1. Eggs Natures perfect food.

2. Eggs are: Federally inspected - USDA shields Federally inspected - USDA shields Shell color may be brown or white – nothing to do with nutrition just breed of hen Shell color may be brown or white – nothing to do with nutrition just breed of hen Cloudy egg white sign Cloudy egg white sign freshness not age freshness not age Eggs contain highest Eggs contain highest quality food protein known. quality food protein known.

3. Excellent source protein, riboflavin, iodine, Vitamin A, some B, Vitamin D, iron and trace minerals Excellent source protein, riboflavin, iodine, Vitamin A, some B, Vitamin D, iron and trace minerals Where are all these – the yolk Where are all these – the yolk Yolk also contains saturated fat and cholesterol Yolk also contains saturated fat and cholesterol Egg whites cholesterol-free. Egg whites cholesterol-free. 1 egg counts as 1 oz of meat. 1 egg counts as 1 oz of meat.

4. Eggs are perishable Inspect before buying – Inspect before buying – Refrigerate eggs in the original carton is recommended Refrigerate eggs in the original carton is recommended Egg shells are porous and pick up odors. Egg shells are porous and pick up odors. Do not wash before storing – natural covering Do not wash before storing – natural covering Leftover egg – 2-4 days Leftover egg – 2-4 days Freezing? Freezing?

5. Egg equivalent 3 T beaten whole egg = one large egg 2 T whites = one egg white 2 yolks – 1 whole egg (for thickening sauces) 1 egg = 2 egg yolks + 1 T cold water Egg yolk about 1 T egg white 2T Egg substitutes – can use need sub and add water. Made from egg whites with ingredients like : More yolk the more moisture and flavor.

6. Grades of Eggs There are three grades of eggs. There are three grades of eggs. Grade AA -----------------------  ^ Grade AA -----------------------  ^ Grade A----------------------  Grade A----------------------  Grade B Grade B Difference? Difference?

7. Nutritionally – no difference Nutritionally – no difference Different appearance Different appearance Grade is determined by – inner and outer quality of egg at time packaged Grade is determined by – inner and outer quality of egg at time packaged

8. Size of Eggs there are six Most commonly sold are large and X-large Most commonly sold are large and X-large Jumbo is above x-large Jumbo is above x-large Pee Wee is below small Pee Wee is below small

9. Size Weight of a dozen eggs Size Weight of a dozen eggs Jumbo 30 ounces Jumbo 30 ounces Extra Large 27 ounces Extra Large 27 ounces Large 24 ounces Large 24 ounces Medium21 ounces Medium21 ounces Small 18 ounces Small 18 ounces Peewee 15 ounces Peewee 15 ounces

10. Different types of eggs Chicken eggs use most often Chicken eggs use most often Could use duck – little Could use duck – little bigger, higher in fat, bacteria bacteria Other eggs like quail, are Other eggs like quail, are smaller, but similar to smaller, but similar tochicken.

11. Freezing Eggs Can be frozen – beat first Whites – freeze ice cube tray Yolks – special treatment – every 4 – 1/8 t salt – dessert 1 ½ t sugar – get hard and thick Mark containers Keep 4 months

12. Safety Do not use cracked or broken Do not use cracked or broken Cook eggs thoroughly – bacteria Cook eggs thoroughly – bacteria Proper sanitation Proper sanitation Serve after cooking Serve after cooking Don’t eat raw eggs or foods with raw eggs Don’t eat raw eggs or foods with raw eggs Commercial products pasteurized Commercial products pasteurized

13. Check for freshness – float in water. Check for freshness – float in water. If it sinks – fresh large end on top – not fresh rise to surface – return to store or throw out. Eggs have delicate protein – moderate temp. tough, rubbery if not Microwave – pierce yolk Hard-boiled – water 1 inch above eggs, cover bring to just boiling, turn off heat and let stand in hot water Soft – 4-5 min Hard 15 min Time up run immediately under Time up run immediately under cold water or ice water. cold water or ice water.

14. Other kinds of eggs Poached – water to boil reduce heat gentle simmer – break egg in bowl, slide in water. Add 1 T vinegar to water before egg. Poached – water to boil reduce heat gentle simmer – break egg in bowl, slide in water. Add 1 T vinegar to water before egg. Baked – shirred Baked – shirred Fried – oil or fat Fried – oil or fat Scrambled – beat milk, water, cheese Scrambled – beat milk, water, cheese Omelet egg in skillet sets up and fold Omelet egg in skillet sets up and fold

15. Baking Egg whites – separating – no yolk Egg whites – separating – no yolk yolk contains fat can keep whites from reaching volume Egg yolks and whites separate best when cold Whites stand room temp for 20 -30 min – better volume Bowl and beaters fat free and clean – Plastic tends absorb fat – Soft peaks – bend over stiff peaks glossy and hold shape

16. Trivia Eggs placed in their cartons large end up to keep the air cell in place and the yolk centered. Eggs placed in their cartons large end up to keep the air cell in place and the yolk centered. A hard cooked egg will peel more easily if it is a week or two old before it is cooked A hard cooked egg will peel more easily if it is a week or two old before it is cooked If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. In cooking eggs are “the cement that holds the castle of cuisine together”. Reason: ability to bind, leaven, thicken, emulsify, clarify and more in all types of recipes. In cooking eggs are “the cement that holds the castle of cuisine together”. Reason: ability to bind, leaven, thicken, emulsify, clarify and more in all types of recipes.

17. Egg yolks are one of the few foods that contain Vitamin D naturally Egg yolks are one of the few foods that contain Vitamin D naturally Easter Eggs carry many legends. Easter Eggs carry many legends. Decorating and coloring custom in England during middle ages Decorating and coloring custom in England during middle ages Symbol of rebirth Symbol of rebirth Most famous decorated Easter eggs were made by Peter Faberge – goldsmith Most famous decorated Easter eggs were made by Peter Faberge – goldsmith First one shell of platinum and enameled white open to smaller gold egg opened –golden chick with royal jeweled crown. 1883 Russian Czar. 57 made in all. First one shell of platinum and enameled white open to smaller gold egg opened –golden chick with royal jeweled crown. 1883 Russian Czar. 57 made in all.