1. Eggs

2. Structure

3. Nutrients: Yolk: Vitamin A Vitamin D B Vitamins Carbohydrate
Complete Protein
Iron
Phosphorous
Small amount of Calcium
Fat

4. Nutrients
Albumin:
Water
Riboflavin
Protein
80 calories per egg

5. Buying Eggs
Buying Eggs:
Grade AA eggs
Grade A
Grade B

6. Grading Eggs
Grade is determined by inner and outer qualities at the time it is packaged:
Size of albumin
Small air cell
Candling

7. Size of Eggs Minimum weight per dozen
Most recipes based on large sized eggs
Jumbo
Extra Large
Large
Medium
Small
Price of eggs depends on the size of eggs

8. Egg Storage Storage Highly perishable Refrigerate promptly
Store wide end up original carton
Don’t wash eggs

9. How Food Science Applies to Eggs
Coagulation:
Protein in eggs unwinds when
exposed to heat
The protein thickens
The egg thickens and changes from
liquid to semi or solid state

10. Properties of Eggs Coagulation:
Allows eggs to bind ingredients together (meatloaf) (baking)
Allows eggs to thicken mixtures
(custards)

11. Properties of Eggs Emulsifier:
Hold together two liquids that normally won’t stay mixed
Protein in yolk allows this to happen

12. Properties of Eggs Foams: Foam forms when beating egg whites
Protein molecules break down and the
foam gains strength
Foam guidelines:
For ease in separating eggs they should be cold when separated
Foam forms best when egg whites are allowed to sit at room temperature for about 30 minutes

13. Separating Eggs Beating Egg Whites: No trace of yolk
No trace of any fat
Separate best when cold
No plastic bowls
Produce greatest volume at room
temperature
Stabilizer (acidic ingredient) often added
Cream of tartar
Vinegar
Lemon juice

14. Cooking Eggs Cooked in the shell Poached Eggs Fried Eggs
Scrambled Eggs
Baked Eggs (Shirred Eggs)
Omelet
Microwave
Custard
Meringue

15. Egg Safety
Eggs should be cooked until the whites and yolks are firm or, for dishes containing eggs, until an internal temperature of 160 degrees Fahrenheit is reached because Salmonella is destroyed by the heat of cooking.
Clean your hands, as well as the surfaces and utensils that come into contact with raw eggs – an important step for avoiding cross-contamination.
Separate eggs from other foods in your grocery cart, grocery bags and in the refrigerator to prevent cross-contamination.
Keep eggs in the main section of the refrigerator at a temperature between 33 and 40 degrees Fahrenheit – eggs accidentally left at room temperature should be discarded after two hours, or one hour in warm weather.