1. Unit 8: Eggs
Foods I

2. Yolks contain all the cholesterol & ¾ of the calories
Eggs & Functions
Nutrient
Function A
(Yolk)
Eyes Skin Hair B
(Whites)
Metabolism D
Bones E
Skin Antioxidant
Protein (Whites ½)
Muscles Hair Growth
Fat
Energy Insulation Cushion
Yolks contain all the cholesterol & ¾ of the calories

3. Egg Composition Egg Part Egg Description Chalazae
twisted cord like strand of egg whites.
Shell (Bloom)
outer layer of protection (porous/ calcium carbonate).
Germinal Disc
small spot found on the yolk (embryo begins).
Air Cell
pocket of air formed at the large end of the egg.
Yolk
yellow portion of the egg.
Thick Albumen
thick white layer that surrounds the yolk.
Thin Albumen
thin layer nearest to the shell.
Shell Membrane
protein fibers that surrounds the albumen.
Vitelline Membrane
membrane that surrounds and holds the yolk.

4. **Grades are based on interior/exterior quality of an egg**
Grades of Eggs
Grade AA:
Egg stands tall
Yolk is firm
Large amounts of thick/thin albumen
Grade A:
Egg covers small area
Yolk is round/upstanding
Large amounts of thin albumen
Air Pockets
Grade B: (commonly used as pasteurized and dried eggs)
Egg spreads out more
Yolk is flat
Thin albumen
**Grades are based on interior/exterior quality of an egg**

5. Sizes of Eggs Jumbo 30 oz. Extra Large 27 oz.
Large 24 oz. (standard size)
Medium 21 oz.
Small 18 oz.
Pee Wee 15 oz.

6. Storing of Eggs
Eggs should be stored under refrigeration at a temperature around 36 degrees.
Facts!
Storing eggs for even 1 day at room temperature will age them 1 week.
Older eggs are great for hard-cooked eggs.
Cooked eggs can last 1 week in the refrigerator.
Fresh eggs can last 1 month past packaged date.
Cover open eggs in the refrigerator (good for 1 week)

7. Egg Safety & Sanitation
Eggs are a potentially hazardous food. The form of bacteria associated with eggs is called salmonella, which can cause food poisoning. It is found in both the yolk and the white of the egg.
Facts!
Discard dirty egg shells
Discard eggs with blood
Salmonella must be cooked out at 165 degrees
Pasteurized eggs have been heated to a specific temperature for a brief period of time to kill harmful bacteria before they are packaged.

8. Methods of Egg Preparation
Application
Description
Food Examples
Thickening/ Binding Agent
Holds food together/ structure
Meat Loaf
Pie Filling
Adhesive Agent
Keeps other foods attached to food
Breadings
Coatings
Emulsifying Agent
Keeps foods mixed together
Mayo
Salad Dressing
Clarifying Agent
Clears up liquids
Consommé
Lightening Agent
Incorporates air (leavener whites only)
Meringues
Angel Food Cake
Entrée
Breakfast foods
Omelets
Crepes
Coagulation
Process from liquid to semi solid to solid
Raw Egg to Hard Boiled

9. Methods of Egg Preparation
Eggs are a very fragile food. Both dry-heat and moist-heat cooking methods can be used to prepare eggs. It is important to remember that the white of the egg cooks at a lower temperature than the yolk. The most common mistake people make when cooking eggs is either over cooking or undercooking them.

10. For best results cook in clarified butter
Egg Cooking Methods
Cooking Methods
Egg
Examples
Definitions
FRIED EGGS
(D)
sunny side up/ basted
Unbroken yolks that are NOT flipped
over easy
Unbroken yolks that are flipped over and cooked
SAUTEED
EGGS
scrambled
Whisked while raw to combine yolk and white then sautéed
OMELETS
folded omelet
Beaten eggs that are cooked to nearly done then folded in half
rolled (French) omelet
Beaten eggs that are cooked and folded, and cooked ingredients are added through a slit cut in the omelet
frittata
Beaten eggs that are cooked and served open faced after being browned under a broiler
SHIRRED
casseroles
pizzas
Eggs that are baked in the oven
POACHED
(M)
eggs Benedict
Eggs removed from shell before being placed in the water, vinegar, and salt for cooking
SHELL EGGS
soft/ medium/ hard boiled
Bring cold water to a boil then reduce to simmer and start timing:
S=3-5 min. M=6-8 min. H=9-12 min.
For best results cook in clarified butter

11. Misc. Egg Information White feather chickens = white eggs
Red feather chickens = brown eggs
White & Brown eggs are nutritionally the same
Egg whites can be used as a leavening agent
Heat causes albumen to turn WHITE
Candling = procedure to check inside of the egg