1. Competency #4: I understand egg cookery and can demonstrate a variety of techniques
FACS National Standard #8.5.2: Demonstrate a variety of cooking method including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, steaming, poaching, woking, convection, microwave and other emerging technologies.
#8.5.10: Prepare baked goods and desserts.
Eggs

2. Inside an egg
The white (albumen): is made of 87% water and has no fat.
The Chalazae: acts as an anchor for the yolk.
Yolk: contains all of the egg’s fat and half of its protein.
Air Cell: the pocket of air at the wide end of the shell.

3. More Egg Facts
Egg Sizes: From extra jumbo to peewee. The most common size is large.
Grading of Eggs: (AA,A, and B by USDA)
Determined by age, shape, and appearance of shell, yolk, albumen, and air cell.

4. Freshness of eggs

5. Uses/functions of eggs in cooking
Garnish:
Eggs can be used to add garnish (decoration) to foods either poached or boiled and sliced.
Example: salad
Thickening:
Egg white coagulates (sets) at 140°, the yolk sets at 160°, so when these temperatures are reached they begin to set and thicken the mixture. Do not allow to exceed these temperatures of the mixture will set fully and curdle (scramble)
Example: custard
Emulsification:
Oil and water mixed together form an emulsion, but this will only last a short while then separate. The lecithin in egg yolks keeps the emulsion stable
Example: mayonnaise
Coagulation:
This is when the egg sets the mixture once it has exceeded 160°.
Example: quiche filling
Binding:
The egg sets when cooked sticking other ingredients together
Example: burgers
Uses/functions of eggs in cooking
Enriching:
Adding richness and extra nutrition to foods
Example: rich shortcrust pastry
Glazing:
Before cooking foods can be brushed with beaten egg. During baking the egg glaze goes golden brown.
Example: pastries, pies
Coating:
Foods can be brushed with egg then dipped in breadcrumbs. During cooking the egg coagulates(sets) and hols the product together.
Example: fish cakes
Leavening (Trapping air):
The protein in the egg white stretches when beaten and traps air.
Example: cake making

6. Emulsifier:
Mayonnaise
Pasta salad
Potato salad
Coleslaw
Devilled eggs
Thickening:
Trifle
Custards
Lemon meringue filling
Coagulation:
Quiche
Baked cheesecake
Fried rice
Devilled eggs
How the eggs are used
Enriching:
Sweet pastry products – Flan, Cream Pie Filling
Binding:
Burgers
Meatloaf
Meatballs
Leavening:
Angel Food Cake
Éclairs
Cakes
Gateaux
Meringues
Mousses
Popovers
Sponge flan.
Glazing:
Any pastry product –
Pies
Meat pies (Aussie pies)
Coating:
Fried Chicken
Chicken Fried Steak
Fried Fish (fish and chips)

7. “Weeping”: A term referring to the moisture that forms between the meringue and the pie filling.
Cream of Tartar: Stabilizes egg whites. Used in pie meringue.

8. Eggs are Good for You! 80 Calories Relatively low in Saturated Fat
Highest Biological Value Protein
High in Vitamins A, D, E, most B vitamins and C
Minerals –
Iodine (necessary to make the thyroid homorone)
Phosphorus (bone health)
Zinc (heals wounds, helps growth and fights infections)
Selenium
Calcium
Iron.
Cholesterol – must have some to process fat.

9. Safe Egg Cookery
If you cook eggs until both the white and yolk are solid this will kill any bacteria.
Foods that are made with raw eggs and then not cooked, or only lightly cooked, can cause food poisoning. This is because any bacteria in the eggs won't be killed.
All the following might contain raw eggs:
Home-made mayonnaise
Béarnaise and hollandaise sauces
Some salad dressings
Home-made ice cream
Icing
Mousse
Tiramisu and other desserts
Use pasteurized eggs in undercooked egg dishes - pasteurization kills
bacteria.

10. Storing Eggs Safely
Do store eggs in their original carton, not the egg tray provided in some refrigerators.
Do eat dishes containing eggs as soon as possible after you've prepared them.
Cool egg dishes quickly and refrigerate them.
Don't use eggs after their 'best before' date for the safest choice.
Don't use eggs with damaged shells, because dirt or bacteria might have got inside them.

11. Avoid Food Poisoning
Eating raw eggs, or eggs with runny yolks, or any food containing these, can cause food poisoning especially for anyone who is: very young (babies to toddlers) elderly pregnant already unwell Eggs may contain salmonella bacteria. Pasteurized eggs are the safest option for these vulnerable groups.

12. Avoiding the Spread of Bacteria
Keep eggs away from other foods, when they are still in the shell and after you have cracked them. Be careful not to splash egg onto other foods, worktops or dishes. Always wash and dry your hands thoroughly after touching eggs or working with them. Clean surfaces, dishes and utensils thoroughly, using warm soapy water, after working with eggs.

13. Eggs for caterers Why? Save money Save time Less storage space
Lower transportation costs
No more broken eggs
Longer shelf life
Less wastage
Consistent product
Less risk of salmonella

14. MAXIUMUM 1 SIDE OF size A paper
Assignment
Write a newspaper article about eggs. Include information on:
Quick and healthy breakfast ideas using eggs
The health benefits of eggs
How to store and handle eggs safely
MAXIUMUM 1 SIDE OF size A paper

15. Eggs are eggxellent! Eggjoy Eggs!
Researchers have found that eating eggs for breakfast can help you feel fuller during the morning.
Don’t forget to be safe when handling your eggs! Follow these safety tips:
Store at a temp below 40 degrees F
Etc
The health benefits of eggs include:
Excellent Source of Protein
Vitamins......
etc
Try the following recipes for breakfast:
Omelets
Etc
Eggjoy Eggs!