Transcript Egg Assignment More About Eggs! Egg Trivia The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!

Egg Assignment
More About
Eggs!
Egg Trivia
The largest single
chicken egg ever
laid weighed a pound
with a double yolk and
a double shell!
The record for omelet making in the
Guiness Book of World’s Records was:
427 omelets in 30 minutes!
More Trivia
There are 200 Breeds of Chickens!
White shelled eggs are produced by hens
With white feathers and white ear lobes.
Brown shelled eggs are produced by
hens with red feathers and red ear
lobes.
More Trivia
There are 200 Breeds of Chickens!
White shelled eggs are produced by hens
With white feathers and white ear lobes.
Brown shelled eggs are produced by
hens with red feathers and red ear
lobes.
An average hen lays 300-325 eggs a
year.
To produce one egg, it takes 24-26 hours
Thirty minutes later she starts over.
A mother hen will turn over her egg
about fifty times a day!
An egg shell may have as many as
17, 000 tiny pores on its surface.
Eggs age more in one day
at room temperature, than in
one week in the refrigerator !!
Nutrition and Eggs
What nutrients are found in eggs?
Iron Protein Vitamin A, D, B Fat
Cholesterol Iodine Trace Minerals
What nutrients are found in the yolk?
Cholesterol and Fat (which is why
health experts suggest that you limit
your yolks to 4 per week.)
A Whole Egg Contains:
74 % Water
13 % Protein
11 % Fat
80-100 Calories
PROTEIN
1. Eggs contain protein
2. Protein helps to
build and repair
muscles
Your Brain
3. Your brain is a muscle
4. Your brain needs protein to function
properly
Brain + Breakfast + Protein
5. Breakfast is a great
Time to eat some
Protein!
Your brain will
Work better all
Morning!
Cholesterol and Eggs
1. Cholesterol is a
type of fat
2. Eggs contain
cholesterol
Cholesterol + Your Heart
3. Cholesterol causes
Heart disease
4. Cholesterol clogs
The arteries !
Cholesterol and Eggs
5. Sometimes a
doctor will ask
a patient with high
cholesterol to limit
the number of
eggs in their diet.
Storage of Eggs
1. Keep eggs cold !!!
2. Don’t store eggs
On the door.
It isn’t cold
Enough!
Buying Eggs
GRADE
USDA grade shield means
federal govt has inspected
for wholesomeness
Inner and outer quality of
egg is checked
AA and A – thicker white,
better appearance when
cooked
B - use when appearance
isn’t important (baked goods)
SIZE
Determined by the minimum
weight for a dozen
Most common sizes are
large and extra-large.
As a general rule, recipes
assume large eggs will be
used.
Usually priced by size
Keeping Eggs Fresh
3. Store eggs in the
carton:
a. they stay fresh
longer
b. they won’t
absorb smells
from the refrigerator
Remember…
4. Don’t
freeze
Eggs!
Egg Safety !
1. Wash hands
2. Keep eggs
COLD !!
SALMONELLA !
3. Salmonella germs
are commonly found
In eggs and chicken.
4. Germs can be killed
By cooking the food
well!
Germs can get into cracked
eggs!
5. Be careful
With cracked
eggs!
Check eggs before
Leaving store.
Cooking Eggs
1. Eggs contain
Protein.
2. Protein doesn’t
like heat!
High Heat !
3. High heat makes
Protein tough and
Rubbery!!
“ YUCK! “
COOKING EGGS
4. COOK EGGS
ON LOW HEAT!
COOKED EGGS
SHOULD NOT BE
BLACK AND CRISPY!
DON’T FORGET
5. COOK EGGS:
LOW AND SLOW !!
COOKING EGGS IN THE
MICROWAVE
1. Don’t cook eggs
In the shell in
the microwave !
They can explode !!
More exploding eggs !
2. Pierce the yolk
Of the egg before
Microwaving.
It can explode
and make a
mess !
Speedy!
3. Cooking in the
microwave is a
fast way to cook
eggs.
Be Careful!
4. Because eggs
cook so quickly
in the microwave
you need to watch
them carefully to
prevent over cooking.
Splatters!
No one likes to clean the microwave!
5. Cover food in the
microwave to
prevent spattering !
A paper towel or napkin
Works well. Or cover
With plastic wrap.
Beating Egg Whites
1. Separate whites
from yolks
2. Place whites in
bowl.
3. Beat at high
speed until
thick and white.
When egg whites won’t beat!
When beating egg
Whites, it is important
To use clean beaters
And bowl.
The eggs won’t
Beat if there is any
Fat on the beaters or bowl.
Crepes !
Crepes are very
Flat pancakes!
They come from
France !
Crepes
There are two
Types of crepes:
A. Dinner crepes
filled with
Meats or cheese
B.Dessert Crepes:
Sweet Fillings
We are having
Strawberries and
Whipped Cream!
No Yolk!
If beating egg
whites make sure
not to get yolk in
with the whites.
The egg won’t beat!
“How long have we had these
eggs! “
5. Check the
Expiration date
On the carton.
Egg Assignment
More About
Eggs!