1 / 22

Eggs

Eggs. The Parts of the Egg. Parts of the Egg. Egg Sizes. Per Dozen. Peewee eggs. 1.5 ounces (425 grams). Small eggs. 1.8 ounces (510 grams). Medium eggs. 2.1 ounces (595 grams). Large eggs. 2.4 ounces (680 grams). Extra-large eggs. 2.7 ounces (765 grams). Jumbo eggs.

cbarraza
Download Presentation

Eggs

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Eggs

  2. The Parts of the Egg Parts of the Egg

  3. Egg Sizes Per Dozen Peewee eggs 1.5 ounces (425 grams) Small eggs 1.8 ounces (510 grams) Medium eggs 2.1 ounces (595 grams) Large eggs 2.4 ounces (680 grams) Extra-large eggs 2.7 ounces (765 grams) Jumbo eggs 3.0 ounces (850 grams) Egg Sizes and Weight

  4. Store Eggs • Pointed End Down • In covered Container • Away from Heat and light • WHY? Eggs age as much as month if left out for one day.

  5. Egg Cookery Principles • Use Low Temperature for best tenderness and palatability • Use Gentle Heat • Do not let any fat or yolk mix with white while beating whites. • Cook thoroughly • WHY?

  6. -PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES: 10 Protein Niacin * Vitamin B6 Zinc 4 Vitamin A Calcium 2 15 Folacin Biotin 4 Vitamin C Iron 6 Vitamin B12 Pantothenic Acid 8 Thiamin Vitamin D 6 4 Phosphorus Copper **2 Riboflavin Vitamin E 2 Iodine Magnesium 2 6 8 * 8 4 10 10 15 Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk (1.5 grams saturated), 213 mg of cholesterol and 75 calories.

  7. Nutritional Contributions • EGG NUTRITION PROFILECalories 80 • Protein 6.30g • Total Fat 5g • Monounsaturated 2g • polyunsaturated.07g • saturated fat 1.50g • Cholesterol 213mg • carbohydrates. 60g • Sodium 63mg

  8. 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.

  9. Egg Functions • Binder • Thickening • Emulsifying • Leavening • Structuring • Adding nutrition, flavor, texture color

  10. 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.

  11. 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

  12. Uses for Eggs • Fried • Poached • Omelets • Baking • Crepes • Souffles

  13. Eggs Cooked in Shell • Hard-Cooked • Soft-Cooked Boiling eggs makes them tough and Rubbery, simmer them.

  14. Eggs cooked out of shell • Fried • Over Easy • Shirred/Baked • Scrambled • Omelet • In a frame • Poached

  15. Green Eggs? • Iron and Sulfur • Immediately put in cold water

  16. Beating Egg Whites Foamy Soft Peaks Stiff Peaks Fat inhibits foam

  17. Match Terms • Candling • Albumen • Yolk • Air Cell • Shell • Chalaza • USDA • United State Dept.Agriculture • Separation between membranes • White part of an egg • Anchors and supports yolk from breaking in shell. • Yellow part of egg • Process of grading eggs with light. • Outer covering, brittle and porous

  18. The End?

More Related