Eggs

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Eggs

• Nutrition and Food Prep 1

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Egg Pre-Quiz (True or False)

• A U.S. Grade A Large egg is better than a U.S.
  Grade A Medium Egg
• A Grade B egg will be just as nutritious as a
  Grade A egg
• For best quality, store eggs promptly with large
  end up in the fridge
• All eggs in a carton marked Large are identical
  in size
• All cartons marked Grade A have been officially
  graded.
• Eggs are no good after a week in the fridge
• Shell color does not effect the nutritive value
  or quality of eggs

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Egg Nutrition

• Eggs contain the following nutrients
• Protein Builds and repairs cells in the body
• Fat Comes primarily from the Yolk
• Vitamin A Helps your vision
• Vitamin D Gives you strong bones and teeth
• Riboflavin Helps body metabolize nutrients
• Iron Helps create new blood cells
• Phosphorous Helps your body metabolize nutrients

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How to Make Eggs Healthy!

• Egg Yolks vs. Egg Whites
• Calories 55 - Calories 17
• Fat 4.5 g - Fat 0.1 g
• Saturated Fat 1.6 g - Saturated Fat 0 g
• Cholesterol 210mg - Cholesterol0.0mg
• Protein 2.7g - Protein 5 g

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Egg Composition
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Grading of Eggs

• Eggs are graded by the USDA and determined by
  interior and exterior quality.
• Eggs are examined using a method called
  candling and sorted according to the grade.
• Grade AA-Highest Quality
• Grade A- Average Quality
• Grade B- Below Average Quality

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What to look for

• A high quality egg will have
• A yolk that stands high
• High portion of thick albumen
• Small portion of thin albumen
• Does not break spread all over when cracked

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Egg Sizes

• Cartons are labeled by weight only
• The eggs will not be identical in size
• Sizes include
• Jumbo 30 ounces per dozen
• Extra Large 27 ounces
• Large 24 ounces
• Medium 21 ounces
• Small 18 ounces
• Peewee 15 ounces

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Color of Eggs

• Are brown eggs better than white eggs?
• NO! Brown eggs come from a different breed of
  chicken
• They are the same in structure and nutrition
• Stores usually charge more because brown eggs
  usually come from healthier farms with free range
  chickens
• You should always by organic, free range eggs
  because you know they are coming from ethical
  farmers
• Ethical farming drastically reduces the risk
  sickness

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Egg Recall in Iowa

• In 2010, millions of eggs were recalled from
  farms in Iowa due to a Salmonella outbreak.
• This outbreak was caused by poor sanitary
  conditions from unethical farming practices

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Egg Storage

• Discard any cracked eggs
• Store eggs in the carton
• Discard any eggs stuck in the carton
• Keep eggs away from strong odors
• Store eggs in the refrigerator
• Store eggs with the large end pointing up.

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What do Eggs do in Cooking?

• Foam
• Eggs beaten in a cold bowl will coagulate to
  create a stiff peak like in meringues
• Emulsifier
• Whisking the egg coagulates the proteins creating
  a solid structure, such as mayo, dressings, etc.
• Leavening Agent
• Gently beating the eggs will create a foam like
  structure for soufflés.
• Thickener
• Eggs mixed with milk will thicken for custards
• Binder
• Eggs mixed with ingredients will bind them
  together such as meatloaf.

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How to Cook Eggs

• Scrambled
• Should be large, light and fluffy
• Poached
• Gently boiled in water
• Fried
• Cooked in butter, most unhealthy choice
• Hard Boiled
• Cooked in boiling water in the shell
• Omelets
• Beaten eggs cooked with other ingredients