1. The Incredible Edible Egg! TM

2. What’s Inside? Inside the egg: What is it made of? 1. The Shell the shell is the hard outer covering of egg made mostly of calcium carbonate. The color of the shell bears no indication of the quality or nutritional value of the egg. The shell protects the delicate interior of the egg. 2. Shell Membranes (Inner and Outer) Two membranes – the outer and inner – rest just inside the shell and serve to protect the white. This protects the egg form bacteria (as the shell is porous) and also allows for the air cell to stay intact. 3. Air Cell The air cell is a small space found at large end of the egg between the inner and outer shell membranes. As the egg gets older, evaporation causes the air cell to get larger. 4. Outer Thin Albumen (egg white) The outer white is the part of the egg white that sits closest to the shell. It is less substantial and thinner than the inner white. 5. Inner Thick Albumen (White) In grade AA and grade A eggs, this egg white stands higher and spreads less than thin white. In low-quality eggs or older eggs it is thin and runny. 6. Chalazae This is the twisted strings of egg white that serve to anchor and protect the yolk. 7. Yolk The yolk is the yellow portion of egg with most of the flavor. The yolk is the primary source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.

3. Nutrition Eggs are one of the best food sources of: PROTEIN. They are also good sources of the minerals: IRON and PHOSPHOROUS and vitamins: THIAMIN (B-1) RIBOFLAVIN (B-2) A D

4. Egg Grades Four quality factors that are used to determine egg grades: condition of the shell clearness and thickness of the egg white condition of the yolk size of the air cell

5. Eggs are graded for quality by a system called candling

6. What grade does that egg get? AA When appearance is important, such as with a poached or fried egg A Not as “perfect” looking as AA B Not commonly available; used in a variety of food products

8. Egg Sizes Eggs are not sized based on how big they are, but on the medium weight per dozen. Most recipes are formulated to use medium or large eggs.

9. Brown or White? The breed of the chicken determines the color of the shell. The insides are the same!

10. Storage Eggs can be safely stored in the refrigerator: 4 – 5 weeks Eggs should be stored: large end up – why? air cell covered (in carton) – why? Porous shell absorbs odors main section of refrigerator (not the door) - why? colder

11. To store leftover egg yolks: cover with cold water tightly covered container 1 -2 days To store leftover egg whites: tightly covered container 4 days

12. Egg “Safety” There is a risk of the food-borne illness, Salmonella, when eating raw or undercooked eggs. Look for this menu warning: "Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness."

13. Egg Preparation Scrambled Poached Fried Hard cooked (boiled) Soft cooked Omelet Frittata (Italian omelet with filling) Over Easy Eggs Benedict Quiche Lorraine Egg Fu Yung Eggnog Souffle Meringue Custard and Pudding Deviled Eggs Your favorite…?!

14. The Science of Egg Cookery Eggs coagulate when heated during cooking. These factors affect coagulation: temperature time addition of other ingredients

15. Temperature Temperatures that are too high can cause the egg proteins to lose moisture, shrink, and toughen. So…when cooking eggs, use low to moderate temperatures.

16. Time Cooking egg proteins too long can cause them to lose moisture and shrink. So…do not overcook!

17. Adding Other Ingredients Adding other ingredients changes the coagulation temperature of eggs because they dilute the egg proteins. As the concentration of egg proteins decreases, the coagulation temperature increases. As the concentration of egg proteins increases, the coagulation temperature decreases. So…follow recipe directions carefully!

18. Eggs as Ingredients Eggs add: Structure to baked products Nutrients Flavor Color

19. …and they perform the function of: Emulsifier Foaming agent Thickener Binding agent Interfering agent

20. Emulsifier An emulsion is the mixture that forms when liquids are combined that do not ordinarily mix. Egg added to oil and vinegar in the recipe keep them from separating. Example: Mayonnaise

21. Foam Foams are used to add air to foods. When air is beaten into egg whites, many air cells form. A thin film of egg white protein surrounds each cell. Room temperature egg whites create more foam! Eggs will not beat into a foam if any trace of yolk or other fat is present. Example: Angel Food Cake

22. Beating Egg Whites Recipes will specify to beat egg whites until: Foamy – bubbles

23. Soft Peaks – when the beater is pulled up, the peaks fall over

24. Stiff Peaks – when the beater is pulled up, the peaks stay upright

25. Thickener Heat causes egg proteins to coagulate (thicken). Example: Pudding Custards Sauces

26. Binding Agent Eggs bind, or hold together, other ingredients in foods. Example: Meatloaf Casseroles

27. Interfering Agent Eggs prevent the formation of large ice crystals, which would ruin the texture of frozen desserts. Example: Ice Cream

28. What’s your favorite way to eat eggs? Which way(s) have you prepared them? Get ready to learn to cook with eggs!