1. Nutrition and Food Prep 1
Eggs
Nutrition and Food Prep 1

2. Egg Pre-Quiz (True or False)
A U.S. Grade A Large egg is better than a U.S. Grade A Medium Egg
A Grade B egg will be just as nutritious as a Grade A egg
For best quality, store eggs promptly with large end up in the fridge
All eggs in a carton marked “Large” are identical in size
All cartons marked “Grade A” have been officially graded.
Eggs are no good after a week in the fridge
Shell color does not effect the nutritive value or quality of eggs

3. Egg Nutrition Eggs contain the following nutrients:
Protein: Builds and repairs cells in the body
Fat : Comes primarily from the Yolk
Vitamin A: Helps your vision
Vitamin D: Gives you strong bones and teeth
Riboflavin: Helps body metabolize nutrients
Iron: Helps create new blood cells
Phosphorous: Helps your body metabolize nutrients

4. How to Make Eggs Healthy!
Egg Yolks vs. Egg Whites
Calories: Calories: 17
Fat: 4.5 g - Fat: 0.1 g
Saturated Fat: 1.6 g - Saturated Fat: 0 g
Cholesterol 210mg - Cholesterol:0.0mg
Protein: 2.7g - Protein: 5 g

5. Egg Composition

6. Grading of Eggs
Eggs are graded by the USDA and determined by interior and exterior quality.
Eggs are examined using a method called “candling” and sorted according to the grade.
Grade AA-Highest Quality
Grade A- Average Quality
Grade B- Below Average Quality

7. What to look for… A high quality egg will have:
A yolk that stands high
High portion of thick albumen
Small portion of thin albumen
Does not break spread all over when cracked

8. Egg Sizes Cartons are labeled by weight only
The eggs will not be identical in size
Sizes include:
Jumbo: 30 ounces per dozen
Extra Large: 27 ounces
Large: 24 ounces
Medium: 21 ounces
Small: 18 ounces
Peewee: 15 ounces

9. Color of Eggs Are brown eggs better than white eggs?
NO! Brown eggs come from a different breed of chicken
They are the same in structure and nutrition
Stores usually charge more because brown eggs usually come from healthier farms with free range chickens
You should always by organic, free range eggs because you know they are coming from ethical farmers
Ethical farming drastically reduces the risk sickness

10. Egg Recall in Iowa
In 2010, millions of eggs were recalled from farms in Iowa due to a Salmonella outbreak.
This outbreak was caused by poor sanitary conditions from unethical farming practices

11. Egg Storage Discard any cracked eggs Store eggs in the carton
Discard any eggs stuck in the carton
Keep eggs away from strong odors
Store eggs in the refrigerator
Store eggs with the large end pointing up.

12. What do Eggs do in Cooking?
Foam
Eggs beaten in a cold bowl will coagulate to create a stiff peak like in meringues
Emulsifier
Whisking the egg coagulates the proteins creating a solid structure, such as mayo, dressings, etc.
Leavening Agent
Gently beating the eggs will create a foam like structure for soufflés.
Thickener
Eggs mixed with milk will thicken for custards
Binder
Eggs mixed with ingredients will bind them together such as meatloaf.

13. How to Cook Eggs Scrambled Should be large, light and fluffy Poached
Gently boiled in water
Fried
Cooked in butter, most unhealthy choice
Hard Boiled
Cooked in boiling water in the shell
Omelets
Beaten eggs cooked with other ingredients