2. What do I need to know about eggs related to selection, nutrition, cooking and storage methods? eggs

3. Eggs have nutritional value and offer versatility in cookery. Why are eggs sold in the dairy case when they are classified as protein and should be sold in the meat case?

5. BLOOM The coating or covering on the egg shell that seals its pores. Bloom, also called cuticle, helps to prevent bacteria from getting inside the shell and reduces moisture loss from the egg. Eggs are washed before they are sent to market. This is necessary for cleanliness, but it removes the bloom. To restore the protection, packers give the eggs a light coating of edible mineral oil.

6. 1.Add color, flavor, texture 2.Thickens liquids 3.Bind and coats food 4. Leavens 5. Add nutrients 6. Emulsify Eggs coagulate in heat (become firm and thicken), this is caused by the protein in the egg 79 calories in one medium egg Over cooking toughens the protein in eggs When whipping egg whites, even one drop of egg yolk will reduce the volume of the whites by 1/3 rd ! This is because yolks contain fat. Be cautious when separating eggs that no yolk mixes with whites. Shell color does not affect egg Leavening action of eggs is due to air in the beaten egg. The air bubbles form a foam which when heated, expands. The protein then coagulates to give structure to the product. Cook eggs on low temps and only until desired firmness. Recipes assume you are using a large egg

7. Coating Agent French Toast Fried Chicken

8. Thickening Agent PuddingCustard

9. Binding Agent Chicken CroquettesMeatloaf

10. Leavening Agent Angel food CakeSoufflé

11. Emulsifier Mayonnaise

12. Egg whites that are beaten (meringue) reach their best volume when the are beaten/whipped at ROOM TEMPERATURE!

13. Nutrition Eggs are a complete source of protein, which is required by the body for growth and repair of body cells. Only the yolk contains fat, which can provide the body with energy as needed. The yolk also contains fat soluble vitamins A and D which help build strong bones and teeth and aids in developing normal vision. The white or albumen of the egg contains only riboflavin (vitamin B) which helps metabolism and keeps skin and mouth healthy. Eggs also contain the minerals iron and phosphorous. Iron is essential for development of hemoglobin in our blood, preventing anemia.

14. * Shining a light through eggs is called candling. This determines internal characteristics/quality of egg * Candling – A procedure to check interior aspects of egg and to determine grade. Grading Eggs

15. AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk B - the yolk is flattened and there is about as much or more thin white as thick white C - not sold in stores; may be used in prepared mixes Grade of Eggs

16. The six sizes of eggs are based on weight per dozen. Egg Size ……

17. Porous Vitelline membrane Air sac Outer shell Chalaza Yolk Albumin Germ cell Candling A procedure used to check interior quality of egg Is a porous covering which allows for exchange of moisture & gasses. A way to describe the shell of the egg, which allows air to travel in/out of egg The yellow center of an egg; high in cholesterol (sat. fat) Commonly called ‘the white’; fat free part of the egg Structure inside the egg that keeps the yolk in place. Located within the yolk; gives rise to the gametes (sex cells) The air sac is located at the blunt end of the egg. It is formed when the inner and outer membranes separate shortly after the egg is laid. The membrane surrounding the yolk.

19. 1. 5. 6. 3. 2. ACTIVATING STRATEGY chalaza 7. Vitelline membrane 58% white 31% yolk 11% shell germ cell There are two light blue areas in the white (albumin) of the egg. The darker of the two is the thicker part of it. Albumin is 100% PROTEIN! 4. 8. 9.

20. Structure of Eggs: * Eggcellent source of protein, therefore can be used in place of meat, poultry, fish * One of the few good sources of vitamin D – egg yolk * One of the highest sources of cholesterol (210 mg) * Shell is porous. * That feature allows for exchange of moisture & gasses. * Color varies; depends on breed of chicken * Membrane between shell & white – inner membrane contracts as moisture is lost * Fresh egg has small air sac * Hi proportion of thick white indicates high quality Storage: * Eggs should be stored in closed container in refrigerator * Air cell increases in size (moisture evaporates through porous shell) * Increased humidity reduces moisture loss * Store blunt end up to avoid movement of air sac and do not wash to maintain the protective coating (bloom). May be washed just before use.

21. Egg Freshness Test Check date on the carton Shell should be rough and dull Fresh eggs sink in a dish of cold water

22. A very old egg will actually float in the water and should not be eaten.

23. Dull shell Smaller Air Cell Sinks in water Difficult to peel a hard cooked fresh egg When held to light, interior appears clear Albumin is thicker Shiny Shell Larger Air Cell Floats in water (throw away) Easy to peel a hard cooked stale egg When held to light, interior appears cloudy Albumin gets thinner Less nutritional value Shell appearance? Air Cell? Sink / Float? Albumin? Peeling? Nutrition?

25. An egg fried on one side only …… Sunny Side Up

26. An egg fried on one side with hot grease spooned over the top …… Basted Egg

27. Eggs fried on both sides with a runny yolk …… Over Easy

28. Over Hard An egg fried on both sides with a hard yolk ……

29. Raw egg cooked in hot water or in an egg poacher …… Poached Eggs

30. Shirred Eggs Raw egg baked in the oven ……

31. Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs

32. Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet

33. Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg

34. Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg

35. Egg and cheese mixture baked in a pastry shell …… Quiche

36. Egg and white sauce mixture placed in a dish and baked …… Soufflé

37. Drink made using raw eggs …… Egg Nog

38. Egg and milk mixture baked in cups …… Custard

39. Chopped hard cooked eggs blended with mayonnaise …… Egg Salad

40. Fried eggs and bean sprouts …… Egg Foo Yung