1. Eggs
Goodston Production

2. All about the Egg What determines the color of the egg
shells? The breed (color) of the hen.
yolk? The diet of the chicken.
What kind of proteins are found in eggs? Complete (all the essential amino acids)

3. All about the Egg
All of the essential vitamins with the exception of C are present in eggs, plus 13 minerals including iron and phosphorus.
How can you test the freshness of an egg? Place in bowl of cold water. If it sinks, it is fresh. Eggs that float are unusable.

4. Parts of an egg As the egg gets older, the chalazae disappears.
The chalazae is the cord – like structure in eggs which help to anchor the yolk on both sides while the egg is developing.
As the egg gets older, the chalazae disappears.
Eggs kept at room temperature lose more quality in one day than they do in a week of refrigeration.

5. Egg info Laying hens lay 1 egg about every 25 hours.
Eggs add color, richness, flavor, lightness and moisture to food.

6. Parts of an Egg

7. Composition of the egg
The shell, is porous and is covered with a thin protection to help keep the egg safe.
The shell membranes are found just inside the shell. There are 2 very thin white skins which lie close to each other, except at the large end of the egg where they are separated to form the air cell.

8. Composition of the egg
The air cell is a tiny cavity for air between the two shell membranes at the large end of the egg. The air cell grows larger with age.
The white of the egg should be thick and firm.
The yolk, when broken out the shell, should be firm and high.

10. Egg quality and grading
Eggs are graded AA, A, B, and C.
Grade is determined by:
1. Shell quality
2. Size of air cell
3. Thickness of white
4. Position of the yolk

11. Egg quality and grading
Candling is a process used to look through an egg, as it passes over a strong light, to observe the interior.
Egg sizes are based on weight per dozen.

12. Cooking Tips Never boil – will cause greenish/gray ring around yolk
Cook on low to medium temps
Microwave out of shell – mix yolk and white
Don’t over stir scrambled eggs – causes them to lose volume and be mushy

13. Functions of Eggs Emulsify Bind Thicken
Hold together two ingredients that don’t mix
Ex – mayonnaise/salad dressing
Bind
Hold ingredients together
Ex - meatloaf
Thicken
Makes mixtures thicker
Ex – puddings

14. Function of Eggs Leaven Retard Crystallization --- Helps products rise
Ex – soufflé/Angel food cake
Retard Crystallization
Hinders ice and sugar crystals from forming
Ex – marshmallow, ice cream
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