1. THE ALMOST “PERFECT” FOOD!
EGGS!
THE ALMOST
“PERFECT” FOOD!

2. Parts of an Egg… yolk albumen
Chalaza (holds yolk in place)
Bloom (invisible—on outside of shell—keeps out bacteria)
Air pocket
Germ Shell
albumen
yolk

3. Storage of EGGS...
KEEP COLD so that the nutrients don’t start to break down
STORE IN ORIGINAL CONTAINER-(NOT DOOR)
DON’T STORE NEAR
“STRONG SMELLING” FOOD
DON’T WASH THE SHELLS
IF CRACKED—THROW AWAY

4. What food group are eggs in?
Because they are a high protein food eggs are in the proteins group.
Proteins are made of amino acids (building blocks for your body).
The body can make some amino acids but not others. Essential amino acids are those that must be obtained through the diet (there are 9 of them).
Because the amino acids in eggs are very close to what the human body needs, eggs are used as a standard to measure other protein foods

5. EGG TRIVIA! BROWN EGGS have the SAME nutritional value as white eggs
The COLOR of the egg is determined by the breed of the chicken!
(OVER 200 BREEDS!! White feathers and ear lobes = white eggs
red/brown feathers and ear lobes = brown eggs)
There really are green eggs! (feed your chicken grass or other greenery for a few weeks and see green shells---about the color of army green!)
It takes a chicken hours to lay one egg.
Large eggs are the size usually called for in recipes.

6. THE NUTRITION OF EGGS...GREAT!
THE WHITES:
Vitamin Bs
Protein
Iron
Zinc
Trace minerals 75
Calories In
One
Egg!
THE YOLK:
Fat
Vitamin A
Cholesterol
Protein
Vitamin E
Vitamin D
EGGS HAVE ALMOST EVERY NUTRIENT....
BUT NO VITAMIN C !

7. WHAT CAN EGGS DO?? Emulsify: holds opposites together
SALAD DRESSINGS
OR MAYONAISE
BIND: holds it all together
MEATLOAF OR MEATBALLS
Nutrients: adds nutrients, all but vitamin c
COATING: makes it sticky, Breaded chicken
THICKEN:
PUDDING OR CUSTARD
LEAVEN: makes things puff up
ECLAIRS OR SOUFFLE

8. Emulsifying

9. Beating Eggs: adds textures and air
1. Foam
2. Soft Peak Stage
3. Stiff Peak Stage

10. Principles of Egg Cookery
FATS/OILS inhibit beaten egg whites from forming or reaching their full potential
Egg whites become rubbery when they are over cooked
Egg yolks become thicken and have a gray ring around them when over cooked
Cook all eggs for a short amount of time at a medium-low heat for the BEST results and to avoid overcooking
Eggs with red spots, are still okay to eat!

11. METHODS OF COOKING: IN SHELL: Out of shell: HARD Boiled in shell
SOFT Boiled in shell
Out of shell:
Fried
Scrambled
POACHED
Baked
Quiche, Soufflé, Etc.

12. NOW YOU KNOW !