1. The Incredible Edible Egg What do you know about eggs?

2. Eggs Fowls, like chickens, duck and geese, lay eggs. If unfertilized the chicken eggs become part of our food supply.

3. Quality of eggs USDA grades the eggs by candling them to check their interior. Candling places the egg in front of a strong like to check the interior.

4. Egg Sizes Eggs are sized by the weight of a dozen eggs. Jumbo30 ounces per dozen Extra Large27 ounces per dozen Large24 ounces per dozen Medium21 ounces per dozen Small18 ounces per dozen Pee Wee15 ounces per dozen

5. White or Brown Shell The egg shell color has nothing to do with the size or quality of an egg. Different breeds lay different color eggs.

6. Parts of an egg

7. Nutritional Value 1egg =1oz of meat. 75calories 6gm protein 5gm of fat, 1.6gm saturated fat 63 mg sodium 213 mg of cholesterol High BV- 100 Protein digestibility- 1.0 Complete Protein.

8. Cooking an egg Hand cooked: Place eggs in cold water. Bring the water to a full boil. Take off the heat. Cover the pan and let sit. Time for 15 minutes. Rinse in cold water immediately Cooked EGGS: Over easy: heat butter in frying pan, place egg in pan. Once the white is no longer translucent flip. Continue cooking for another minute. Over hard: Same as above but cook for two or three minutes until yolk is no longer runny Sunny side up: Follow first step. Continue cooking until yolk has set. Do not flip this egg Scrambled: Place egg(s) in bowl and beat with fork. Place in hot butter melted frying pan like other cooked eggs Poached: In frying pan place one inch of water, add 1 teaspoon of white vinegar. Bring water to boil. Once boiling take cracked egg that has been placed in a bowl and place gently into the water. Cook until the yolk is no longer translucent.

9. Other uses of eggs in cooking Bind ingredients- meat loaf croquette Leaven – sponge cake, angel food cake Thicken –custard, sauces Emulsify – mayonnaise, salad dressing Coat glaze – bread Clarify – soup Retard crystallization – candies Garnish – egg slice salad

10. Deviled Eggs Hard cook 6 eggs Shell all of them Take half and make deviled eggs; the other half egg salad Deviled Egg recipe 3 eggs 1 tablespoon mayonnaise ½ teaspoon yellow mustard ½ teaspoon sweet relish Salt Pepper Paprika, for dusting Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth.