1.  Assess the effect of nutrients on health, appearance and peak performance.

2.  Compose a list of your favorite 5 dishes that requires the use of eggs.

3. Nutrition Mrs. Phillips & Ms. Smith

4.  Get out a sheet of paper  Write one thing that you like about eggs, know about eggs, or the different ways that you can cook them.  Ball up your paper with your comment, and THROW THEM AT MS. SMITH!

6.  Protein  Riboflavin  Iodine  Vitamin A, B, and D  Iron  Trace Miners  However, egg yolks also contain saturated fats and cholesterol.

7.  Eggs are sold accordingly to GRADE and SIZE standards.-USDA  AA, A, and B.  No difference in nutritive value but a difference in appearance when cooked.  Grade AA and A eggs have thicker white and better used for appealing appearance.  Grade B eggs are used when appearance is not important.

8.  Size is determined by the minimum weight for a dozen.  Most commonly sold are large and extra large.  Recipes assume that large eggs will be used.  Eggs are priced according to size and supply.  Be sure to open eggs and check them before purchasing.

9.  Eggs are highly perishable!  Store them immediately when you get home from shopping and refrigerate.  Refrigerate in original carton.  Do not put eggs in egg tray, because the drop in temperature every time the door opens may cause eggs to lose quality.  Egg shells are porous and pick up aromas from other foods.  Do not wash eggs before storing, washing destroys egg’s natural protective covering.

10.  Cooked a moderate temperatures  When overcooked, eggs become tough and rubbery.  The white will COAGULATE, or become firm, before the yolks do.  When cooked in microwave they cook faster.

11.  Place single layer of eggs in saucepan, and add water level to at least 1 inch above the eggs.  Cover saucepan and bring the water just to boiling.  Turn off heat and let stand about 15 minutes  After cooking, immediately run cold water over eggs to stop cooking process.

12.  Crack egg and let the white run through your fingers and keep yolks in palm of hand.  Problems that can occur from separating the eggs in your hand?  Hands may be dirty, grease from hands may keep beaten egg whites from reaching full volume.  Or, the egg yolk may slip easily off of your hand into the bowl of whites.

13.  Soft peak stage: the peaks bend over slightly when the beaters are lifted our of the whites.  Stiff peak stage: the peaks are glossy and hold their shape when the beaters are lifted out of the mixture.

14.  http://www.youtube.com/watch?v=LVcNDhw wFB8

15.  Get in a group and come up with a poem, rap, song, etc. including these words and what you have learned about eggs in this lesson.  yolks  Coagulate  Grades  Sizes  Peaks  Nutrients in eggs  Whites