1. Family and Consumer Science John Deere Middle School
EGG COOKERY
Family and Consumer Science
John Deere Middle School
Mrs. Bonnie Lartz

2. THE INCREDIBLE EDIBLE EGG

3. Eggs are composed of several distinct parts …
Air Cell
Shell
Egg Yolk
Membrane
Egg White
White Chords
(Chalaza)

4. 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

5. Eggs are graded for quality using a process called candling.
The four grades used for eggs are:
AA A B C

6. 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

7. The six sizes of eggs are based on weight per dozen.
Egg Size ……
The six sizes of eggs are based on weight per dozen.

8. 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.

9. 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.

10. 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

11. Egg Freshness Test Check date on the carton
Shell should be rough and dull
Fresh eggs sink in a dish of cold water

12. EGG COOKERY METHODS

13. An egg fried on one side only ……
Sunny Side Up

14. An egg fried on one side with hot grease spooned over the top ……
Basted Egg

15. Eggs fried on both sides with a runny yolk ……
Over Easy

16. An egg fried on both sides with a hard yolk ……
Over Hard

17. Raw egg cooked in hot water or in an egg poacher ……
Poached Eggs

18. Raw egg baked in the oven ……
Shirred Eggs

19. Egg and milk mixture cooked in a hot pan;
Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks ……
Scrambled Eggs

20. Egg mixture brought to center of pan and
Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve ……
Omelet

21. Whole egg cooked in SIMMERING water for three to five minutes ……
Soft Cooked Egg

22. Whole egg cooked in SIMMERING water for twenty minutes ……
Hard Cooked Egg

23. Egg and cheese mixture baked in a pastry shell ……
Quiche

24. Egg and white sauce mixture placed in a dish and baked ……
Soufflé

25. Drink made using raw eggs ……
Egg Nog

26. Egg and milk mixture baked in custard cups ……

27. Chopped hard cooked eggs blended with mayonnaise ……
Egg Salad

28. Fried eggs and bean sprouts ……
Egg Foo Yung

29. Poached egg on an English muffin topped with sauce ……
Eggs Benedict

30. PROPERTIES OF EGGS

31. Coating Agent
Fried Chicken
French Toast

32. Thickening Agent
Pudding
Custard

33. Binding Agent
Chicken Croquettes
Meatloaf

34. Leavening Agent
Angel food Cake
Soufflé

35. Emulsifier
Mayonnaise

36. Other uses for eggs ……
Shampoo
Meringue