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Published byCharla Cross Modified over 9 years ago
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Cooking eggs for breakfast
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USDA grades of eggs
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Market forms of eggs Fresh eggs Frozen eggs Dried eggs Egg substitutes Organic eggs
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Nutrional information 1egg =1oz of meat. 75calories 6gm protein 5gm of fat, 1.6gm saturated fat 63 mg sodium 213 mg of cholesterol High BV- 100 Protein digestibility- 1.0 Complete Protein.
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Serve safe Receiving- 45degrees or lower. No odor Clean and unbroken shells. Reject any eggs that smell like sulfur, off odor. Old technique of candling is no longer used.
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Simmering or hard cooking an egg Soft cooked 1-2 mins. Medium cooked 3-5 mins. Hard cooked – 10mins.
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Scrambled eggs Beat the eggs. If milk is added add ½ cup for 6eggs. Heat fry pan, add fat. Add beaten eggs to the pan. Stir eggs, cook to creamy consistency, remove eggs slightly undercooked.
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Over easy egg Over easy Cook egg until white is set Flip the egg by pushing the pan or using a spatula. Cook until white is set with a soft yolk.
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Fried egg Hard fried Cook the egg until white is set Puncture the yolk and flip the egg. Continue to cook until yolk and white is set.
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Quiche Savory egg Blend eggs with milk, cream and add ingredients like spinach, cheese, onion. Pour it on uncooked crust. Bake it.
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Souffles Prepare a base and add flavoring Whip egg whites and fold the whites into base. Fill the molds Bake it in the oven.
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Omelets Whip the eggs until they are frothy. Add all the ingredients and seasoning. Pour the mixture into an oiled pan. Cook until the egg is set on all sides. Use high heat, and then simmer the heat.
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