1. Eggs

2. Parts of the Egg

3. Parts of the egg & their functions
Shell
Protects the egg during handling
Prevents moisture from escaping
The breed of egg determines color- no effect on quality, flavor or nutrition
Yolk
Yellow part of egg
3/4s of the calories- most vitamins, minerals and fat
Contains lecithin- responsible for emulsification
(the process where unmixable liquids such as water and oil are forced to mix.)
Albumen(egg white)
Clear portion of egg
Contains more than half of the protein and riboflavin

4. Parts of the egg cont’d. Chalazae Air Space Keeps the yolk centered
Protects contents of egg
Air space grows as the egg ages

5. Size & Grade The freshest eggs are AA followed by Grade A & Grade B.
The largest size is jumbo.
In decreasing size, the remaining classes are, extra large, large, medium, small and pee wee.
The egg carton shows the following information:
quality, size, and inspection stamp

6. Storing Eggs
* Eggs are very porous. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs.
* Eggs have an expiration date printed on the carton. They usually last several weeks.

7. Storing Eggs Eggs should be stored below 40 degrees F.
Do not use eggs with damaged shells- may contain bacteria
As eggs age, the white becomes thinner and yolk flatter
Uncooked can keep for 4-5 weeks
Hard cooked left in shell and refrigerated should be used within a week

8. Methods of cooking eggs include:
Hard Cooked
Soft Cooked
Scrambled
Fried
Poached
When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.

9. Hard Cooked or Hard Boiled Eggs
In a sauce pan bring water to a boil
Add eggs and time for 9 minutes
Drain boiling water. Add cold water. Drain.
Peel shell and serve!

10. Scrambled Eggs
Crack eggs into separate bowl whisk, add water/milk, salt & pepper to taste
Heat a frying pan, 1 T butter on medium low heat
Add eggs to heated pan and move/scramble with a spatula
Cook until eggs are not runny. Do not over cook.

11. Fried Eggs Add 1 T butter to frying pan to coat the bottom
Heat on medium low
Crack egg into pan
Cook until egg whites are cooked
Flip.
Breaking the yolk is optional

12. Poaching Eggs Simmering water 190 degrees F in non stick frying pan
Crack eggs into custard cups (don’t break yolk)
Gently pour eggs into water by dipping custard cup into water
4 ½ minutes on timer

13. Eggs perform different jobs in different foods. These include:
Functions of Eggs
Eggs perform different jobs in different foods. These include:
Binding Example: Meat Loaf

14. Thickener Example: Pudding
Coating Example: Breaded Chicken

15. Leavening Agent Example: Angel Food Cake
Emulsifier Example: Mayonnaise
*Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)