-5 minutes. Hard cooked, boil in water minutes. Cool rapidly to prevent grayish ring from forming around yolk. A harmless reaction occurs between the __________ in the yolk and the __________ in the ________ when egg is over cooked.

23. Methods cont. ________: fluffy egg white and sugar mixture.
Soft meringues top pies and Baked Alaska; have a lower sugar content.
Hard meringues have a higher sugar content, are used for meringue shells and meringue cookies.
________: layer of moisture between the meringue and the pie filling.
_________: golden droplets on the surface of meringue.

24. Baked Alaska

25. Beading

26. Summary Eggs are nutritious, inexpensive, and versatile.
Common egg grades are AA and A and range in size from extra large, large, medium.
Eggs are perishable and require careful handling and storage.
Eggs serve many functions in recipes.
There are many methods for cooking eggs.

27. Credits