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The Incredible, Edible EGG!

The Incredible, Edible EGG! . A hen requires 24 -26 hours to produce an egg! Thirty minutes later, she starts all over again. An egg shell has over 17,000 pores! Chickens in the U.S. produce over 5.5 billion dozen eggs each year. White shelled eggs are produced by hens with white feathers ,

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The Incredible, Edible EGG!

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  1. The Incredible, Edible EGG!

  2. A hen requires 24 -26 hours to produce an egg! Thirty minutes later, she starts all over again. An egg shell has over 17,000 pores! Chickens in the U.S. produce over 5.5 billion dozen eggs each year. White shelled eggs are produced by hens with white feathers, Brown eggs are produced by hens with brown feathers. They tend to be equal in terms of nutrition. One of the most common food allergies in the US is to eggs! Some Random Facts…

  3. Eggs belong to the meat and beans category in the Food Guide Pyramid One egg is equal to 1 ounce of lean cooked meat in terms of nutrients. This can aid vegetarians in meeting their daily protein requirements Eggs contain complete protein- this means that it is the highest quality protein and provides all the essential building blocks for muscle and other tissue Nutritional Value of Eggs

  4. Egg yolks are high in cholesterol. Egg yolk intake should be limited due to this fact. Egg whites have NO Cholesterol and No fat. Eggs are also high in B Vitamins and iron. Nutritional Value of Eggs

  5. Grading of eggs is done by CANDLING- a process in which eggs are rolled over bright lights, and the lights make seeing inside the egg possible. • Professionals sort out the “bad” eggs, and they never make it to your table! • The two most common grades of eggs: • US GRADE A • US GRADE AA • Grade B Eggs are usually not sold at store- they are used as ingredients in other foods. Grading of Eggs

  6. Very high quality. These eggs have clean, unbroken shells, small air cells, thick egg whites, and the yolks are firm and very yellow. What is a Grade AA/ A Egg like?

  7. EGG GRADING Egg grades are based on the shape of the yolk and the amounts of thick and thin whites. Before they are sold, eggs are graded. This used to be done by holding the egg over a bright light so you could see through the shell. This process was called “candling”. Grade AA egg Grade A egg The egg will lose quality as it ages. The older an egg gets, the flatter the yolk and thinner the whites.

  8. The most common sizes: • Medium • Large • Extra Large • Size does not have a relation to quality, but it does make a difference in the price. Large eggs are usually more expensive. • Most recipes are formulated to use medium or large eggs!!! Egg Size- what does it all mean?

  9. Buy eggs only from refrigerator cases, and keep them refrigerated when you take them home. Check for cracks in eggs before you buy them- they go bad much faster! Eggs can be stored safely in the refrigerator for 4-5 weeks. They always have an expiration date. Storing Eggs

  10. How can you tell a fresh egg from a spoiled one? A spoiled egg has a shiny shell and floats inwater. It is only AFTER you crack open the egg that it smells bad, and by that time you may have added the egg to your other ingredients. That would be TOO LATE! If you suspect that an egg may be spoiled, use this water test first. A fresh egg has a domed yolk (not flattened). There is plenty of thick egg white (notice both the thick and thin whites in the picture) and the whites are translucent (see-thru).

  11. Emulsifiers Foams Thickeners Binding and Interfering Agents Structure Functions of Eggs in cooking

  12. An emulsion is a mixture that forms when you combine liquids that normally do not mix (example- oil and water). To keep the 2 ingredients from separating (think of Italian salad dressing- it separates), an emulsifying agent must be used. Egg yolk is one of the best emulsifying agents. The yolk surround oils droplets and keeps the droplets evenly suspended in the liquid, creating a smooth texture. Mayonnaise is an excellent example of this type of an emulsion. Eggs as Emulsifiers

  13. Egg foam is often used to add air to foods that need volume, such as cakes. • When you beat air into egg white, air cells form, and cause it to puff up. • The foam thickens as you continue to beat it, and it will eventually form peaks. • The three stages of peaks: • Foamy (bubbles on the surface) • Soft peaks (peaks that bend at the tips when you life the beater) • Stiff peaks (peaks that stand up when the beater is removed) Eggs and Foam

  14. Heat causes egg proteins to COAGULATE. This means that they thicken. Because of the fact that eggs thicken when heated, they are excellent thickeners for food products such as pudding, sauces, and custards. Eggs as Thickeners

  15. Eggs provide structure to food products because they BIND ingredients. This means that they hold ingredients in a food product together. Examples: Bread, Meat loaf, potato pancakes Eggs - Binding and structure

  16. Adding egg yolks to hot mixtures... You cannot add egg yolks directly to hot mixtures or the egg will cook instantly and cause lumps! 1.You must first “warm” the yolks. 2.Begin by slowly adding the hot mixture to the beaten yolks while stirring the yolks constantly. 3.Then reverse the procedure, adding the warmed yolks to the hot mixture. This process of warming the yolks first is called… tempering!

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