Eggs

1. Competency #4: I understand egg cookery and can demonstrate a variety of techniques FACS National Standard #8.5.2: Demonstrate a variety of cooking method including roasting and baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, steaming, poaching, woking, convection, microwave and other emerging technologies. #8.5.10: Prepare baked goods and desserts. Eggs

2. Inside an egg The white (albumen):is made of 87% water and has no fat. The Chalazae:acts as an anchor for the yolk. Air Cell:the pocket of air at the wide end of the shell. Yolk: contains all of the egg’s fat and half of its protein.

3. More Egg Facts • Egg Sizes: From extra jumbo to peewee. The most common size is large. • Grading of Eggs: (AA,A, and B by USDA) • Determined by age, shape, and appearance of shell, yolk, albumen, and air cell.

4. Freshness of eggs

5. Garnish: Eggs can be used to add garnish (decoration) to foods either poached or boiled and sliced. Example: salad Thickening: Egg white coagulates (sets) at 140°, the yolk sets at 160°, so when these temperatures are reached they begin to set and thicken the mixture. Do not allow to exceed these temperatures of the mixture will set fully and curdle (scramble) Example: custard Emulsification: Oil and water mixed together form an emulsion, but this will only last a short while then separate. The lecithin in egg yolks keeps the emulsion stable Example: mayonnaise Coagulation: This is when the egg sets the mixture once it has exceeded 160°. Example: quiche filling Binding: The egg sets when cooked sticking other ingredients together Example: burgers Uses/functions of eggs in cooking Enriching: Adding richness and extra nutrition to foods Example: rich shortcrust pastry Glazing: Before cooking foods can be brushed with beaten egg. During baking the egg glaze goes golden brown. Example: pastries, pies Coating: Foods can be brushed with egg then dipped in breadcrumbs. During cooking the egg coagulates(sets) and hols the product together. Example: fish cakes Leavening (Trapping air): The protein in the egg white stretches when beaten and traps air. Example: cake making

6. Emulsifier: Mayonnaise Pasta salad Potato salad Coleslaw Devilled eggs Thickening: Trifle Custards Lemon meringue filling Coagulation: Quiche Baked cheesecake Fried rice Devilled eggs How the eggs are used Enriching: Sweet pastry products – Flan, Cream Pie Filling Binding: Burgers Meatloaf Meatballs Leavening: Angel Food Cake Éclairs Cakes Gateaux Meringues Mousses Popovers Sponge flan. Glazing: Any pastry product – Pies Meat pies (Aussie pies) Coating: Fried Chicken Chicken Fried Steak Fried Fish (fish and chips)

7. “Weeping”:A term referring to the moisture that forms between the meringue and the pie filling. Cream of Tartar: Stabilizes egg whites. Used in pie meringue.

8. Eggs are Good for You! • 80 Calories • Relatively low in Saturated Fat • Highest Biological Value Protein • High in Vitamins A, D, E, most B vitamins and C • Minerals – • Iodine (necessary to make the thyroid homorone) • Phosphorus (bone health) • Zinc (heals wounds, helps growth and fights infections) • Selenium • Calcium • Iron. • Cholesterol – must have some to process fat.

9. Safe Egg Cookery If you cook eggs until both the white and yolk are solid this will kill any bacteria. Foods that are made with raw eggs and then not cooked, or only lightly cooked, can cause food poisoning. This is because any bacteria in the eggs won't be killed. All the following might contain raw eggs: • Home-made mayonnaise • Béarnaise and hollandaise sauces • Some salad dressings • Home-made ice cream • Icing • Mousse • Tiramisu and other desserts Use pasteurized eggs in undercooked egg dishes - pasteurization kills bacteria.

10. Storing Eggs Safely Do store eggs in their original carton, not the egg tray provided in some refrigerators. Do eat dishes containing eggs as soon as possible after you've prepared them. Cool egg dishes quickly and refrigerate them. Don't use eggs after their 'best before' date for the safest choice. Don't use eggs with damaged shells, because dirt or bacteria might have got inside them.

11. Avoid Food Poisoning Eating raw eggs, or eggs with runny yolks, or any food containing these, can cause food poisoning especially for anyone who is: very young (babies to toddlers) elderly pregnant already unwell Eggs may contain salmonella bacteria. Pasteurized eggs are the safest option for these vulnerable groups.

12. Avoiding the Spread of Bacteria Keep eggs away from other foods, when they are still in the shell and after you have cracked them. Be careful not to splash egg onto other foods, worktops or dishes. Always wash and dry your hands thoroughly after touching eggs or working with them. Clean surfaces, dishes and utensils thoroughly, using warm soapy water, after working with eggs.

13. Eggs for caterers • Why? • Save money • Save time • Less storage space • Lower transportation costs • No more broken eggs • Longer shelf life • Less wastage • Consistent product • Less risk of salmonella

14. Assignment Write a newspaper article about eggs. Include information on: • Quick and healthy breakfast ideas using eggs • The health benefits of eggs • How to store and handle eggs safely MAXIUMUM 1 SIDE OF size A paper

15. Researchers have found that eating eggs for breakfast can help you feel fuller during the morning. Don’t forget to be safe when handling your eggs! Follow these safety tips: Store at a temp below 40 degrees F Etc Etc Etc The health benefits of eggs include: Excellent Source of Protein Vitamins...... Etc etc Eggs are eggxellent! • Try the following recipes for breakfast: • Omelets • Etc • Etc Eggjoy Eggs!