1. Eggs
Chapter 35

2. The Egg Albumen Egg white Cloudiness indicates a very fresh egg Yolk
Round yellow portion
Chalazae
Thick twisted strands that anchor the yolk in the center of egg
Albumen
gets thinner as the egg ages
Yolk
flattens as egg ages
color depends on hen’s diet
color additives are not allowed in chicken feeds
Chalazae
not the beginning of an embryo
thicker and more prominent the chalazae- fresher the egg

3. Nutrients in Eggs
Protein, Vitamin B, Vitamin A, Vitamin D, Iron, Calcium, Phosphorus, and other trace minerals
Yolk-
Contain fats and cholesterol so eat sparingly
Brown vs. White
Breed of chicken determines color not nutrients
Eggs have about 80 calories each
Yolk- contains more vitaqmins and minerals than white
one of the few foods with a natural source of Vitamin D

4. Purchasing an Egg Inspect the carton
Check for clean, uncracked eggs
Sold by the Grade and Size standards

5. Buying by Grade USDA grade mandates that eggs are inspected quality
3 Grade categories
AA, A, B
AA and A
Thick white for fried and poached eggs
B used in baked goods
All grades have the same nutrient value but appearance differs after cooking

6. Buying by Size Classified into sizes by the minimum weight per dozen
Most common sizes: medium, large, extra large, and jumbo
Most recipes use large eggs
Check unit price to determine the best buy

7. Storing Do not wash before storing Store in original container
May pick up flavoring from other foods if uncovered
Fresh in fridge up to 4 weeks
White- fresh up to 4 days
Yolks- fresh up to 2 days
Highly perishable
Washing removes the protective coating that prevents bacteria from growing
Use leftover eggs within 3 days

8. Red Spot in Egg Means that a blood vessel in the yolk ruptured
Still safe to eat
If an egg smells bad, throw it away!
Always crack an egg in a bowl before adding it to the mixture.
if egg is bad, you will only need to throw the egg out not the mixture

9. Freezing Freeze fresh egg whites in an ice cube tray
Do not freeze cooked whites
Freeze 4 yolks with 1/8 tsp salt beaten in

10. Egg Substitutes Available frozen or liquid form
Combination of egg whites, vegetable oils, tofu, dry milk, and chemical additives
No cholesterol or fat and low in calories
More expensive but lack some vitamins and minerals
No egg yolk
Lack protein, phosphorus, Vitamin B

11. What an egg can do for you!
Coagulation
Changing from liquid to solid form
Makes foods stick together
Emulsifier
Holds liquids together that wouldn’t normally stick together- oil & water
Foams
Beating egg whites
Air enters the mixture
Adds volume and lightness to baked goods
Coagulation
makes meatloaf stick together
use eggs to put breading on meats

12. Prepare for Cooking Separating Easiest to do when eggs are cold
Beating
Use whites only, yolk will not beat
Allow egg whites to stand at room temp for 20 minutes
If cold, protein won’t break down to allow for foam to form
Add acidic ingredient to aid in foam stability
Cream of tarter
Crack egg lightly to avoid breaking the yolk