1. Eggs

2. Parts of the Egg
The Parts of the Egg
                                                                                                                                  

4. 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)

6. Store Eggs Pointed End Down In covered Container
In the middle of the fridge, not the door
Away from Heat and light
WHY?

7. Egg Cookery Principles
Use Low Temperature for best tenderness and palatability
Use Gentle Heat
Do not let any fat or yolk mix with white while beating whites.
Cook thoroughly
WHY?

8. vitamin C) and minerals essential for good health.
Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except
vitamin C) and minerals essential for good health.
Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk
(1.5 grams saturated), 213 mg of cholesterol and 75 calories.
-PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES: 10
Protein 15
                                                                                   
Niacin *
Vitamin B6 4
Zinc
Vitamin A 6
Calcium 2
Folacin 8
Biotin
Vitamin C
Iron
Vitamin B12
Pantothenic Acid
Thiamin
Vitamin D
Phosphorus
Copper
**2
Riboflavin
Vitamin E
Iodine
Magnesium

9. Nutritional Contributions
EGG NUTRITION PROFILE Calories80
Protein6.30g
Total Fat5g
Monounsaturated2g
polyunsaturated.07g
saturated fat1.50g
Cholesterol213mg
carbohydrates.60g
sodium63mg

10. EGGCITING NEWS: The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. 
Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

11. Egg Functions Binder Thickening Emulsifying Leavening Structuring
Adding nutrition, flavor, texture color

12. Grade AA
The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall.
Grade A
The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall.
Grade B
The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

14. Grade shells and uses. Grade AA Grade A Grade B Grade C
Perfect Shell/ Fried and Poached
Maybe some abnormalities, Baking in Recipes
Abnormalities, Baking in Recipes

15. Uses of Fresh and Old Eggs
Fried
Poached
Baking

16. Eggs Cooked in Shell Hard-Cooked Soft-Cooked
Boiling eggs makes them tough and
Rubbery, simmer them.

17. Eggs cooked out of shell
                                                                                                                                                
                                                                                                                                                
Fried
Over Easy
Shirred/Baked
Scrambled
Omelet
In a frame
Poached

19.                                                      
Green Eggs?
Iron and Sulfur
Immediately put in cold water

20. Beating Egg Whites
                                                                                          
                                                                                          
Foamy
Soft Peaks
Stiff Peaks
Fat inhibits foam

21. Match Terms Candling Albumen Yolk Air Cell Shell Chalaza Bloom USDA
United State Dept.Agriculture
Separation between membranes
White part of an egg
Outer covering of an egg shell
Anchors and supports yolk from breaking in shell.
Yellow part of egg
Process of grading eggs with light.
Outer covering, brittle and porous

22. The End?