1. The Incredible Edible Egg

2. The parts of the egg…… A.Air Pocket B.Thin Albumin C.Thick Albumin D.Yolk: High in fat and cholesterol E.Chalaza: anchors the yolk in the center

3. List 4 nutrients that eggs contain:  Protein  Vitamins A, D, and riboflavin  Iron  Fat

4. Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg. How long can eggs be stored?  2 -3 weeks

5. What are the three stages of beating egg whites?  Foam  Soft Peaks  Stiff Peaks

6. Egg Foam  Even the smallest amount of FAT from the egg yolks will prevent the formation of beaten egg whites. Even if you get a small amount of the yolk in with the white mixture, it will not foam.

7. For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.

8. List 4 ways that eggs can be prepared:  Hard/Soft Cooked  Scrambled  Fried  Poached

9. How to Make a Hard-cooked Egg…  Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs.  Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes  Drain and quickly cool eggs with cold running water.  Gently tap the eggs to crack the shell, and peel  If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel.

10. List the five functions of eggs and give an example of a food product that they perform that function in: FUNCTIONFOOD PRODUCT -Binder -Meat Loaf

11. FUNCTIONFOOD PRODUCT Thickener Pudding Coating Breaded Chicken

12. FUNCTIONFOOD PRODUCT Leavening Angel Food Cake Agent German Pancakes Emulsifier Mayonnaise