1. The Incredible Edible Egg

2. The parts of the egg…… A.Air Pocket B.Thin Albumin C.Thick Albumin * Contains all the protein D.Yolk: High in fat and cholesterol, also contains Vitamin A & D, iron and riboflavin E.Chalaza: anchors the yolk in the center Air Pocket Thin Albumin Thick Albumin Chalaza Yolk

3. Types of Eggs Vary in color and size:  Depends on feed, breed, and care Sizes – jumbo, Extra Large, large, medium and peewee determined by weight per dozen Grade – AA, A, B

4. Storage Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg. And light from breaking down the shell. How long can eggs be stored?  2 -3 weeks for best quality

5. What are the three stages of beating egg whites?  Foam  Soft Peaks peaks curl  Stiff Peaks peaks stand straight

6. Egg Foam  Even the smallest amount of FAT from the egg yolks or bowl will prevent the formation of beaten egg whites. Even if you get a small amount of the yolk in with the white mixture, it will not foam. For best results use a metal bowl.

7. Cooking of Eggs Eggs should be cooked at medium heat unless making omelet's or hard cooked eggs

8. Functions of eggs Eggs perform various functions in recipes and foods FUNCTIONFOOD PRODUCT Emulsifier -Mayo Foam/Leaven - Angel Foods Cake Thickener- Pudding

9. FUNCTIONFOOD PRODUCT Binder- Meat Loaf Interfering Agent- Ice Cream Structure- Muffins Flavor- Eggnog Color - Yellow Cake