Transcript ! About Eggs

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.
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 !!
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.
Shell color does not affect quality.
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
A Whole Egg Contains:
74 % Water
13 % Protein
11 % Fat
80-100 Calories
Nutrition and Eggs
What nutrients are found in egg yolk?
Iron, Phosphorus, Vitamin A, D, B
Fat, Cholesterol, Iodine, Trace
Minerals
What nutrients are found in the egg
white?(Albumen)
Protein, Riboflavin (B2)
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.
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 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)
Size has nothing to do with
quality!!!
A large egg can be
Grade AA, A, or B.
A pee wee egg can
be Grade AA, A, or
B.
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
Store Eggs
Pointed End Down
In covered Container
Away from Heat and light
WHY?
– Keeping eggs in the main
body of the fridge (not on the
door) keeps them at a more
constant, colder temperature.
– Keeping eggs in their original
cartons protects them from
taking on any off-odors from
any strong-smelling goods in
the fridge (eg. onions, strong
cheeses or meats).
– Keeping eggs pointed end
down protects the yolk from
touching the end.
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!
“How long have we had these
eggs! “
Check the
expiration date
on the carton.
Julian Date
It may also contain the “Julian date”
which is the date they were packed.
It is calculated by counting the days
from the beginning of the year. So…
#24 would mean they were packed on
Jan. 24….56 would mean they were
packed on Feb. 25
Egg Safety !
1. Wash hands
2. Keep eggs
COLD !!
SALMONELLA !
Salmonella germs
are commonly found
In eggs and chicken.
Germs can be killed
By cooking the food
well!
Germs can get into cracked
eggs!
Be careful
with cracked
eggs!
Check eggs before
Leaving store.
Cooking Eggs
1. Eggs contain
protein.
2. Protein doesn’t
like 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
COOK EGGS:
LOW AND SLOW !!
COOKING EGGS IN THE
MICROWAVE
1. Don’t cook eggs
in the shell in
the microwave !
They can explode !!
Speedy!
Cooking scrambled eggs
in the microwave
is a fast way to
cook eggs.
Be Careful!
Because eggs
cook so quickly
in the microwave
you need to watch
them carefully to
prevent over cooking.
Egg Functions in Cooking
– Binding
– Thickening
– Emulsifying
– Leavening
Binding
Eggs can be used to
hold things together
or to hold breading
to food.
Examples would be
meat loaf, meat
balls, fried chicken,
etc.
Thickening
Eggs can be used to thicken a product
like puddings and custards.
Be careful when cooking custards – if
you over cook them they will separate
and curdle.
Leavening
Beating Egg Whites
1. Beating egg whites
incorporates air into
them to provide
leavening. They
will beat better if
they are at room
temperature.
1. Separate whites
from yolks.
Place whites in
bowl.
2. Beat at high speed until they makes
peaks that slowly fall over. This is the
soft peak stage.
3. If you continue to beat until they are
stiff and white it is called the stiff peak
stage.
When egg whites won’t beat!
When beating egg
whites, it is important
to use clean beaters
and bowl. Use a glass or
metal bowl – not plastic
The eggs won’t
beat if there is any
fat on the beaters or bowl.
No Yolk!
If beating egg
whites make sure
not to get yolk in
with the whites.
The egg won’t beat because the yolk
contains fat.!
Emulsifying Agent
An emulsifying agent keeps
particles suspended in a liquid.
Example is in mayonnaise. Vinegar and
oil don’t mix but when you add eggs
they coat the particles and keep the oil
in suspension.
Eggs Cooked in Shell
Hard-Cooked
Soft-Cooked
Boiling eggs makes them tough and
Rubbery, simmer them.
Green Eggs?
Iron and Sulfur
Do not BOIL and
COOK too long.
Immediately put in
cold water
Eggs cooked out of shell
Fried
Over Easy
Shirred/Baked
Scrambled
Omelet
In a frame
Poached
The end of
Eggs!
Beating Egg Whites
Foamy
Soft Peaks
Stiff Peaks
Fat inhibits foam
Nutritional Contributions
EGG NUTRITION PROFILE
Calories 80
Protein 6.30g
Total Fat 5g
Monounsaturated 2g
Polyunsaturated .07g
saturated fat 1.50g
Cholesterol 213mg
Carbohydrates .60g
Sodium 63mg