1. All About Eggs

2. Parts of the Egg

3. Egg Sizes Jumbo Extra Large Large (Used in all recipes) Medium
Small (less common)
Pewee (less common)
The larger the egg the more fluid ounces it is. There fore if you are not using large eggs you may not have the right measurment.

4. Egg Grades
Grade AA: Freshest. Yolk is firm. White is thick. Yolk stands tall on the white. Not Runny.
Grade A: Egg covers a relatively small area. Yolk is round. Thick white is large in proportoin to thin white and stands fairly well around the yolk.
Grade B: Egg spreads out (runs). Yolk is flattened. All of the white is thin.

5. Nutrition
2 eggs have 30% of the protein needed daily and are only 160 calories
PROTIEN: for muscles, nerves, bones & blood
RIBOFLAVIN: helps cells use oxygen
NIACIN: for nerves and skin
IRON: for healthy blood
POTASSIUM: for healthy heart

6. What is the function of the Chalazae?
It anchors the yolk in the center of the egg
As the egg get older and looses freshness the chalazae becomes less prominent.

7. The air cell is 1/8 of an inch in a high quality fresh egg.
The older the egg, the larger the air cell

8. The blood spot you may see sometimes when you crack an egg open is only a rupture of a blood vessel on the yolk surface during formation of the egg.
It is safe to eat.
It is not a dead chicken!

9. The Break Out Egg Test
The break out egg test is when you break an egg onto a plate or other flat surface to tell whether or not it is fresh.
If the egg is fresh the white will be sturdy and the yolk will stand on top of it.
If it is not fresh the white will be runny and run to the edges of the plate.

10. Color of the Egg Shell
The color of the egg shell is determined only by the color of the hen (female chicken)
If the chicken has brown feathers they will lay brown eggs.
If the chicken has white feathers it will lay white eggs.
They are the exact same egg inside nutritiously.
It does not effect the quality of the egg.

11. Only Buy Fresh, Graded Eggs
Bacteria such as salmonella or E Coli may be present.
Make sure you use them before the date on the package because bacteria can develop over time.
The grade tells you how fresh the egg is.

12. How should eggs be stored?
Eggs should be stored in the
refrigerator below 40 degrees F
They are best if used by the date on the carton. Usually 3 weeks form when you buy them depending on the grade.
They should be stored in the carton NOT in the egg slots you may have in your refrigerator.
Store them with the pointed end down to keep the yolk centered

13. Eggs are very Versatile in Cooking
They can be used a number of different ways and have many functions in recipes such as…
To bind ingredients together like in a baking
As a leavening agent to make baked goods rise
As a thickener in sauces
As a coating like an egg wash on pastries
Or as a garnish to decorate a plate

14. How to Cook Eggs
Cook eggs on medium to low heat only even if it takes longer
High heat can make eggs rubbery or tough because of all the protein in them