1. The Incredible Edible Egg!

2. Fast facts:  High in protein (building blocks-amino acids)  Low in calories (70-80 per egg)  Nutrient dense  Have a variety of uses  Yolks are high in cholesterol (form of fat)  Color of the shell is determined by the color of chickens; flavor, quality and nutritional value are the same

3. Many uses:  Emulsifiers – combine two or more liquids that typically don’t blend  Leavening agent – incorporates air into food – meringues and souffles  Thickeners – sauces, custards, etc.  Binding, interfering agent – example- Meatloaf – keeps ingredients together  Structure – in baked products

4. Nutrients  Protein  1 large egg provides 12.6 % of the DRV  Just over half is in the white, rest in yolk  Highest quality protein of any food  Protein helps the body form muscle tissue, build muscle strength, ward off muscle loss as people age

5. Other nutrients  Choline – helps in structure of cell membrane and protect liver  Lutein and zeaxanthin – reduce risk of cataracts and age-related macular degeneration.  B12 (10.8% DRV) and Riboflavin (14%)  Vitamin D – rare to find this naturally occuring  Yolk has higher percentage of these vitamins than the white

6. So nutrient dense…  Can cure many nutrient deficiencies  Many people are deficient in:  Magnesium  Calcium  Iron  Folate  Vitamins A, E, B6, and copper  Bobby Flay Egg Showdown Bobby Flay Egg Showdown Bobby Flay Egg Showdown

7. Use Caution!  Always wash hands and all surfaces thoroughly  Always store eggs in their original carton – keeps moisture out and prevents loss of carbon dioxide, which lowers quality  Don’t store them in the refrigerator door – will lose their nutrients  Store in main section, between 33-40°  Bacteria can’t grow under 40°

8. Care continued…  Can stay in fridge for 3 weeks  Must be cooked to 160° to avoid salmonella poisoning  Eggs should never be runny  Must be separated properly  Not back and forth in shell-pick up bacteria

9. What makes a good egg?  Exterior: must be clean, sound, unbroken, oval shape, not stained  Interior: checked by “Candling”  Hold light to shell – watch yolk movement – less movement=thicker white=higher quality  Graded by USDA – AA, A, B  Yolk quality: distinctness of outline, size and shape, absence of defects  Egg Experiment

10. Cooking eggs  Cook slowly on low heat.  High temperatures will create loss of protein  You can: Make:  ScrambleOmelets  FrySouffles  Hard boilFrittatas  PoachMeringues Custards

11. Points of Interest  Howard Helmer is the Omelet King!  Holds 3 guiness world records for omelet making – fastest omelet making (427 omelets in 30 minutes), fastest single omelet (42 seconds) and omelet flipping (30 flips in 34 seconds)  Egg will stand on it’s end during the spring equinox  Eggs are drying and have long been used for facials, in shampoos and conditioners, and some make-up.  Giada's mini frittatas Giada's mini frittatas Giada's mini frittatas