1. Egg Basics
FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7
Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

2. Egg Diagram

3. Nutrients in Eggs
Protein, riboflavin, iodine, vitamin A, vitamin D, other B vitamins, iron, trace minerals
Egg yolk also contains saturated fats and cholesterol
Health experts recommend no more than 4 egg yolks per week; no limit on egg whites

4. Buying Eggs
Sold by grade and size standards set by the USDA, which are clearly marked on package
Grade – means eggs have been federally inspected for wholesomeness; determined by inner and outer quality; nothing to do with freshness

5. 3 egg grades
No difference in nutritive value of the eggs; difference in appearance when cooked
Grade AA and A have thicker white and used when appearance is important – poached or fried eggs

6. Grades AA and A are most commonly found in supermarkets
Grade B – use when appearance not important – baked goods or scrambled eggs
Grades AA and A are most commonly found in supermarkets
Size – determined by minimum weight for a dozen

7. Sizes most commonly sold are extra large and large
Recipes assumes large eggs will be used
Priced according to size and supply
Check unit price for best buy

8. Storing Eggs Highly perishable
Store in original carton as soon as you get home
Shells are porous and would pick up odors if left uncovered

9. Refrigerate leftover cooked eggs in covered container for up to 4 days
For longer storage, freeze them

10. Preparing Eggs
Delicate proteins that must be cooked with moderate heat for limited time
Overcooked whites shrink, become rubbery and tough; yolks toughen and become grayish-green in color

11. Can be cooked on stove top, in oven, or in microwave
Whites will coagulate (become firm) before yolks

12. Eggs Cooked in the Shell
Place eggs in single layer in pan; add water to 1” inch above eggs; cover; bring to a boil; turn off heat; remove pan from heating element, if using electric stove top; let eggs stand in hot water, covered

13. For soft eggs, let stand 4 -5 minutes
For hard-cooked large eggs – 15 minutes
For hard-cooked extra large eggs – 18 minutes
After cooking, run cold water over eggs to stop cooking

14. To serve soft eggs, crack shell with knife and scoop eggs out onto plate
To remove shell from hard-cooked eggs, tap egg to crack shell all over and begin peeling egg from large end

15. Fried Eggs Fry in small amount of unsaturated fat
Heat skillet on medium heat until hot
Crack egg in custard dish to make sure no shell present and slide egg into skillet

16. Reduce heat to low; cover pan and cook eggs until done
Turn eggs over and cook the other side

17. Baked Eggs Also called shirred eggs
Crack eggs into small bowl and slip eggs in greased shallow baking dish or custard dish
Bake at 325o F for 12 minutes for 2 eggs

18. To microwave eggs, pierce yolks so steam can escape
Cover dish with parchment paper or waxed paper, leaving a vent for steam to escape
Follow manufacturer’s cooking instructions

19. Poached Eggs Cooking eggs out of the shell in simmering water
Bring water to a boil and turn down heat to gentle simmer
Break one egg at a time into a bowl and holding dish close to water, slip egg into water

20. Simmer 5 minutes or until done
Use slotted spoon to remove eggs from water and drain them
Serve in a dish or on toast

21. Scrambled Eggs Whip eggs with milk or water – 1 Tbsp. liquid per egg
Heat skillet with small amount of fat
Pour egg mixture into hot skillet
As eggs thicken, gently pull across the skillet to expose more uncooked egg; don’t stir

22. Continue in this manner until no liquid remains

23. To make scrambled eggs in the microwave
To make scrambled eggs in the microwave. Cook mixture in custard dish or microwave-safe container
Follow power and time instructions in oven’s manual

24. Stir once or twice during cooking time and once again at end
Let eggs stand to complete cooking

25. Basic Omelet Also called a French Omelet
Beat eggs, as for scrambled eggs
Cook in skillet without stirring
Lift edges to allow uncooked portion to flow to bottom

26. When omelet almost done, add fillings and fold omelet in half