Trivia. About 240 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States.

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2 Trivia About 240 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States. Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted.

3 To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw. If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.

4 Nutritional Value High quality protein Iron best absorbed if eaten with high Vit. C food B-vitamins Saturated fat and LDL cholesterol in yolk

5 Parts of the Egg

6 Storing Eggs The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh. Fresh shell eggs can be kept refrigerated in their carton for at least 4-5 weeks beyond the pack date.

7 Dating of Eggs

8 Sizes and Grading Egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium, Large and Extra Large are the sizes most commonly available. Sizes are classified according to minimum net weight expressed in ounces per dozen. Most recipes are formulated for large eggs = 4tbsp.

9 Candling - check for quality using bright lights to illuminate the egg and identify grade Grade AA and Grade A most common retail grades based on clean, unbroken shells, small air cell, thick clear albumin, yolks are thick and stand high above whites

10 Quality Grades

11 Uses for Eggs in Foods Emulsifier-holds 2 ingredients together that are not compatible (salad dressings) Binder-holds together ingredients (meat loaf) Foams-leavening agents (meringues, angel food cake) Thickeners-proteins coagulate with heat (cooked custards) Structure, Flavor & Color baked goods

12 Food Science of Egg Cookery Eggs coagulate with heat due to the protein. Changes in the shape of the protein change the physical characteristics of the egg White coagulates at a lower temperature than the yolk Exposure to too high temperature or to heat for too long causes loss of moisture, shrinkage and toughens protein

13 Boiled Eggs To get perfectly peeled hard-cooked eggs, use eggs that are at least 3 to 5 days Gently place the eggs in a single layer in a pan with enough cold water to cover eggs completely (approximately by 1 inch). Over high heat, bring water JUST to a rapid boil As soon as the water reaches a rapid boil, remove pan from heat and cover egg pan tightly with a lid. Transfer the eggs to the bowl of ice cubes and/or cold water. NOTE: While they're in the cold water, a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.

14 Perfect Fried Eggs: Place a small non-stick frying pan over the lowest possible heat on your stove Add the butter and let slowly melt, making sure it doesn't foam and is not sizzling. When all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk and to remove any shell fragments). Gently slide the egg off the dish into the frying pan and cover with a lid. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. Do not flip the eggs but leave the egg sunny-side up and natural.

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16 Omelets /ww w.you tube. com/ watc h?v=c GWC psyu n-k p0

17 Egg Foams Q: How much egg white foam do you get when beaten? A: You get 6 to 8 times in volume if the egg whites have been at room temperature for 30 minutes before beating. FYI: Egg whites should be separated when cold and whipped when at room temperature. Egg whites will beat when cold, but it has to be done longer, while at room temperature they beat faster with a great increase in volume, giving a finer texture

18 Beaten or whipped egg whites are whipped to different stages, such as soft, firm or stiff and are used in many baking recipes. If used for leavening, after beating they are usually folded into other ingredients such as in Soufflés, Angel food or Chiffon cakes Ladyfingers and others.