EGGS!!!

1. EGGS!!! An “Eggstroidinary” Powerpoint

2. Nutrient Content • Good source of complete protein • All essential amino acids • Thiamin, Riboflavin, iron, phosphorous • Vitamins A&D

3. Anatomy of an Egg • Shell Membranes: 2 membranes (inner and outer) surround the albumen • Albumen: a.k.a. eggwhite, contains 67% of the egg’s protein • Yolk: yellow portion of egg - contains all the fat and half the protein • Chalaza: thick, ropey strands that anchor the yolk in place in the center of the egg white

4. Diagram of an Egg

5. Egg Grades • Eggs are graded for quality by candeling. • Eggs move along rollers over bright lights. • The lights illuminate the eggs’ structure. • Eggs that do not meet the standard are removed

6. Egg Grades • Condition of shell • Size of air cell • Clearness and thickness of egg white • Condition of yolk • 3 grades: • AA, A, and B: grade A has slightly larger air cell • Most B’s you do not find at the grocery! (their appearance is low – but they are still nutritious) The word FRESH on the carton refers to the quality not the age!!!

7. Storing Eggs • Buy only from refrigerated cases • Check that they are clean and un-cracked before you buy • Cracked eggs can contain harmful bactria that can cause food borne illness • Throw away cracked or broken eggs

8. Store in the refrigerator • Up to 5 weeks

9. Eggs As Ingredients

10. Emulsifier/Emulsion • mixture that forms when liquids that normally do not mix are combined • Temporary: oil and water or vinegar (Italian Dressing) • Permanent: Mayonnaise

11. FOAMS • Use egg whites only • Add air to food • Foamy stage =bubbles and foam on surface

12. Soft peak: peaks bend at tip • Stiff peak: peaks stand up straight • *used to make meringue for pies and other baked goods!! • *cream of tarter added to increase volume

13. Things to Know when working with Foams • Avoid under or over beating • Acid (cream of tarter) acts as stabilizer • Sugar also stabilizes – and increases beating time • Avoid ANY contact with fat • Both will cause the whites to lose volume quickly

14. THICKENERS • heat causes protein to coagulate and mixture “thickens” • Used in sauces, custards, and puddings

15. STRUCTURE • eggs add structure to baked products such as cakes, brownies, and muffins • With out eggs there would be no shape!!!

16. How to store eggs • In the fridge!! • Large end up • In closed carton • Do not wash • May be stored up to 3-5 weeks!! (after due date expires!)

17. Cooking with Eggs • Use low or moderate temperature- too high can cause protein to lose moisture and shrink/toughen • To avoid “green ring” in boiled eggs–time carefully and cool immediately

18. METHODS OF COOKING • Scramble-beaten with milk and cooked in a skillet while stirring occasionally • Coagulum: Soft solids that form when eggs cook • Poach-cooked in simmering water out of shell • Fry-cook in a hot skillet with a small amount of fat

19. Methods of Cooking • Bake/shirred- in oven about 350*, use individual dishes • Hard boil -boiling eggs in sauce pan in boiling water • Microwave-egg cooked in microwave

20. Terms to Know • Meringue: fluffy mixture of beaten egg whites and sugar that may be soft or hard • Foam: beating air into egg whites • Omelet: beaten egg mixture - cooked without stirring and served folded in half • Souffle’: fluffy baked dish made with a starch thickened sauce into which egg whites are folded

21. Were You Listening? • List the nutrients found in eggs • Extra credit: How many calories in an egg?

22. Were You Listening? • What is the chalaza? What does it do? • Extra Credit: • How often does a hen produce an egg?

23. Were You Listening? • Name some ways that eggs are used in recipes. Extra credit: Give an example of each

24. Were You Listening? • At what temperature should eggs be cooked? • What happens if they are not cooked properly?

25. Were You Listening? • Name the methods of cooking eggs. eggsactly!!