The Incredible, Edible

EGG!

NUTRITIONAL VALUE OF EGGSCLICK HERE TO START TO LEARN ABOUT THE HEN!!!(CLICK ON “THE HEN—CHAPTER 2” & CHAPTER 4 HISTORY)

One 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

NUTRITIONAL VALUE OF EGGS Egg 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. MORE NUTRITON FACTS

(Choose “The Egg—Chapter 3 when you get to the link)

GRADING OF EGGS Grading 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 A US GRADE AA Grade B Eggs are usually not sold at store- they

are used as ingredients in other foods.

WHAT 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.

EGG SIZE- WHAT DOES IT ALL MEAN? The most common sizes:

Medium Large Extra Large

Size 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!!!

STORING EGGS Buy 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. EGG PROCESSING—CHAPTER 8

FUNCTIONS OF EGGS IN COOKING Emulsifiers Foams Thickeners Binding and Interfering Agents Structure

EGGS 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—YOU WILL GET YOUR CHANCE THIS WEEK TO TRY THIS!!

EGGS AND FOAM Egg 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)

EGGS AS THICKENERS Heat causes egg proteins to COAGULATE. This is when soft

clumps form when eggs are cooked. When making pudding, be sure to temper the eggs!! Because of the fact that eggs thicken when heated, they are excellent thickeners for food products such as pudding, sauces, and custards.

CUSTARD: A mixture of milk, eggs, sugar and flavoring that is baked until firm or stirred and cooked until thickened.

TEMPER: To gradually raise the temperature of an egg before adding to a mixture

SOUFFLE: Fluffy baked dish made with a starch-thickened sauce into which egg whites are folded in.

EGGS - BINDING AND STRUCTURE Eggs 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