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Unit 8: Eggs

Learn about egg grades, sizes, storage facts, safety tips, and cooking methods. Discover interesting egg facts such as differences in egg colors and nutrition. Ensure egg safety and proper handling to enjoy delicious and nutritious eggs.

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Unit 8: Eggs

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  1. Unit 8: Eggs Foods I

  2. Eggs & Functions Yolks contain all the cholesterol & ¾ of the calories

  3. Egg Composition

  4. Grades of Eggs Grade ____: • Egg stands tall • Yolk is firm • Large amounts of thick/thin albumen Grade ____: • Egg covers small area • Yolk is round/upstanding • Large amounts of thin albumen • Air Pockets Grade ____: • Egg spreads out more • Yolk is flat • Thin albumen • Air Pockets **Grades are based on interior/exterior quality of an egg**

  5. Sizes of Eggs Jumbo ___oz. Extra Large ___oz. Large ___ oz. ( ) Medium ___oz. Small ___ oz. Pee Wee ___oz.

  6. Storing of Eggs Facts! • Storing eggs for even 1 day at room temperature will age them 1 week. • Older eggs are great for hard-cooked eggs. • Cooked eggs can last 1 week in the refrigerator. • Fresh eggs can last 1 month past packaged date. • Cover open eggs in the refrigerator (good for 1 week)

  7. Egg Safety & Sanitation Eggs are a potentially hazardous food. The form of bacteria associated with eggs is called salmonella, which can cause food poisoning. It is found in both the yolk and the white of the egg. Facts! Pasteurized eggs have been heated to a specific temperature for a brief period of time to kill harmful bacteria before they are packaged.

  8. Methods of Egg Preparation

  9. Methods of Egg Preparation Eggs are a very fragile food. Both dry-heat and moist-heat cooking methods can be used to prepare eggs. It is important to remember that the white of the egg cooks at a lower temperature than the yolk. The most common mistake people make when cooking eggs is either over cooking or undercooking them.

  10. Egg Cooking Methods For best results cook in clarified butter

  11. Misc. Egg Information • White feather chickens = white eggs • Red feather chickens = brown eggs • White & Brown eggs are nutritionally the same • Egg whites can be used as a leavening agent • Heat causes albumen to turn WHITE • Candling = procedure to check inside of the egg

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