The Incredible, Edible Egg!!!!!!

The Incredible, Edible EGG! 1Some Random FactsA hen requires 24 -26 hours to produce an egg! Thirty minutes later, she starts all over again.An egg shell has over 17,000 pores!Chickens in the U.S. produce over 5.5 billion dozen eggs each year.White shelled eggs are produced by hens with white feathers, Brown eggs are produced by hens with brown feathers. They tend to be equal in terms of nutrition.One of the most common food allergies in the US is to eggs!

2Nutritional Value of EggsEggs belong to the meat and beans category in the Food Guide PyramidOne egg is equal to 1 ounce of lean cooked meat in terms of nutrients. This can aid vegetarians in meeting their daily protein requirements Eggs contain complete protein- this means that it is the highest quality protein and provides all the essential building blocks for muscle and other tissue

3Nutritional Value of EggsEgg yolks are high in cholesterol. Egg yolk intake should be limited due to this fact.Egg whites have NO Cholesterol and No fat. Eggs are also high in B Vitamins and iron.

4Grading of EggsGrading of eggs is done by CANDLING- a process in which eggs are rolled over bright lights, and the lights make seeing inside the egg possible. Professionals sort out the bad eggs, and they never make it to your table!The two most common grades of eggs:US GRADE AUS GRADE AAGrade B Eggs are usually not sold at store- they are used as ingredients in other foods.

5What is a Grade AA/ A Egg like?Very high quality.These eggs have clean, unbroken shells, small air cells, thick egg whites, and the yolks are firm and very yellow.

6EGG GRADING

Before they are sold, eggs are graded. This used to be done by holding the egg over a bright light so you could see through the shell. This process was called candling.Egg grades are based on the shape of the yolk and the amounts of thick and thin whites. Grade AA eggGrade A eggThe egg will lose quality as it ages. The older an egg gets, the flatter the yolk and thinner the whites.

7Egg Size- what does it all mean?The most common sizes:MediumLargeExtra LargeSize does not have a relation to quality, but it does make a difference in the price. Large eggs are usually more expensive. Most recipes are formulated to use medium or large eggs!!!

8Storing EggsBuy eggs only from refrigerator cases, and keep them refrigerated when you take them home. Check for cracks in eggs before you buy them- they go bad much faster!Eggs can be stored safely in the refrigerator for 4-5 weeks. They always have an expiration date. 9

How can you tell a fresh egg from a spoiled one?

A spoiled egg has a shiny shell and floats in water. It is only AFTER you crack open the egg that it smells bad, and by that time you may have added the egg to your other ingredients. That would be TOO LATE! If you suspect that an egg may be spoiled, use this water test first.A fresh egg has a domed yolk (not flattened). There is plenty of thick egg white (notice both the thick and thin whites in the picture) and the whites are translucent (see-thru).

10Functions of Eggs in cookingEmulsifiersFoamsThickenersBinding and Interfering AgentsStructure

11Eggs as Emulsifiers An emulsion is a mixture that forms when you combine liquids that normally do not mix (example- oil and water).To keep the 2 ingredients from separating (think of Italian salad dressing- it separates), an emulsifying agent must be used.Egg yolk is one of the best emulsifying agents. The yolk surround oils droplets and keeps the droplets evenly suspended in the liquid, creating a smooth texture. Mayonnaise is an excellent example of this type of an emulsion.

12Eggs and FoamEgg foam is often used to add air to foods that need volume, such as cakes.When you beat air into egg white, air cells form, and cause it to puff up.The foam thickens as you continue to beat it, and it will eventually form peaks. The three stages of peaks:Foamy (bubbles on the surface)Soft peaks (peaks that bend at the tips when you life the beater)Stiff peaks (peaks that stand up when the beater is removed)

13Eggs as ThickenersHeat causes egg proteins to COAGULATE. This means that they thicken. Because of the fact that eggs thicken when heated, they are excellent thickeners for food products such as pudding, sauces, and custards.

14Eggs - Binding and structureEggs provide structure to food products because they BIND ingredients. This means that they hold ingredients in a food product together. Examples: Bread, Meat loaf, potato pancakes

15Adding egg yolks to hot mixtures...tempering!

You cannot add egg yolks directly to hot mixtures or the egg will cook instantly and cause lumps! 1.You must first warm the yolks. 2.Begin by slowly adding the hot mixture to the beaten yolks while stirring the yolks constantly. 3.Then reverse the procedure, adding the warmed yolks to the hot mixture. This process of warming the yolks first is called

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