2. Nutritional Value Good source of complete protein Which group in the food pyramid??? High in cholesterol contained in the yolk –NO cholesterol found in the whites Good source of other vitamins & minerals

3. Six sizes of eggs Minimum net weight per dozen Jumbo 30 ounces Extra Large 27 ounces Large 24 ounces Medium 21 ounces Small 18 ounces Peewee 15 ounces

4. How should eggs be stored How should eggs be stored?

5. Storage ONLY buy eggs from refrigerated cases Make sure they are clean and un-cracked Cracked but not broken eggs can contain harmful bacteria Eggs should be stored in the refrigerator Can be stored for 4-5 weeks

6. principles of egg cookery Cook at low temperature Cook until desired firmness

7. Contribute important nutrients Add flavor and color Custards Puddings Inside of cakes Nutrition/Flavor/Color

10. Contain less (if any) cholesterol and saturated fats Made largely from real egg whites Contain NO yolk May cost 3 times as much as fresh eggs You can use them the same as you would use fresh eggs Substitutes

11. Scrambling Eggs

12. Simmer liquid in a small frying pan Crack egg into a custard cup Slide egg into simmering liquid carefully Cook until the white is firm and the yolk is set Poaching Eggs

13. Frying Eggs

14. Soft cooked Place eggs in a deep pan Add water to cover eggs +1inch Cover & bring to boil Remove from heat Cook eggs for 4-5 minutes Hard cooked Same as soft cooked but leave in water to cook for 18 minute s For both immediately cool under cold water Soft cooked eggs…eat right away Hard cooked eggs can be stored for up to 1 week in the fridge Cooking Eggs in the Shell