1. Eggs
Chapter 23.2

2. Eggs
The egg is one of the most inexpensive and multipurpose foods available.
Eggs supply complete proteins, fat (yolk), vitamin D, vitamin A, folate, riboflavin, iron, phosphorus and other B vitamins.

3. Parts of an Egg

4. Sizes of eggs
Large is the standard size for most recipes.

5. Grading of eggs Generally done by the USDA
Candling – process done to grade eggs with the use of light
4 main kinds:
Grade AA – most perfect white, yolk, and shell
Grade A – still good but not perfect
Grade B – white is thin, shell may have abnormalities, good for baking
Grade C – thin white, pale yolk, shell abnormalities and cracks, good for baking

6. Functions of eggs Binder – holding two things together Add nutrients
Color, Texture, and Flavor in grain products
Thickener – puddings and sauces
Leavening agent – grain products
Emulsifier – allowing fats and water to stay mixed

7. Eggs Follow these guidelines for eggs:
Never eat raw eggs, high in bacteria.
Cook eggs until the center is at least 160°F (71°C).
Heat slowly using low temperatures.
Eggs must always be refrigerated and can be stored for two to five weeks.
Store in the original container or carton.
Shell color DOES NOT determine nutrition.
Yolk color will change depending on the food the hen eats.