1 / 12

All About Eggs: Grades, Sizes, Storage, Safety, and Cooking Methods

Discover the fascinating world of eggs! Learn about different egg grades and sizes, proper storage techniques, egg safety, and various cooking methods. Find out interesting facts and tips about eggs.

wendellp
Download Presentation

All About Eggs: Grades, Sizes, Storage, Safety, and Cooking Methods

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Unit 8: Eggs Foods I

  2. Why are there a 100 Folds in a Chef's Toque?

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

  4. Egg Composition

  5. Grades of Eggs Grade AA: • Egg stands tall • Yolk is firm • Large amounts of thick/thin albumen Grade A: • Egg covers small area • Yolk is round/upstanding • Large amounts of thin albumen • Air Pockets Grade B: (commonly used as pasteurized and dried eggs) • Egg spreads out more • Yolk is flat • Thin albumen • Air Pockets **Grades are based on interior/exterior quality of an egg**

  6. Sizes of Eggs Jumbo 30 oz. Extra Large 27 oz. Large 24 oz. (standard size) Medium 21 oz. Small 18 oz. Pee Wee 15 oz.

  7. Storing of Eggs Eggs should be stored under refrigeration at a temperature around 36 degrees. 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)

  8. 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! • Discard dirty egg shells • Discard eggs with blood • Salmonella must be cooked out at 165 degrees Pasteurized eggs have been heated to a specific temperature for a brief period of time to kill harmful bacteria before they are packaged.

  9. Methods of Egg Preparation

  10. 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.

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

  12. 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

More Related