1. Cooking eggs for breakfast

2. USDA grades of eggs

3. Market forms of eggs  Fresh eggs  Frozen eggs  Dried eggs  Egg substitutes  Organic eggs

4. Nutrional information  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.

5. Serve safe  Receiving- 45degrees or lower.  No odor  Clean and unbroken shells.  Reject any eggs that smell like sulfur, off odor.  Old technique of candling is no longer used.

6. Simmering or hard cooking an egg  Soft cooked 1-2 mins.  Medium cooked 3-5 mins.  Hard cooked – 10mins.

7. Scrambled eggs  Beat the eggs. If milk is added add ½ cup for 6eggs.  Heat fry pan, add fat.  Add beaten eggs to the pan.  Stir eggs, cook to creamy consistency, remove eggs slightly undercooked.

8. Over easy egg  Over easy  Cook egg until white is set  Flip the egg by pushing the pan or using a spatula.  Cook until white is set with a soft yolk.

9. Fried egg Hard fried  Cook the egg until white is set  Puncture the yolk and flip the egg.  Continue to cook until yolk and white is set.

10. Quiche  Savory egg  Blend eggs with milk, cream and add ingredients like spinach, cheese, onion.  Pour it on uncooked crust.  Bake it.

11. Souffles  Prepare a base and add flavoring  Whip egg whites and fold the whites into base.  Fill the molds  Bake it in the oven.

12. Omelets  Whip the eggs until they are frothy.  Add all the ingredients and seasoning.  Pour the mixture into an oiled pan.  Cook until the egg is set on all sides.  Use high heat, and then simmer the heat.