EGG COOKERY

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EGG COOKERY
Family and Consumer Science John Deere Middle
School Mrs. Bonnie Lartz
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THE INCREDIBLE EDIBLE EGG
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Eggs are composed of several distinct parts
Air Cell
Shell
Egg Yolk
Membrane
Egg White
White Chords
(Chalaza)
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EGGS

• belong to the meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron

• two large eggs equal a serving
• each egg contains approximately 80 calories

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Eggs are graded for quality using a process
called candling.
The four grades used for eggs are
AA A B C
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AA - yolk is firm and the area covered by the
white is small there is a large proportion of
thick white to thin white A - yolk is round and
upstanding the thick white is large in
proportion to the thin white and stands fairly
well around the yolk B - the yolk is flattened
and there is about as much or more thin white as
thick white C - not sold in stores may be used
in prepared mixes
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Egg Size
The six sizes of eggs are based on weight per
dozen.
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Brown shelled eggs have the same nutritional
value as white shelled eggs
The color of the shell is dependent on the type
of chicken that laid the egg.
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Seven Cents Key to Buying Eggs
If there is less than 7 cents difference between
two sizes of eggs, the best buy is the larger
size.
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Egg Storage

• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt
  side up
• Do not wash until ready to use

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Egg Freshness Test

• Check date on the carton
• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water

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EGG COOKERY METHODS
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An egg fried on one side only
Sunny Side Up
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An egg fried on one side with hot grease
spooned over the top
Basted Egg
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Eggs fried on both sides with a runny yolk
Over Easy
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An egg fried on both sides with a hard yolk
Over Hard
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Raw egg cooked in hot water or in an egg
poacher
Poached Eggs
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Raw egg baked in the oven
Shirred Eggs
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Egg and milk mixture cooked in a hot pan gently
move mixture as it cooks
Scrambled Eggs
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Egg mixture brought to center of pan and cooked
until all egg mixture on the edges is cooked
fold in half and serve
Omelet
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Whole egg cooked in SIMMERING water for three
to five minutes
Soft Cooked Egg
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Whole egg cooked in SIMMERING water for twenty
minutes
Hard Cooked Egg
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Egg and cheese mixture baked in a pastry shell

Quiche
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Egg and white sauce mixture placed in a dish and
baked
Soufflé
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Drink made using raw eggs
Egg Nog
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Egg and milk mixture baked in custard cups
Custard
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Chopped hard cooked eggs blended with mayonnaise

Egg Salad
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Fried eggs and bean sprouts
Egg Foo Yung
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Poached egg on an English muffin topped with
sauce
Eggs Benedict
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PROPERTIES OF EGGS
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Coating Agent
Fried Chicken
French Toast
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Thickening Agent
Pudding
Custard
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Binding Agent
Chicken Croquettes
Meatloaf
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Leavening Agent
Angel food Cake
Soufflé
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Emulsifier
Mayonnaise
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Other uses for eggs
Shampoo
Meringue