1. Eggs

2. Structure Albumen (thin and thick) Yolk Chalazae Air pocket
Albumen (thin and thick)
A thick, clear fluid commently known as the egg white
Yolk
Round, yellow portion that floats in the middle
Chalazae
Twisted cordlike strands of albumen
Air pocket
As the egg grows, the air pocket grows

4. How do you know if an egg is fresh?
Cracking Test
If the yolk is round and distinctly sits above the white, it is a fresh egg
If there are two distinct whites or albumen layers, the egg is fresh
Floating Test
Fresh eggs sink to the bottom

5. Nutrients Excellent source of
Protein, riboflavin, and iodine
Egg yolks contain saturated fats and cholesterol
Experts recommend no more than four egg yolks a week, but as many egg whites as you want.

6. Buying
Grade
USDA grade means they have been federally inspected for wholesomeness
AA and A
Thicker white and are used when appearance is important B
Used when appearance is not important (Ex: poached)
Size
Determined by the minimum weight for a dozen
Recipes assume that large eggs will be used

7. Storing Refrigerate in the original container Safety Check
Do not use eggs that are cracked or broken
Always cook eggs thoroughly – until firm
Serve cooked eggs right after cooking
Never eat raw eggs or any foods containing raw eggs
Refrigerate leftover raw yolks or white in a covered container if you plan to use them within 2-4 days.
NEVER microwave in shell

8. Preparing Cooked in the shell Fried Baked Poached Scrambled Omelet
Cover with water at least 1 inch above eggs
cover saucepan and boil
Immediately run cold water over the eggs
Fried
Small amount of oil or butter
Baked
325 degrees for 12 minutes for two eggs
Poached
Out of shell in simmering water
Scrambled
Beat with milk
Omelet
In a skillet without stirring

9. Using Eggs In Recipes Custard Beating Egg Whites
Blend of milk thickened with eggs
Beating Egg Whites
Basics
Be sure no yolk mixes
Let egg whites stand at room temp for 20 minutes before beating
Use clean bowls and beaters, glass or metal
Forming Peaks
soft-peak
Peaks bend over slightly
Stiff-peak
Peaks hold their shape when beaters are lifted out of mixture
Meringues
A foam made of beaten egg white and sugar

10. Separating Eggs
Easier to separate when cold
Demonstration