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Eggs

Eggs. Chapter 35. The Egg. Albumen Egg white Cloudiness indicates a very fresh egg Yolk Round yellow portion Chalazae Thick twisted strands that anchor the yolk in the center of egg. Nutrients in Eggs.

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Eggs

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  1. Eggs Chapter 35

  2. The Egg • Albumen • Egg white • Cloudiness indicates a very fresh egg • Yolk • Round yellow portion • Chalazae • Thick twisted strands that anchor the yolk in the center of egg

  3. Nutrients in Eggs • Protein, Vitamin B, Vitamin A, Vitamin D, Iron, Calcium, Phosphorus, and other trace minerals • Yolk- • Contain fats and cholesterol so eat sparingly • Brown vs. White • Breed of chicken determines color not nutrients

  4. Purchasing an Egg • Inspect the carton • Check for clean, uncracked eggs • Sold by the Grade and Size standards

  5. Buying by Grade • USDA grade mandates that eggs are inspected quality • 3 Grade categories • AA, A, B • AA and A • Thick white for fried and poached eggs • B used in baked goods

  6. Buying by Size • Classified into sizes by the minimum weight per dozen • Most common sizes: medium, large, extra large, and jumbo • Most recipes use large eggs

  7. Storing • Do not wash before storing • Store in original container • May pick up flavoring from other foods if uncovered • Fresh in fridge up to 4 weeks • White- fresh up to 4 days • Yolks- fresh up to 2 days

  8. Red Spot in Egg • Means that a blood vessel in the yolk ruptured • Still safe to eat • If an egg smells bad, throw it away!

  9. Freezing • Freeze fresh egg whites in an ice cube tray • Do not freeze cooked whites • Freeze 4 yolks with 1/8 tsp salt beaten in

  10. Egg Substitutes • Available frozen or liquid form • Combination of egg whites, vegetable oils, tofu, dry milk, and chemical additives • No cholesterol or fat and low in calories • More expensive but lack some vitamins and minerals

  11. What an egg can do for you! • Coagulation • Changing from liquid to solid form • Makes foods stick together • Emulsifier • Holds liquids together that wouldn’t normally stick together- oil & water • Foams • Beating egg whites • Air enters the mixture • Adds volume and lightness to baked goods

  12. Prepare for Cooking • Separating • Easiest to do when eggs are cold • Beating • Use whites only, yolk will not beat • Allow egg whites to stand at room temp for 20 minutes • If cold, protein won’t break down to allow for foam to form • Add acidic ingredient to aid in foam stability • Cream of tarter

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