Presentation on theme: "Shell Protects the egg during handling Prevents moisture from escaping The breed of egg determines color- no effect on quality, flavor or nutrition."— Presentation transcript:
Shell Protects the egg during handling Prevents moisture from escaping The breed of egg determines color- no effect on quality, flavor or nutrition Yolk Yellow part of egg 3/4s of the calories- most vitamins, minerals and fat Contains lecithin- responsible for emulsification (the process where unmixable liquids such as water and oil are forced to mix.) Albumen(egg white) Clear portion of egg Contains more than half of the protein and riboflavin
Chalazae Keeps the yolk centered Air Space Protects contents of egg Air space grows as the egg ages
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
* 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.
Eggs should be stored below 40 degrees F. Do not use eggs with damaged shells- may contain bacteria As eggs age, the white becomes thinner and yolk flatter Uncooked can keep for 4-5 weeks Hard cooked left in shell and refrigerated should be used within a week
Methods of cooking eggs include: a. Hard Cooked b. Soft Cooked c. Scrambled d. Fried e. Poached When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.
In a sauce pan bring water to a boil Add eggs and time for 9 minutes Drain boiling water. Add cold water. Drain. Peel shell and serve! html html
Crack eggs into separate bowl whisk, add water/milk, salt & pepper to taste Heat a frying pan, 1 T butter on medium low heat Add eggs to heated pan and move/scramble with a spatula Cook until eggs are not runny. Do not over cook html html
Add 1 T butter to frying pan to coat the bottom Heat on medium low Crack egg into pan Cook until egg whites are cooked Flip. Breaking the yolk is optional html html
Simmering water 190 degrees F in non stick frying pan Water 1 1/2” Crack eggs into custard cups (don’t break yolk) Gently pour eggs into water by dipping custard cup into water 4 ½ minutes on timer html html
Eggs perform different jobs in different foods. These include: a. Binding Example: Meat Loaf
b. Thickener Example: Pudding c. Coating Example: Breaded Chicken
d. Leavening Agent Example: Angel Food Cake e. Emulsifier Example: Mayonnaise *Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)