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EGG COOKERY

EGG COOKERY. Family and Consumer Science John Deere Middle School Mrs. Bonnie Lartz. THE INCREDIBLE EDIBLE EGG. Eggs are composed of several distinct parts …. Air Cell. Shell. Egg Yolk. Membrane. Egg White. White Chords. (Chalaza). EGGS. belong to the meat group

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EGG COOKERY

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  1. EGG COOKERY Family and Consumer Science John Deere Middle School Mrs. Bonnie Lartz

  2. THE INCREDIBLE EDIBLE EGG

  3. Eggs are composed of several distinct parts … Air Cell Shell Egg Yolk Membrane Egg White White Chords (Chalaza)

  4. EGGS • belong to the meat group • contain nutrients • protein • fat • vitamins A, B, D, K • iron • two large eggs equal a serving • each egg contains approximately 80 calories

  5. Eggs are graded for quality using a process called candling. The four grades used for eggs are: AAABC

  6. AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white A - yolk is 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

  7. Egg Size …… The six sizes of eggs are based on weight per dozen.

  8. Brown shelled eggs have the same nutritional value as white shelled eggs; The color of the shell is dependent on the type of chicken that laid the egg.

  9. Seven Cents Key to Buying Eggs … If there is less than 7 cents difference between two sizes of eggs, the best buy is the larger size.

  10. Egg Storage • Store in the refrigerator for 4 to 5 weeks • Store in the original carton with the blunt side up • Do not wash until ready to use

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

  12. EGG COOKERY METHODS

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

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

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

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

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

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

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

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

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

  22. Whole egg cooked in SIMMERING water for twenty minutes …… Hard Cooked Egg

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

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

  25. Drink made using raw eggs …… Egg Nog

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

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

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

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

  30. PROPERTIES OF EGGS

  31. Coating Agent Fried Chicken French Toast

  32. Thickening Agent Pudding Custard

  33. Binding Agent Chicken Croquettes Meatloaf

  34. Leavening Agent Angel food Cake Soufflé

  35. Emulsifier Mayonnaise

  36. Other uses for eggs …… Shampoo Meringue

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