The Incredible Edible Egg: Buying, Storing, and Using Eggs

1. The Incredible Edible EGG Buying and Storing

2. Grades and Sizes of Eggs • Grade is determined by inner & outer quality. The smaller the air cell the higher the grade.

3. AA - yolk is firm; area covered by the white is small; there is a large proportion of thick white to thin white; A - yolk round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk B - the yolk is flattened and there is about as much or more thin white as thick white C - not sold in stores; may be used in prepared mixes

4. Egg Size …… The six sizes of eggs are based on weight per dozen. Most common size egg is large.

5. Information On An Egg Carton • USDA displayed on egg cartons means federally inspected. • Carton label indicates grade (freshness), size of egg and quality.

6. Egg Carton Pack Date (as Julian date): This is usually found on the short side of the carton and is the number of the day of the year the eggs were packed. The day is written as a number, with Jan. 1 written as 001 and Dec. 31 as 365.

7. Sell by date: Many cartons also have a “sell by” date, although it is not required. This is the date beyond which eggs should not be sold. However, the eggs are still safe to eat for four to five weeks after the Julian (packing) date, even if the sell by date passes before that time.

8. A very old egg will actually float in the water and should not be eaten.

9. Plant number: This starts with a P and indicates the facility where the eggs were packaged. Visit USDA to enter the plant number and learn more about the facility.

10. Storing Eggs • Refrigerate eggs in original carton 4-5 weeks, do not wash. • Why? • Eggs shells are porous and can pick up aromas from other foods • Information on a carton.

11. Egg Freshness Test • Check date on the carton • Shell should be rough and dull • Fresh eggs sink in a dish of cold water

13. -Avoid excessive temperatures; Use low temperatures to prevent -Cook only until desired firmness is achieved. Avoid excessive cooking time High temperatures and Overcooking causes: -toughening -curdling -discoloration

15. Video - How To Cook Perfect Eggs Every Time • https://www.youtube.com/watch?v=X5oD_ thIk3c

16. An egg fried on one side only …… Sunny Side Up

17. An egg fried on one side with hot grease spooned over the top …… Basted Egg

18. Eggs fried on both sides with a runny yolk …… Over Easy

19. An egg fried on both sides with a hard yolk …… Over Hard

20. Raw egg cooked in hot water or in an egg poacher …… Poached Eggs

21. Raw egg baked in the oven …… Shirred Eggs

22. Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks …… Scrambled Eggs

23. Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve …… Omelet

24. Whole egg cooked in SIMMERING water for three to five minutes …… Soft Cooked Egg

25. Hard Cooked Egg

26. • Hard-cooked eggs – Whole egg cooked in SIMMERING water bring to a boil, shut off heat for 15 minutes • Sometimes a dark green ring develops, this is due to combing iron and sulfur of egg – showing the egg has been overcooked.

27. Cooking Times for Eggs

28. Egg and cheese mixture baked in a pastry shell …… Quiche

29. Egg and white sauce mixture placed in a dish and baked …… Soufflé

30. Drink made using raw eggs …… Egg Nog

31. Egg and milk mixture baked in custard cups …… Custard

32. Chopped hard cooked eggs blended with mayonnaise …… Egg Salad

33. Fried eggs and bean sprouts …… Egg Foo Yung

34. Poached egg on an English muffin topped with sauce …… Eggs Benedict

35. Food: Cakes, meringues, mousse, souffle • Foams are used to add air to foods • When you beat air into egg whites, many air cells form • As the beating continues, the cells become smaller and more numerous as a result the foam thickens FOAMS – INCORPORATING AIR

36. FOAMY STAGE

37. SOFT PEAK STAGE

38. STIFF PEAK STAGE - MERINGUE

40. Coating Agent Fried Chicken French Toast

41. Thickening Agent Pudding Custard

42. Binding Agent Chicken Croquettes Meatloaf

43. Leavening Agent Angel food Cake Soufflé

44. Emulsifier Mayonnaise

45. Other uses for eggs …… Shampoo Meringue