Egg Assignment

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Egg Assignment

• More About
• Eggs!

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Egg Trivia

• The largest single
• chicken egg ever
• laid weighed a pound
• with a double yolk and
• a double shell!

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• The record for omelet making in the Guiness
  Book of Worlds Records was
• 427 omelets in 30 minutes!

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More Trivia

• There are 200 Breeds of Chickens!
• White shelled eggs are produced by hens
• With white feathers and white ear lobes.
• Brown shelled eggs are produced by hens with red
  feathers and red ear lobes.

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More Trivia

• There are 200 Breeds of Chickens!
• White shelled eggs are produced by hens
• With white feathers and white ear lobes.
• Brown shelled eggs are produced by hens with red
  feathers and red ear lobes.

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• An average hen lays 300-325 eggs a
• year.
• To produce one egg, it takes 24-26 hours
• Thirty minutes later she starts over.

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• A mother hen will turn over her egg about fifty
  times a day!
• An egg shell may have as many as
• 17, 000 tiny pores on its surface.

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• Eggs age more in one day
• at room temperature, than in
• one week in the refrigerator !!

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Nutrition and Eggs

• What nutrients are found in eggs?
• Iron Protein Vitamin A, D, B Fat
• Cholesterol Iodine Trace Minerals
• What nutrients are found in the yolk?
• Cholesterol and Fat (which is why health
  experts suggest that you limit your yolks to 4
  per week.)

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A Whole Egg Contains

• 74 Water
• 13 Protein
• 11 Fat
• 80-100 Calories

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PROTEIN

• Eggs contain protein
• Protein helps to
• build and repair
• muscles

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Your Brain

• Your brain is a muscle
• Your brain needs protein to function
• properly

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Brain Breakfast Protein

• 5. Breakfast is a great
• Time to eat some
• Protein!
• Your brain will
• Work better all
• Morning!

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Cholesterol and Eggs

• Cholesterol is a
• type of fat
• 2. Eggs contain
• cholesterol

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Cholesterol Your Heart

• Cholesterol causes
• Heart disease
• Cholesterol clogs
• The arteries !

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Cholesterol and Eggs

• Sometimes a
• doctor will ask
• a patient with high
• cholesterol to limit
• the number of
• eggs in their diet.

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Storage of Eggs

• Keep eggs cold !!!
• Dont store eggs
• On the door.
• It isnt cold
• Enough!

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Buying Eggs

• GRADE
• USDA grade shield means federal govt has
  inspected for wholesomeness
• Inner and outer quality of egg is checked
• AA and A thicker white, better appearance when
  cooked
• B - use when appearance isnt important (baked
  goods)

• SIZE
• Determined by the minimum weight for a dozen
• Most common sizes are large and extra-large.
• As a general rule, recipes assume large eggs will
  be used.
• Usually priced by size

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Keeping Eggs Fresh

• Store eggs in the
• carton
• a. they stay fresh
• longer
• b. they wont
• absorb smells
• from the refrigerator

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Remember

• 4. Dont freeze Eggs!

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Egg Safety !

• Wash hands
• Keep eggs
• COLD !!

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SALMONELLA !

• Salmonella germs
• are commonly found
• In eggs and chicken.
• Germs can be killed
• By cooking the food
• well!

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Germs can get into cracked eggs!

• Be careful
• With cracked
• eggs!
• Check eggs before
• Leaving store.

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Cooking Eggs

• 1. Eggs contain
• Protein.
• Protein doesnt
• like heat!

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High Heat !

• High heat makes
• Protein tough and
• Rubbery!!
• YUCK!

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COOKING EGGS

• COOK EGGS
• ON LOW HEAT!
• COOKED EGGS
• SHOULD NOT BE
• BLACK AND CRISPY!

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DONT FORGET

• 5. COOK EGGS
• LOW AND SLOW !!

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COOKING EGGS IN THE MICROWAVE

• Dont cook eggs
• In the shell in
• the microwave !
• They can explode !!

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More exploding eggs !

• Pierce the yolk
• Of the egg before
• Microwaving.
• It can explode
• and make a
• mess !

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Speedy!

• Cooking in the
• microwave is a
• fast way to cook
• eggs.

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Be Careful!

• Because eggs
• cook so quickly
• in the microwave
• you need to watch
• them carefully to
• prevent over cooking.

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Splatters!No one likes to clean the microwave!

• Cover food in the
• microwave to
• prevent spattering !
• A paper towel or napkin
• Works well. Or cover
• With plastic wrap.

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Beating Egg Whites

• Separate whites
• from yolks
• Place whites in
• bowl.
• Beat at high
• speed until
• thick and white.

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When egg whites wont beat!

• When beating egg
• Whites, it is important
• To use clean beaters
• And bowl.
• The eggs wont
• Beat if there is any
• Fat on the beaters or bowl.

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Crepes !

• Crepes are very
• Flat pancakes!
• They come from
• France !

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Crepes

• There are two We are having
• Types of crepes Strawberries and
• A. Dinner crepes Whipped Cream!
• filled with
• Meats or cheese
• B.Dessert Crepes
• Sweet Fillings

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No Yolk!

• If beating egg
• whites make sure
• not to get yolk in
• with the whites.
• The egg wont beat!

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How long have we had these eggs!

• 5. Check the
• Expiration date
• On the carton.

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Egg Assignment

• More About
• Eggs!