1. Eggs

2. Parts of the Egg The Parts of the Egg

4. Egg Sizes and Weight Egg SizesPer Dozen Peewee eggs15 ounces (425 grams) Small eggs18 ounces (510 grams) Medium eggs21 ounces (595 grams) Large eggs24 ounces (680 grams) Extra-large eggs27 ounces (765 grams) Jumbo eggs30 ounces (850 grams)

6. Store Eggs Pointed End Down In covered Container Away from Heat and light WHY? Keeping eggs in the main body of the fridge (not on the door) keeps them at a more constant, colder temperature. Keeping eggs in their original cartons protects them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats). Keeping eggs pointed end down protects the yolk from touching the end.

7. Egg Cookery Principles Use Low Temperature for best tenderness and palatability Use Gentle Heat Do not let any fat or yolk mix with white while beating whites. Cook thoroughly WHY?

8. Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk (1.5 grams saturated), 213 mg of cholesterol and 75 calories. -PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES: 1010 Protein 15 Niacin* Vitamin B6 4 Zinc4 Vitamin A 6 Calcium2 Folacin 8 Biotin4 Vitamin C * Iron6 Vitamin B12 8 Pantothenic Acid 8 Thiamin 4 Vitamin D6 Phosphorus 10 Copper **2**2 Riboflavin 10 Vitamin E2 Iodine 15 Magnesium2

9. Nutritional Contributions EGG NUTRITION PROFILE Calories80 Protein6.30g Total Fat5g Monounsaturated2g polyunsaturated.07g saturated fat1.50g Cholesterol213mg carbohydrates.60g sodium63mg

10. EGGCITING NEWS: The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

11. Egg Functions Binder Thickening Emulsifying Leavening Structuring Adding nutrition, flavor, texture color

12. Grade AA The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. Grade A The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall. Grade B The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

14. Grade shells and uses. Grade AA Grade A Grade B Grade C Perfect Shell/ Fried and Poached Maybe some abnormalities, Baking in Recipes Abnormalities, Baking in Recipes

15. Uses of Fresh and Old Eggs Fried Poached Baking

16. Eggs Cooked in Shell Hard-Cooked Soft-Cooked Boiling eggs makes them tough and Rubbery, simmer them.

17. Eggs cooked out of shell Fried Over Easy Shirred/Baked Scrambled Omelet In a frame Poached

19. Green Eggs? Iron and Sulfur Immediately put in cold water

20. Beating Egg Whites Foamy Soft Peaks Stiff Peaks Fat inhibits foam

21. Match Terms Candling Albumen Yolk Air Cell Shell Chalaza Bloom USDA United State Dept.Agriculture Separation between membranes White part of an egg Outer covering of an egg shell Anchors and supports yolk from breaking in shell. Yellow part of egg Process of grading eggs with light. Outer covering, brittle and porous

22. The End?