2. eggs
What do I need to know about eggs related to selection, nutrition, cooking and storage methods? 

3. Eggs have nutritional value and offer versatility in cookery.
Why are eggs sold in the dairy case when they are classified as protein and should be sold in the meat case?

5. Functions of eggs Add color, flavor, texture Thickens liquids
Bind and coats food
Leavens
Adds Nutrients
Emulsifies

6. Functions of eggs
Eggs coagulate in heat (become firm and thicken), this is caused by the protein in the egg
79 calories in one medium egg
Over cooking toughens the protein in eggs
When whipping egg whites, even one drop of egg yolk will reduce the volume of the whites by 1/3rd! This is because yolks contain fat. Be cautious when separating eggs that no yolk mixes with whites.

7. Functions of eggs Shell color does not affect egg
Leavening action of eggs is due to air in the beaten egg. The air bubbles form a foam which when heated, expands. The protein then coagulates to give structure to the product.
Cook eggs on low temps and only until desired firmness.
Recipes assume you are using a large egg

8. Coating Agent
Fried Chicken
French Toast

9. Thickening Agent
Pudding
Custard

10. Binding Agent
Chicken Croquettes
Meatloaf

11. Leavening Agent
Angel Food Cake
Soufflé

12. Emulsifier
Mayonnaise

13. Nutrition
Eggs are a complete source of protein, which is required by the body for growth and repair of body cells.
Only the yolk contains fat, which can provide the body with energy as needed.
The yolk also contains fat soluble vitamins A and D which help build strong bones and teeth and aids in developing normal vision.

14. Nutrition
The white or albumen of the egg contains only riboflavin (vitamin B) which helps metabolism and keeps skin and mouth healthy.
Eggs also contain the minerals iron and phosphorous. Iron is essential for development of hemoglobin in our blood, preventing anemia.

15. Grading Eggs
Shining a light through eggs is called candling. This determines internal characteristics/quality of egg
Candling – A procedure to check interior aspects of egg and to determine grade.
Grading

16. AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white
A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk
B - the yolk is flattened and there is about as much or more thin white as thick white
C - not sold in stores; may be used in prepared mixes
Grade of Eggs

17. The six sizes of eggs are based on weight per dozen.
Egg Size ……
The six sizes of eggs are based on weight per dozen.

18. VOCABULARY
Porous is a way to describe the shell of the egg, which allows air to travel through the egg.
The Vitelline membrane is the membrane surrounding the yolk.
The Air sac is located at the blunt end of the egg, formed when the inner and outer membranes separate shortly after the egg is laid.
The Outer Shell is a porous covering which allows for the exchange of moisture & gasses.
The Chalaza is the structure inside the egg that keeps the yolk in place.
The Yolk is the yellow center of the egg; high in cholesterol & saturated fat.
Albumen is commonly called “the white”; fat-free part of the egg.
The Germ Cell is located within the yolk; gives rise to the gametes (sex cells)
Candling is a procedure used to check the interior quality of the egg.

21. 58% white 31% yolk 11% shell ACTIVATING STRATEGY chalaza9.
chalaza
58% white
31% yolk
11% shell 1.
Albumen is 100% PROTEIN! 8. 2.
There are two light blue areas in the white (albumen) of the egg. The darker of the two is the thicker part of it. 3.
germ cell 7. 4. 6. 5.
Vitelline membrane

22. Egg Notes Structure of Eggs:
Eggcellent source of protein, therefore can be used in place of meat, poultry, fish
One of the few good sources of vitamin D – egg yolk
One of the highest sources of cholesterol (210 mg)
Shell is porous.
That feature allows for exchange of moisture & gasses.
Color varies; depends on breed of chicken
Membrane between shell & white – inner membrane contracts as moisture is lost
Fresh egg has small air sac
Hi proportion of thick white indicates high quality

23. Egg Notes
Storage:
Eggs should be stored in closed container in refrigerator
Air cell increases in size (moisture evaporates through porous shell)
Increased humidity reduces moisture loss
Store blunt end up to avoid movement of air sac and do not wash to maintain the protective coating (bloom). May be washed just before use.

24. Egg Freshness Test Check date on the carton
Shell should be rough and dull
Fresh eggs sink in a dish of cold water

25. egg will actually float in the water and should not be
A very old
egg will actually float in the water and should not be
eaten.

26. FRESH STALE Shell appearance? Air Cell? Sink / Float? Albumen?
Peeling?
Nutrition?
Shiny Shell
Larger Air Cell
Floats in water (throw away)
Easy to peel a hard cooked stale egg
When held to light, interior appears cloudy
Albumen gets thinner
Less nutritional value
Dull shell
Smaller Air Cell
Sinks in water
Difficult to peel a hard cooked fresh egg
When held to light, interior appears clear
Albumen is thicker

27. What is the ‘bloom’ on an egg?
BLOOM The coating or covering on the egg shell that seals its pores. Bloom, also called cuticle, helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg. Eggs are washed before they are sent to market. This is necessary for cleanliness, but it removes the bloom. To restore the protection, packers give the eggs a light coating of edible mineral oil.

28. EGG COOKERY METHODS Principles of cooking eggs:
Use low temperature , prevents
toughening of protein and discoloration
Cook only until desired firmness

29. An egg fried on one side only ……
Sunny Side Up

30. An egg fried on one side with hot grease spooned over the top ……
Basted Egg

31. Eggs fried on both sides with a runny yolk ……
Over Easy

32. An egg fried on both sides with a hard yolk ……
Over Hard

33. Raw egg cooked in hot water or in an egg poacher ……
Poached Eggs

34. Raw egg baked in the oven ……
Shirred Eggs

35. Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks ……
Scrambled Eggs

36. Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve ……
Omelet

37. Whole egg cooked in SIMMERING water for three to five minutes ……
Soft Cooked Egg

38. Whole egg cooked in SIMMERING water for twenty minutes ……
Hard Cooked Egg

39. Egg and cheese mixture baked in a pastry shell ……
Quiche

40. Egg and white sauce mixture placed in a dish and baked ……
Soufflé

41. Drink made using raw eggs ……
Egg Nog

42. Egg and milk mixture baked in cups ……
Custard

43. Chopped hard cooked eggs blended with mayonnaise ……
Egg Salad

44. Fried eggs and bean sprouts ……
Egg Foo Yung

45. Egg whites that are beaten (meringue) reach their best volume when the are beaten/whipped at ROOM TEMPERATURE!