Eggs

Parts of the EggThe Parts of the Egg

                                                                                                                                  

                                                                                                                                                                                    

Egg Sizes and Weight

  Egg Sizes Per Dozen

Peewee eggs 1.5 ounces (425 grams)

Small eggs 1.8 ounces (510 grams)

Medium eggs 2.1 ounces (595 grams)

Large eggs 2.4 ounces (680 grams)

Extra-large eggs 2.7 ounces (765 grams)

Jumbo eggs 3.0 ounces (850 grams)

                                                                                          

Store Eggs

Pointed End Down In covered

Container Away from Heat

and light WHY? Eggs age as

much as month if left out for one day.

Egg Cookery Principles

Use Low Temperature for best tenderness and palatability

Use Gentle Heat Do not let any fat or

yolk mix with white while beating whites.

Cook thoroughly WHY?

Eggs are one of nature's most perfectly balanced foods, containing all the protein, vitamins (except vitamin C) and minerals essential for good health. Today's Large egg contains only one moderate amount of fat, with about 5 grams in the egg yolk (1.5 grams saturated), 213 mg of cholesterol and 75 calories.

-PERCENTAGE OF U.S. RECOMMENDED DIETARY ALLOWANCES:

10

Protein 15

                                                                                   

Niacin *

Vitamin B6 4 Zinc 4

Vitamin A 6 Calcium 2

Folacin 8 Biotin 4

Vitamin C * Iron 6

Vitamin B128 Pantothenic

Acid8

Thiamin 4 Vitamin D 6

Phosphorus10

Copper**2

Riboflavin 10 Vitamin E 2

Iodine 15 Magnesium 2

Nutritional Contributions

EGG NUTRITION PROFILECalories 80

Protein 6.30g Total Fat 5g Monounsaturated 2g polyunsaturated.07g saturated fat 1.50g Cholesterol 213mg carbohydrates. 60g Sodium 63mg

EGGCITING NEWS:The American Heart Association's new guidelines now permit an egg a day, rather than only three a week. Eggs can be an important part of an active person's diet. They are a good source of high quality protein and contain 13 vitamins and minerals.

Egg Functions

Binder Thickening Emulsifying Leavening Structuring Adding

nutrition, flavor, texture color

Grade AA

The insides of the egg cover a small area. The white is firm. There is a lot of thick white around the yolk and a small amount of thin white. The yolk is round and stands up tall.

Grade A

The insides of the egg cover a medium area. The white is pretty firm. There is a good amount of thick white and a medium amount of thin white. The yolk is round and stands up tall.

Grade B

The insides of the egg cover a very wide area. The white is weak and watery. There is no thick white and the large amount of thin white is spread out in a thin layer. The yolk is large and flat.

Grade shells and uses.

Grade AA Grade A

Grade B

Grade C

Perfect Shell/ Fried and Poached

Maybe some abnormalities, Baking in Recipes

Abnormalities, Baking in Recipes

Uses for Eggs

Fried Poached Omelets

Baking Crepes Souffles

Eggs Cooked in Shell

Hard-Cooked Soft-Cooked

Boiling eggs makes them tough andRubbery, simmer them.

Eggs cooked out of shell

Fried Over Easy Shirred/Baked Scrambled Omelet In a frame Poached

                                                                                                 

                                               

                                                                                                 

                                               

                                         

                                                                                                       

Green Eggs?

Iron and Sulfur Immediately put

in cold water

                                                     

Beating Egg Whites

                                                                                                                                                                                     

Foamy

Soft Peaks

Stiff Peaks

Fat inhibits foam

Match Terms

Candling Albumen Yolk Air Cell Shell Chalaza USDA

United State Dept.Agriculture

Separation between membranes

White part of an egg Anchors and supports yolk

from breaking in shell. Yellow part of egg Process of grading eggs

with light. Outer covering, brittle

and porous

The End?