2. From Hen House to Your House

3. EGGS CL pg. 516 1.Eggs are a source of ____. 2.Eggg yolks contain ___? 3.What are the me most common egg sizes? 4.What kind of heat do you use to cook eggs? 5.List ways eggs can be prepared.

4. EGGS Write these…( you may use the egg worksheet) 1.What does the egg cell tell about an egg? 2.What are 4 egg safety tips? 3.What are the characteristics of Fresh/High Quality Eggs? 4.How can you tell if an egg is good? 5.How can you tell if an egg is old? 6.List and describe the methods of cooking eggs.

5. Anatomy of an Egg - Shell

6. Shell Bumpy and grainy in texture covered with as many as 17,000 tiny pores It is a semi permeable membrane, which means that air and moisture can pass through its pores. has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust.

7. Anatomy of an Egg – Inner & Outer Membrane

8. INNER AND OUTER MEMBRANES Lying between the eggshell and egg white, these two transparent protein membranes that provide efficient defense against bacterial invasion. If you give these layers a tug, you’ll find they’re surprisingly strong. They’re made partly of keratin, a protein that’s also in human hair.

9. Anatomy of an Egg – Air Cell

10. AIR CELL An air space forms when the contents of the egg cool and contract after the egg is laid. The air cell grows larger as an egg ages.

11. The air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for the crater you often see at the end of a hard-cooked egg.

12. Air Cell Depth The depth of the air cell is the distance from its top to its bottom when the egg is held with the air cell up. In a fresh egg, the air cell is small, not more than 1/8 inch deep. As the egg ages, evaporation takes place and the air cell becomes larger and the egg’s quality declines.

13. Air Cell Depth

14. Candling The technique of using light to examine eggs is used in the egg industry to assess the quality of edible eggs.

15. Anatomy of an Egg - ALBUMEN

16. ALBUMEN The albumen is also known as the egg white Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur.

17. CHALAZAE Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. The more prominent they are, the fresher the egg.

19. VITELLINE MEMBRANE The clear casing that encloses the yolk.

20. Anatomy of an Egg - Yolk

21. YOLK The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a hint of yellow to a deep orange, according to the feed and breed of the chicken

22. Double Yoked Egg

23. A double-yoked egg next to a regular egg.

24. Double yoked eggs are usually noticeably larger than other eggs laid by the same type of bird. The tendency to produce double- yoked eggs may be genetic. It occurs by chance about once every 1000 eggs.

25. Blood Spots

26. Where do Blood Spots Come From? A tiny blood vessel will get torn when the egg is being released from the ovary. The blood that escapes ends up on the egg. It is harmless.

27. Does a blood spot mean an egg is contaminated?

28. No. Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish.

29. Will a double yoked egg produce twins?

30. It is likely for both yolks to 'hold' the beginnings of new ducklings. While these embryos may both begin to develop, and may even both make it to term they will be unable to get out of the egg because they need to push against the shell to get out. These two will only have each other to push against.

31. Are egg yokes liquid chickens?

32. No. They are unfertilized eggs.

33. Fertile Eggs Eggs which have been fertilized, can be incubated and developed into chicks, as long as the eggs are not refrigerated. Nearly all commercially produced eggs are laid by hens which have not mated with a rooster, so are not fertilized.

34. Fertile Eggs Fertile eggs are no more nutritious than nonfertile eggs, do not keep as well as nonfertile eggs and are more expensive to produce. Although fertile eggs may contain a small amount of the rooster’s male hormone, scientists believe it’s more likely that the hormone dissipates.

35. Is there a difference between brown eggs and white eggs?

36. The only difference between brown eggs and white eggs are the breed of hens that laid them. Brown eggs come from Plymouth hens white from White Leghorns.

37. EGG SAFETY Throw out any dirty or cracked eggs. Always wash hands with warm, soapy water before and after preparing eggs. Crack eggs into a clean bowl. If some shell gets into the bowl, use a clean spoon to get it out. Use an egg separator if recipe calls for separation of egg whites from yolks into different bowls. Wash hands with warm soapy water before adding other ingredients. After adding other ingredients, do not taste raw batter or dough until it has been cooked.

38. When cooking eggs, make sure the egg whites have turned to a white color and are solid not runny. Scrambled eggs should not have any liquid. Dishes made with eggs should be cooked thoroughly, and baked goods should be solid in the center when tested with a toothpick. Wash all dishes, pots and pans, cooking utensils and food preparation areas with warm soapy water as soon as possible after use.

39. Characteristics of Fresh/High Quality Eggs Yolk is high & firm above the white Small yolk diameter Yolk is centered in white High ratio of thick to thin white

40. Which is the highest quality egg?

42. How Can you tell a Good Egg? Good eggs are medium to large in size, although not unusually large for their type. They have an egg-like shape. The shell is smooth and strong. If the egg is solid cream or white, the shell should be consistent.

43. How can you tell if an egg is too old? You can also get a sense for how old an egg is by placing it in water - a fresh egg will lie sideways, and an old egg 'stands' upright. This is because the air cell acts like a floatation device. In severe cases, the egg may even float some.

44. Why won’t an egg break when squeezed?

45. When we break an egg, we usually tap it against a hard surface to crack the egg's shell. When you were squeezing the egg, the force and pressure of your squeeze was being spread out over the whole surface of the eggshell. The egg is designed so it won't easily break in the outdoors and the wild. It is one of nature's strongest architectural designs!

46. Egg Functions 1. Flavor, color, nutrition 2. Emulsifying agent 3. Aids in thickening/structure 4. Binding/coating agent 5. Leavening agent 6. Interfering substance

47. Methods of Cooking Eggs

48. Beat ’em When you beat raw egg whites to make a soufflé or a meringue, you incorporate air bubbles into the water-protein solution. Adding air bubbles to egg whites unfolds those egg proteins just as when heating them.

49. Stages of Foam Formation

50. Foam Products Meringues *Hard or soft Soufflés *Meringue/foam cakes

51. Mix ’em up Oil and water don’t mix. But for many recipes, you mix oil-based and water- based liquids—and want them to stay that way. You have to add an emulsifier.

52. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.

53. EGG TRIVIA

54. To fry an egg on the sidewalk, it must reach a temperature of at least 300 degrees F. Breaking a raw egg shell requires 9 pounds of pressure on the long axis abut only 3 pounds of pressure from side to side. Cloudiness in the white of an egg is caused by the presence of carbon dioxide, which has not had time to escape through the shell. It is the mark of a very fresh egg.

55. 1.Which country eats the most eggs per capita? A. USA B. China C. Europe

56. B. China

57. 2.What was the most expensive egg ever sold? A. Dinosaur egg B. Ostrich egg C. Faberge egg

58. C. Faberge Egg

59. 3. Where did American chickens come from? A. Spain B. Africa C. China

60. A. Spain

61. How can you tell if an egg is hard-cooked or raw? A. Weigh it B. Spin it C. Shake it

62. B. Spin it

63. Why are some hard-cooked eggs hard to peel? A. Too fresh B. Too old C. Cooked too long

64. A. Too fresh

65. 8. What happens when you over cook a hard-cooked egg? A. It becomes tough B. The yolk turns blue-green C. It will explode

66. B. The yolk turns blue- green

67. Cooking With Eggs

68. Fried Eggs Scrambled Eggs Hard Cooked or boiled OMELETS Deviled Eggs Quiche