Eggs Chapter 35

The Egg Albumen Egg white Cloudiness indicates a very fresh egg Yolk Round yellow portion Chalazae Thick twisted strands that anchor the yolk in the center of egg Albumen gets thinner as the egg ages Yolk flattens as egg ages color depends on hen’s diet color additives are not allowed in chicken feeds Chalazae not the beginning of an embryo thicker and more prominent the chalazae- fresher the egg

Nutrients in Eggs Protein, Vitamin B, Vitamin A, Vitamin D, Iron, Calcium, Phosphorus, and other trace minerals Yolk- Contain fats and cholesterol so eat sparingly Brown vs. White Breed of chicken determines color not nutrients Eggs have about 80 calories each Yolk- contains more vitaqmins and minerals than white one of the few foods with a natural source of Vitamin D

Purchasing an Egg Inspect the carton Check for clean, uncracked eggs Sold by the Grade and Size standards

Buying by Grade USDA grade mandates that eggs are inspected quality 3 Grade categories AA, A, B AA and A Thick white for fried and poached eggs B used in baked goods All grades have the same nutrient value but appearance differs after cooking

Buying by Size Classified into sizes by the minimum weight per dozen Most common sizes: medium, large, extra large, and jumbo Most recipes use large eggs Check unit price to determine the best buy

Storing Do not wash before storing Store in original container May pick up flavoring from other foods if uncovered Fresh in fridge up to 4 weeks White- fresh up to 4 days Yolks- fresh up to 2 days Highly perishable Washing removes the protective coating that prevents bacteria from growing Use leftover eggs within 3 days

Red Spot in Egg Means that a blood vessel in the yolk ruptured Still safe to eat If an egg smells bad, throw it away! Always crack an egg in a bowl before adding it to the mixture. if egg is bad, you will only need to throw the egg out not the mixture

Freezing Freeze fresh egg whites in an ice cube tray Do not freeze cooked whites Freeze 4 yolks with 1/8 tsp salt beaten in

Egg Substitutes Available frozen or liquid form Combination of egg whites, vegetable oils, tofu, dry milk, and chemical additives No cholesterol or fat and low in calories More expensive but lack some vitamins and minerals No egg yolk Lack protein, phosphorus, Vitamin B

What an egg can do for you! Coagulation Changing from liquid to solid form Makes foods stick together Emulsifier Holds liquids together that wouldn’t normally stick together- oil & water Foams Beating egg whites Air enters the mixture Adds volume and lightness to baked goods Coagulation makes meatloaf stick together use eggs to put breading on meats

Prepare for Cooking Separating Easiest to do when eggs are cold Beating Use whites only, yolk will not beat Allow egg whites to stand at room temp for 20 minutes If cold, protein won’t break down to allow for foam to form Add acidic ingredient to aid in foam stability Cream of tarter Crack egg lightly to avoid breaking the yolk