3Parts of the egg & their functions ShellProtects the egg during handlingPrevents moisture from escapingThe breed of egg determines color- no effect on quality, flavor or nutritionYolkYellow part of egg3/4s of the calories- most vitamins, minerals and fatContains lecithin- responsible for emulsification(the process where unmixable liquids such as water and oil are forced to mix.)Albumen(egg white)Clear portion of eggContains more than half of the protein and riboflavin
4Parts of the egg cont’d. Chalazae Air Space Keeps the yolk centered Protects contents of eggAir space grows as the egg ages
5Size & Grade The freshest eggs are AA followed by Grade A & Grade B. The largest size is jumbo.In decreasing size, the remaining classes are, extra large, large, medium, small and pee wee.The egg carton shows the following information:quality, size, and inspection stamp
6Storing Eggs* Eggs are very porous. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs.* Eggs have an expiration date printed on the carton. They usually last several weeks.
7Storing Eggs Eggs should be stored below 40 degrees F. Do not use eggs with damaged shells- may contain bacteriaAs eggs age, the white becomes thinner and yolk flatterUncooked can keep for 4-5 weeksHard cooked left in shell and refrigerated should be used within a week
8Methods of cooking eggs include: Hard CookedSoft CookedScrambledFriedPoachedWhen eggs are cooked, they coagulate. This means that the liquid transforms into a solid.
9Hard Cooked or Hard Boiled Eggs In a sauce pan bring water to a boilAdd eggs and time for 9 minutesDrain boiling water. Add cold water. Drain.Peel shell and serve!
10Scrambled EggsCrack eggs into separate bowl whisk, add water/milk, salt & pepper to tasteHeat a frying pan, 1 T butter on medium low heatAdd eggs to heated pan and move/scramble with a spatulaCook until eggs are not runny. Do not over cook.
11Fried Eggs Add 1 T butter to frying pan to coat the bottom Heat on medium lowCrack egg into panCook until egg whites are cookedFlip.Breaking the yolk is optional
12Poaching Eggs Simmering water 190 degrees F in non stick frying pan Crack eggs into custard cups (don’t break yolk)Gently pour eggs into water by dipping custard cup into water4 ½ minutes on timer
13Eggs perform different jobs in different foods. These include: Functions of EggsEggs perform different jobs in different foods. These include:Binding Example: Meat Loaf