1. Preparing Eggs

2. Lesson Objectives Improve the quality of eggs served to students. Improve the appeal of eggs served to students. 2

3. Preparing Eggs: Important Terms Culinary* Culinary Technique* Egg Products Just-In-Time Preparation* Mise en Place (meez-un-plahss)* *Discussed in a prior lesson 3

4. Types of Egg Products Refrigerated liquid eggs – Most widely utilized Frozen eggs Dried eggs Specialty eggs – Name a specialty egg product commonly used in child nutrition programs. - Refer participants to Types of Egg Products found in Participant’s Workbook. 4

5. Meat Alternates Eggs are USDA approved meat alternates. Is there a nutritional difference between white and brown eggs? 5

6. Activity Demonstration: How to break open an egg. 6

7. Menu Planning Tips If additional fat is needed, select unsaturated oils, such as olive or other vegetable oils. Use herbs, spices, onions, and peppers for seasonings in place of part of the salt. Hard-cooked eggs can be offered in salads as a meat alternate. 7

8. Shell Egg Storage Refrigerate at 41 ˚ F or below. – Do not freeze shell eggs. Store in their original case. Store away from food with strong odors. Rotate first-in/first-out (FIFO). 8

9. Egg Function As an ingredient, eggs can: – thicken. – add color. – provide moisture. – form an emulsion. 9

10. Activity Demonstration: How to form an egg emulsion. 10

11. Food Safety Store at 41 ˚ F or below to prevent bacteria growth. Cook to safe internal temperatures. – Egg dishes 155 ˚ F – Whole eggs 145 ˚ F and firm Hold at 135 ˚ F or higher. 11

12. Preparing Eggs Egg white coagulates between 144 ˚ F and 149 ˚ F. Egg yolk coagulates between 149 ˚ F and 158 ˚ F. Hold cold egg dishes below 41 ˚ F. Hold hot egg dishes above 135 ˚ F. Never mix two batches of eggs 12

13. Activity Review USDA Egg Salad Sandwich recipe found in the Participant’s Workbook. – What are the preparation steps? 13

14. Preparing Hard Cooked Eggs Tips for preparing hard cooked eggs: – Cook for the minimum length of time until solid. – Cool eggs quickly under running water or ice water. – Hold eggs at 41 ˚ F or below. 14

15. Video: Hard Cooked Eggs 15

16. Activity Review USDA Breakfast Burrito with Salsa recipe found in the Participant’s Workbook. – What are the preparation steps? 16

17. Preparing Scrambled Eggs Tips for preparing scrambled eggs: – Cook until no visible liquid remains. – Prepare in small batches. – Hold pooled eggs at 41 ˚ F or below. – Do not combine batches of eggs during service. – Serve immediately or hold hot at 135 ˚ F or higher. How long may eggs be held hot for service? 17

18. Video: Scrambled Eggs 18

19. Activity Review Quality Score Card for Eggs found in Participant’s Workbook. 19

20. National Food Service Management Institute www.nfsmi.org 800-321-3054 Thank You!