1. EGGS

2. All About Eggs Eggs are very nutritious. They are in the
MEAT and BEANS group of the Food Guide Pyramid.
One egg counts as 1 ounce from this group.

3. Nutrients in Eggs One of the best sources of COMPLETE protein
High number of nutrients, vitamins, and minerals like fat and Vitamin A
BUT…
High in CHOLESTEROL!
Use egg yolks and whole eggs in moderation
Can use egg substitutes instead (made from egg whites and a low-cholesterol addition)
Egg WHITES contain no cholesterol

4. Buying Eggs Eggs for retail sale are graded for quality
Use Grade A or AA
Have high quality, clean unbroken shells
Have small air cells
Size (medium, large, xlarge) has no relation to quality, but it does affect price!

5. Storing Eggs Buy only from REFRIGERATED cases
Check to make sure they are clean and uncracked
Cracked eggs can contain harmful bacteria
Store in refrigerator
Can keep 4 to 5 weeks

6. USING EGGS Emulsifiers Foams Thickeners Binding Agents
Interfering Agents
Structure

7. EMULSIFIERS
An emulsion is a mixture that forms when you combine liquids that don’t normally mix
Ex: Oil and water
Temporary emulsion- salad dressing
Permanent emulsion- mayonnaise

8. FOAMS Used to add air to foods (egg whites) Use foams to make:
Meringues, angel food/sponge cake, soufflés, and puffy omelets
What affects foam quality?
Temperature! Foams reach higher volume when at ROOM TEMP
Fat! Cannot have ANY egg yolk, only whites
Acid! Makes egg white foams more stable
CREAM OF TARTAR

9. Stages of Egg Foams Foamy= bubbles and foam on surface
Soft Peak= peaks that bend at tip when you lift the beater
Dessert toppings
Stiff Peak= peaks that stand up straight when you lift the beater
Meringues

10. THICKENERS Heat causes proteins in the egg to coagulate (thicken)
Examples: used in sauces, PUDDINGS, custards

11. BINDING AGENTS
Used to hold foods together
Example: MEATLOAF

12. Interfering Agents
Eggs can be used to inhibit the formation of large ice crystals
Example: frozen desserts

13. Structure Eggs can be used to add structure to baked products
Example: muffins, cakes

14. Methods of Cooking Eggs
Scrambling
Poaching (simmering an egg in water)
Frying
Baking
Soft boil
Hard boil- cooks longer
Cool under cold running water- makes it easier to peel and prevents greenish rings!
Microwave
Omelets

15. More Ways to Cook Eggs! Soufflés Meringues Custards
fluffy baked preparations made with a sauce that is folded into beaten egg whites
Meringues
Soft: for toppings on desserts
Hard: as shells and cookies
Made from egg whites, cream of tartar, sugar, and flavoring
Add sugar gradually after egg whites reach the foamy stage
Custards
Mixture of milk, eggs, sugar, and flavoring that is cooked until thickened