Parts of the Egg thick albumen thin albumen shell air cell yolk chalaza

Sizes of eggs jumbo 30 oz. per doz. medium 21 oz. per doz. extra large 27 oz. per doz. small 18 oz. per doz. large 24 oz. per doz. peewee 15 oz. per doz.

Storage Eggs should be refrigerated large end up in the egg carton.

Egg Cookery Cook at low temperature Cook until desired firmness

Nutritional Value Protein, fat, vitamin A, vitamin D, riboflavin, iron, phosphorus

Eggs Function in Cooking Binder, Add nutrients, Color, texture, flavor, Thickener, Leavening agent, Emulsifier

Egg Characteristics White Yolk Shell Use in Recipe Grade AA Thick High,Yellow Perfect Fried, poached Grade A Grade B Thin Yellow May have abnormal Character Baking in Recipes Grade C Pale in color Cracked

True or False The color of the egg shell has no influence on nutritional values or eating quality. Most recipes are developed to use extra large eggs.

Egg whites Foamy soft peaks stiff peaks

Vocabulary candling - Process of grading eggs with light. albumen - White part of an egg. yolk - Yellow part of an egg. air cell - Separation between membranes. shell - Outer covering of egg, brittle and porous. chalaza - Anchors and supports yolk from breaking in shell. bloom - Another name for outer covering of an egg. USDA - United States Department of Agriculture.