1. Eggs

2. Parts of the Egg

3. Parts of the egg & their functions • Shell • Protects the egg during handling • Prevents moisture from escaping • The breed of egg determines color- no effect on quality, flavor or nutrition • Yolk • Yellow part of egg • 3/4s of the calories- most vitamins, minerals and fat • Contains lecithin- responsible for emulsification • (the process where unmixable liquids such as water and oil are forced to mix.) • Albumen(egg white) • Clear portion of egg • Contains more than half of the protein and riboflavin

4. Parts of the egg cont’d. • Chalazae • Keeps the yolk centered • Air Space • Protects contents of egg • Air space grows as the egg ages

5. Size & Grade • The freshest eggs are AA followed by Grade A & Grade B. • The largest size is jumbo. • In decreasing size, the remaining classes are, extra large, large, medium, small and pee wee. • The egg carton shows the following information: • quality, size, and inspection stamp

6. Storing Eggs * Eggs are very porous. They should be stored in their original carton. The cardboard helps block unwanted odors from seeping into the eggs. * Eggs have an expiration date printed on the carton. They usually last several weeks.

7. Storing Eggs • Eggs should be stored below 40 degrees F. • Do not use eggs with damaged shells- may contain bacteria • As eggs age, the white becomes thinner and yolk flatter • Uncooked can keep for 4-5 weeks • Hard cooked left in shell and refrigerated should be used within a week

8. Cooking Eggs • Hard Cooked • Soft Cooked • Scrambled • Fried • Poached Methods of cooking eggs include: When eggs are cooked, they coagulate. This means that the liquid transforms into a solid.

9. Hard Cooked or Hard Boiled Eggs • In a sauce pan bring water to a boil • Add eggs and time for 9 minutes • Drain boiling water. Add cold water. Drain. • Peel shell and serve! • http://www.foodnetwork.com/videos/hard-cooked-heaven-0133016.html

10. Scrambled Eggs • Crack eggs into separate bowl whisk, add water/milk, salt & pepper to taste • Heat a frying pan, 1 T butter on medium low heat • Add eggs to heated pan and move/scramble with a spatula • Cook until eggs are not runny. Do not over cook. • http://www.foodnetwork.com/videos/eggs-101-scrambled-0154974.html

11. Fried Eggs • Add 1 T butter to frying pan to coat the bottom • Heat on medium low • Crack egg into pan • Cook until egg whites are cooked • Flip. • Breaking the yolk is optional • http://www.foodnetwork.com/videos/eggs-101-fried-0154975.html

12. Poaching Eggs • Simmering water 190 degrees F in non stick frying pan • Water 1 1/2” • Crack eggs into custard cups (don’t break yolk) • Gently pour eggs into water by dipping custard cup into water • 4 ½ minutes on timer • http://www.foodnetwork.com/videos/how-to-poach-an-egg-0129417.html

13. Functions of Eggs • BindingExample: Meat Loaf Eggs perform different jobs in different foods. These include:

14. ThickenerExample: Pudding • Coating Example: Breaded Chicken

15. Leavening AgentExample: Angel Food Cake • Emulsifier Example: Mayonnaise • *Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)