1. Eggs

2. Parts of the Egg

3. Storing Eggs 1. Eggs are very porous. 7,000 pores on a chicken egg. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs. 2. Eggs have an expiration date printed on the carton. They usually last several weeks.

4. Cooking Eggs 3. Methods of cooking eggs include: 4. When eggs are cooked, they coagulate. This means that the liquid transforms into a solid. a. Hard Cooked b. Soft Cooked c. Scrambled d. Fried e. Poached

5. Functions of Eggs 5. Eggs perform different jobs in different foods. These include: a. Binder Example: Meat Loaf

6. NutrientEgg WhiteEgg Yolk Calories19 percent81 percent Protein50 percent Fat0100 percent Cholesterol0100 percent Vitamin A0100 percent Calcium14 percent86 percent Phosphorus5 percent95 percent Iron0100 percent Potassium70 percent30 percent Sodium72 percent28 percent Eggs- Nutrients in a Small Package 80 CaloriesCalcium ProteinPhosphorus Fat Iron Cholesterol Potassium Vitamin A Sodium HOW DO THE PERCENTAGE OF NUTRIENTS IN EGG WHITES AND EGG YOLKS COMPARE?

7. b. Thickener Example: Pudding c. Coating Example: Breaded Chicken

8. d. Leavening Agent Example: Angel Food Cake e. Emulsifier Example: Mayonnaise *Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)

9. Eggs are: Versatile Inexpensive Nutritious