Egg Basics FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.
Egg Diagram
Nutrients in Eggs Protein, riboflavin, iodine, vitamin A, vitamin D, other B vitamins, iron, trace minerals Egg yolk also contains saturated fats and cholesterol Health experts recommend no more than 4 egg yolks per week; no limit on egg whites
Buying Eggs Sold by grade and size standards set by the USDA, which are clearly marked on package Grade – means eggs have been federally inspected for wholesomeness; determined by inner and outer quality; nothing to do with freshness
3 egg grades No difference in nutritive value of the eggs; difference in appearance when cooked Grade AA and A have thicker white and used when appearance is important – poached or fried eggs
Grades AA and A are most commonly found in supermarkets Grade B – use when appearance not important – baked goods or scrambled eggs Grades AA and A are most commonly found in supermarkets Size – determined by minimum weight for a dozen
Sizes most commonly sold are extra large and large Recipes assumes large eggs will be used Priced according to size and supply Check unit price for best buy
Storing Eggs Highly perishable Store in original carton as soon as you get home Shells are porous and would pick up odors if left uncovered
Refrigerate leftover cooked eggs in covered container for up to 4 days For longer storage, freeze them
Preparing Eggs Delicate proteins that must be cooked with moderate heat for limited time Overcooked whites shrink, become rubbery and tough; yolks toughen and become grayish-green in color
Can be cooked on stove top, in oven, or in microwave Whites will coagulate (become firm) before yolks
Eggs Cooked in the Shell Place eggs in single layer in pan; add water to 1” inch above eggs; cover; bring to a boil; turn off heat; remove pan from heating element, if using electric stove top; let eggs stand in hot water, covered
For soft eggs, let stand 4 -5 minutes For hard-cooked large eggs – 15 minutes For hard-cooked extra large eggs – 18 minutes After cooking, run cold water over eggs to stop cooking
To serve soft eggs, crack shell with knife and scoop eggs out onto plate To remove shell from hard-cooked eggs, tap egg to crack shell all over and begin peeling egg from large end
Fried Eggs Fry in small amount of unsaturated fat Heat skillet on medium heat until hot Crack egg in custard dish to make sure no shell present and slide egg into skillet
Reduce heat to low; cover pan and cook eggs until done Turn eggs over and cook the other side
Baked Eggs Also called shirred eggs Crack eggs into small bowl and slip eggs in greased shallow baking dish or custard dish Bake at 325o F for 12 minutes for 2 eggs
To microwave eggs, pierce yolks so steam can escape Cover dish with parchment paper or waxed paper, leaving a vent for steam to escape Follow manufacturer’s cooking instructions
Poached Eggs Cooking eggs out of the shell in simmering water Bring water to a boil and turn down heat to gentle simmer Break one egg at a time into a bowl and holding dish close to water, slip egg into water
Simmer 5 minutes or until done Use slotted spoon to remove eggs from water and drain them Serve in a dish or on toast
Scrambled Eggs Whip eggs with milk or water – 1 Tbsp. liquid per egg Heat skillet with small amount of fat Pour egg mixture into hot skillet As eggs thicken, gently pull across the skillet to expose more uncooked egg; don’t stir
Continue in this manner until no liquid remains
To make scrambled eggs in the microwave To make scrambled eggs in the microwave. Cook mixture in custard dish or microwave-safe container Follow power and time instructions in oven’s manual
Stir once or twice during cooking time and once again at end Let eggs stand to complete cooking
Basic Omelet Also called a French Omelet Beat eggs, as for scrambled eggs Cook in skillet without stirring Lift edges to allow uncooked portion to flow to bottom
When omelet almost done, add fillings and fold omelet in half