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Chapter 18: Eggs

Nutrition and Food Science. Chapter 18: Eggs. Nutritional Value. Eggs are in the meat and beans group One egg is equal to 1 ounce of lean, cooked meat. Most people should consume the equivalent of 5-7 ounces of lean, cooked meat per day. Nutritional Value Cont….

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Chapter 18: Eggs

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  1. Nutrition and Food Science Chapter 18: Eggs

  2. Nutritional Value • Eggs are in the meat and beans group • One egg is equal to 1 ounce of lean, cooked meat. • Most people should consume the equivalent of 5-7 ounces of lean, cooked meat per day.

  3. Nutritional Value Cont… • Eggs are one of the best sources of complete protein. • Egg yolks are high in cholesterol, • many health experts recommend using egg yolks and whole eggs with moderation. • Egg whites are cholesterol free.

  4. Egg grades • Eggs for retail sale are graded for quality. • Candling. • eggs move along rollers over bright lights. The lights illuminate the eggs’ structure. Skilled people can then look at the eggs carefully and remove any that do not meet standards.

  5. Egg grades • Look for the grade shields on egg cartons or on the tape that seals the cartons. • The two grades of eggs available in most supermarkets are U.S. Grade AA and U.S. Grade A. • These grades are given to high-quality eggs that have clean, unbroken shells and small air cells. • The egg whites are thick and clear, and the yolks are firm and stand high above the whites.

  6. Storing Eggs • Check to be sure eggs are clean and uncracked before you buy them. • Cracked eggs contain harmful bacteria, which can cause foodborne illness. • Store eggs in your refrigerator as soon as you bring them home from the store. • You may safely store fresh eggs in the refrigerator for four-five weeks. • To store leftover yolks,whites • cover them with cold water and refrigerate in a tightly covered container. Use yolks within one or two days and Egg whites within four days.

  7. As Ingredients • Emulsifiers • emulsion: mixture that forms when you combine liquids that ordinarily do not mix • Foams • Used to add air into foods • Thickeners • egg proteins coagulate (thicken). Whole eggs and egg yolks are used to thicken foods • Binding and Interfering Agents • Eggs act as binding agents that hold ingredients together. Eggs act as interfering agents to inhibit the formation of ice crystals to keep ice cream and sherbet stay creamy • Structure • add structure to baked products like muffins • Nutrition, Flavor, Color

  8. Principles of cooking Eggs • Eggs coagulate when heated during cooking • coagulum: large soft clumps that form when cooking eggs • Moderate temperatures should be used when cooking eggs • High Temperatures and Cooking too long cause eggs loose moisture, shrink and toughen • Adding ingredients changes the coagulation temperature

  9. Methods of cooking Eggs • Several different methods • Low to moderate cooking temperatures and accurate cooking times are important • Safely cooked eggs • completely set whites and firm yolks • Internal temperature should be 160 degrees • Pan should be moderately hot before you place eggs in it • Add any cooking fat to the skillet before heating it • After adding the eggs turn the heat down to low

  10. 10 Ways to Cook Eggs • Scrambling • Poaching • Frying • Baking • Cooking in the Shell • Microwaving • Omelets • Soufflés • Meringues • Custards

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