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The Incredible Edible Egg!

The Incredible Edible Egg!. Fast facts:. High in protein (building blocks-amino acids) Low in calories (70-80 per egg) Nutrient dense Have a variety of uses Yolks are high in cholesterol (form of fat)

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The Incredible Edible Egg!

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  1. The Incredible Edible Egg!

  2. Fast facts: • High in protein (building blocks-amino acids) • Low in calories (70-80 per egg) • Nutrient dense • Have a variety of uses • Yolks are high in cholesterol (form of fat) • Color of the shell is determined by the color of chickens; flavor, quality and nutritional value are the same

  3. Many uses: • Emulsifiers – combine two or more liquids that typically don’t blend • Leavening agent – incorporates air into food – meringues and souffles • Thickeners – sauces, custards, etc. • Binding, interfering agent – example-Meatloaf – keeps ingredients together • Structure – in baked products

  4. Nutrients • Protein • 1 large egg provides 12.6 % of the DRV • Just over half is in the white, rest in yolk • Highest quality protein of any food • Protein helps the body form muscle tissue, build muscle strength, ward off muscle loss as people age

  5. Other nutrients • Choline – helps in structure of cell membrane and protect liver • Lutein and zeaxanthin – reduce risk of cataracts and age-related macular degeneration. • B12 (10.8% DRV) and Riboflavin (14%) • Vitamin D – rare to find this naturally occuring • Yolk has higher percentage of these vitamins than the white

  6. So nutrient dense… • Can cure many nutrient deficiencies • Many people are deficient in: • Magnesium • Calcium • Iron • Folate • Vitamins A, E, B6, and copper • Bobby Flay Egg Showdown

  7. Use Caution! • Always wash hands and all surfaces thoroughly • Always store eggs in their original carton – keeps moisture out and prevents loss of carbon dioxide, which lowers quality • Don’t store them in the refrigerator door – will lose their nutrients • Store in main section, between 33-40° • Bacteria can’t grow under 40°

  8. Care continued… • Can stay in fridge for 3 weeks • Must be cooked to 160° to avoid salmonella poisoning • Eggs should never be runny • Must be separated properly • Not back and forth in shell-pick up bacteria

  9. What makes a good egg? • Exterior: must be clean, sound, unbroken, oval shape, not stained • Interior: checked by “Candling” • Hold light to shell – watch yolk movement – less movement=thicker white=higher quality • Graded by USDA – AA, A, B • Yolk quality: distinctness of outline, size and shape, absence of defects • Egg Experiment

  10. Cooking eggs • Cook slowly on low heat. • High temperatures will create loss of protein • You can: Make: • Scramble Omelets • Fry Souffles • Hard boil Frittatas • Poach Meringues Custards

  11. Points of Interest • Howard Helmer is the Omelet King! • Holds 3 guiness world records for omelet making – fastest omelet making (427 omelets in 30 minutes), fastest single omelet (42 seconds) and omelet flipping (30 flips in 34 seconds) • Egg will stand on it’s end during the spring equinox • Eggs are drying and have long been used for facials, in shampoos and conditioners, and some make-up. • Giada's mini frittatas

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