1. Eggs

2. Egg Nutrition Eggs contain protein. Egg whites are called: albumin (100% protein) Eggs contain protein. Egg whites are called: albumin (100% protein) Egg yolks contain fat and cholesterol. Egg yolks contain fat and cholesterol. Eggs are an excellent source of riboflavin and iodine Eggs are an excellent source of riboflavin and iodine

3. 3 Main Parts 1. YOLK: 1/3 of whole egg 2. WHITE: (albumen) 2/3 of whole egg 3. SHELL *CHALAZA: anchors eggs yolk to the membranes surrounding the white

4. Egg Uses Emulsion: mixture that forms when you combine liquids that ordinarily do not mix (mayonnaise) Emulsion: mixture that forms when you combine liquids that ordinarily do not mix (mayonnaise) Foam: Adds air to foods (meringues) Foam: Adds air to foods (meringues) Thickener: sauces, custards, puddings Thickener: sauces, custards, puddings

5. Egg Uses (continued) Binding: meat loaf Binding: meat loaf Interfering: Frozen desserts – ice cream, sherbet, egg inhibit the formation of ice crystals Interfering: Frozen desserts – ice cream, sherbet, egg inhibit the formation of ice crystals Structure: muffins, cakes Structure: muffins, cakes Nutrition: contribute important nutrients to food products; add flavor and color Nutrition: contribute important nutrients to food products; add flavor and color

6. Egg Cooking Principles High temps. Will cause eggs to lose moisture, shrink, and toughen High temps. Will cause eggs to lose moisture, shrink, and toughen Cooking time also affects coagulation, causing toughening and shrinkage Cooking time also affects coagulation, causing toughening and shrinkage