Eggs

Structure Albumen (thin and thick) Yolk Chalazae Air pocket http://cookingwithkimberly.com/knowing-your-egg-anatomy-video/ Albumen (thin and thick) A thick, clear fluid commently known as the egg white Yolk Round, yellow portion that floats in the middle Chalazae Twisted cordlike strands of albumen Air pocket As the egg grows, the air pocket grows

How do you know if an egg is fresh? Cracking Test If the yolk is round and distinctly sits above the white, it is a fresh egg If there are two distinct whites or albumen layers, the egg is fresh Floating Test Fresh eggs sink to the bottom

Nutrients Excellent source of Protein, riboflavin, and iodine Egg yolks contain saturated fats and cholesterol Experts recommend no more than four egg yolks a week, but as many egg whites as you want.

Buying Grade USDA grade means they have been federally inspected for wholesomeness AA and A Thicker white and are used when appearance is important B Used when appearance is not important (Ex: poached) Size Determined by the minimum weight for a dozen Recipes assume that large eggs will be used

Storing Refrigerate in the original container Safety Check Do not use eggs that are cracked or broken Always cook eggs thoroughly – until firm Serve cooked eggs right after cooking Never eat raw eggs or any foods containing raw eggs Refrigerate leftover raw yolks or white in a covered container if you plan to use them within 2-4 days. NEVER microwave in shell http://www.youtube.com/watch?v=aaCcjQgMaOc

Preparing Cooked in the shell Fried Baked Poached Scrambled Omelet Cover with water at least 1 inch above eggs cover saucepan and boil Immediately run cold water over the eggs Fried Small amount of oil or butter Baked 325 degrees for 12 minutes for two eggs Poached Out of shell in simmering water Scrambled Beat with milk Omelet In a skillet without stirring

Using Eggs In Recipes Custard Beating Egg Whites Blend of milk thickened with eggs Beating Egg Whites Basics Be sure no yolk mixes Let egg whites stand at room temp for 20 minutes before beating Use clean bowls and beaters, glass or metal Forming Peaks soft-peak Peaks bend over slightly Stiff-peak Peaks hold their shape when beaters are lifted out of mixture Meringues A foam made of beaten egg white and sugar

Separating Eggs Easier to separate when cold Demonstration