1. The Incredible Edible Egg!
Eggs
The Incredible Edible Egg!

2. EGG TRIVIA
A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
Eggs age more in one day at room temperature than in one week in the refrigerator.
About 240 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States.
White shelled eggs are produced by hens with white feathers and ear lobes.
Brown shelled eggs are produced by hens with red feathers and red ear lobes.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
Milk and eggs are referred to as “the almost perfect food.”
The term “fresh” refers to the quality of eggs rather than to their age. 2

3. Parts of an Egg

4. Egg Terms Albumen- White part of an egg, used in making meringue
Yolk- Yellow part of an egg, where the majority of the fat is found
Air Cell- Empty space between the white and shell at the large end of the egg
Shell- Outer covering of egg, brittle and porous
** Should never be washed if soiled!**

5. Egg Terms Cont.
Chalaza- Anchors and supports yolk from breaking in shell and holds the yolk near the center of the egg.
Bloom- holds the yolk near the center of the egg and is another name for outer covering of egg.
Folding—combining an egg white foam into another mixture.
There is a light spot on the yolk known as the germ spot which would develop into a chick in a fertilized egg.

6. Egg sizes: Most recipes use large
The air cell appears at the large end of the egg and increases in size as the egg ages.
Egg sizes: Most recipes use large
Jumbo Ex-Large Large Medium Small
30 oz/doz oz/doz oz/doz oz/doz oz/doz 6

7. Storing Eggs
Eggs should be stored under refrigeration to preserve freshness
In a carton with the large end up
Eggs are porous and absorb the strong odors and flavors of other food
Eggs can be purchased in the shell, frozen, or dried.

8. Egg Cookery Eggs should be cooked at a low temperature
High temperatures create a tough and rubbery texture
Cook until desired firmness

9. Nutrition in Eggs Eggs Contain the Following Nutrients:
Protein
Vitamin A
Phosphorus
Fat
Vitamin D
Riboflavin
Iron
You should eat 4 or more eggs a week!

10. Functions of Eggs The function of eggs in recipes
Binds ingredients together
Adds nutrients
Adds color – Example is yellow cake.
Texture & flavor
Leavening agent & thickener – When air is beaten into egg Whites
Emulsifying agent – when egg yolks surround oil droplets and keep them suspended in a water based liquid. The mixture formed is an emulsion.

11. Candling. Egg Grading=QUALITY The eggs are examined
using a process called
Candling.
During Candling,
the egg passes over a
strong light.
The light makes the interior
of the egg visible. 11

12. Grades of Eggs Grade AA- thick white & yolk stands high
Grade A- thick white & yolk stands high
Grade B- thin white & yolk is yellow
Grade C- thin white & yolk is a pale yellow
Which is the freshest & which is the oldest?

13. Egg Cookery *Eggs should be cooked be cooked at a low heat so they don’t get tough.
Fried Eggs
Sunny-side up- Egg not flipped during cooking, yolk is runny
Over easy- Egg is turned over & yolk is still runny
Over hard- Egg is turned over & yolk is cooked

14. Egg Cookery cont…
Basted- Type of sunny-side up, butter is spooned over egg as it cooks
Scrambled-eggs prepared with the whites and yolks mixed together.
Poached

15. Egg Cookery cont… Hard-cooked / Hard-boiled
If egg is boiled, not simmered for 15 minutes a layer of sulfur will build up around the yolk.
If eggs are cooked too long they form a green ring.
Omelet- is a well beaten egg that is cooked very thin and then topped with other ingredients and folded over.

16. More Egg Cookery… Custard Meringue French Toast And finally...
Quiche-Main dish filled with eggs, cream , cheese and other ingredients.
Meringue
French Toast
And finally...

17. Omelet in a Bag
2 Eggs
1 Tbsp Salsa
1/4 c. Cheese
Dash of salt and/or pepper
Label your bag with your name or initial with a permanent marker.
Crack the eggs into a large resalable bag. Press out some of the air and seal. Shake or squeeze to beat the egg. Open the bag and add the cheese and salsa and salt and pepper. Squeeze out all of the air and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag and let the omelet roll out onto a plate. It should roll easily!