THE INCREDIBLE EDIBLE EGG
Air Cell Eggs are composed of several distinct parts Shell Egg White Egg Yolk Membrane White Chords (Chalaza)
PARTS OF THE EGG Composed of calcium Carbonate Color determined by breed of hen and does not effect flavor, nutritive value or shell thickness Color varies with feed of the hen Major source of vitamin A; Iron; Fat; and Protein pocket of air formed at large end of the egg increases as egg ages two membranes-inner and outersurround the albumen provides a protective barrier against bacterial penetration air cell forms between these two membranes Germinal Disk Nearest to the shell Spreads around the thick white of high quality eggs Clear membrane that holds the egg yolk Twisted cord-like strands of egg white Anchors yolk in the center of the egg A prominent chalazae indicates freshness Major source of riboflavin and protein Stands higher and spreads less than thin egg white in higher grade eggs Thin becomes indistinguishable from thin white in lower grade eggs
EGGS belong to the meat group contain nutrients protein fat vitamins A, B, D, K iron two large eggs equal a serving each egg contains approximately 80 calories
Eggs Also contain: Riboflavin Cholesterol Fat Omega 3 Fatty Acids (a good thing)
Eggs are graded for quality using a process called candling. The four grades used for eggs are: AA A B C
AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk B - the yolk is flattened and there is about as much or more thin white as thick white C - not sold in stores; may be used in prepared mixes
Egg Size The six sizes of eggs are based on weight per dozen.
FRESHNESS DATING
This image cannot currently be displayed. SPECIALITY EGGS CAGE FREE FREE ROAMING OMEGA 3 ORGANIC
Brown shelled eggs have the same nutritional value as white shelled eggs; The color of the shell is dependent on the type of chicken that laid the egg.
Seven Cents Key to Buying Eggs If there is less than 8 cents difference between two sizes of eggs, the best buy is the larger size.
Egg Storage Store in the refrigerator for 4 to 5 weeks Store in the original carton with the blunt side up Do not wash until ready to use
Egg Freshness Test Check date on the carton Shell should be rough and dull Fresh eggs sink in a dish of cold water
An egg fried on one side only Sunny Side Up
An egg fried on one side with hot grease spooned over the top Basted Egg
Eggs fried on both sides with a runny yolk Over Easy
An egg fried on both sides with a hard yolk Over Hard
Raw egg cooked in hot water or in an egg poacher Poached Eggs
Raw egg baked in the oven Shirred Eggs
Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks Scrambled Eggs
Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve Omelet
Whole egg cooked in SIMMERING water for three to five minutes Soft Cooked Egg
Whole egg cooked in SIMMERING water for twenty minutes Hard Cooked Egg
Egg and cheese mixture baked in a pastry shell Quiche
Egg and white sauce mixture placed in a dish and baked Soufflé
Drink made using raw eggs Egg Nog
Egg and milk mixture baked in custard cups Custard
Chopped hard cooked eggs blended with mayonnaise Egg Salad
Fried eggs and bean sprouts Egg Foo Yung
Poached egg on an English muffin topped with sauce Eggs Benedict
Coating Agent French Toast Fried Chicken
Thickening Agent Pudding Custard
Binding Agent Chicken Croquettes Meatloaf
Leavening Agent Angel food Cake Soufflé
Emulsifier Mayonnaise
Other uses for eggs Shampoo Meringue