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The Incredible Edible Egg

The Incredible Edible Egg. Egg Structure. Egg Structure:. Shell: Outer covering of the egg. Composed largely of calcium carbonate. May be white or brown depending on the breed of the chicken. Color does not affect the egg quality.

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The Incredible Edible Egg

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  1. The Incredible Edible Egg

  2. Egg Structure

  3. Egg Structure: Shell: Outer covering of the egg. Composed largely of calcium carbonate. May be white or brown depending on the breed of the chicken. Color does not affect the egg quality. Very fragile and porous making it possible for odors/ flavors to be absorbed, as well as the loss of moisture without shell being cracked An egg shell may have as many as 17, 000 tiny pores on its surface.

  4. Structure: Two shell membranes = Protect albumen from bacteria. Air Cell = Forms between the two membranes. It increases in size as the egg ages.

  5. Structure: ThinAlbumen = Nearest the shell. Increases as egg ages. Thick Albumen = High quality, major source of protein and riboflavin. Stands higher and spreads less. Thins in older, or lower quality eggs.

  6. Structure: Yolk = The yellow portion of the egg. Major source of vitamins, minerals and fat. Chalazae = Twisted, cordlike strands of egg white that anchor yolk in the center. Germinal Disc = Where egg is fertilized.

  7. Egg Structure Review

  8. Egg sizes Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs 18 ounces (510 grams) Medium eggs 21 ounces (595 grams) 66 calories Large eggs 24 ounces (680 grams) 75 calories Extra-large eggs 27 ounces (765 grams) 84 calories Jumbo eggs 30 ounces (850 grams) 96 calories Recipes are calculated using large size eggs The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!

  9. 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. U.S. Grading of Eggs

  10. Grade shells and uses. • Grade AA: Perfect Shell/ Fried and Poached, bad for hard boiled eggs • Grade A: Maybe some abnormalities when Baking with in Recipes, good for hard boil eggs • Grade B: Abnormalities, Baking in Recipes, scrambled eggs • Grade C: Usually not for human consumption, used in animal food

  11. Production: A hen requires 24 to 26 hours to produce an egg. In 30 minutes she starts over again. An average hen lays 300-325 eggs a year. 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.

  12. Production: Caged hens spend their entire lives packed in small cages. Free range hens are allowed to spend some time in a small yard for exercise. Candling: Eggs pass on rollers over high intensity lights which make the interior of the egg visible. Things checked are size of the air cell, directness of the yolk, and imperfections, such as blood spots.

  13. STORAGE Eggs should be stored in their ORIGINAL CARTON. The cardboard or foam helps block unwanted odors and flavors from seeping into the egg. Prevents moisture from escaping Store eggs air pocket up/ pointed end down protects this yolk from touching the air cell

  14. Storage • Store eggs INSIDE the fridge, the door has too many temperature fluctuations, want to maintain a cool constant temperature • Eggs age more in one day at room temperature, than in one week in the refrigerator !! • Eggs will last 4-5 weeks in fridge. • Eggs rarely go bad, they loose favorable characteristics, degrade in quality • Don’t use cracked eggs, bacteria may have been introduced into thick/thin and yolk

  15. Don’t freeze Eggs Whole • Freezing Yolks: • Raw: add salt or sugar to help stabilize protein • Cooked: yolk only, stabilizes protein • Freezing Whites: • Raw: unblended or blended • Cooking: leaves flaky doesn’t work with whites

  16. Food Safety: Salmonella is found in about 1 in every 20,000 eggs. If present, Salmonella would be found in the egg white, and albumen lacks the nutrients for the bacteria to grow. As the egg ages, however, the white thins, and the bacteria can then make its way to the nutrient rich yolk. Do not use dirty or cracked eggs Heat egg products to 160, and cook eggs until they are set, not runny.

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

  18. THE PERFECT FOOD Because an egg contains everything needed to create and nourish a baby chick, it comes closer to perfection than any other food. Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Only food that naturally has vitamin D The PERFECT PROTEIN. The protein by which all other proteins are measured. It’s amino acids are in a pattern that closely resembles the pattern humans need for complete protein 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.

  19. Nutritional Contributions • Calories80 • Protein6.30g • Total Fat5g • Monounsaturated2g • polyunsaturated.07g • saturated fat1.50g • Cholesterol213mg • carbohydrates.60g • sodium63mg

  20. -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 Percentage Nutrients found in eggs based on 2000 calorie diet

  21. Eggs Functions in Cooking: Eggs provide nutrition Eggs add flavor Egg yolks add color Eggs bind ingredients together Eggs leaven and give structure to baked foods Eggs are thickening agents Eggs are emulsifying agents Eggs clarify soups

  22. FUNCTIONS OF EGGS Also affects: color, texture, and flavor of product

  23. Egg Foam Even the smallest amount of FAT from the egg yolks will prevent the formation of beaten egg whites. Even if you get a small amount of the yolk in with the white mixture, it will not foam. Help with foams: mild acid ex lemon juice, whites at room temp, do not overbeat, sugar helps stabilize

  24. Egg Foam For best results: • Use a GLASS OR METAL mixing bowl when beating egg whites. Plastic can absorb tiny bits of fat and oil. • Make sure to use clean beaters and bowl. The eggs won’t beat if there is any fat on the beaters or bowl. • Eggs will provide more volume is whipped at room temperature. Set out for 30 minutes before hand. Separate whites from yolks Place whites in bowl. Beat at high speed until thick and white.

  25. Foam Soft Peaks Stiff Peaks What are the three stages of beating egg whites?

  26. Age Matters/ Quality • Not only with foams but with cooking • As a egg ages its quality decreases: • Air pocket get larger • Albumin thins as egg ages

  27. 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

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

  29. Cooking eggs IN THE SHELL Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs. Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes for hard cooked, 6-8 for soft cooked Drain and quickly cool eggs with cold running water. Gently tap the eggs to crack the shell, and peel If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel. Green ring on yolk indicates cooking time was too long.

  30. Eggs cooked out of shell Fried Over Easy Shirred/Baked Scrambled Omelet Poached The record for omelet making in the Guinness Book of World’s Records is 427 omelets in 30 minutes! Hint: for fluffy, moist scrambled eggs, beat eggs for two minutes before cooking.

  31. Green Eggs? • Overcooked eggs • Green ring around yolk • Iron and Sulfur • To avoid: • Immediately put in cold water

  32. Trivia Questions Are Brown eggs better? Are eggs from free range chickens better? Is Hard Cooked or Hard Boiled correct? Why is sometimes the yolk green in a boiled egg? Why is the white sometimes cloudy? What is the blood spot that is sometimes in the egg? Why don’t the yolks smash against the side of the shell? What make some eggs harder to peel?

  33. How to poach and egg http://www.youtube.com/watch?v=UMiCy8EH1go

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

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