1. The Incredible Edible Egg

2. An average hen lays 300-325 eggs a year. To produce 1 egg it takes 24 -26 hours. 30 minutes after the egg is laid, she starts all over again.

3. A mother hen will turn over her egg about 50x a day.

4. There are 200 breeds of chickens. White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

5. The largest single chicken egg ever laid weighed over 1lb with a double yolk and double egg shell.

6. The record for omelet making in the Guinness Book World Records was: 427 omelets in 30 min.

13. Nutritional Contribution for 1 egg 80 calories Protein 6g (15%) Riboflavin (15%) – in the yolk Vitamin B12 (8%) Vitamin A (6%) Vitamin D (6%) Iron (4%) Fat (5 grams) –1 poly, 2 mono, 2 sat Cholesterol (213mg) - in the yolk The egg is specially designed to supply all the nutrients for a developing healthy chick.

14. PROTEIN + BRAIN + BREAKFAST Protein helps to build and repair muscles. Your brain is a muscle that needs protein to function properly. Breakfast is a great time to replenish used proteins in your body and brain. –Your brain will work better.

15. EGGCITING NEWS: The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Due to its nutritional content, limit yolks to 4 per week Eggs can be an important part of an active person's diet. They are a good source of high quality protein and 13 vitamins and minerals.

16. Egg Sizes - Also: Peewee, small, and Jumbo - A recipe calls for 1 large egg

17. Grade Quality and Uses

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. Best when appearance is important. (fried or poached eggs) 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. Best when appearance is important. 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. Best used when appearance is not important. (scrambled or omelets)

20. Egg Functions Binder – Meat Loaf Thickening - Pudding Emulsifying - Mayonnaise Leavening – Angel Food Cake Coating – breading chicken Structure Adding nutrition, flavor, texture, and color

21. Storage of Eggs 1.Keep eggs cold !!! 2.Don’t store eggs in the door. It isn’t cold Enough! Eggs age more in one day at room temperature, than in one week in the refrigerator

22. Keeping Eggs Fresh 3.Store eggs in the original covered carton: a. they stay fresh longer. b. they won’t absorb smells from the refrigerator..

23. Keeping Eggs Fresh 4. Store with the Pointed End Down Protects the yolk from touching the end. 5. Store away from Heat and light. Eggs can store for up to 3 weeks

24. Egg Safety ! 1.Wash hands 2.Keep eggs COLD 3. Be careful with cracked eggs – germs get in. Check eggs before leaving store. 4. Use an egg separator instead of using the shell. 5. Salmonella germs are commonly found in eggs and chicken. Germs can be killed by cooking the food well!

25. COOKING EGGS Fried Over Easy Shirred/Baked Scrambled Omelet Egg in a “Hat” Poached Hard (soft) Boiled

26. Egg Cookery Principles “Low and Slow” Use Low Temperature for best tenderness and palatability. Use Slow, gentle Heat –High heat/Boiling makes eggs tough and rubbery. –Protein does not like heat Cook thoroughly

27. 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 –Cool eggs completely before beginning to peel. If the shell sticks to the egg, it is not cool enough.

28. Why Green Eggs? The Iron and Sulfur combined during boiling or the egg was over cooked. Prevent it by immediately placing eggs in cold water to cool.

29. Beating Egg Whites What are the three stages of beating egg whites? Foam. Soft Peaks Stiff Peaks

30. Egg Foam Even the smallest amount of FAT from the egg yolks in the egg white mixture will prevent the formation of beaten egg whites. For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.

31. The End

32. EXPERIMENT