1. Eggs

2. Buying Eggs Grades Grade AA Grade A Grade B Grades are based on: Condition of the shell Clearness & thickness of the egg white Thickness of the egg yolk

3. Fresh eggs

4. Cooking Eggs Omelets - beaten egg mixture that is cooked without stirring and served folded in half.

5. Soufflé Baked Light and fluffy Main dish or dessert 2 things in every soufflé: Flavored cream sauce base Beaten egg whites on top

6. Frittata Type of Italian omelette Cooked in a skillet Not folded Finished under broiler Served open faced

7. Quiche Baked in a pastry crust Eggs and milk or cream Meat, vegetables, and cheese often added

8. Soft and Stiff Peaks Soft Peaks Egg whites beaten until peaks soften or curl when beaters lifted from bowl Stiff Peaks Egg whites beaten until peaks stand up straight when beaters are lifted from bowl

9. The Role of Eggs Emulsifier Keeps oils and other liquids mixed together. Examples: Foam Used to add air to foods. Thickener Add thickness and body to food Binding Agent Holds things together.

11. Egg Substitutes Created for people concerned about cholesterol Made from real egg whites but no egg yolks Used in baked goods or as a scrambled egg.