1. Eggs The most complete food!

2. Great Source: Fat-(yolk) Fat-(yolk) Protein-(whites and yolk) Protein-(whites and yolk) Carbohydrates(yolk and white) Carbohydrates(yolk and white) Minerals Minerals Vitamins-----Except Vitamin C Vitamins-----Except Vitamin C Cholesterol200 mg Cholesterol200 mg Water-(yolk and whites) Water-(yolk and whites)

3. Coagulation Act of thickening or forming a congealed mass. Act of thickening or forming a congealed mass. Proteins are coagulated by heat and can cause a mixture to thicken. Proteins are coagulated by heat and can cause a mixture to thicken. Raw egg is liquid-like; cooked egg is thick. Raw egg is liquid-like; cooked egg is thick.

4. Cooking eggs Moderate temperatures Moderate temperatures Temperatures too high cause moisture loss, shrinkage and toughness to occur. Temperatures too high cause moisture loss, shrinkage and toughness to occur. Excess time will also cause these to occur. Excess time will also cause these to occur.

5. Function of eggs in cooking: Binder-holds ingredients together (meatloaf) Binder-holds ingredients together (meatloaf) Thickener-(custards and puddings) Thickener-(custards and puddings) Leavening agents-makes food rise- (cakes, popovers, puff pancakes) Leavening agents-makes food rise- (cakes, popovers, puff pancakes) Glazing agent-adds color (breads/pastries) Glazing agent-adds color (breads/pastries) Emulsifier-mixes oil and water (mayonnaise) Emulsifier-mixes oil and water (mayonnaise)

6. Egg Whites Naturally fat-free Naturally fat-free Whipped meringue (lemon meringue pie) Whipped meringue (lemon meringue pie) Will not whip if any traces of fat in mixture. Will not whip if any traces of fat in mixture.

7. Separating eggs Using the shells, halves Using the shells, halves Using your hand-let it run through the fingers Using your hand-let it run through the fingers Using an egg seperator Using an egg seperator

8. Todays lab German Puff Pancake German Puff Pancake Yum! Yum!

9. Omelet Egg mixture with added ingredients. Egg mixture with added ingredients. Recipe: 2 eggs, 2 T water Recipe: 2 eggs, 2 T water Directions: whisk eggs/h2o, grease pan, add egg ingredients, cook over medium/high heat, dig a hole, fill it up until coagulated, fill with ingredients, fold and place in pan. Directions: whisk eggs/h2o, grease pan, add egg ingredients, cook over medium/high heat, dig a hole, fill it up until coagulated, fill with ingredients, fold and place in pan. Omelet in a baggie??? Campfire trick. Omelet in a baggie??? Campfire trick.

10. Egg Trivia 9 questions!!

11. Eggs are a great source of everything except: Vitamin CVitamin C

12. Thickening from a liquid to a solid is: Coagulation Coagulation

13. Egg Whites will not whip up if: There is fat in the mixture or bowl There is fat in the mixture or bowl

14. Eggs are found in which area of the food guide area? Meats group Meats group

15. The recipe for omelet is: 2 eggs 2 eggs 2 T water 2 T water

16. Most shoppers buy which size of eggs? Large Large

17. Eggs should be stored: In the refrigerator In the refrigerator In their original carton In their original carton

18. Eggs can be stored for how long? Until the date stamped on the carton if stored properly. Until the date stamped on the carton if stored properly.

19. Brown eggs are brown because: The chicken is a different breed than the ones producing white eggs The chicken is a different breed than the ones producing white eggs

20. What else do you remember?