1. Eggs
Chapter 18

2. Bell Ringer February 9th, 2012
How do you like your eggs?

3. Egg Trivia The largest single chicken egg ever laid weighed a pound
with a double yolk and
a double shell!

4. The record for omelet making in the Guiness Book of World’s Records was:
427 omelets in 30 minutes!

5. More Trivia There are 200 Breeds of Chickens!
White shelled eggs are produced by hens
With white feathers and white ear lobes.
Brown shelled eggs are produced by hens with red feathers and red ear lobes.

6. More Trivia There are 200 Breeds of Chickens!
White shelled eggs are produced by hens
With white feathers and white ear lobes.
Brown shelled eggs are produced by hens with red feathers and red ear lobes.

7. An average hen lays 300-325 eggs a
year.
To produce one egg, it takes hours
Thirty minutes later she starts over.

8. A mother hen will turn over her egg about fifty times a day!
An egg shell may have as many as
17, 000 tiny pores on its surface.

9. Eggs age more in one day
at room temperature, than in
one week in the refrigerator !!

11. Structure of an egg

12. Nutrition and Eggs What nutrients are found in eggs?
Iron Protein Vitamin A, D, B Fat
Cholesterol Iodine Trace Minerals
What nutrients are found in the yolk?
Cholesterol and Fat (which is why health experts suggest that you limit your yolks to 4 per week.)

13. A Whole Egg Contains:
74 % Water
13 % Protein
11 % Fat
Calories

14. Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs
15 ounces (425 grams)
Small eggs
18 ounces (510 grams)
Medium eggs
21 ounces (595 grams)
Large eggs
24 ounces (680 grams)
Extra-large eggs
27 ounces (765 grams)
Jumbo eggs
30 ounces (850 grams)

15. Sizes

16. HeHeHe Egg Video

17. Buying Eggs
GRADE
USDA grade shield means federal govt has inspected for wholesomeness
Inner and outer quality of egg is checked
AA and A – thicker white, better appearance when cooked
B - use when appearance isn’t important (baked goods)
SIZE
Determined by the minimum weight for a dozen
Most common sizes are large and extra-large.
As a general rule, recipes assume large eggs will be used.
Usually priced by size

18. Egg Grades

19. Grading Eggs Candling

20. Storage of Eggs Keep eggs cold !!! Don’t store eggs On the door.
It isn’t cold
Enough!
3. Do not wash before storing

21. Keeping Eggs Fresh Store eggs in the carton: a. they stay fresh longer
b. they won’t
absorb smells
from the refrigerator

22. Egg Safety !
Wash hands
Keep eggs
COLD !!

23. SALMONELLA ! Salmonella germs are commonly found In eggs and chicken.
Germs can be killed
By cooking the food
well!

24. Germs can get into cracked eggs!
Be careful
With cracked
eggs!
Check eggs before
Leaving store.

25. Cooking Eggs
1. Eggs contain
Protein.
Protein doesn’t
like heat!

26. High Heat !
High heat makes
Protein tough and
Rubbery!!
“ YUCK! “

27. COOKING EGGS COOK EGGS ON LOW HEAT! Whites will coagulate
Before the yolks do

28. DON’T FORGET
5. COOK EGGS:
LOW AND SLOW !!

29. COOKING EGGS IN THE MICROWAVE
Don’t cook eggs
In the shell in
the microwave !
They can explode !!

30. More exploding eggs ! Pierce the yolk Of the egg before Microwaving.
It can explode
and make a
mess !

31. Methods of Cooking Eggs
Cooked in the shell
Fried
baked
Poached
Scrambled
How do you like your eggs?

32. Eggs in recipes Eggs are everywhere!!! Separating eggs
Easier when cold

33. Beating Egg Whites Let eggs stand at room temp for 20 min
Separate whites
from yolks
Place whites in
bowl.
Beat at high
speed until
thick and white.

34. When egg whites won’t beat!
When beating egg
Whites, it is important
To use clean beaters
And a clean glass or metal bowl.
The eggs won’t
Beat if there is any
Fat on the beaters or bowl.

35. Forming Peaks
Foam
Soft Peaks
Stiff Peaks

36. “How long have we had these eggs! “
5. Check the
Expiration date
On the carton.

37. WORLDS FASTEST OMELET MAKER

38. Egg Assignment
More About
Eggs!