1. The incredible Egg

2. Auguste Escoffier
In the Early 1800’s with the French revolutionary time the first chefs came into being
Auguste Escoffier worked with Cesar Ritz as his maître d’hotel and wrote a cookbook with over 300 recipes for eggs

3. Structure of the hen’s egg
Egg white provides physical and chemical protection for the living germ cell
It also provides protein and water for development
The yolk is full of fats, proteins, vitamins, and minerals

4. There was a steep drop in egg consumption in 1950’s
Cholesterol in Eggs
There was a steep drop in egg consumption in 1950’s
Among our common foods, the egg is the richest source of cholesterol
One large egg contains 215Mg while equivalent portion of meat contains 50MG

5. Egg Allergies
Eggs are one of the most common foods to which people develop food allergies
The protein ovalbumin is the trigger
Doctors recommend children not eat egg whites until after the age of one

6. Egg Safety
Egg quality deteriorates as much in one day at room temp as it does in four days refrigerated
Best to buy your eggs cold out of the refrigerator

7. Salmonella
Beginning around 1985, salmonella was identified as a main culprit of food poisoning in the world
Most of these outbreaks are associated with consuming raw or undercooked eggs

8. How to minimize the risk
Buy only refrigerated eggs and get them to your refrigerator aSAP
Cook to 140 degrees for five mins
cook to 160 for one min