1. Eggs (your notes should focus on underlined information)

2. Howard Helmer is the fastest omelet maker in America. How many omelets do you think he can make in 30 minutes? 427!

3. Draw a diagram and label with the name of each part of the egg (write name only, read detailed bullet points)

4. Egg Grades Grade AA whites that are thick and firm yolks that are high, round, and practically free from defects clean, unbroken shells Grade A (most often sold in stores) have characteristics of Grade AA eggs except the whites are "reasonably" firm Grade B (seldom found in retail stores, sometimes used in foodservice) whites that may be thinner yolks that may be wider and flatter than eggs of higher grades shells must be unbroken, but may show slight stains Grade AA and Grade A eggs are best for frying and poaching, where appearance is important A A A B

5. What grade is appropriate to use? Grade AA and A fried (i.e. over-easy, sunny side up) fried (i.e. over-easy, sunny side up) poached poached Grade B omelets omelets scrambled scrambled French toast French toast baked goods (i.e. brownies) baked goods (i.e. brownies) to make liquid, frozen, and dried egg products to make liquid, frozen, and dried egg products

6. Egg sizes Jumbo, Extra large, Large, Medium, Small, Pee Wee Large and Extra Large are most common Large and Extra Large are most common Size is determined by minimum weight of a dozen eggs Size is determined by minimum weight of a dozen eggs When recipes don’t specify, then Large eggs are to be used When recipes don’t specify, then Large eggs are to be used

7. Egg Nutrients White: water protein egg white consists primarily of about 90% water into which is dissolved 10% proteins riboflavin potassium selenium Yolk: vitamins A, B12, D, and E iron saturated fat cholesterol A raw chicken egg within its membrane, the shell removed by soaking in vinegar

8. Shell Color is Determined by the Breed of Chicken

9. Storing Eggs Refrigerate immediately – in carton Refrigerate immediately – in carton Throw away any cracked or dirty eggs Throw away any cracked or dirty eggs Do not wash – it removes the protective coating that prevents bacteria from getting inside the shell Do not wash – it removes the protective coating that prevents bacteria from getting inside the shell Eggs stay fresh for up to 4 weeks if stored properly Eggs stay fresh for up to 4 weeks if stored properly

10. Proper Handling of Eggs Crack each egg into a separate bowl before adding Crack each egg into a separate bowl before adding Do NOT pool Do NOT pool Why? Why? One egg could contaminate all others One egg could contaminate all others egg shell egg shell blood blood Salmonella Salmonella Blood in an egg is from a ruptured blood vessel when forming. It is safe to eat. http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#6

11. Egg Science Coagulation becomes firm changing from a liquid state to a semisolid or solid state helps bind ingredients (i.e. meatloaf) Helps thicken sauces and custards (i.e. rice pudding) Emulsifiers hold together two ingredients that normally wouldn’t stay mixed, such as oil and water (i.e. oil and vinegar in Caesar salad dressing) Foams When you beat egg whites, a foam forms air is incorporated into the mixture continued beating thickens the foam adds volume and lightness to baked products (i.e. angel food cake)

12. Egg Dish Examples Fried (sunny side up, over easy) Baked (quiche, egg casserole) Poached (eggs Benedict) Beaten (scrambled, omelet)