1. MOST OF US EAT CHICKEN EGGS, BUT WHAT OTHER KINDS OF EGGS ARE OUT THERE?

2. Mallard Eggs

3. Pheasant Eggs

4. Ostrich Egg

5. Emu Egg

6. Quail Eggs

7. EGGS Nutrient dense Approximately 70 Calories/Large egg Inexpensive ($2 per dozen) White part of egg Protein (complete protein) Riboflavin Yolk Provides 13 other vitamins and minerals including A, D, E, Iron, Folate, B12, B6, to name a few! All of the fat is found in the yolk Recent studies show that cholesterol is 14% less than previously recorded.

8. LOOK AT THE DIAGRAM, AND READ THE INFORMATION PRESENTED ALONGSIDE. USING WHAT IS GIVEN, TRY TO DETERMINE WHAT EACH PORTION OF THE EGG IS CALLED. A WORD BANK IS LOCATED AT THE BOTTOM OF THE PAGE.

9. LET’S COMPARE STORE BOUGHT EGGS TO FARM FRESH EGGS. FIRST, WHAT DO YOU NOTICE ABOUT THE COLOR OF THE SHELL? IS THERE A NUTRITIONAL DIFFERENCE BASED ON EGG SHELL COLOR?

10. BEFORE WE CRACK THE EGGS OPEN TO LOOK AT THE INSIDE, LET’S CHECK FOR FRESHNESS. FILL SMALL BOWL WITH WATER AND PLACE BOTH EGGS IN THE BOWL. WHAT HAPPENS?

11. GENTLY, CRACK EACH EGG ONTO A SMALL PLATE, AND RECORD THE DIFFERENCES YOU SEE ON THE BACK OF YOUR SHEET USING THE EGG TERMINOLOGY YOU JUST LEARNED.

12. SIMILARITIES? DIFFERENCES? Same nutritional content Different sizes Different egg shell colors Different yolk colors The albumen is thicker in a farm fresh egg, it doesn’t run all over the plate.

16. FUNCTIONS OF EGGS IN COOKING Bind ingredients: hold ingredients together like in meatloaf or crab cakes. Leaven: cause baked goods to rise by whipping air into egg whites. Examples are soufflés and meringues. Thicken: used to thicken custards and sauces. Emulsify: this means to bind things together that don’t normally mix, for example oil and vinegar. You need an emulsifier to help them bind together. Mayonnaise would be a good example.

17. FUNCTIONS CONT. Coating: used to coat or glaze baked goods giving them a shiny surface Flavor Color: can be dependent on the color of the yolk. Moisture Nutrients