Family and Consumer Science John Deere Middle School EGG COOKERY Family and Consumer Science John Deere Middle School Mrs. Bonnie Lartz

THE INCREDIBLE EDIBLE EGG

Eggs are composed of several distinct parts … Air Cell Shell Egg Yolk Membrane Egg White White Chords (Chalaza)

EGGS belong to the meat group contain nutrients protein fat vitamins A, B, D, K iron two large eggs equal a serving each egg contains approximately 80 calories

Eggs are graded for quality using a process called candling. The four grades used for eggs are: AA A B C

AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk B - the yolk is flattened and there is about as much or more thin white as thick white C - not sold in stores; may be used in prepared mixes

The six sizes of eggs are based on weight per dozen. Egg Size …… The six sizes of eggs are based on weight per dozen.

Brown shelled eggs have the same nutritional value as white shelled eggs; The color of the shell is dependent on the type of chicken that laid the egg.

Seven Cents Key to Buying Eggs … If there is less than 7 cents difference between two sizes of eggs, the best buy is the larger size.

Egg Storage Store in the refrigerator for 4 to 5 weeks Store in the original carton with the blunt side up Do not wash until ready to use

Egg Freshness Test Check date on the carton Shell should be rough and dull Fresh eggs sink in a dish of cold water

EGG COOKERY METHODS

An egg fried on one side only …… Sunny Side Up

An egg fried on one side with hot grease spooned over the top …… Basted Egg

Eggs fried on both sides with a runny yolk …… Over Easy

An egg fried on both sides with a hard yolk …… Over Hard

Raw egg cooked in hot water or in an egg poacher …… Poached Eggs

Raw egg baked in the oven …… Shirred Eggs

Egg and milk mixture cooked in a hot pan; Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs

Egg mixture brought to center of pan and Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet

Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg

Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg

Egg and cheese mixture baked in a pastry shell …… Quiche

Egg and white sauce mixture placed in a dish and baked …… Soufflé

Drink made using raw eggs …… Egg Nog

Egg and milk mixture baked in custard cups ……

Chopped hard cooked eggs blended with mayonnaise …… Egg Salad

Fried eggs and bean sprouts …… Egg Foo Yung

Poached egg on an English muffin topped with sauce …… Eggs Benedict

PROPERTIES OF EGGS

Coating Agent Fried Chicken French Toast

Thickening Agent Pudding Custard

Binding Agent Chicken Croquettes Meatloaf

Leavening Agent Angel food Cake Soufflé

Emulsifier Mayonnaise

Other uses for eggs …… Shampoo Meringue