1. Eggs

2. Composition of Eggs

3. Composition of Eggs Yolk- high in protein and fat, iron, vitamins
White- albumin protein, clear and soluble when raw, firm when coagulated
Shell- fragile and porous, allowing odors and flavors to be absorbed
Chalazae- two white strands that hold the yolk centered

4. Grades and Qualities
AA- firm yolk and white that stands up high when broken, yolk is well centered, air sack is small
As eggs age, they looses density, the egg loses moisture through the shell

5. Maintaining Quality Eggs keep for weeks at 36 degrees
May loose a grade a day if not held at proper temperatures
Store eggs away from other foods that might pass on undesirable odors

6. Grades and uses Grade AA is best used for fried or poached.
For hard boiled eggs, use A
Very fresh eggs are hard to peel
Grade B, suitable for baking or scrambled

7. Sizes of Eggs Minimum weight per dozen Jumbo- 30 oz XL- 27 oz
Large- 24 oz
Medium- 21 oz
Small- 18 oz
Peewee- 15 oz

8. Market forms Fresh or shell eggs Frozen Dried (baking) Whole Yolks
Whites
Whole with extra yolks
Dried (baking)
Whole, yolks, whites

9. Cooking Eggs Avoid high temperatures and long cooking times
Coagulation
Whole eggs- 156
Whites- 140
Yolks- 160

10. Green Eggs?
This occurs when sulfur in the whites reacts with iron in the yolks.
Caused by cooking too long, too high of a temperature, or holding too long.

11. Foams
Beaten egg whites are used to give lightness and rising powers to souffles, puffy omelets, cakes, etc.
Note- Fat inhibits foaming
When separating eggs, make sure not to get any yolk in your whites

12. Foaming Mild acid- aids foaming, lemon juice or cream of tartar
Egg whites foam better at room temperature
Do no overbeat (dry and curdled)
Sugar helps stabilize
Will take longer to whip

13. Cooking Simmering in the shell How to cook an Egg “hard boiled”
1. Start in cold salted water
2. Bring to a boil, reduce to simmer
3. Cook for 9-10 minutes
4. Shock in ice to stop cooking

14. Equinox
It can be done, by the way, but the trick takes lots of patience, eggs of just the right shape, a pinch of salt if all else fails... and, frankly, it doesn't matter what day of the year you attempt it.