Eggs Chapter 23.2

Eggs The egg is one of the most inexpensive and multipurpose foods available. Eggs supply complete proteins, fat (yolk), vitamin D, vitamin A, folate, riboflavin, iron, phosphorus and other B vitamins.

Parts of an Egg

Sizes of eggs Large is the standard size for most recipes.

Grading of eggs Generally done by the USDA Candling – process done to grade eggs with the use of light 4 main kinds: Grade AA – most perfect white, yolk, and shell Grade A – still good but not perfect Grade B – white is thin, shell may have abnormalities, good for baking Grade C – thin white, pale yolk, shell abnormalities and cracks, good for baking

Functions of eggs Binder – holding two things together Add nutrients Color, Texture, and Flavor in grain products Thickener – puddings and sauces Leavening agent – grain products Emulsifier – allowing fats and water to stay mixed

Eggs Follow these guidelines for eggs: Never eat raw eggs, high in bacteria. Cook eggs until the center is at least 160°F (71°C). Heat slowly using low temperatures. Eggs must always be refrigerated and can be stored for two to five weeks. Store in the original container or carton. Shell color DOES NOT determine nutrition. Yolk color will change depending on the food the hen eats.