EggsEggs

The most complete food!The most complete food!

Great Source:Great Source:

Fat-(yolk)Fat-(yolk) Protein-(whites and yolk)Protein-(whites and yolk) Carbohydrates—(yolk and white)Carbohydrates—(yolk and white) MineralsMinerals Vitamins-----Except Vitamins-----Except Vitamin CVitamin C Cholesterol—200 mgCholesterol—200 mg Water-(yolk and whites)Water-(yolk and whites)

CoagulationCoagulation

Act of thickening or Act of thickening or forming a congealed forming a congealed mass. mass.

Proteins are Proteins are coagulated by heat coagulated by heat and can cause a and can cause a mixture to thicken.mixture to thicken.

Raw egg is liquid-like; Raw egg is liquid-like; cooked egg is thick.cooked egg is thick.

Cooking eggsCooking eggs

Moderate Moderate temperaturestemperatures

Temperatures too Temperatures too high cause moisture high cause moisture loss, shrinkage and loss, shrinkage and toughness to occur.toughness to occur.

Excess time will also Excess time will also cause these to occur.cause these to occur.

Function of eggs in cooking:Function of eggs in cooking:

Binder-holds ingredients together Binder-holds ingredients together (meatloaf)(meatloaf)

Thickener-(custards and puddings)Thickener-(custards and puddings) Leavening agents-makes food rise- Leavening agents-makes food rise-

(cakes, popovers, puff pancakes)(cakes, popovers, puff pancakes) Glazing agent-adds color (breads/pastries)Glazing agent-adds color (breads/pastries) Emulsifier-mixes oil and water Emulsifier-mixes oil and water

(mayonnaise)(mayonnaise)

Egg WhitesEgg Whites

Naturally fat-freeNaturally fat-free Whipped meringue Whipped meringue

(lemon meringue pie)(lemon meringue pie) Will not whip if any Will not whip if any

traces of fat in traces of fat in mixture.mixture.

Separating eggsSeparating eggs

Using the shells, Using the shells, halveshalves

Using your hand-let it Using your hand-let it run through the run through the fingersfingers

Using an egg Using an egg seperatorseperator

Today’s labToday’s lab

German Puff German Puff PancakePancake

Yum!Yum!

OmeletOmelet

Egg mixture with added ingredients.Egg mixture with added ingredients. Recipe: 2 eggs, 2 T waterRecipe: 2 eggs, 2 T water Directions: whisk eggs/h2o, grease pan, Directions: whisk eggs/h2o, grease pan,

add egg ingredients, cook over add egg ingredients, cook over medium/high heat, dig a hole, fill it up until medium/high heat, dig a hole, fill it up until coagulated, fill with ingredients, fold and coagulated, fill with ingredients, fold and place in pan.place in pan.

Omelet in a baggie??? Campfire trick. Omelet in a baggie??? Campfire trick.

Egg TriviaEgg Trivia

9 questions!!9 questions!!

Eggs are a great source of Eggs are a great source of everything except:everything except:

•Vitamin CVitamin C

Thickening from a liquid to a solid Thickening from a liquid to a solid is:is:

CoagulationCoagulation

Egg Whites will not whip up if:Egg Whites will not whip up if:

There is fat in the mixture There is fat in the mixture or bowlor bowl

Eggs are found in which area of the Eggs are found in which area of the food guide area?food guide area?

Meats groupMeats group

The recipe for omelet is:The recipe for omelet is:

2 eggs2 eggs2 T water2 T water

Most shoppers buy which size of Most shoppers buy which size of eggs?eggs?

LargeLarge

Eggs should be stored:Eggs should be stored:

In the refrigeratorIn the refrigeratorIn their original cartonIn their original carton

Eggs can be stored for how long?Eggs can be stored for how long?

Until the date stamped on Until the date stamped on the carton if stored the carton if stored

properly.properly.

Brown eggs are brown because:Brown eggs are brown because:

The chicken is a different The chicken is a different breed than the ones breed than the ones producing white eggsproducing white eggs

What else do you remember?What else do you remember?