About

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• 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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• 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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Shell color does not affect quality.
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Grade shells and uses.

• Grade AA
• Grade A
• Grade B
• Grade C

• Perfect Shell/ Fried and Poached
• Maybe some abnormalities, Baking in Recipes
• Abnormalities, Baking in Recipes

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A Whole Egg Contains

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

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Nutrition and Eggs

• What nutrients are found in egg yolk?
• Iron, Phosphorus, Vitamin A, D, B Fat,
  Cholesterol, Iodine, Trace Minerals
• What nutrients are found in the egg
  white?(Albumen)
• Protein, Riboflavin (B2)

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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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EGGCITING NEWSThe American Heart Association's
new guidelines now permit an egg a day, rather
than only three a week.  Eggs can be an important
part of an active person's diet. They are a good
source of high quality protein and contain 13
vitamins and minerals.
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Egg Sizes and Weight
 
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Size has nothing to do with quality!!!

• A large egg can be Grade AA, A, or B.

• A pee wee egg can be Grade AA, A, or B.

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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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Store Eggs

• Pointed End Down
• In covered Container
• Away from Heat and light
• WHY?
• Keeping eggs in the main body of the fridge (not
  on the door) keeps them at a more constant,
  colder temperature.
• Keeping eggs in their original cartons protects
  them from taking on any off-odors from any
  strong-smelling goods in the fridge (eg. onions,
  strong cheeses or meats).
• Keeping eggs pointed end down protects the yolk
  from touching the end.

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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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How long have we had these eggs!

• Check the
• expiration date
• on the carton.

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Julian Date

• It may also contain the Julian date which is
  the date they were packed.
• It is calculated by counting the days from the
  beginning of the year. So 24 would mean they
  were packed on Jan. 24.56 would mean they were
  packed on Feb. 25

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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!
• 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

• 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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Speedy!

• Cooking scrambled eggs
• 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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Egg Functions in Cooking

• Binding
• Thickening
• Emulsifying
• Leavening

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Binding

• Eggs can be used to hold things together or to
  hold breading to food.
• Examples would be meat loaf, meat balls, fried
  chicken, etc.

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Thickening

• Eggs can be used to thicken a product like
  puddings and custards.

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• Be careful when cooking custards if you over
  cook them they will separate and curdle.

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LeaveningBeating Egg Whites

1. Beating egg whites incorporates air into them to
   provide leavening. They will beat better if they
   are at room temperature.

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• Separate whites
• from yolks.
• Place whites in
• bowl.
• 2. Beat at high speed until they makes peaks
  that slowly fall over. This is the soft peak
  stage.
• 3. If you continue to beat until they are stiff
  and white it is called the stiff peak stage.

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When egg whites wont beat!

• When beating egg
• whites, it is important
• to use clean beaters
• and bowl. Use a glass or metal bowl not plastic
• The eggs wont
• beat if there is any
• fat on the beaters or bowl.

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No Yolk!

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

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Emulsifying Agent

• An emulsifying agent keeps
• particles suspended in a liquid.
• Example is in mayonnaise. Vinegar and oil dont
  mix but when you add eggs they coat the particles
  and keep the oil in suspension.

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Eggs Cooked in Shell

• Hard-Cooked

• Soft-Cooked

Boiling eggs makes them tough and Rubbery, simmer
them.
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Green Eggs?

• Iron and Sulfur
• Do not BOIL and COOK too long.
• Immediately put in cold water

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Eggs cooked out of shell

• Fried
• Over Easy
• Shirred/Baked
• Scrambled
• Omelet
• In a frame
• Poached

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• The end of
• Eggs!

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Beating Egg Whites
Foamy Soft Peaks Stiff Peaks Fat inhibits foam
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Nutritional Contributions

• EGG NUTRITION PROFILECalories 80
• Protein 6.30g
• Total Fat 5g
• Monounsaturated 2g
• Polyunsaturated .07g
• saturated fat 1.50g
• Cholesterol 213mg
• Carbohydrates .60g
• Sodium 63mg