The parts of the egg. A. Air Pocket B. Thin Albumin C. Thick Albumin D. Yolk: High in fat and cholesterol E. Chalaza: anchors the yolk in the center
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1 Grade 11
2 The parts of the egg A. Air Pocket B. Thin Albumin C. Thick Albumin D. Yolk: High in fat and cholesterol E. Chalaza: anchors the yolk in the center
3 List 4 nutrients that eggs contain: Protein Vitamins A, D, and riboflavin Iron Fat
4 Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg. How long can eggs be stored? 2-3 weeks
5 What are the three stages of beating egg whites? Foam Soft Peaks Stiff Peaks
6 Egg Foam Even the smallest amount of FAT from the egg yolks will prevent the formation of beaten egg whites. Even if you get a small amount of the yolk in with the white mixture, it will not foam.
7 For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.
8 List 4 ways that eggs can be prepared: Hard/Soft Cooked Scrambled Fried Poached
9 How to Make a Hard-cooked Egg Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs. Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for minutes Drain and quickly cool eggs with cold running water. Gently tap the eggs to crack the shell, and peel If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel.
10 List the five functions of eggs and give an example of a food product that they perform that function in: FUNCTION -Binder FOOD PRODUCT -Meat Loaf
11 FUNCTION Thickener FOOD PRODUCT Pudding Coating Breaded Chicken
12 FUNCTION Leavening Agent FOOD PRODUCT Angel Food Cake German Pancakes Emulsifier Mayonnaise
13 Facts About EGGS!
14 Egg Trivia The largest single chicken egg ever laid weighed a pound with a double yolk and a double shell!
15 The record for omelet making in the Guiness Book of World s Records was: 427 omelets in 30 minutes!
16 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.
17 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.
18 An average hen lays eggs a year. To produce one egg, it takes hours Thirty minutes later she starts over.
19 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.
20 Eggs age more in one day at room temperature, than in one week in the refrigerator!!
21 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.)
22 A Whole Egg Contains: 74 % Water 13 % Protein 11 % Fat Calories
23 PROTEIN 1. Eggs contain protein 2. Protein helps to build and repair muscles
24 Your Brain 3. Your brain is a muscle 4. Your brain needs protein to function properly
25 Brain + Breakfast + Protein 5. Breakfast is a great Time to eat some Protein! Your brain will Work better all Morning!
26 Cholesterol and Eggs 1. Cholesterol is a type of fat 2. Eggs contain cholesterol
27 Cholesterol + Your Heart 3. Cholesterol causes Heart disease 4. Cholesterol clogs The arteries!
28 Cholesterol and Eggs 5. Sometimes a doctor will ask a patient with high cholesterol to limit the number of eggs in their diet.
29 Storage of Eggs 1. Keep eggs cold!!! 2. Don t store eggs On the door. It isn t cold Enough!
30 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
31 Keeping Eggs Fresh 3. Store eggs in the carton: a. they stay fresh longer b. they won t absorb smells from the refrigerator
32 Remember 4. Don t freeze Eggs!
33 Egg Safety! 1. Wash hands 2. Keep eggs COLD!!
34 SALMONELLA! 3. Salmonella germs are commonly found In eggs and chicken. 4. Germs can be killed By cooking the food well!
35 Germs can get into cracked eggs! 5. Be careful With cracked eggs! Check eggs before Leaving store.
36 Cooking Eggs 1. Eggs contain Protein. 2. Protein doesn t like heat!
37 High Heat! 3. High heat makes Protein tough and Rubbery!! YUCK!
38 COOKING EGGS 4. COOK EGGS ON LOW HEAT! COOKED EGGS SHOULD NOT BE BLACK AND CRISPY!
39 DON T FORGET 5. COOK EGGS: LOW AND SLOW!!
40 COOKING EGGS IN THE MICROWAVE 1. Don t cook eggs In the shell in the microwave! They can explode!!
41 More exploding eggs! 2. Pierce the yolk Of the egg before Microwaving. It can explode and make a mess!
42 Speedy! 3. Cooking in the microwave is a fast way to cook eggs.
43 Be Careful! 4. Because eggs cook so quickly in the microwave you need to watch them carefully to prevent over cooking.
44 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.
45 Beating Egg Whites 1. Separate whites from yolks 2. Place whites in bowl. 3. Beat at high speed until thick and white.
46 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.
47 Crepes! Crepes are very Flat pancakes! They come from France!
48 Crepes There are two We are having Types of crepes: Strawberries and A. Dinner crepes Whipped Cream! filled with Meats or cheese B.Dessert Crepes: Sweet Fillings
49 No Yolk! If beating egg whites make sure not to get yolk in with the whites. The egg won t beat!
50 How long have we had these eggs! 5. Check the Expiration date On the carton.
51 Parts of the Egg The Parts of the Egg
52
53 Egg Sizes and Weight Egg Sizes Per Dozen Peewee eggs Small eggs Medium eggs Large eggs Extra-large eggs Jumbo eggs 15 ounces (425 grams) 18 ounces (510 grams) 21 ounces (595 grams) 24 ounces (680 grams) 27 ounces (765 grams) 30 ounces (850 grams)
54
55 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.
56 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?
57 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 Vitamin C * Iron 6 Vitamin B12 8 Pantothenic Acid Thiamin 4 Vitamin D 6 Phosphorus 10 Copper Riboflavin 10 Vitamin E 2 Iodine 15 Magnesium 2 8 * * 2
58 Nutritional Contributions EGG NUTRITION PROFILE Calories80 Protein6.30g Total Fat5g Monounsaturated2g polyunsaturated.07g saturated fat1.50g Cholesterol213mg carbohydrates.60g sodium63mg
59 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.
60 Egg Functions Binder Thickening Emulsifying Leavening Structuring Adding nutrition, flavor, texture color
61 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.
62
63 Grade shells and uses. Grade AA Grade A Perfect Shell/ Fried and Poached Grade B Grade C Maybe some abnormalities, Baking in Recipes Abnormalities, Baking in Recipes
64 Uses of Fresh and Old Eggs Fried Poached Baking
65 Ways Eggs are Cooked in Shell Hard-Cooked Soft-Cooked Boiling eggs makes them tough and Rubbery, simmer them.
66 Ways Eggs are Cooked out of the Shell Fried Over Easy Shirred/Baked Scrambled Omelet In a frame Poached
67
68 Beating Egg Whites Foamy Soft Peaks Stiff Peaks Fat inhibits foam
69 Green Eggs? Iron and Sulfur Immediately put in cold water
70 The End?
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