The parts of the egg…… • A. Air Pocket • B. Thin Albumin • C. Thick Albumin • D. Yolk: High in fat and cholesterol • E. Chalaza: anchors the yolk in the center
List 4 nutrients that eggs contain: • Protein • Vitamins A, D, and riboflavin • Iron • Fat
Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg. • How long can eggs be stored? • 2 -3 weeks
What are the three stages of beating egg whites? • Foam • Soft Peaks • Stiff Peaks
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.
For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.
List 4 ways that eggs can be prepared: • Hard/Soft Cooked • Scrambled • Fried • Poached
How to Make a Hard-cooked Egg… • 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 • 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.
List the five functions of eggs and give an example of a food product that they perform that function in: FUNCTIONFOOD PRODUCT -Binder -Meat Loaf
FUNCTIONFOOD PRODUCT Thickener Pudding Coating Breaded Chicken
FUNCTIONFOOD PRODUCT Leavening Angel Food Cake Agent German Pancakes Emulsifier Mayonnaise