1. Eggs

2. Eggs and Breakfast Foods Eggs provide the following in recipes – Texture – Flavor – Structure – Moisture – Nutrition Eggs are an excellent food because – High protein content – Low cost – Readily available

3. Egg Composition 1.Shell 2.Air Cell 3.Shell Membrane 4.Thin Albumen 5.Thick Albumen 6.Chalazae 7.Vitelline (Yolk) Membrane 8.Germinal Disk 9.Yolk

5. Name the parts Shell Germinal Spot White -Albumen Air Cell Chalaza Yolk

6. Egg Shell Composed of calcium carbonate Prevents microbes from entering the egg Protects moisture from leaving the egg Breed of hen determines shell color – Color of the shell has nothing to do with quality, flavor or nutrition

7. Yolk Yellow portion of the egg It makes up 1/3 of the egg mass Contains ¾ of the eggs calories The egg yolk coagulates at 149  -158 

8. Albumen Often called the “white” of the egg Makes up 2/3 of the egg mass Contains half of the protein Coagulates at 144  - 149 

9. Chalazae Cords Thick and twisted part of egg white Anchor egg yolk into place The fresher the egg, the more prominent the chalazae cord Disappears when cooked

10. Germinal Spot/Disk Weak spot in the yolk available for fertilization

11. Air Cell Pocket of air formed at the large end of the egg Caused by the contraction of contents after cooling after the chicken lays the egg Increases in size as the egg ages

12. Grading of Eggs

13. Egg Quality Grade AA Break OutCovers a small area AlbumenWhite is thick and stands high, albumen is prominent YolkYolk is round, firm and high ShellGood Shape, clean, unbroken, no ridges or rough spots UsageIdeal for any use, especially desirable for poaching, frying and cooking in the shell

14. Egg Quality Grade A Break OutCovers a moderate area AlbumenWhite is reasonably thick, stands somewhat high, chalazae is somewhat prominent YolkYolk is firm and stands fairly high ShellGood Shape, clean, unbroken, no ridges or rough spots UsageIdeal for any use, especially desirable for poaching, frying and cooking in the shell

15. Egg Quality Grade B Break OutCovers a wide area AlbumenSmall amount of thick white, albumen is small or absent, appears weak or watery YolkYolk is flattened ShellAbnormal shape, slight stained areas, unbroken, ridges or thin spots UsageGood for scrambling, baking, and ingredients in other foods

16. Storage of Eggs Should be stored at 41  or less Store eggs away from smelly foods to prevent odor absorption Older eggs should be hard boiled as their shell can be removed easier Do not use cracked or dirty eggs

17. Sanitation Eggs are a potentially hazardous food because they are high in protein Eggs are very susceptible to salmonella- lives in chickens intestinal tract. Pasteurization of eggs must occur – Eggs held at 140  for 3 ½ minutes

18. Egg Substitutes Substitute – Uses the albumen but replaces the yolk with vegetable or milk product – Useful for people with high cholesterol Complete substitute – Replaces egg product with soy product or milk – Cannot be used in recipes that use eggs as a thickener – People on vegan diets use these most frequently

19. Nutrition of Eggs Contains vitamins A, D, E, K High in protein

20. How can I tell if an egg is good or bad? Floating Test Sloshing Test Cracking Test