2Nutrient Content Good source of complete protein All essential amino acidsThiamin, Riboflavin, iron, phosphorousVitamins A&D
3Anatomy of an EggShell Membranes: 2 membranes (inner and outer) surround the albumenAlbumen: a.k.a. egg white, contains 67% of the egg’s proteinYolk: yellow portion of egg - contains all the fat and half the proteinChalaza: thick, ropey strands that anchor the yolk in place in the center of the egg white
5Egg Grades Eggs are graded for quality by candeling. Eggs move along rollers over bright lights.The lights illuminate the eggs’ structure.Eggs that do not meet the standard are removed
6Egg Grades Condition of shell Size of air cell Clearness and thickness of egg whiteCondition of yolk3 grades:AA, A, and B: grade A has slightly larger air cellMost B’s you do not find at the grocery! (their appearance is low – but they are still nutritious)The word FRESH on the carton refers to the quality not the age!!!
7Storing Eggs Buy only from refrigerated cases Check that they are clean and un-cracked before you buyCracked eggs can contain harmful bactria that can cause food borne illnessThrow away cracked or broken eggs
10Emulsifier/Emulsionmixture that forms when liquids that normally do not mix are combinedTemporary: oil and water or vinegar (Italian Dressing)Permanent: Mayonnaise
11FOAMS Use egg whites only Add air to food Foamy stage =bubbles and foam on surface
12Soft peak: peaks bend at tip Stiff peak: peaks stand up straight*used to make meringue for pies and other baked goods!!*cream of tarter added to increase volume
13Things to Know when working with Foams Avoid under or over beatingAcid (cream of tarter) acts as stabilizerSugar also stabilizes – and increases beating timeAvoid ANY contact with fatBoth will cause the whites to lose volume quickly
14THICKENERS heat causes protein to coagulate and mixture “thickens” Used insauces, custards, and puddings
15STRUCTUREeggs add structure to baked products such as cakes, brownies, and muffinsWith out eggs there would be no shape!!!
16How to store eggs In the fridge!! Large end up In closed carton Do not washMay be stored up to 3-5 weeks!! (after due date expires!)
17Cooking with EggsUse low or moderate temperature- too high can cause protein to lose moisture and shrink/toughenTo avoid “green ring” in boiled eggs–time carefully and cool immediately
18METHODS OF COOKINGScramble-beaten with milk and cooked in a skillet while stirring occasionallyCoagulum: Soft solids that form when eggs cookPoach-cooked in simmering water out of shellFry-cook in a hot skillet with a small amount of fat
19Methods of CookingBake/shirred- in oven about 350*, use individual dishesHard boil -boiling eggs in sauce pan in boiling waterMicrowave-egg cooked in microwave
20Terms to KnowMeringue: fluffy mixture of beaten egg whites and sugar that may be soft or hardFoam: beating air into egg whitesOmelet: beaten egg mixture - cooked without stirring and served folded in halfSouffle’: fluffy baked dish made with a starch thickened sauce into which egg whites are folded
21Were You Listening? List the nutrients found in eggs Extra credit: How many calories in an egg?
22Were You Listening? What is the chalaza? What does it do? Extra Credit:How often does a hen produce an egg?
23Were You Listening? Name some ways that eggs are used in recipes. Extra credit:Give an example of each
24Were You Listening? At what temperature should eggs be cooked? What happens if they are not cooked properly?
25Were You Listening?Name the methods of cooking eggs.eggsactly!!