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About Eggs !

About Eggs !. Egg Trivia. The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!. The record for omelet making in the Guiness Book of World’s Records was: 427 omelets in 30 minutes!. More Trivia.

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About Eggs !

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  1. About Eggs!

  2. Egg Trivia The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!

  3. The record for omelet making in the Guiness Book of World’s Records was: 427 omelets in 30 minutes!

  4. More Trivia There are 200 Breeds of Chickens! White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

  5. An average hen lays 300-325 eggs a year. To produce one egg, it takes 24-26 hours Thirty minutes later she starts over.

  6. A mother hen will turn over her egg about fifty times a day! • An egg shell may have as many as 17, 000 tiny pores on its surface.

  7. Eggs age more in one day at room temperature, than in one week in the refrigerator !!

  8. 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.

  9. Shell color does not affect quality.

  10. Grade AA Grade A Grade B Grade C Perfect Shell/ Fried and Poached Maybe some abnormalities, Baking in Recipes Abnormalities, Baking in Recipes Grade shells and uses.

  11. A Whole Egg Contains: 74 % Water 13 % Protein 11 % Fat 80-100 Calories

  12. Nutrition and Eggs • What nutrients are found in egg yolk? Iron, Phosphorus, Vitamin A, D, B Fat, Cholesterol, Iodine, Trace Minerals • What nutrients are found in the egg white?(Albumen) Protein, Riboflavin (B2)

  13. PROTEIN • Eggs contain protein • Protein helps to build and repair muscles

  14. Your Brain • Your brain is a muscle • Your brain needs protein to function properly

  15. Brain + Breakfast + Protein 5. Breakfast is a great Time to eat some Protein! Your brain will Work better all Morning!

  16. Cholesterol and Eggs • Cholesterol is a type of fat 2. Eggs contain cholesterol

  17. Cholesterol + Your Heart • Cholesterol causes Heart disease • Cholesterol clogs The arteries !

  18. Cholesterol and Eggs • Sometimes a doctor will ask a patient with high cholesterol to limit the number of eggs in their diet.

  19. 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.

  20. Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs 18 ounces (510 grams) Medium eggs 21 ounces (595 grams) Large eggs 24 ounces (680 grams) Extra-large eggs 27 ounces (765 grams) Jumbo eggs 30 ounces (850 grams) Egg Sizes and Weight

  21. Size has nothing to do with quality!!! • A large egg can be Grade AA, A, or B. • A pee wee egg can be Grade AA, A, or B.

  22. GRADE USDA grade shield means federal govt has inspected for wholesomeness Inner and outer quality of egg is checked AA and A – thicker white, better appearance when cooked B - use when appearance isn’t important (baked goods) SIZE Determined by the minimum weight for a dozen Most common sizes are large and extra-large. As a general rule, recipes assume large eggs will be used. Usually priced by size Buying Eggs

  23. Store Eggs • Pointed End Down • In covered Container • Away from Heat and light • WHY? • Keeping eggs in the main body of the fridge (not on the door) keeps them at a more constant, colder temperature. • Keeping eggs in their original cartons protects them from taking on any off-odors from any strong-smelling goods in the fridge (eg. onions, strong cheeses or meats). • Keeping eggs pointed end down protects the yolk from touching the end.

  24. Keeping Eggs Fresh • Store eggs in the carton: a. they stay fresh longer b. they won’t absorb smells from the refrigerator

  25. Remember… 4. Don’t freeze Eggs!

  26. “How long have we had these eggs! “ Check the expiration date on the carton.

  27. Julian Date • It may also contain the “Julian date” which is the date they were packed. • It is calculated by counting the days from the beginning of the year. So… #24 would mean they were packed on Jan. 24….56 would mean they were packed on Feb. 25

  28. Egg Safety ! • Wash hands • Keep eggs COLD !!

  29. SALMONELLA ! Salmonella germs are commonly found In eggs and chicken. Germs can be killed By cooking the food well!

  30. Germs can get into cracked eggs! Be careful with cracked eggs! Check eggs before Leaving store.

  31. Cooking Eggs 1. Eggs contain protein. • Protein doesn’t like heat! • High heat makes Protein tough and Rubbery!! “ YUCK! “

  32. COOKING EGGS • COOK EGGS ON LOW HEAT! COOKED EGGS SHOULD NOT BE BLACK AND CRISPY!

  33. DON’T FORGET COOK EGGS: LOW AND SLOW !!

  34. COOKING EGGS IN THE MICROWAVE • Don’t cook eggs in the shell in the microwave ! They can explode !!

  35. Speedy! Cooking scrambled eggs in the microwave is a fast way to cook eggs.

  36. Be Careful! Because eggs cook so quickly in the microwave you need to watch them carefully to prevent over cooking.

  37. Egg Functions in Cooking • Binding • Thickening • Emulsifying • Leavening

  38. Binding • Eggs can be used to hold things together or to hold breading to food. • Examples would be meat loaf, meat balls, fried chicken, etc.

  39. Thickening • Eggs can be used to thicken a product like puddings and custards.

  40. Be careful when cooking custards – if you over cook them they will separate and curdle.

  41. LeaveningBeating Egg Whites • Beating egg whites incorporates air into them to provide leavening. They will beat better if they are at room temperature.

  42. Separate whites from yolks. Place whites in bowl. 2. Beat at high speed until they makes peaks that slowly fall over. This is the soft peak stage. 3. If you continue to beat until they are stiff and white it is called the stiff peak stage.

  43. When egg whites won’t beat! When beating egg whites, it is important to use clean beaters and bowl. Use a glass or metal bowl – not plastic The eggs won’t beat if there is any fat on the beaters or bowl.

  44. No Yolk! • If beating egg whites make sure not to get yolk in with the whites. The egg won’t beat because the yolk contains fat.!

  45. Emulsifying Agent • An emulsifying agent keeps particles suspended in a liquid. • Example is in mayonnaise. Vinegar and oil don’t mix but when you add eggs they coat the particles and keep the oil in suspension.

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

  47. Green Eggs? • Iron and Sulfur • Do not BOIL and COOK too long. • Immediately put in cold water

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

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