EGGS

1. EGGS

2. Parts of an Egg • 1. Air Cell • Bubble at the blunt end of the egg that increases in size with age. • 2. Thick Albumen • Thicker white portion of egg • 3. Yolk • Yellow part of egg that is a rich source of nutrients

3. 4. Chalaza • Cord which holds the yolk in the center of the egg. • 5. Thin Albumen • White portion of the egg

4. Main Nutrients contained in Eggs • Excellent Source • Proteins • Riboflavin • iodine • Good Source • Vitamin A • Vitamin D • Iron • B vitamins • Trace minerals

5. According to My Pyramid 1large egg equals 1 serving of the meat group. • Because eggs are so high in cholesterol, you should eat no more than 4 eggs a week.

6. Buying Eggs • Before buying eggs, always check them for cracks. Also make sure they are clean. • When you get home from shopping, store eggs right away. leave eggs in their original container and store them in the refrigerator. • DO NOT WASH eggs, they lose their protective coating.

7. DO NOT EAT RAW eggs, they might have salmonella bacteria. • Handle eggs gently so they do not crack. If a cracked egg is stuck in the carton, wet the egg to help get it out without breaking.

8. The uses of eggs • To thicken puddings and custards. • As an emulsifying agent to keep ingredients from separating, ex. Mayonnaise. • Bind ingredients together, such as when making meat loaf. • Leaven baked goods, such as cakes, soufflés, and puffy omelets.

9. To add nutrients to food products. • Eggs also improve color, flavor, and texture of food products. • As a garnish for various foods like spinach and chef’s salads.

10. Brown shelled eggs have the same nutrients as white-shelled eggs. • When purchasing eggs select the size and grade suitable for needs. • Most recipes are based on large eggs. • Eggs can be kept for 6 – 8 weeks in the refrigerator before using. Hard-cooked eggs should be eaten within 1 week.

11. Test for freshness in a bowl of water • Fresh egg sinks • Old/spoiled egg floats • Because air cell is larger

12. Cooking Eggs • Cook eggs at a low-moderate temperature. • Overcooked eggs will turn the surface of the yolk green. • To prevent this rinse in cold water after simmering for 10 minutes. • Eggs separate more easily when the egg is cold.

13. 5 Basic Ways to Cook Eggs • In the shell • Baked • Poached • Fried • Scrambled

14. Ways to cook the top of the yolk, when frying an egg, without flipping the egg over. • Cover the pan • Baste with fat • High temperatures and overcooking of eggs and foods containing eggs results in eggs that may be tough and become curdled and discolored.

15. At what temperature should egg whites be to reach their greatest volume? • Room temperature • Egg Cookery Principles • Use low to moderate temperatures • Cook only until desired firmness is achieved

16. Tips for microwaving eggs • Pierce the yolks with the tip of a knife. • Cover baking dish with plastic wrap, vent. • Follow power level and timing instructions. • Remove from microwave before completely done. • DON’T overcook.

17. How to peel a hard-cooked egg? • Gently tap the egg all over to crackle the shell. • Roll the egg between your hands to loosen shell.

18. Beaten Egg Whites • 3 stages • Foam Bubbles begin to form. Whites are still transparent. • Soft Peaks The whites stand up in peaks that bend over. • Stiff Peaks The whites are glossy and the peaks now stand straight up.

19. Fat inhibits the foaming of egg whites. • To prevent this from happening: • Use metal of glass bowls • Don’t get any egg yolk in with the whites.