1. Eggs

2. Egg Diagram

3. Is there a quality difference between large and jumbo eggs? Eggs are sized by their weight Medium, Large, and Ex Large are standard sizes The quality is not dictated by its size Standard recipes use large eggs Jumbo30 oz Ex Large27 oz Large24 oz Medium21 Small18 oz Peewee15 oz

4. Grade The grade is based on USDA standards for the interior and exterior quality. There is no difference in the nutrition between grades ShellYolkUse in AA PerfectYellowFried, Poached A PerfectYellowFried, Poached B May have abnormalities YellowBaking C CrackedPaleBaking

5. Buying Eggs You can typically substitute sizes of eggs, so you can save money by buying smaller sizes Frozen Eggs can be purchased – have a longer shelf life Dried eggs – long shelf life, just add water, should only be used in baking and cooking Egg substitutes – resemble eggs in flavor and can be used to prepare some food products

6. Storage Keep eggs cold on a shelf in the refrigerator, wide end up in the carton Can last 4-5 weeks after you bring them home Can freeze eggs whole, but not in their shell Can freeze egg whites and yolks separate, but salt or sugar should be added to the yolks Whites and yolks can be stored in the refrigerator for up to three days in a air tight container. Yolks should be covered in water. Any type of egg product should be kept cold!

7. Nutritional Value Large amount of complete protein One of the few sources of Vitamin D Only 77 calories Egg yolks are high in cholesterol Egg whites are fat free Brown egg shells have the same nutrition as white egg shells

8. Functions of Eggs Binding – Cakes, Breads Leavening – Angel Food Cake Thickening – Soups Emulsifying – Mayonnaise Coating, Glazing – Scones Clarifying – Coffee Retarding Crystallization – Ice Cream Garnish – Hard boiled eggs

9. Preparing Eggs Microwaving – –have a larger volume and fluffier than those cooked in a conventional oven –Yolk cooks faster than white, scrambled cooks more evenly –Never cook eggs in shell –Use 50-70% power –Slightly undercook the egg, it will continue to cook during standing time.

10. Cooking eggs alone. –Proteins coagulate (set) so use low temperatures –Overcooking eggs causes syneresis (separation of liquid from the gel) –To prevent the greenish ring around boiled eggs, cook eggs for proper time and cool immediately

11. Cooking Eggs in the Shell –Water should be kept at a simmer for both soft and hard cooked eggs –To prevent a greenish ring Cool immediately after cooking Don’t over cook Poached Eggs –Break eggs open, then slip into simmering liquid, cook until done

12. Frying Eggs –Cook in a small amount of fat at low heat until done –To cook the top faster Cover the pan with a lid Pass the egg with some of the fat

13. Bake or Shirr –Place in a baking cup and bake at a moderate heat until done –Coddling – baking in a covered baking cup

14. Scramble - –Beat the egg, add 1 tablespoon of milk per egg (Too much liquid will cause syneresis) –Cook over low heat, stirring until finished –The more you beat the egg, the fluffier it will be –Scrambled eggs should not be brown –Overcooking can also cause syneresis

15. Cooking Techniques Eggs to Thicken liquids –Beat the egg slightly so it will blend with the mixture –Cook with a low temperature so the product doesn’t curdle (develop a rough texture)

16. Omelets –Plain (French) – Beat the egg, cook in a pan until fully cooked, fold and serve –Puffy – beat the egg whites stiff, fold in beaten egg yolk, cook in a pan until the bottom is lightly brown, then finish in the oven

17. Using eggs to thicken –Beat egg slightly so it will combine with the liquid –Don’t over cook the mixture or it will curdle (develop a rough texture) As a leavening agent –Beat the egg until it is foamy, then add sugar –Separate eggs when cold –Beat eggs at room temperature, they will have greater volume –If you get a small amount of the yolk in the egg white it will not whip

18. Cook at low temperatures