About

Eggs!

Egg Trivia

The largest single

chicken egg ever

laid weighed a pound

with a double yolk and

a double shell!

The record for omelet making in the Guiness Book of World’s Records was:

427 omelets in 30 minutes!

More Trivia

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.

An average hen lays 300-325 eggs a

year.

To produce one egg, it takes 24-26 hours

Thirty minutes later she starts over.

A mother hen will turn over her egg about fifty times a day!

An egg shell may have as many as

17, 000 tiny pores on its surface.

Eggs age more in one day

at room temperature, than in

one week in the refrigerator !!

                                                                                                                                                                                    

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.

Shell color does not affect quality.

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

A Whole Egg Contains:

74 % Water

13 % Protein

11 % Fat

80-100 Calories

Nutrition and Eggs

What nutrients are found in egg yolk?

Iron, Phosphorus, Vitamin A, D, B Fat, Cholesterol, Iodine, Trace Minerals

What nutrients are found in the egg white?(Albumen)

Protein, Riboflavin (B2)

PROTEIN

1. Eggs contain protein

2. Protein helps to

build and repair

muscles

Your Brain

3. Your brain is a muscle

4. Your brain needs protein to function

properly

Brain + Breakfast + Protein

5. Breakfast is a great Time to eat some

Protein! Your brain willWork better all

Morning!

Cholesterol and Eggs

1. Cholesterol is a

type of fat

2. Eggs contain

cholesterol

Cholesterol + Your Heart

3. Cholesterol causes

Heart disease

4. Cholesterol clogs

The arteries !

Cholesterol and Eggs

5. Sometimes a

doctor will ask

a patient with high

cholesterol to limit

the number of

eggs in their diet.

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.

Egg Sizes and Weight

  Egg Sizes Per Dozen

Peewee eggs 15 ounces (425 grams)

Small eggs 18 ounces (510 grams)

Medium eggs 21 ounces (595 grams)

Large eggs 24 ounces (680 grams)

Extra-large eggs 27 ounces (765 grams)

Jumbo eggs 30 ounces (850 grams)

                                                                                          

Size has nothing to do with quality!!!

A large egg can be Grade AA, A, or B.

A pee wee egg can be Grade AA, A, or B.

Buying Eggs

GRADEUSDA grade shield means federal govt has inspected for wholesomenessInner and outer quality of egg is checkedAA and A – thicker white, better appearance when cookedB - use when appearance isn’t important (baked goods)

SIZEDetermined by the minimum weight for a dozenMost common sizes are large and extra-large.As a general rule, recipes assume large eggs will be used.Usually priced by size

Store EggsPointed End DownIn covered ContainerAway from Heat and lightWHY?– Keeping eggs in the main

body of the fridge (not on the door) keeps them at a more constant, colder temperature.

– Keeping eggs in their original cartons protects them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats).

– Keeping eggs pointed end down protects the yolk from touching the end.

Keeping Eggs Fresh

3. Store eggs in the

carton:

a. they stay fresh

longer

b. they won’t

absorb smells

from the refrigerator

Remember…

4. Don’t freeze Eggs!

“How long have we had these eggs! “

Check the

expiration date

on the carton.

Julian Date

It may also contain the “Julian date” which is the date they were packed.

It is calculated by counting the days from the beginning of the year. So… #24 would mean they were packed on Jan. 24….56 would mean they were packed on Feb. 25

Egg Safety !

1. Wash hands

2. Keep eggs

COLD !!

SALMONELLA !

Salmonella germs

are commonly found

In eggs and chicken.

Germs can be killed

By cooking the food

well!

Germs can get into cracked eggs!

Be careful

with cracked

eggs!

Check eggs before

Leaving store.

Cooking Eggs

1. Eggs contain

protein.

2. Protein doesn’t

like heat!

3. High heat makes

Protein tough and

Rubbery!!

“ YUCK! “

COOKING EGGS

4. COOK EGGS

ON LOW HEAT!

COOKED EGGS

SHOULD NOT BE

BLACK AND CRISPY!

DON’T FORGET

COOK EGGS:

LOW AND SLOW !!

COOKING EGGS IN THE MICROWAVE

1. Don’t cook eggs

in the shell in

the microwave !

They can explode !!

Speedy!

Cooking scrambled eggs

in the microwave

is a fast way to

cook eggs.

Be Careful!

Because eggs

cook so quickly

in the microwave

you need to watch

them carefully to

prevent over cooking.

Egg Functions in Cooking

– Binding

– Thickening

– Emulsifying

– Leavening

Binding

Eggs can be used to hold things together or to hold breading to food.

Examples would be meat loaf, meat balls, fried chicken, etc.

Thickening

Eggs can be used to thicken a product like puddings and custards.

Be careful when cooking custards – if you over cook them they will separate and curdle.

LeaveningBeating Egg Whites

1. Beating egg whites incorporates air into them to provide leavening. They will beat better if they are at room temperature.

1. Separate whites from yolks. Place whites in bowl.2. Beat at high speed until they makes

peaks that slowly fall over. This is the soft peak stage.

3. If you continue to beat until they are stiff and white it is called the stiff peak stage.

When egg whites won’t beat!

When beating eggwhites, it is importantto use clean beatersand bowl. Use a glass or

metal bowl – not plasticThe eggs won’t beat if there is anyfat on the beaters or bowl.

No Yolk!

If beating egg

whites make sure

not to get yolk in

with the whites.

The egg won’t beat because the yolk contains fat.!

Emulsifying Agent

An emulsifying agent keeps

particles suspended in a liquid.

Example is in mayonnaise. Vinegar and oil don’t mix but when you add eggs they coat the particles and keep the oil in suspension.

Eggs Cooked in Shell

Hard-Cooked Soft-Cooked

Boiling eggs makes them tough andRubbery, simmer them.

Green Eggs?

Iron and Sulfur

Do not BOIL and COOK too long.

Immediately put in cold water

                                                     

Eggs cooked out of shell

Fried

Over Easy

Shirred/Baked

Scrambled

Omelet

In a frame

Poached

                                                                                                 

                                               

                                                                                                 

                                               

                                         

                                                                                                       

The end of

Eggs!

Beating Egg Whites

                                                                                                                                                                                     

Foamy

Soft Peaks

Stiff Peaks

Fat inhibits foam

Nutritional Contributions

EGG NUTRITION PROFILECalories 80Protein 6.30gTotal Fat 5g Monounsaturated 2g Polyunsaturated .07gsaturated fat 1.50gCholesterol 213mgCarbohydrates .60gSodium 63mg