Eggs!

The parts of the Egg

Sizes of eggs & weights Jumbo – 30 oz. Extra Large – 27 oz. Medium – 21 oz. Small – 18 oz. Peewee 15 oz.

Tips Storage Principles Nutrition Eggs should be refrigerated large end up in the egg carton Principles Cook at low temperature Cook until desired firmness Nutrition Protein, fat, vitamin A, Vitamin D, Riboflavin, Iron, Phosphorus

Functions Binder Add nutrients Color Texture Flavor Thickener Leavening Agent Emulsifier

Functions of Eggs Binder: Emulsifier: Thickening: They bind other ingredients and hold them together. Examples: Meat loaf, cakes and cookies Emulsifier: Keeps other ingredients working well together by not separating the fat and acid. Examples: Mayonnaise, hollandaise sauce Thickening: Used to thicken foods – careful not to overheat or curdle food – pour hot mixture into egg first before adding hot ingredients. EX: Pie fillings, custards, pudding, egg sauce

Functions of Eggs Coating Leavening Agent Add nutrients: Glues one food to another by being dipped into beaten egg and then rolled in crumbs or flour Meat patties, vegetables Leavening Agent Give height or volume to many products by being whipped between 2 ½-4 times their normal volume. Cakes, meringue, soufflés Add nutrients: Eggs add nutrients to a food product such as iron and riboflavin.

Functions of Eggs Color Flavor Texture Add the brown color to baked goods Flavor Adds flavor Texture Gives baked goods a chewy, elastic texture

Grades of Eggs White Yolk Shell Use in Recipe Grade AA Thick   White Yolk Shell Use in Recipe Grade AA Thick High, yellow Perfect Fried, poached Grade A Grade B Thin Yellow May have abnormalities Baking in Recipes Grade C Pale in color Abnormalities, cracked

Eggs: What the Heck are you Eating? https://www.youtube.com/watch?v=6TaLt2xpBuw