THE ALMOST “PERFECT” FOOD! EGGS! THE ALMOST “PERFECT” FOOD!

Parts of an Egg… yolk albumen Chalaza (holds yolk in place) Bloom (invisible—on outside of shell—keeps out bacteria) Air pocket Germ Shell albumen yolk

Storage of EGGS... STORE IN ORIGINAL CONTAINER-(NOT DOOR) DON’T STORE NEAR “STRONG SMELLING” FOOD KEEP COLD so that the nutrients don’t start to break down DON’T WASH THE SHELLS IF CRACKED—THROW AWAY

What food group are eggs in? Because they are a high protein food eggs are in the proteins group. Proteins are made of amino acids (building blocks for your body). The body can make some amino acids but not others. Essential amino acids are those that must be obtained through the diet (there are 9 of them). Because the amino acids in eggs are very close to what the human body needs, eggs are used as a standard to measure other protein foods

EGG TRIVIA! BROWN EGGS have the SAME nutritional value as white eggs The COLOR of the egg is determined by the breed of the chicken! (OVER 200 BREEDS!! White feathers and ear lobes = white eggs red/brown feathers and ear lobes = brown eggs) There really are green eggs! (feed your chicken grass or other greenery for a few weeks and see green shells---about the color of army green!) It takes a chicken 24-26 hours to lay one egg. Large eggs are the size usually called for in recipes.

THE NUTRITION OF EGGS...GREAT! THE WHITES: Vitamin Bs Protein Iron Zinc Trace minerals 75 Calories In One Egg! THE YOLK: Fat Vitamin A Cholesterol Protein Vitamin E Vitamin D EGGS HAVE ALMOST EVERY NUTRIENT.... BUT NO VITAMIN C !

WHAT CAN EGGS DO?? Emulsify: BIND: LEAVEN: THICKEN: COATING: SALAD DRESSINGS OR MAYONAISE BIND: MEATLOAF OR MEATBALLS COATING: Breaded chicken LEAVEN: ECLAIRS OR SOUFFLE THICKEN: PUDDING OR CUSTARD

Emulsifying

Beating Eggs: 1. Foam 2. Soft Peak Stage 3. Stiff Peak Stage

Principles of Egg Cookery When beating Eggs, FATS/OILS inhibit beaten egg whites from reaching their full potential Cooks eggs at a medium-low temperature to prevent egg whites from being rubbery NEVER “boil” an egg---too high heat and too long cooking time=grey around the yolk and egg yolks become tough! Cook all eggs for a short amount of time at a medium-low heat for the BEST results. Eggs with red spots, are still okay to eat!

METHODS OF COOKING: HARD Boiled in shell SOFT Boiled in shell Fried Scrambled POACHED Baked

NOW YOU KNOW ! EGGS ARE THE ALMOST PERFECT FOOD !