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Egg Basics

Egg Basics. Everything you ever wanted to know about eggs!. Structure of the Egg. Egg shell is lined with several membranes Air pocket lies between the membranes and the shell at the wide end As the egg ages, the air pocket grows

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Egg Basics

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  1. Egg Basics Everything you ever wanted to know about eggs!

  2. Structure of the Egg • Egg shell is lined with several membranes • Air pocket lies between the membranes and the shell at the wide end • As the egg ages, the air pocket grows • Inside the egg is the albumen- thick clear fluid known as the egg white • Round, yellow portion that floats within the albumen is the yolk • Chalazae anchors the yolk in the center of the egg • Twisted cordlike strands of albumen

  3. Structure of the Egg http://www.eggs.com.au/nutrition/what_is_an_egg.html

  4. Nutrients in Eggs • Excellent source: • protein, • riboflavin • iodine • Good source: • vitamin A, • other B vitamins • vitamin D • iron • trace minerals • Egg yolks contain saturated fat and cholesterol

  5. Continued • Eggs are part of the meat group • 1 egg counts as 1 ounce of meat • Try not to eat more than 4 yolks a week because they are high in cholesterol • Egg whites are cholesterol free

  6. Eggs are sold according to grade and size • Grade is determined by the inner and outer quality of the egg at the time it is packaged • Has nothing to do with freshness or size • 3 egg grades • AA and A: thicker white, used when appearance is important • B: used when appearance is not important • A is most common • No difference in nutrition value

  7. Size • Size is determined by the minimum weight for a dozen • Recipes assume that large eggs will be used, they are the most common • Priced according to size and supply

  8. Storing Eggs • Refrigerate in the original carton • Do not store in egg tray in the refrigerator • The drop in temperature each time the door is opened can cause the eggs to lose quality • Egg shells are porous and can pick up aromas • Do not wash before storing • Destroys the natural protective coating

  9. Egg Size Evaluation • Based on your conclusions: • 1. How does the size of the egg reflect in cost? • 2. Why would the cost of the large brown egg be the most expensive? • 3. Using your measurements, what is the average increase in size of each egg type? • 4. Were there any significant differences in the eggs when you observed the white and yolk?

  10. Preparing Eggs • Must be cooked at moderate temperatures for limited amounts of time • When overcooked: • Whites shrink and become tough and rubbery • Yolks will toughen and become gray-green on the surface • Can be cooked on stove, in oven, or microwave

  11. Continued • Use medium to low heat when cooking on the stove • Time carefully to make sure they are fully cooked • The whites will coagulate- become firm, before the yolks • Yolks cook faster than the whites in the microwave • Fat draws in the heat • Remove from microwave while still moist and soft and standing time will complete the cooking

  12. Eggs Cooked in the Shell • Place a single layer in a saucepan • Add water to at least 1 inch above the eggs • Cover the saucepan and bring the water just to boiling • Turn off heat and remove pan from heat, let stand in the hot water • Soft cooked- 4-5 minutes • Hard cooked-15 minutes (18 for xlarge)

  13. Continued • Run cold water over the eggs to stop the cooking process • To remove the shell, gently tap the shell all over, roll egg between your hands, peel shell starting at the large end

  14. Fried Eggs • Fry in a small amount of fat or in a nonstick skillet that is coated with cooking spray • How to fry eggs the healthy way • Heat skillet on medium high heat until a drop of water sizzles • Break an egg into a custard cup and slide into the pan (or break right into pan) • Reduce heat to low • Option is to cover the pan and cook the eggs slowly until done • Turn over to cook the other side

  15. Baked Eggs • Also known as shirred eggs • Break into small bowl or directly into shallow baking dish, top with small amount of milk (optional) • Place in preheated 325˚F oven, bake 12 minutes for 2 eggs • To microwave: • Pierce yolk so steam can escape • Cover dish with wax or parchment paper, cut a small vent for steam to escape

  16. Poached Eggs • Cook in simmering water • Bring water to a boil, reduce to simmer • Break egg into a small dish • Hold the dish close to the surface of the water and slip the egg in • Simmer about 5 minutes • Use a slotted spoon to lift the eggs out of the water and drain

  17. Scrambled Eggs • Beat eggs together with water or milk • Use 1 tbsp liquid for each egg • Melt small amount of butter or cooking spray in a skillet • Pour egg mixture into hot skillet • As the mixture thickens, draw the spatula across the bottom and sides of the pan • Continue until the eggs are thickened and no liquid remains • Stirring the eggs constantly will cause them to be mushy

  18. Scrambled Eggs in the Microwave • Cook egg mixture in a microwave safe container • Stir once or twice during the cooking process, and once at the end • Let the standing time complete the cooking

  19. Basic Omelet • Made with beaten eggs • Cook without stirring the eggs, it will be shaped like a large pancake • Occasionally lift the edge of the omelet to allow uncooked egg to reach the bottom of the pan • When omelet is almost done, add a filling, fold in half to serve

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