1. Eggs

2. Parts of the Egg The Parts of the Egg

5. Egg Sizes and Weight Egg SizesPer Dozen Peewee eggs1.5 ounces (425 grams) Small eggs1.8 ounces (510 grams) Medium eggs2.1 ounces (595 grams) Large eggs2.4 ounces (680 grams) Extra-large eggs2.7 ounces (765 grams) Jumbo eggs3.0 ounces (850 grams)

6.  Color- egg shell and yolk color vary.  Color does not alter nutrition,  quality,  flavor,  cooking characteristics  shell thickness. Color

7.  Breed of hen determines color of shell  Color comes from pigments in outer layer  Ranges from white to deep brown.  Shell first line of defense against bacteria  Shell largely calcium carbonate- 94%  Rest small amounts of- magnesium carbonate, calcium phosphate and protein  White Leghorn Chickens most common commercial chicken. Shell

8.  Egg albumen in raw egg opalescent or clear  Appears white when cooked or beaten  Yellowish cast may indicate presence of riboflavin  Cloudiness- due to presence of carbon dioxide. Indicates a very fresh egg. Egg White

9. Air Cell  Empty space between white and shell  Forms after egg is first laid.  Inner membrane cools and separates from the cell. Chalazae Ropey strands of egg whites Anchors egg yolk in center of egg white. Not beginning embryos or imperfections More prominent, fresher the egg.

10. Egg Yolk  Yolk color depend on diet of hen  Gold or lemon color preferred by consumers  Color is stable- not lost in cooking.

11. Nutritional Value  Yolk 33% of liquid weight  All of fat in the egg  Less than ½ protein  Higher % of most vitamins, except ribolflavin and niacin  Yolk large egg 59 calories, whole egg 75  Albumen or egg white contains half of total egg protein  Contains all essential amino acids

12. Store Eggs  Pointed End Down  In covered Container  Away from Heat and light  WHY? Eggs age as much as month if left out for one day.

13. Egg Cookery Principles  Use Low Temperature for best tenderness and palatability  Use Gentle Heat  Do not let any fat or yolk mix with white while beating whites.  Cook thoroughly  WHY?

14. Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk (1.5 grams saturated), 213 mg of cholesterol and 75 calories. -PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES: 1010 Protein 15 Niacin* Vitamin B6 4 Zinc4 Vitamin A 6 Calcium2 Folacin 8 Biotin4 Vitamin C * Iron6 Vitamin B12 8 Pantothenic Acid 8 Thiamin 4 Vitamin D6 Phosphorus 10 Copper **2**2 Riboflavin 10 Vitamin E2 Iodine 15 Magnesium2

15. Nutritional Contributions  EGG NUTRITION PROFILE Calories 80  Protein 6.30g  Total Fat 5g  Monounsaturated 2g  polyunsaturated.07g  saturated fat 1.50g  Cholesterol 213mg  carbohydrates. 60g  Sodium 63mg

16. EGGCITING NEWS: The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

17. Egg Functions  Binder  Thickening  Emulsifying  Leavening  Structuring  Adding nutrition, flavor, texture color

18. Grade AA The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall. Grade A The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall. Grade B The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

19. Grade AA, A and B  Nutritional value the same for all grades.  Grade AA stands up tall-  Large portion of thick white to thin white  Grade A yolk stands up, but white is well spread out.  B grade eggs used in food manufacturing.

21. Grade shells and uses.  Grade AA  Grade A  Grade B  Grade C  Perfect Shell/ Fried and Poached  Maybe some abnormalities, Baking in Recipes  Abnormalities, Baking in Recipes

22. Uses for Eggs  Fried  Poached  Omelets  Baking  Crepes  Souffles

23. Eggs Cooked in Shell  Hard-Cooked  Soft-Cooked Boiling eggs makes them tough and Rubbery, simmer them.

24. Eggs cooked out of shell  Fried  Over Easy  Shirred/Baked  Scrambled  Omelet  In a frame  Poached

26. Egg Substitutes  Average egg has 240 mg of cholesterol  Egg substitutes reduce cholesterol  Made by separating the yolk from albumen or white  Yolk color added back in to albumen, but with reduced or no cholesterol.

27. Other Egg Characteristics  Blood spot- not an embryo, often called meat spots.  Fertile eggs- develop into chicks. They are not more nutritious than unfertilized.  Organic eggs not more nutritious than non organic.  Must be free from hens not fed by rations that have pesticides, fungicides or herbicides.

28. Green Eggs?  Iron and Sulfur  Immediately put in cold water

29. Beating Egg Whites Foamy Soft Peaks Stiff Peaks Fat inhibits foam

30. Match Terms  Candling  Albumen  Yolk  Air Cell  Shell  Chalaza  USDA  United State Dept.Agriculture  Separation between membranes  White part of an egg  Anchors and supports yolk from breaking in shell.  Yellow part of egg  Process of grading eggs with light.  Outer covering, brittle and porous

31. The End? Parker, R.O. (1999). Food science sample lesson FS117. Retrieved September 22, 2005 from http://www.agednet.com/http://www.agednet.com/ Mehas, K. & Rodgers, S., (2002). Food science. Peioria. Glencoe/ McGraw-Hill Utah Education Network (n.d.) Retrieved http://www.uen.org/Lessonplan/LPview.cgi?core=2 0 http://www.uen.org/Lessonplan/LPview.cgi?core=2