1. 1 Eggs

2. 2 Air Cell Yolk Albumen “white” Chalaza Shell Shell Membrane

3. 3 Eggs  Nutritional Value Protein Protein Iron Iron Vitamins and Minerals especially vitamin A. Vitamins and Minerals especially vitamin A. Egg yolks are high in cholesterol Egg yolks are high in cholesterol Egg whites are cholesterol free. Egg whites are cholesterol free.

4. 4 Grades of Eggs  Eggs are graded by the USDA.  Eggs are graded for quality by a system called candling. Grade AA Grade AA Grade A Grade A Grade B Grade B Grade AA Grade A Grade B

5. 5

6. 6 Egg Size and Color  Common sizes of eggs sold:  Jumbo  Extra Large  Large  Medium  Small  The breed of chicken determines the egg shell color, there is no nutritional difference.  Most recipes are formulated to use large eggs.

7. 7 Storing Eggs  Be sure eggs are clean and uncracked.  Store in the refrigerator in the original carton. Do not store them in the egg tray commonly found in the refrigerator door.  Store eggs large end up.  Leftover egg yolk or egg white can be frozen for longer storage.

8. 8 Where Eggs Come From

9. 9 Eggs As Ingredients  Eggs function as an emulsifier. An emulsion is a mixture that forms when you combine liquids that ordinarily do not mix. Example: Mayonnaise, Hollandaise sauce. Example: Mayonnaise, Hollandaise sauce.

10. 10 Eggs As Ingredients  Egg foams are used to add air to foods. When you beat air into egg whites, many air cells form. Example- Angel food Cake

11. 11 Eggs As Ingredients  Heat causes egg proteins to coagulate (thicken). Whole eggs and egg yolks are used as thickening agents in such foods as sauces, custards, and puddings.

12. 12 Eggs As Ingredients  Eggs act as binding agents that hold together the ingredients in foods such as meat loaf.  Eggs also add structure to baked products such as muffins and cakes.

13. 13 Using Raw Eggs  It is safest not to use raw eggs in any dish that is not thoroughly cooked.  If a recipe call for whole eggs, you can use a pasteurized egg product.  Egg substitutes are made largely from real egg whites. They are cholesterol free, fat free and lower in calories than whole eggs.

14. 14 Methods of Cooking Eggs  Scrambled  Watch "How to Scramble Eggs" Video at Taste of Home Watch "How to Scramble Eggs" Video at Taste of Home Watch "How to Scramble Eggs" Video at Taste of Home  Poached  Watch "How to Poach Eggs" Video at Taste of Home Watch "How to Poach Eggs" Video at Taste of Home Watch "How to Poach Eggs" Video at Taste of Home  Fried  Watch "How to Fry Eggs" Video at Taste of Home Watch "How to Fry Eggs" Video at Taste of Home Watch "How to Fry Eggs" Video at Taste of Home  Baked  Hard Cooked/Soft Cooked  Watch "How to Hard Boil an Egg" Video at Taste of Home Watch "How to Hard Boil an Egg" Video at Taste of Home Watch "How to Hard Boil an Egg" Video at Taste of Home

15. 15 Omelet  Beaten egg mixtures that are cooked without stirring and served folded in half.

16. 16 Soufflés  Fluffy baked preparations made with a starch thickened sauce that is folded into stiffly beaten egg whites. They are similar to puffy omelets.

17. 17 Meringues  Meringues are fluffy, white mixtures of beaten egg whites and sugar.

18. 18  Separate the eggs. Eggs separate best when they are cold. Allow the eggs to come to room temperature.  When separating the yolks from the whites, be careful that no yolk mixes with the whites. Even a drop of yolk can keep the whites from reaching full volume.

19. 19  Use only glass or metal bowls when beating egg whites. Do not use plastic.  Beat the egg whites with cream of tartar (an acid used to stabilize the egg whites) until foamy. Add sugar gradually as you continue beating. When the meringue has reached the correct stage, add flavoring.  How to Make Egg Meringue Video – 5min.com How to Make Egg Meringue Video – 5min.com How to Make Egg Meringue Video – 5min.com