Transcript Eggs Parts of the Egg The Parts of the Egg Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs 15 ounces (425 grams) Small eggs 18

Eggs
Parts of the Egg
The Parts of the Egg
Egg Sizes and Weight
Egg Sizes
Per Dozen
Peewee eggs
15 ounces (425 grams)
Small eggs
18 ounces (510 grams)
Medium eggs
21 ounces (595 grams)
Large eggs
24 ounces (680 grams)
Extra-large eggs
27 ounces (765 grams)
Jumbo eggs
30 ounces (850 grams)
Store Eggs
Pointed End Down
In covered
Container
In the middle of the
fridge, not the door
Away from Heat and
light
WHY?
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:
1
0
Protein
15
Niacin
*
Vitamin B6
4
Zinc
4
Vitamin A
6
Calcium
2
Folacin
8
Biotin
4
Iron
6
8
Pantothenic
Acid
8
4
Vitamin D
6
Copper
*
*
2
Vitamin C
Vitamin B12
Thiamin
*
10
Phosphorus
Riboflavin
10
Vitamin E
2
Iodine
15
Magnesium
2
Nutritional Contributions
EGG NUTRITION PROFILE
Calories80
Protein6.30g
Total Fat5g
Monounsaturated2g
polyunsaturated.07g
saturated fat1.50g
Cholesterol213mg
carbohydrates.60g
sodium63mg
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
Perfect Shell/ Fried
and Poached
Grade B
Maybe some
abnormalities,
Baking in Recipes
Abnormalities,
Baking in Recipes
Grade C
Uses of Fresh and Old Eggs
Fried
Poached
Baking
Eggs Cooked in Shell
Hard-Cooked
Soft-Cooked
Boiling eggs makes them tough and
Rubbery, 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
Bloom
USDA
United State
Dept.Agriculture
Separation between
membranes
White part of an egg
Outer covering of an egg
shell
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?